Exploring new potential health‐promoting vegetables: glucosinolates and sensory attributes of rocket salads and related Diplotaxis and Eruca species

Abstract

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.

Sinigrin and sinalbin quantification in mustard seed using high performance liquid chromatography–time-of-flight mass spectrometry

“…When glucosinolates are hydrolyzed by the endogenous enzyme myrosinase (thioglucoside glucohydrolase, EC 3.2.1.147), a number of biologically active compounds are formed (Brown and Morra, 1997;Rosa et al, 1997). These glucosinolate hydrolysis products impart flavors to foods (D'Antuono et al, 2009), function as anticarcinogens in human nutrition (Hayes et al, 2008), or can be used as broad-spectrum antimicrobials to extend the shelf life of various food products (Dai and Lim, 2014).…”

The influence of phytochemical composition and resulting sensory attributes on preference for salad rocket (Eruca sativa) accessions by consumers of varying TAS2R38 diplotype

“…Previous research has largely focused on the diversity of phytochemical content and post-harvest quality. Studies have investigated the impacts of modified atmosphere and general sensory trends in rocket (Amodio et al, 2015, D’Antuono et al, 2009, Lokke et al, 2012, Martinez-Sanchez et al, 2006, Pasini et al, 2011), however these made certain assumptions regarding what is the ‘ideal’ or ‘preferred’ rocket sensory profile of consumers. Few have taken into account the genetic and phytochemical variability of rocket varieties, and none have accounted for the genetic variability of consumers.…”

“…Studies by D’Antuono et al (2009) and Pasini et al (2011) have combined aspects from both sensory and consumer studies on Eruca sativa and Diplotaxis tenuifolia . While no scores for liking of traits were given, some subjective descriptive terms were used, such as “typical rocket salad flavour”.…”

Antibacterial activity and mode of action of selected glucosinolate hydrolysis products against bacterial pathogens

“…Escherichia coli, Candida albicans, Bacillus subtilis, Campylobacter jejuni, Helicobacter pylori and Vibrio parahaemolyticus) (Dufour et al 2012;Fahey et al 2001;Shin et al 2004;Wang et al 2010). In addition, these compounds have other pharmaceutical benefits for human health, such as anticarcinogenic, anti-inflammatory and antioxidant properties (D'Antuono et al 2009;Hong and Kim 2008;Saavedra et al 2010;Zhang 2012). The presence of such phytochemicals in natural foods might even contribute to the medicinal properties attributed to the consumption of cruciferous vegetables.…”