Department of Plant Nutrition, Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Campus de Espinardo, Murcia, Spain.
J Food Sci. 2012 Oct;77(10):C1058-63. doi: 10.1111/j.1750-3841.2012.02886.x. Epub 2012 Aug 27.
Broccoli, (Brassica oleracea var. Italica), is generally recognized as a nutritive food rich in natural antioxidants, including vitamins and phenolics compounds. Phytochemical composition of 3 different purple sprouting broccoli varieties according with their production cycle: EEP (Extra Early), EP (Early), and LP (Late) were determined. The 3 cultivars tested were grown under the same conditions in an experimental field (SE Spain) where they were not previously cultivated since these cultivars are typical of cold, Northern-European areas. EP variety showed greater growth according to the photosynthetic rate and C assimilation. However, it was not possible to obtain inflorescences for variety LP. The health-promoting compounds (vitamin C, phenolic compounds, and glucosinolates) were higher in purple broccolis than in traditionally grown green broccolis and showed differences according to the variety. With respect to the use of broccoli byproducts as source of antioxidants, any variety would be suitable although the leaves of EP variety seems the richest in total phenolic acids, whereas the amount of anthocyanins was higher in LP variety, followed by EP and EEP varieties. Under our experimental conditions, the levels of glucosinolates were higher in purple broccoli than in green cultivars and also higher than other purple broccolis grown under different climate conditions. Therefore, the results reported data for production of the EEP and EP varieties in the Mediterranean climate with potential to obtain vegetables with improved nutritional quality.
The results of this study reported data of the health-promoting nutrients and natural antioxidants of EEP, EP, and LP purple sprouting broccoli varieties grown under the Mediterranean climate. The vitamin C, phenolic compounds, and glucosinolates in these purple varieties were higher than in traditionally grown green broccolis and other purple broccolis grown under different climate conditions.
西兰花( Brassica oleracea var. Italica )通常被认为是一种营养丰富的食物,富含天然抗氧化剂,包括维生素和酚类化合物。根据其生产周期,测定了 3 种不同的紫芽西兰花品种的植物化学成分:EEP(特早)、EP(早)和 LP(晚)。这 3 个品种是在实验田(西班牙东南部)中按照相同的条件种植的,因为这些品种是典型的北欧寒冷地区的品种,所以之前没有在那里种植过。根据光合速率和 C 同化,EP 品种表现出更大的生长。然而,LP 品种的花序无法获得。在紫西兰花中,具有保健作用的化合物(维生素 C、酚类化合物和硫代葡萄糖苷)比传统种植的绿西兰花高,并且根据品种不同而有所差异。关于将西兰花副产物用作抗氧化剂的来源,任何品种都适用,尽管 EP 品种的叶子似乎总酚酸含量最高,而 LP 品种的花青素含量较高,其次是 EP 和 EEP 品种。在我们的实验条件下,紫西兰花中的硫代葡萄糖苷含量高于绿西兰花,也高于在不同气候条件下种植的其他紫西兰花。因此,报告的数据显示,EEP 和 EP 品种在地中海气候下具有生产潜力,可以获得营养质量更高的蔬菜。
本研究报告了在地中海气候下生长的 EEP、EP 和 LP 紫芽西兰花品种的保健营养物质和天然抗氧化剂的数据。这些紫品种的维生素 C、酚类化合物和硫代葡萄糖苷含量高于传统种植的绿西兰花和其他在不同气候条件下种植的紫西兰花。