Natella Fausta, Maldini Mariateresa, Nardini Mirella, Azzini Elena, Foddai Maria Stella, Giusti Anna Maria, Baima Simona, Morelli Giorgio, Scaccini Cristina
CREA-NUT, Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Food and Nutrition Research Centre, Via Ardeatina 546, 00178 Roma, Italy.
Chemistry and Pharmacy Department, University of Sassari, via Muroni 23, 07100 Sassari, Italy.
Food Chem. 2016 Jun 15;201:101-9. doi: 10.1016/j.foodchem.2016.01.063. Epub 2016 Jan 20.
Epidemiological studies show an inverse association between Brassica consumption and chronic diseases. Phytochemicals are thought to be beneficial for human health and therefore responsible for this protective effect. Increasing their levels into Brassica food is considered an expedient nutritional strategy that can be achieved through the manipulation of growth conditions by elicitors. In this work we systematically evaluated the influence of treatment with different elicitors (sucrose, mannitol, NaCl, 1-aminocyclopropane-L-carboxylic acid, salicylic acid and methyl jasmonate) on the phytochemical composition of broccoli sprouts. The content of total and single glucosinolates, total phenolic compounds, total flavonoids, total anthocyanins, vitamin C and E and β-carotene was assessed. The exposure to different elicitors produced concentration- and elicitor-dependent specific changes in the content of all the phytochemicals considered. Sucrose, identified as the most effective elicitor by principal component analysis, induced a significant increase of total and specific glucosinolates, vitamin C, total anthocyanins and polyphenols. Sucrose is likely to represent an effective tool to increase the nutritional value of broccoli sprouts.
流行病学研究表明，食用十字花科蔬菜与慢性病之间存在负相关关系。植物化学物质被认为对人体健康有益，因此是这种保护作用的原因。提高十字花科蔬菜中这些物质的含量被认为是一种便捷的营养策略，可通过诱导剂控制生长条件来实现。在这项工作中，我们系统地评估了用不同诱导剂（蔗糖、甘露醇、氯化钠、1-氨基环丙烷-1-羧酸、水杨酸和茉莉酸甲酯）处理对西兰花芽苗菜植物化学成分的影响。评估了总芥子油苷和单一芥子油苷、总酚类化合物、总黄酮、总花青素、维生素C和E以及β-胡萝卜素的含量。接触不同诱导剂会使所有考虑的植物化学物质的含量产生浓度和诱导剂依赖性的特定变化。通过主成分分析确定为最有效诱导剂的蔗糖，可使总芥子油苷和特定芥子油苷、维生素C、总花青素和多酚显著增加。蔗糖可能是提高西兰花芽苗菜营养价值的有效工具。
