Exploring new potential health-promoting vegetables: glucosinolates and sensory attributes of rocket salads and related Diplotaxis and Eruca species
Exploring new potential health-promoting vegetables: glucosinolates and sensory attributes of rocket salads and related Diplotaxis and Eruca species
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DOI：
10.1002/jsfa.3507
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发表时间：
2009-03-01
影响因子：
4.1
通讯作者：
Neri, Roberta
中科院分区：
文献类型：
--
作者：
D'Antuono, L. Filippo;Elementi, Simona;Neri, Roberta
背景：火箭沙拉(Diploaxis tenuifolia和Eruca vesicaria)是目前备受推崇的沙拉蔬菜。相关物种在几个地区作为食用植物消费，并可能有助于生鲜食品供应链的差异化。硫代葡萄糖苷是众所周知的健康植物化学物质，对食用十字花科植物具有积极和消极的感官特性。为了探索新作物的开发潜力，对二倍体和Eruca种质进行了感官评价和硫代葡萄糖苷分析。结果：典型的火箭沙拉风味和辛辣是积极的感官特征。苦味，特别是草本的味道，是较不被接受的种质组的特征。被归类为显著令人不快的群体的特征是硫代葡萄糖苷含量高，其中西尼罗林(强烈的刺激性、味道和其他几种额外的感官气味)或西尼罗宾/葡萄糖苷(强烈的草本植物气味，低味道)是主要成分。结论：硫代葡萄糖苷含量低，以及富含公认的促进健康的成分(葡萄芥素、萝卜素)的成分与更高的接受度有关。就食品用途而言，适度的硫代葡萄糖苷含量和高接受度可能是增加健康植物化学物质摄入量的更好选择，而不是高硫代葡萄糖苷和潜在的排斥反应。高硫代葡萄糖苷型可能在食品集成商领域找到更好的前景。(C)2009年化学工业学会
BACKGROUND: Rocket salads (Diplotaxis tenuifolia and Eruca vesicaria) are presently highly appreciated salad vegetables. Related species are consumed as food plants in several regions, and may contribute to differentiation in the fresh food supply chain. Glucosinolates are well-known healthy phytochemicals and responsible for positive and negative sensory properties of edible Brassicaceae. To investigate the potential for exploitation of new crops, Diplotaxis and Eruca germplasm was subject to sensory evaluation and glucosinolate analysis.RESULTS: Typical rocket salad flavour and pungency were perceived as positive sensory traits. Bitter, and especially herbaceous notes, characterised the groups of less accepted accessions. The groups classified as significantly unpleasant were characterised by high glucosinolate content, with either sinigrin (strong perceived pungency, flavour and several other additional sensory notes), or sinalbin/gluconapin (strong herbaceous note, low flavour perceived), as the dominant components.CONCLUSIONS: Low glucosinolate content, and a composition rich in recognised health-promoting components (glucoerucin, glucoraphanin) were associated with higher acceptance. In relation to food uses, moderate glucosinolate content and high acceptance may be a better option to enhance the intake of healthy phytochemicals than high glucosinolates and potential rejection. High glucosinolate types may find better perspectives in the field of food integrators. (C) 2009 Society of Chemical Industry