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Accumulation of lutein in broccoli sprouts based on the cultivation conditions of GABA combined with NaCl optimized by response surface methodology

文献类型： 外文期刊

作者： Zhou, Zhiyi 1 ; He, Weiwei 2 ; Li, Dajing 2 ; Fu, Qun 1 ; Xiao, Yadong 2 ; Bao, Yihong 1 ; Zhang, Zhongyuan 2 ; Song, Jia 1 ;

作者机构： 1.Northeast Forestry Univ, Coll Forestry, Harbin 150040, Heilongjiang, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Jiangsu, Peoples R China

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：1.405； 五年影响因子：1.517 ）

ISSN： 0145-8892

年卷期：

页码：

收录情况： SCI

摘要： Gamma-aminobutyric acid (GABA) can alleviate the adverse effects of NaCl and increase the content of endogenous substances. In this case, we investigated the GABA concentration (0.5-2.0 mM), NaCl concentration (50-150 mM), and germination time (3-5 d) to determine their effects on lutein content in broccoli sprouts. The results of response surface methodology revealed that the optimum conditions were a NaCl concentration of 83.91 mM, GABA concentration of 1.18 mM, and germination at room temperature for 4.38 days. Under these conditions, the lutein content in broccoli sprouts reached 641.45 mu g/g dry weight. The data were similar to the predicted value, demonstrating the validity of the model. The contents of phytochemicals, such as other carotenoids were also increased and exhibited high antioxidant activity, laying the foundation for the wide application of research on broccoli sprouts accumulating lutein under optimized conditions. Practical applications Edible broccoli sprouts are widely welcomed because of their high nutritional value and various phytochemicals and as an important source of carotenoids. The present research optimized the cultivation conditions of broccoli sprouts, including the NaCl concentration, GABA concentration, and germination times, providing a method for germinating broccoli sprouts containing lutein. The harvested sprouts can be eaten directly or developed into lutein-containing functional food.

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