Ragusa Lucia, Picchi Valentina, Tribulato Alessandro, Cavallaro Chiara, Lo Scalzo Roberto, Branca Ferdinando
a Dipartimento di Agricoltura, Alimentazione e Ambiente , Università degli Studi di Catania , Catania , Italy.
b Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA), Unità di Ricerca per i processi dell'Industria Agroalimentare , Milan , Italy.
Int J Food Sci Nutr. 2017 Jun;68(4):411-420. doi: 10.1080/09637486.2016.1248907. Epub 2016 Oct 28.
This study investigates the effect of different germination temperatures (10, 20 and 30 °C) on the phytochemical content as well as reducing and antioxidant capacity of broccoli and rocket sprouts. In both seeds and sprouts, the total glucosinolates and ascorbic acid contents did not differ between vegetables, while broccoli exhibited exceptionally higher polyphenols and greater reducing and antioxidant capacity compared to rocket. In both species, an increase in germination temperature positively affected the glucosinolate content. Ascorbic acid increased during germination without a difference among the three tested temperatures. The phenol content in broccoli sprouts increased when they were grown at 30 °C, but the amount decreased at the highest temperatures in rocket. The reducing and antioxidant capacities increased with germination, and higher indexes were detected at 10 °C, particularly in rocket. Different germination temperatures differentiate the health-promoting phytochemical content and antioxidant properties in broccoli and rocket sprouts.
本研究调查了不同发芽温度（10、20和30°C）对西兰花和芝麻菜芽苗菜的植物化学成分、还原能力和抗氧化能力的影响。在种子和芽苗菜中，两种蔬菜的总芥子油苷和抗坏血酸含量没有差异，而西兰花的多酚含量异常高，与芝麻菜相比具有更强的还原能力和抗氧化能力。在这两个物种中，发芽温度的升高对芥子油苷含量有积极影响。发芽过程中抗坏血酸含量增加，在三个测试温度之间没有差异。西兰花芽苗菜在30°C下生长时酚含量增加，但在芝麻菜中，酚含量在最高温度下下降。还原能力和抗氧化能力随着发芽而增加，在10°C时检测到更高的指标，尤其是在芝麻菜中。不同的发芽温度使西兰花和芝麻菜芽苗菜中具有健康促进作用的植物化学成分和抗氧化特性产生差异。
