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Variation in health-promoting compounds and antioxidant activities in mustard (Brassica juncea) sprouts

文献类型： 外文期刊

作者： Li, Zhiqing 1 ; Di, Hongmei 1 ; Cheng, Wenjuan 2 ; Zhang, Yi 1 ; Ren, Guanru 3 ; Ma, Jie 4 ; Yang, Jiao 1 ; Huang, Zhi 1 ; Tang, Yi 1 ; Zheng, Yangxia 1 ; Li, Huanxiu 1 ; Zhang, Fen 1 ; Sun, Bo 1 ;

作者机构： 1.Sichuan Agr Univ, Coll Hort, Chengdu 611130, Peoples R China

2.Tianjin Acad Agr Sci, Inst Agr Resources & Environm, Tianjin 300384, Peoples R China

3.Sichuan Agr Univ, Coll Forestry, Chengdu 611130, Peoples R China

4.Bijie lnstitute Agr Sci, Bijie 551700, Peoples R China

5.Sichuan Agr Univ, Coll Hort, 211 Huimin Rd, Chengdu, Sichuan, Peoples R China

关键词： Mustard (Brassica juncea); Sprouts; Cultivars; Phenolic compounds; Antioxidant activity; Glucosinolates

期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：4.3； 五年影响因子：4.5 ）

ISSN： 0304-4238

年卷期： 2023 年 309 卷

页码：

收录情况： SCI

摘要： Mustard has nutritional benefits to human health and come in diverse flavors, while the edible sprouts have a short cycle, high nutrition, and hygienic characteristics. This study was designed to investigate the differences in chlorophyll, carotenoids, ascorbic acid, phenolic compounds, antioxidant activities, and glucosinolates in the sprouts of three mustard types (root, stem, and leaf mustards) from a core collection of 41 cultivars. The content of chlorophyll and carotenoids was only slightly different among the three types. Root mustard cultivars had considerable phenolic compound content (17.31 mg g -1) and antioxidant activities. In addition, twelve glu-cosinolates were identified in the mustard sprout cultivars, and the stem mustard and nearly half of the root mustard had the highest averages (140.38 limol g -1 and 159.98 limol g -1, respectively), while the lowest average was detected in leaf mustard (78.00 limol g -1). Root mustard sprouts are suitable for pickling and processing, stem mustard sprouts contribute to mustard-flavored condiments, and leaf mustard sprouts are widely used for fresh eating or making mild mustard condiments based on the glucosinolates content. S1, L4, and R11 would be useful as functional cultivars or elite crossbreeding germplasms due to their excellent carotenoids, antioxidant activity, and glucosinolates traits, respectively. In conclusion, mustard sprouts were assigned nutritional characteristics and can be diversely popularized and utilized for their edible value.

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