Aloo Simon-Okomo, Ofosu Fred-Kwame, Daliri Eric-Banan-Mwine, Oh Deog-Hwan
Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Gangwon-do, Korea.
Antioxidants (Basel). 2021 May 26;10(6):852. doi: 10.3390/antiox10060852.
The antioxidant and antidiabetic properties and metabolite profiling of ethanol extracts of red cabbage (RC) and broccoli (BR) seeds and sprouts were investigated in this study. The total phenolic, flavonoid, and saponin contents were in the ranges of 385.4-480.4 mg FAE/100 g, 206.9-215.6 mg CE/100 g, and 17.8-27.0 mg soysaponin BE/100 g, respectively. BR seed had the highest total phenolic (480.4 mg FAE/100 g) and flavonoid (216.9 mg CE/100 g) contents, whereas BR sprout had the highest saponin content (27.0 soysaponin BE/100g). RC sprout demonstrated the highest antioxidant capacity, with DPPH and ABTS radical scavenging activity levels of 71.5% and 88.5%, respectively. Furthermore, BR and RC sprouts showed the most potent inhibition against α-glucosidase (91.32% and 93.11%, respectively) and pancreatic lipase (60.19% and 61.66%, respectively). BR seed (60.37%) demonstrated the lowest AGE inhibition. A total of 24 metabolites, predominantly amino acids and phenolic compounds, were characterized using UHPLC-QTOF-MS/MS. Germination not only improved the levels of metabolites but also resulted in the synthesis of new compounds. Therefore, these findings show that germination effectively enhanced the functional properties and metabolite profiles of broccoli and red cabbage seeds, making their sprouts more applicable as functional ingredients.
本研究对红甘蓝（RC）和西兰花（BR）种子及芽苗菜的乙醇提取物的抗氧化和抗糖尿病特性以及代谢物谱进行了研究。总酚、黄酮和皂苷含量分别在385.4 - 480.4 mg FAE/100 g、206.9 - 215.6 mg CE/100 g和17.8 - 27.0 mg大豆皂苷BE/100 g范围内。BR种子的总酚含量最高（480.4 mg FAE/100 g），黄酮含量最高（216.9 mg CE/100 g），而BR芽苗菜的皂苷含量最高（27.0大豆皂苷BE/100g）。RC芽苗菜表现出最高的抗氧化能力，DPPH和ABTS自由基清除活性水平分别为71.5%和88.5%。此外，BR和RC芽苗菜对α-葡萄糖苷酶的抑制作用最强（分别为91.32%和93.11%），对胰脂肪酶的抑制作用也最强（分别为60.19%和61.66%）。BR种子（60.37%）表现出最低的晚期糖基化终产物抑制率。使用超高效液相色谱-四极杆飞行时间质谱联用仪（UHPLC-QTOF-MS/MS）对总共24种代谢物进行了表征，主要为氨基酸和酚类化合物。发芽不仅提高了代谢物水平，还导致了新化合物的合成。因此，这些发现表明发芽有效地增强了西兰花和红甘蓝种子的功能特性和代谢物谱，使其芽苗菜更适合作为功能性成分。
