Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, 34303 Halkali, Istanbul, Turkey.
Food Chem. 2020 Dec 1;332:127415. doi: 10.1016/j.foodchem.2020.127415. Epub 2020 Jun 27.
This study aimed to investigate the combined effect of storage at 4 °C (10-days) and in vitro gastrointestinal digestion on the phytochemical profile of red beet (Beta vulgaris) and amaranth (Amaranthus sp.) microgreens. The untargeted profiling based on UHPLC-QTOF metabolomics allowed annotating 316 compounds, comprising mainly polyphenols and lipids. An impact of storage on the total phenolic content (TPC) was observed, with a maximum increase at 10-days of storage for both red beet (+1.3-fold) and amaranth (+1.1-fold). On the other hand, in vitro digestion of both red beet and amaranth microgreens produced a significant increase in TPC (36-88%), CUPRAC (27-40%), DPPH (6-43%), and BC (41-57%) to reach the maximum at 10 days of storage. Tyrosinase inhibitory potential also decreased following digestion. The combination of biochemical changes occurring in microgreen immature plants (likely in response to the harvest stress) with changes during digestion, determined the actual functional value of microgreens.
本研究旨在探究在 4°C 下储存（10 天）和体外胃肠道消化对红甜菜（Beta vulgaris）和苋菜（Amaranthus sp.）微菜的植物化学成分谱的联合影响。基于 UHPLC-QTOF 代谢组学的非靶向分析鉴定了 316 种化合物，主要包括多酚类化合物和脂类化合物。研究发现，储存对总酚含量（TPC）有影响，红甜菜和苋菜在储存 10 天时 TPC 最高，分别增加了 1.3 倍和 1.1 倍。另一方面，红甜菜和苋菜微菜的体外消化均导致 TPC（36-88%）、CUPRAC（27-40%）、DPPH（6-43%）和 BC（41-57%）显著增加，在储存 10 天时达到最大值。消化后酪氨酸酶抑制潜力也降低。微菜不成熟植物中发生的生化变化（可能是对收获压力的反应）与消化过程中的变化相结合，决定了微菜的实际功能价值。
