Bell Luke, Yahya Hanis Nadia, Oloyede Omobolanle Oluwadamilola, Methven Lisa, Wagstaff Carol
Department of Food & Nutritional Sciences, University of Reading, Whiteknights, Reading, Berkshire RG6 6AH, UK.
Department of Food & Nutritional Sciences, University of Reading, Whiteknights, Reading, Berkshire RG6 6AH, UK.
Food Chem. 2017 Apr 15;221:521-534. doi: 10.1016/j.foodchem.2016.11.154. Epub 2016 Nov 30.
Five cultivars of Eruca sativa and a commercial variety of Diplotaxis tenuifolia were grown in the UK (summer) and subjected to commercial growth, harvesting and processing, with subsequent shelf life storage. Glucosinolates (GSL), isothiocyanates (ITC), amino acids (AA), free sugars, and bacterial loads were analysed throughout the supply chain to determine the effects on phytochemical compositions. Bacterial load of leaves increased significantly over time and peaked during shelf life storage. Significant correlations were observed with GSL and AA concentrations, suggesting a previously unknown relationship between plants and endemic leaf bacteria. GSLs, ITCs and AAs increased significantly after processing and during shelf life. The supply chain did not significantly affect glucoraphanin concentrations, and its ITC sulforaphane significantly increased during shelf life in E. sativa cultivars. We hypothesise that commercial processing may increase the nutritional value of the crop, and have added health benefits for the consumer.
在英国种植了5个品种的芝麻菜和1个商业品种的细叶双行芥（夏季种植），并进行商业化种植、收获和加工，随后进行保质期储存。在整个供应链中分析了硫代葡萄糖苷（GSL）、异硫氰酸盐（ITC）、氨基酸（AA）、游离糖和细菌载量，以确定对植物化学成分的影响。叶片的细菌载量随时间显著增加，并在保质期储存期间达到峰值。观察到与GSL和AA浓度存在显著相关性，表明植物与地方性叶片细菌之间存在以前未知的关系。加工后和保质期内，GSL、ITC和AA显著增加。供应链对萝卜硫苷浓度没有显著影响，其ITC萝卜硫素在芝麻菜品种的保质期内显著增加。我们假设商业加工可能会提高作物的营养价值，并为消费者带来额外的健康益处。
