To evaluate the variations in the nutritional components of a broccoli cultivar under saline stress, two different NaCl concentrations (40 and 80 mM) were assayed. Glucosinolates, phenolic compounds, and ascorbic and dehydroascorbic acids (vitamin C) were analyzed by HPLC, and mineral composition was determined by ICP spectrophotometry. Qualitative differences were observed for several bioactive compounds depending on the plant organ and the intensity of the salt stress. Glucosinolate content showed the most significant increase in the florets; phenolic compounds also increased in the florets, whereas no variation in the vitamin C content was observed as a result of the saline treatments. The mineral composition of the edible parts of the inflorescences remained within the range of the recommended values for human consumption. Overall, the nutritional quality of the edible florets of broccoli was improved under moderate saline stress.
The mechanisms of salt stress and tolerance have been targets for genetic engineering, focusing on ion transport and compartmentation, synthesis of compatible solutes (osmolytes and osmoprotectants) and oxidative protection. In this review, we consider the integrated response to salinity with respect to water uptake, involving aquaporin functionality. Therefore, we have concentrated on how salinity can be alleviated, in part, if a perfect knowledge of water uptake and transport for each particular crop and set of conditions is available.
Broccoli (Brassica oleracea L. var. Italica) is a recognised health-promoting vegetable, which is moderately sensitive to salinity. In this study, the primary response of broccoli plants (cv. Marathon) to salinity has been characterised. For this, leaf water relations, nutrient composition, root hydraulic conductivity (L 0 ) and the effect of mercury (an aquaporin blocker) on L 0 were determined for plants grown with 0, 20, 40, 60, 80 or 100 mM NaCl for 2 weeks. During the 2 weeks of treatment, the plants showed a two-phase growth response to salinity. During the first phase (1 week), growth reduction was high, probably related to water stress as no osmotic adjustment occurred and reductions of L 0 , the mercury effect and Gs were observed. After 2 weeks, the growth reduction could have resulted from internal injury caused by Na + or Cl ) , since osmotic adjustment was achieved and water relations plus the mercury effect were re-established to a high degree, indicating high aquaporin functionality. The fact that aquaporin functionality fits well with the overall water relations response is very relevant, since the two-phase adaptation to salinity may imply two types of aquaporin regulation.
Cooking as a domestic processing method has a great impact on food nutrients. Most Brassica (Brassicaceae, Cruciferae) vegetables are mainly consumed after being cooked, and cooking considerably affects their health-promoting compounds (specifically, glucosinolates, phenolic compunds, minerals, and vitamin C studied here). The microwave cooking process presents controversial results in the literature due to the different conditions that are employed (time, power, and added water). Therefore, the aim of this work was to study the influence of these conditions during microwave cooking on the human bioactive compounds of broccoli. The results show a general decrease in the levels of all the studied compounds except for mineral nutrients which were stable under all cooking conditions. Vitamin C showed the greatest losses mainly because of degradation and leaching, whereas losses for phenolic compounds and glucosinolates were mainly due to leaching into water. In general, the longest microwave cooking time and the higher volume of cooking water should be avoided to minimize losses of nutrients.
Phytochemicals in vegetables are known to be responsible for protective effects against many human diseases, including cardiovascular diseases and different types of cancer. Environmental conditions and physiological factors may modify the amounts of these compounds present in vegetables and fruits, but also crop management strategies could increase the production of phytochemicals. Therefore, the effects of mineral nutrition, soil composition and water content on the production of phytochemicals have been considered in the development of different fertilisation strategies, efficient water management and techniques such as grafting. Finally, the contents of health-promoting compounds in vegetables and fruits depend both quantitatively and qualitatively on their genetic bases. Thus, conventional breeding and genetic modification have been developed as new methodologies to enhance the nutritional properties of plants.
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