发芽对五种羽衣甘蓝（L.）Crantz品种酚类化合物、硫代葡萄糖苷和抗氧化活性的影响。

Effect of Sprouting on the Phenolic Compounds, Glucosinolates, and Antioxidant Activity of Five (L.) Crantz Cultivars.

作者信息

Bravi Elisabetta, Falcinelli Beatrice, Mallia Giorgia, Marconi Ombretta, Royo-Esnal Aritz, Benincasa Paolo

机构信息

Italian Brewing Research Centre, University of Perugia, 06126 Perugia, Italy.

Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06125 Perugia, Italy.

出版信息

Antioxidants (Basel). 2023 Jul 26;12(8):1495. doi: 10.3390/antiox12081495.

DOI:10.3390/antiox12081495

PMID:37627490

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10451838/

Abstract

Sprouts are increasingly present in the human diet, being tasty and healthy foods high in antioxidant compounds. Although there is a body of literature on the sprouting of many plant species, (L.) Crantz has not yet been studied for this purpose. This study aimed to characterize the main bioactive compounds and antioxidant potential of seeds and sprouts of five different Camelina cultivars (ALBA, CO46, CCE43, JOELLE, and VERA). In particular, the contents of phenolic compounds (PCs), phenolic acids (PAs), and glucosinolates (GLSs) were investigated. PCs, PAs, GLSs, and the antioxidant activity of seeds differed among cultivars and were greatly increased by sprouting. A PCA analysis underlined both the effect of the cultivar (PC2) and the germination (PC1) on the nutritional properties of Camelina. The best nutritional properties of seeds were observed for ALBA and CCE43, while the best nutritional properties of sprouts were recorded for CCE43 and JOELLE, since the latter cultivar showed a greater enhancement in phytochemical content and antioxidant activity with sprouting. Finally, a UHPLC-UV procedure for the analysis of GLSs in Camelina was developed and validated. The performance criteria of the proposed method demonstrated that it is useful for the analysis of GLSs in Camelina.

摘要

芽苗菜在人类饮食中越来越常见，它们是美味且健康的食物，富含抗氧化化合物。尽管已有大量关于许多植物物种发芽的文献，但对于亚麻荠（Camelina sativa (L.) Crantz）的发芽情况尚未进行过此类研究。本研究旨在表征五个不同亚麻荠品种（ALBA、CO46、CCE43、JOELLE和VERA）的种子和芽苗菜的主要生物活性化合物及抗氧化潜力。特别地，对酚类化合物（PCs）、酚酸（PAs）和硫代葡萄糖苷（GLSs）的含量进行了研究。不同品种的种子在PCs、PAs、GLSs含量及抗氧化活性方面存在差异，且发芽后这些指标大幅增加。主成分分析（PCA）强调了品种（PC2）和发芽（PC1）对亚麻荠营养特性的影响。观察到ALBA和CCE43种子的营养特性最佳，而CCE43和JOELLE芽苗菜的营养特性最佳，因为后一个品种在发芽过程中植物化学物质含量和抗氧化活性的增强更为显著。最后，开发并验证了一种用于分析亚麻荠中GLSs的超高效液相色谱 - 紫外（UHPLC - UV）方法。所提出方法的性能标准表明它对分析亚麻荠中的GLSs很有用。