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 polyphenol-oxidase) 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 characterized 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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Šamec D,Pavlović I,Radojčić Redovniković I,Salopek-Sondi Bdoi
10.1016/j.foodchem.2018.06.133subject
Has Abstractpub_date
2018-12-15 00:00:00pages
96-102eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31109-9journal_volume
269pub_type
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