Academic Journal
Improvement of the nutraceutical quality of broccoli sprouts by elicitation
| العنوان: | Improvement of the nutraceutical quality of broccoli sprouts by elicitation |
|---|---|
| المؤلفون: | Natella, Fausta, Maldini, Mariateresa, Nardini, Mirella, Azzini, Elena, Foddai, Maria Stella, GIUSTI, Anna Maria, Baima, Simona, MORELLI, GIORGIO, Scaccini, Cristina |
| المساهمون: | Natella, Fausta, Maldini, Mariateresa, Nardini, Mirella, Azzini, Elena, Foddai, Maria Stella, Giusti, Anna Maria, Baima, Simona, Morelli, Giorgio, Scaccini, Cristina |
| بيانات النشر: | Elsevier Ltd |
| سنة النشر: | 2016 |
| المجموعة: | Sapienza Università di Roma: CINECA IRIS |
| مصطلحات موضوعية: | broccoli sprouts, bioactive molecules, glucosilonate, phenolic compound, anthocyanin, elicitor |
| الوصف: | Epidemiological studies show an inverse association between Brassica consumption and chronic diseases. Phytochemicals are thought to be beneficial for human health and therefore responsible for this protective effect. Increasing their levels into Brassica food is considered an expedient nutritional strategy that can be achieved through the manipulation of growth conditions by elicitors. In this work we systematically evaluated the influence of treatment with different elicitors (sucrose, mannitol, NaCl, 1-aminocyclopropane-l-carboxylic acid, salicylic acid and methyl jasmonate) on the phytochemical composition of broccoli sprouts. The content of total and single glucosinolates, total phenolic compounds, total flavonoids, total anthocyanins, vitamin C and E and b-carotene was assessed. The exposure to different elicitors produced concentration- and elicitor-dependent specific changes in the content of all the phytochemicals considered. Sucrose, identified as the most effective elicitor by principal component analysis, induced a significant increase of total and specific glucosinolates, vitamin C, total anthocyanins and polyphenols. Sucrose is likely to represent an effective tool to increase the nutritional value of broccoli sprouts. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | ELETTRONICO |
| اللغة: | English |
| Relation: | info:eu-repo/semantics/altIdentifier/pmid/26868554; info:eu-repo/semantics/altIdentifier/wos/WOS:000369494300015; volume:201; firstpage:101; lastpage:109; numberofpages:9; journal:FOOD CHEMISTRY; http://hdl.handle.net/11573/871499; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84955503557; http://www.ncbi.nlm.nih.gov/pubmed/?term=Natella+F,+Maldini+M+et+al.,+2016 |
| DOI: | 10.1016/j.foodchem.2016.01.063 |
| الاتاحة: | http://hdl.handle.net/11573/871499 https://doi.org/10.1016/j.foodchem.2016.01.063 http://www.ncbi.nlm.nih.gov/pubmed/?term=Natella+F,+Maldini+M+et+al.,+2016 |
| Rights: | info:eu-repo/semantics/openAccess |
| رقم الانضمام: | edsbas.D6D2B626 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.foodchem.2016.01.063 |
|---|