Torres-Contreras Ana Mariel, Nair Vimal, Cisneros-Zevallos Luis, Jacobo-Velázquez Daniel A
Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Mexico.
Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843-2133, USA.
Molecules. 2017 Apr 15;22(4):636. doi: 10.3390/molecules22040636.
Broccoli contains bioactive molecules and thus its consumption is related with the prevention of chronic and degenerative diseases. The application of wounding stress to horticultural crops is a common practice, since it is the basis for the fresh-cut produce industry. In this study, the effect of four different cutting styles (CSs) (florets (CS1), florets cut into two even pieces (CS2), florets cut into four even pieces (CS3), and florets processed into chops (CS4)) and storage time (0 and 24 h at 20 °C) on the content of bioactive compounds in broccoli was evaluated. Immediately after cutting, 5--caffeoylquinic acid and caffeic acid content increased by 122.4% and 41.6% in CS4 and CS2, respectively. Likewise, after storage, 3--caffeoylquinic acid and 5--caffeoylquinic acid increased by 46.7% and 98.2%, respectively in CS1. Glucoerucin and gluconasturtiin content decreased by 62% and 50%, respectively in CS3; whereas after storage most glucosinolates increased in CS1. Total isothiocyanates, increased by 133% immediately in CS4, and after storage CS1 showed 65% higher levels of sulforaphane. Total ascorbic acid increased 35% after cutting in CS2, and remained stable after storage. Results presented herein would allow broccoli producers to select proper cutting styles that preserve or increase the content of bioactive molecules.
西兰花含有生物活性分子，因此食用西兰花与预防慢性和退行性疾病有关。对园艺作物施加创伤胁迫是一种常见做法，因为这是鲜切农产品行业的基础。在本研究中，评估了四种不同切割方式（CSs）（小花（CS1）、切成两片均匀块的小花（CS2）、切成四片均匀块的小花（CS3）和加工成碎块的小花（CS4））以及储存时间（20℃下0小时和24小时）对西兰花中生物活性化合物含量的影响。切割后立即测定，CS4和CS2中5 - 咖啡酰奎尼酸和咖啡酸含量分别增加了122.4%和41.6%。同样，储存后，CS1中3 - 咖啡酰奎尼酸和5 - 咖啡酰奎尼酸分别增加了46.7%和98.2%。CS3中葡萄糖异硫氰酸酯和葡萄糖莱菔子素含量分别下降了62%和50%；而储存后CS1中的大多数硫代葡萄糖苷增加。总异硫氰酸酯在CS4中切割后立即增加了133%，储存后CS1中萝卜硫素水平高出了65%。CS2切割后总抗坏血酸增加了35%，储存后保持稳定。本文给出的结果将使西兰花生产者能够选择合适的切割方式来保留或增加生物活性分子的含量。
