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Improvement of the nutraceutical quality of broccoli sprouts by elicitation

Natella, Fausta and Maldini, Mariateresa and Nardini, Mirella and Azzini, Elena and Foddai, Maria Stella and Giusti, Anna Maria and Baima, Simona and Morelli, Giorgio and Scaccini, Cristina (2016) Improvement of the nutraceutical quality of broccoli sprouts by elicitation. Food Chemistry, Vol. 201 , p. 101-109. ISSN 0308-8146. Article.

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DOI: 10.1016/j.foodchem.2016.01.063


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 β-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.

Item Type:Article
ID Code:11260
Uncontrolled Keywords:Broccoli sprouts, bioactive molecules, glucosinolate, phenolic compound, anthocyanin, elicitor
Subjects:Area 05 - Scienze biologiche > BIO/15 Biologia farmaceutica
Divisions:001 Università di Sassari > 01-a Nuovi Dipartimenti dal 2012 > Chimica e Farmacia
Deposited On:17 Mar 2016 10:02

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