Selecting Sprouts of Brassicaceae for Optimum Phytochemical Composition

Cruciferous foods (Brassicaceae spp.) are rich in nutrients and bioactive compounds. Edible sprouts are becoming popular fresh foods and, therefore, the phytochemical profiling of nine varieties of Brassicaceae (broccoli, kohlrabi, red cabbage, rutabaga, turnip, turnip greens, radish, garden cress,...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2012-11, Vol.60 (45), p.11409-11420
Main Authors: Baenas, Nieves, Moreno, Diego A, García-Viguera, Cristina
Format: Article
Language:English
Subjects:
antioxidant activity
Antioxidants - analysis
bioavailability
Biological and medical sciences
Brassica
Brassicaceae - chemistry
Brassicaceae - growth & development
broccoli
cabbage
enriched foods
Food industries
Fundamental and applied biological sciences. Psychology
Germination
glucosinolates
Glucosinolates - analysis
kohlrabi
Lepidium sativum
nutrients
nutrition
Phenol - analysis
radishes
raw foods
Seeds - chemistry
Seeds - growth & development
Sinapis alba subsp. alba
turnip greens
turnips
Vegetables - chemistry
Vegetables - growth & development
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Summary:Cruciferous foods (Brassicaceae spp.) are rich in nutrients and bioactive compounds. Edible sprouts are becoming popular fresh foods and, therefore, the phytochemical profiling of nine varieties of Brassicaceae (broccoli, kohlrabi, red cabbage, rutabaga, turnip, turnip greens, radish, garden cress, and white mustard) was evaluated for this purpose. The glucosinolates in seeds were significantly higher than in sprouts, and day 8 of germination was considered the optimum for consumption. The sprouts with higher concentrations of glucosinolates in 8-day-old sprouts were white mustard, turnip, and kohlrabi (∼815, ∼766, and ∼653 mg 100 g–1 FW, respectively). Red cabbage and radish presented great total glucosinolates content (∼516 and ∼297 mg 100 g–1 FW, respectively, in 8-day-old sprouts) and also higher total phenolic contents, biomass, and antioxidant capacity. The selection of the best performers in terms of germination quality and phytochemical composition is the key to optimize new fresh foods enriched in health-bioactive compounds. Further research on the bioavailability of the bioactive compounds in Brassica foods will allow backing of recommendations for dietarily effective dosages for nutrition and health.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf302863c