Changes in rocket salad phytochemicals within the commercial supply chain: Glucosinolates, isothiocyanates, amino acids and bacterial load increase significantly after processing.
Changes in rocket salad phytochemicals within the commercial supply chain: Glucosinolates, isothiocyanates, amino acids and bacterial load increase significantly after processing.
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DOI：
10.1016/j.foodchem.2016.11.154
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发表时间：
2017-04-15
期刊：
影响因子：
8.8
通讯作者：
Wagstaff, Carol
中科院分区：
文献类型：
--
作者：
Bell, Luke;Yahya, Hanis Nadia;Oloyede, Omobolanle Oluwadamilola;Methven, Lisa;Wagstaff, Carol
关键词：
芥子油苷、异硫氰酸酯和氨基酸随时间显著增加。萝卜硫苷不受收获和加工的显著影响。萝卜硫素在E.栽培品种叶片细菌负荷与硫甙和氨基酸丰度相关。商业化加工可提高E.对消费者来说。在英国（夏季）种植五个芸芥栽培品种和一个商业品种的细叶重叶芥（Diplotaxis tenuifolia），并进行商业生长、收获和加工，随后进行保质期储存。硫代葡萄糖苷（GSL），异硫氰酸酯（ITC），氨基酸（AA），游离糖和细菌负荷进行了分析，在整个供应链，以确定对植物化学成分的影响。叶片的细菌负荷随时间显著增加，并在货架期储存期间达到峰值。GSL和AA浓度的显着相关性，表明植物和地方性叶细菌之间的关系以前未知。GSL、ITC和AA在加工后和货架期内显著增加。供应链并没有显著影响萝卜硫素浓度，其ITC萝卜硫素在E.栽培品种我们假设商业化加工可以增加作物的营养价值，并为消费者增加健康益处。
Glucosinolates, isothiocyanates and amino acids increase significantly over time. Glucoraphanin is not significantly affected by harvesting and processing. Sulforaphane significantly increases after processing in E. sativa cultivars. Bacterial load of leaves is correlated with glucosinolate and amino acid abundance. Commercial processing may increase the nutritional value of E. sativa to consumers. Five cultivars of Eruca sativa and a commercial variety of Diplotaxis tenuifolia were grown in the UK (summer) and subjected to commercial growth, harvesting and processing, with subsequent shelf life storage. Glucosinolates (GSL), isothiocyanates (ITC), amino acids (AA), free sugars, and bacterial loads were analysed throughout the supply chain to determine the effects on phytochemical compositions. Bacterial load of leaves increased significantly over time and peaked during shelf life storage. Significant correlations were observed with GSL and AA concentrations, suggesting a previously unknown relationship between plants and endemic leaf bacteria. GSLs, ITCs and AAs increased significantly after processing and during shelf life. The supply chain did not significantly affect glucoraphanin concentrations, and its ITC sulforaphane significantly increased during shelf life in E. sativa cultivars. We hypothesise that commercial processing may increase the nutritional value of the crop, and have added health benefits for the consumer.
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