Šamec, Dunja; Pavlović, Iva; Radojčić Redovniković, Ivana; Salopek-Sondi, Branka (2018) Comparative analysis of phytochemicals and activity of endogenous enzymes associated with their stability, bioavailability and food quality in five Brassicaceae sprouts. Food Chemistry, 269 . pp. 96-102. ISSN 2590-1575
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Abstract
Five Brassicaceae sprouts (white cabbage, kale, broccoli, Chinese cabbage, arugula) were comparatively analyzed based on phytochemicals (polyphenols, glucosinolates, carotenoids, chlorophylls, ascorbic acid) content and accompanying enzymes associated with phytochemical stability and bioavailability (peroxidases, myrosinase, and polyphenoloxidase) that consequently impact food quality. Significantly high content of polyphenols and glucosinolates, as well as a high antioxidant activity were found in white cabbage, followed by kale sprouts. In addition, white cabbage contained higher amount of fibers and lower polyphenol-oxidase activity which potentially indicates prevention of browning and consequently better sprout quality. Arugula and broccoli showed higher activity of myrosinase that may result in higher bioavailability of active glucosinolates forms. According to our data, sprouts are cheap, easy- and fast-growing source of phytochemicals but also they are caracterized by different endogenous enzymes activity. Consequently, this parameter should also be taken into consideration in the studies related to the health benefits of the plant-based food.
| Item Type: | Article | ||||||||||||
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| Additional Information: | This work has been supported by The Foundation of Croatian Academy of Science and Arts, Croatia, by The Croatian Science Foundation, Croatia (project no. IP-2014-09-4359) and by the Unity Through Knowledge Fund, Croatia (contract no 12/17). The authors give sincere thanks to Ivana Lugaric for technical assistant. | ||||||||||||
| Uncontrolled Keywords: | brassicaceae sprouts; phytochemicals; antioxidant activity; myrosinase activity; polyphenol-oxidase | ||||||||||||
| Subjects: | NATURAL SCIENCES > Chemistry NATURAL SCIENCES > Chemistry > Applied Chemistry BIOTECHNICAL SCIENCES BIOTECHNICAL SCIENCES > Food Technology |
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| Divisions: | Division of Molecular Biology | ||||||||||||
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| Depositing User: | Branka Salopek Sondi | ||||||||||||
| Date Deposited: | 19 Nov 2019 13:02 | ||||||||||||
| URI: | http://fulir.irb.hr/id/eprint/5075 | ||||||||||||
| DOI: | 10.1016/j.foodchem.2018.06.133 |
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