Dai Xiaomei, Jia Chonglei, Lu Jiaqi, Yu Zhifang
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Department of Food Science and Technology, Jiangsu Food & Pharmaceutical Science College, Huaian 223003, China.
Antioxidants (Basel). 2024 Feb 25;13(3):279. doi: 10.3390/antiox13030279.
Chive ( L.) has a strong antioxidant property as it contains abundant phenolic compounds and ascorbic acid. In the present study, we investigated the metabolism of phenolic compounds and the change in antioxidant activity in different tissue parts of post-harvest chives. The results showed that compared with the bottom white part (BW), the round green part (RG) exhibited significantly higher contents of phenolic compounds, increased enzyme activities and enhanced antioxidant activities, indicating that phenolic compounds were mainly synthesised in RG. The expression levels of genes such as phenylalanine ammonia-lyase, cinnamate 4-hydroxylase and 4-coumaroyl-CoA ligase and their corresponding enzyme activities rapidly decreased in RG, whereas they were maintained in BW, suggesting that senescence occurred more rapidly in RG than in BW. Our study provides a theoretical basis for further research into and development of different parts of plants and offers a basis for consumers' nutritional considerations.
细香葱（L.）具有很强的抗氧化性能，因为它含有丰富的酚类化合物和抗坏血酸。在本研究中，我们调查了采后细香葱不同组织部位酚类化合物的代谢情况以及抗氧化活性的变化。结果表明，与底部白色部分（BW）相比，圆形绿色部分（RG）的酚类化合物含量显著更高，酶活性增加，抗氧化活性增强，这表明酚类化合物主要在RG中合成。苯丙氨酸解氨酶、肉桂酸4-羟化酶和4-香豆酰辅酶A连接酶等基因的表达水平及其相应的酶活性在RG中迅速下降，而在BW中则保持稳定，这表明RG中的衰老比BW中发生得更快。我们的研究为进一步研究和开发植物的不同部位提供了理论依据，并为消费者的营养考量提供了基础。
