Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/37649
COMPARTIR / EXPORTAR:
logo share SHARE logo core CORE BASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE

Invitar a revisión por pares abierta
Título

Time dependence of bioactive compounds and antioxidant capacity during germination of different cultivars of broccoli and radish seeds

AutorMartínez-Villaluenga, Cristina CSIC ORCID ; Peñas, Elena CSIC ORCID ; Ciska, Ewa; Piskula, Mariusz K.; Kozlowska, Halina; Vidal-Valverde, Concepción CSIC ; Frías, Juana CSIC ORCID
Palabras claveBroccoli
Radish
Germination time
Glucosinolates
Vitamin C
Antioxidant capacity
Fecha de publicación1-jun-2010
EditorElsevier
CitaciónFood Chemistry 120(3): 710–716 (2010)
ResumenOptimisation of the germination process of different cultivars of broccoli (Brassica oleracea var. italica cv. Lucky, cv. Tiburon and cv. Belstar) and radish (Raphanus sativus cv. Rebel and cv. Bolide) seeds in relation to the content of glucosinolates (GLS), vitamin C and total antioxidant capacity was carried out in order to maximise the health-promoting properties of Brassica sprouts. The content of total and individual GLS varied between species, among cultivars, and germination time. Glucoraphanin in broccoli and glucoraphenin in radish were the predominant GLS in raw seeds (61–77 and 63–129 lmol/g DM, respectively) and, although their content decreased during germination, they were maintained in rather large proportions in sprouts. Vitamin C was not detected in raw seeds and its content increased sharply in broccoli and radish sprouts (162–350 and 84–113 mg/100 g DM, respectively). Raw brassica seeds are an excellent source of antioxidant capacity (64–90 and 103–162 lmol Trolox/g DM in broccoli and radish, respectively) and germination led to a sharp increase. Germination of broccoli cv. Belstar and radish cv. Rebel for 4 days provided the largest glucoraphanin and glucoraphenin content, respectively, and also brought about large amounts of vitamin C and antioxidant capacity.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2009.10.067
URIhttp://hdl.handle.net/10261/37649
DOI10.1016/j.foodchem.2009.10.067
ISSN0308-8146
Aparece en las colecciones: (IFI) Artículos




Ficheros en este ítem:
Fichero Descripción Tamaño Formato
accesoRestringido.pdf59,24 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo

CORE Recommender

SCOPUSTM   
Citations

92
checked on 24-mar-2024

WEB OF SCIENCETM
Citations

77
checked on 25-feb-2024

Page view(s)

317
checked on 28-mar-2024

Download(s)

10
checked on 28-mar-2024

Google ScholarTM

Check

Altmetric

Altmetric


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.