Effects of light quality on main health-promoting compounds and antioxidant capacity of Chinese kale sprouts
Effects of light quality on main health-promoting compounds and antioxidant capacity of Chinese kale sprouts
复制标题
光质对羽衣甘蓝芽菜主要保健成分及抗氧化能力的影响
DOI：
10.1016/j.foodchem.2015.10.055
复制
发表时间：
2016-04-01
期刊：
影响因子：
8.8
通讯作者：
Wang, Qiaomei
中科院分区：
文献类型：
--
作者：
Qian, Hongmei;Liu, Tianyu;Wang, Qiaomei
The effects of different light qualities, including white, red and blue lights, on main health-promoting compounds and antioxidant capacity of Chinese kale sprouts were investigated using light-emitting diodes (LEDs) as a light source. Our results showed that blue light treatment significantly decreased the content of gluconapin, the primary compound for bitter flavor in shoots, while increased the glucoraphanin content in roots. Moreover, the maximum content of vitamin C was detected in the white-light grown sprouts and the highest levels of total phenolic and anthocyanins, as well as the strongest antioxidant capacity were observed in blue-light grown sprouts. Taken together, the application of a colorful light source is a good practice for improvement of the consumers' acceptance and the nutritional phtyochemicals of Chinese kale sprouts. (C) 2015 Elsevier Ltd. All rights reserved.
