engleski

Phytochemical content and endogenous enzymes activity of Brassicaceae sprouts

Brassicaceae (cruciferous) vegetables are recognized as a functional food because different epidemiological and meta-analysis suggested that their consumption has preventive role against a variety of diseases. In the last couple of years new culinary trend introduced cruciferous vegetable in a germinating stage, as sprouts. Consumption of such as vegetables provide unique taste, and additional health benefits due to the fact that during extensive period of growth and development, seedlings and young plantlets accumulate more phytochemicals than vegetables in mature stage. In our study, five Brassicaceae sprouts (white cabbage, kale, broccoli, Chinese cabbage, aragula) were comparatively analyzed based on phytochemicals content and accompanying enzymes associated with phytochemical stability and bioavailability that consequently impact food quality. Significantly high content of polyphenols and glucosinolates, as well as a high antioxidant activity were found in white cabbage, followed by kale sprouts, two Brassicaceae sprouts which, so far, have not been widely consumed for food. Another advantage of white cabbage is lower polyphenol-oxidase activity which potentially indicates prevention of browning and better sprout quality. On the other side, kale, arugula and broccoli possessed lower ascorbate peroxidase activity, and higher ascorbic acid (vitamine C) content. In addition, arugula and broccoli showed significantly higher activity of myrosinase that may result in higher bioavailability of active glucosinolates forms.

Brassicaceae ; endogenous enzymes ; phytochemicals

This work have been supported by the Unity Through Knowledge Fund (contract no 12/17) and the Croatian Science Foundation (project no. IP-2014-09-4359.