Mastropasqua Linda, Dipierro Nunzio, Paciolla Costantino
Department of Biology, University of Bari "Aldo Moro", Via E. Orabona 4, 70125 Bari, Italy.
Antioxidants (Basel). 2020 Jun 26;9(6):558. doi: 10.3390/antiox9060558.
Fresh sprouts are an important source of antioxidant compounds and contain useful phytonutrients in the human diet. Many factors, such as the time of germination and types of light, influence the physiological processes and biosynthetic pathways in sprouts. The effect of red, blue and white light vs. dark conditions on the quality parameters in different sprout species after 5 d of germination was evaluated. Total ascorbate, soluble proteins, sugars, phenolic compounds, and pigments, such as carotenoids, chlorophylls, and anthocyanins, were investigated in radishes, soybeans, mung beans, and pumpkin sprouts. The light treatments increased the contents of vitamin C and the various pigments in all sprouts, conversely, they increased the soluble proteins and sugars, including d-glucose, d-fructose and sucrose, in soybeans and pumpkins, respectively. The dark treatment prevented the decrease in dry matter due to the lighting, while the red light induced an increase in polyphenols in soybean. These results suggest that the nutritional content of different sprouts grown under different light conditions depend on the dark or specific spectral wavelength used for their growth. The manuscript may increase the knowledge on light use for the industrialized food production aiming at preserving the phytonutrient content of vegetables, increasing the consumer health, or developing tailored diets for specific nutritional needs.
新鲜豆芽是抗氧化化合物的重要来源，在人类饮食中含有有益的植物营养素。许多因素，如发芽时间和光照类型，都会影响豆芽的生理过程和生物合成途径。评估了红、蓝、白光与黑暗条件对不同豆芽品种发芽5天后品质参数的影响。对萝卜、大豆、绿豆和南瓜芽中的总抗坏血酸、可溶性蛋白质、糖类、酚类化合物以及类胡萝卜素、叶绿素和花青素等色素进行了研究。光照处理增加了所有豆芽中维生素C和各种色素的含量，相反，它们分别增加了大豆和南瓜中可溶性蛋白质和糖类（包括d-葡萄糖、d-果糖和蔗糖）的含量。黑暗处理防止了因光照导致的干物质减少，而红光诱导大豆中多酚含量增加。这些结果表明，在不同光照条件下生长的不同豆芽的营养成分取决于用于其生长的黑暗或特定光谱波长。该手稿可能会增加人们对用于工业化食品生产的光照利用的认识，旨在保留蔬菜中的植物营养素含量、增进消费者健康或针对特定营养需求制定定制饮食。
