Department of Food Chemistry and Nutrition, Medical College, Jagiellonian University, Cracow, Poland.
Department of Pharmacognosy, Medical College, Jagiellonian University, Cracow, Poland.
J Sci Food Agric. 2019 Jan 15;99(1):302-308. doi: 10.1002/jsfa.9188. Epub 2018 Jul 19.
This study aimed to evaluate the presence and content of selected phytochemicals, namely glucosinolates, fatty acids and phenolic compounds, in rutabaga (Brassica napus L. var. napobrassica) sprouts grown under various light conditions, in comparison to rutabaga seeds and roots. As rutabaga sprouts are likely to become new functional food, special emphasis was placed on the related risks of progoitrin and erucic acid presence - compounds with proven antinutritive properties.
Time of sprouting significantly decreased progoitrin content, especially after 10 days (by 91.5%) and 12 days (by 97.5%), as compared to 8 days. In addition, sprouts grown under dark conditions showed 27%, 60% and 17% reduction in progoitrin level in 8, 10 and 12 days after sowing, respectively, as compared to sprouts grown under natural conditions. Progoitrin was found to be the predominant glucosinolate in rutabaga seeds (804.07 ± 60.89 mg 100 g dry weight (DW)), accompanied by glucoerucin (157.82 ± 21.04 mg 100 g DW), also found in the roots (82.20 ± 16.53 mg 100 g DW). Among the unsaturated fatty acids in rutabaga sprouts, erucic, linoleic, linolenic and gondoic acids decreased significantly, and only oleic acid increased as germination days progressed. The amount of harmful erucic acid in rutabaga sprouts was found to vary between 1.8% and 7%, depending on the day of seeding or light conditions, as compared to 42.5% in the seeds.
The evaluated rutabaga products showed a wide content range of potentially antinutritive compounds, sprouts having the lowest amounts of erucic acid and progoitrin. © 2018 Society of Chemical Industry.
本研究旨在评估不同光照条件下生长的芜菁芽中选定的植物化学成分（如硫代葡萄糖苷、脂肪酸和酚类化合物）的存在和含量，并与芜菁种子和根进行比较。由于芜菁芽可能成为新的功能性食品，因此特别强调了存在前甲状腺素和芥酸的相关风险，这些化合物具有已证明的抗营养特性。
发芽时间显著降低了前甲状腺素的含量，尤其是在 10 天（减少 91.5%）和 12 天（减少 97.5%）后，与 8 天相比。此外，在黑暗条件下生长的芽在播种后 8、10 和 12 天，前甲状腺素水平分别降低了 27%、60%和 17%，而在自然条件下生长的芽则降低了 27%、60%和 17%。在芜菁种子中发现前甲状腺素是主要的硫代葡萄糖苷（804.07±60.89mg 100g 干重（DW）），其次是葡萄糖芥酸（157.82±21.04mg 100g DW），在根部也有发现（82.20±16.53mg 100g DW）。在芜菁芽中的不饱和脂肪酸中，发现芥酸、亚油酸、亚麻酸和甘油脂酸显著减少，只有油酸随着发芽天数的增加而增加。与种子中的 42.5%相比，在芜菁芽中的有害芥酸含量在 1.8%到 7%之间变化，具体取决于播种日或光照条件。
评估的芜菁产品显示出潜在抗营养化合物含量的广泛范围，其中芽中的芥酸和前甲状腺素含量最低。 © 2018 化学工业协会。
