Klopsch Rebecca, Baldermann Susanne, Voss Alexander, Rohn Sascha, Schreiner Monika, Neugart Susanne
Leibniz Institute of Vegetable and Ornamental Crops (IGZ) e.V., Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, Germany.
NutriAct - Competence Cluster Nutrition Research Berlin-Potsdam, Nuthetal, 14558, Germany.
Foods. 2019 Sep 20;8(10):427. doi: 10.3390/foods8100427.
Young kale and pea leaves are rich in secondary plant metabolites (SPMs) whose profile can be affected by ultraviolet B (UVB) radiation. Carotenoids and flavonoids in kale and pea exposed to narrow-banded UVB, produced by innovative light-emitting diodes (LEDs), and subsequently used for breadmaking were investigated for the first time, thus combining two important strategies to increase the SPMs intake. Breads were also fortified with protein-rich lentil flour. Antioxidant activity in the 'vegetable breads' indicated health-promoting effects. Lentil flour increased the antioxidant activity in all of the 'vegetable breads'. While carotenoids and chlorophylls showed a minor response to UVB treatment, kaempferol glycosides decreased in favor of increasing quercetin glycosides, especially in kale. Additionally, breadmaking caused major decreases in carotenoids and a conversion of chlorophyll to bioactive degradation products. In 'kale breads' and 'pea breads', 20% and 84% of flavonoid glycosides were recovered. Thus, kale and pea leaves seem to be suitable natural ingredients for producing innovative Functional Foods.
嫩羽衣甘蓝和豌豆叶富含次生植物代谢产物（SPMs），其成分会受到紫外线B（UVB）辐射的影响。首次对羽衣甘蓝和豌豆中由创新发光二极管（LED）产生的窄带UVB照射后的类胡萝卜素和黄酮类化合物进行了研究，随后将其用于面包制作，从而结合了两种增加SPMs摄入量的重要策略。面包还添加了富含蛋白质的扁豆粉。“蔬菜面包”中的抗氧化活性表明其具有促进健康的作用。扁豆粉提高了所有“蔬菜面包”的抗氧化活性。虽然类胡萝卜素和叶绿素对UVB处理的反应较小，但山奈酚糖苷减少，有利于增加槲皮素糖苷，尤其是在羽衣甘蓝中。此外，面包制作导致类胡萝卜素大幅减少，叶绿素转化为生物活性降解产物。在“羽衣甘蓝面包”和“豌豆面包”中，分别回收了20%和84%的黄酮糖苷。因此，羽衣甘蓝和豌豆叶似乎是生产创新功能性食品的合适天然成分。
