Research and Graduate Studies in Food Science, Faculty of Chemistry, Autonomous University of Queretaro, Queretaro 76010, Mexico.
Biosystems Engineering Group, Faculty of Engineering, Autonomous University of Queretaro, Queretaro 76010, Mexico.
Food Chem. 2016 Dec 1;212:128-37. doi: 10.1016/j.foodchem.2016.05.110. Epub 2016 May 17.
The aim of this study was to determine the effect of chitosan (CH), salicylic acid (SA) and hydrogen peroxide (H2O2) at different concentrations on the antinutritional and nutraceutical content, as well as the antioxidant capacity of bean sprouts (cv Dalia). All elicitors at medium and high concentrations reduced the antinutritional content of lectins (48%), trypsin inhibitor (57%), amylase inhibitor (49%) and phytic acid (56%). Sprouts treated with CH, SA and H2O2 (7μM; 1 and 2mM, and 30mM respectively) increased the content of phenolic compounds (1.8-fold), total flavonoids (3-fold), saponins (1.8-fold) and antioxidant capacity (37%). Furthermore, the UPLC-ESI-MS/MS analysis showed an increase of several nutraceutical compounds in bean sprouts treated with SA such as coumaric (8.5-fold), salicylic (115-fold), gallic (25-fold) and caffeic (1.7-fold) acids, as well as epigallocatechin (63-fold), rutin (41-fold) and quercetin (16.6-fold) flavonoids. The application of elicitors in bean seed during sprouting enhances their nutraceutical properties.
本研究旨在确定壳聚糖（CH）、水杨酸（SA）和过氧化氢（H2O2）在不同浓度下对豆芽（cv Dalia）中抗营养和营养成分以及抗氧化能力的影响。所有中高浓度的诱导剂均降低了凝集素（48%）、胰蛋白酶抑制剂（57%）、淀粉酶抑制剂（49%）和植酸（56%）的抗营养含量。用 CH、SA 和 H2O2（7μM；1 和 2mM，和 30mM 分别）处理的豆芽增加了酚类化合物（1.8 倍）、总类黄酮（3 倍）、皂甙（1.8 倍）和抗氧化能力（37%）。此外，UPLC-ESI-MS/MS 分析表明，用 SA 处理的豆芽中几种营养成分增加，如香豆酸（8.5 倍）、水杨酸（115 倍）、没食子酸（25 倍）和咖啡酸（1.7 倍），以及表没食子儿茶素（63 倍）、芦丁（41 倍）和槲皮素（16.6 倍）类黄酮。在豆芽发芽过程中应用诱导剂可以增强其营养特性。
