The increase of antioxidant capacity of broccoli sprouts subject to slightly acidic electrolyzed water
文献类型： 外文期刊
作者： Li, Lizhen 1 ; Sun, Yuyang 1 ; Liu, Haijie 1 ; Song, Shuhui 2 ;
作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing, Peoples R China
3.Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing, Peoples R China
4.Minist Agr & Rural Areas, Key Lab Vegetable Postharvest Proc, Beijing, Peoples R China
5.50 Zhanghua St, Beijing 100097, Peoples R China
关键词： Broccoli sprouts; Slightly acidic electrolyzed water (SAEW); Proline; Phenolic acids; Flavonoids; Antioxidant ability
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.318； 五年影响因子：5.846 ）
ISSN： 2212-4292
年卷期： 2022 年 49 卷
页码：
收录情况： SCI
摘要： The growing recognition of a healthy lifestyle framework has promoted the development of novel functional foods or superfoods with abundant nutrients and health-promoting properties. Therefore, the influence of slightly acidic electrolyzed water (SAEW) as an elicitor on broccoli sprouts was investigated. The increase of electrolyte leakage percentage, thiobarbituric acid reactive substances levels and proline concentration indicated that the defense system of broccoli sprouts had responded to stress caused by SAEW. Furthermore, the antioxidant enzymes and secondary metabolites, phenolic compounds, were evaluated and revealed the enhancement of antioxidant enzymes (superoxide dismutase, peroxidases, catalase, and ascorbate peroxidase) activities and phenolic compounds content in broccoli sprouts with SAEW treatment. The major groups of phenolic composition in broccoli sprouts were phenolic acids and flavonoids. The Folin-Ciocalteu index and antioxidant activity assay also proved the enhancement of antioxidant capacity of broccoli sprouts with SAEW treatment. Results from this study indicated that SAEW treatment could increase the antioxidant ability of broccoli sprouts.
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