Improvement of broccoli sprouts ( Brassica oleracea L. var. italica) growth and quality by KCl seed priming and methyl jasmonate under salinity stress

Hassini, Ismahen; Martínez-Ballesta, María del Carmen; Boughanmi, Néziha; Moreno, Diego A.; Carvajal, Micaela

doi:10.1016/j.scienta.2017.08.030

Cited by 59 publications

(36 citation statements)

References 57 publications

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“…Recent studies showed that glucosinolates, for example, breakdown products of 1-methoxy-indol-3-ylmethyl glucosinolate and 5-phenylpentyl isothiocyanate, exert mutagenic or genotoxic effects in mammalian and bacterial cell studies [22]. Studies indicate that broccoli sprouts are sources of GLS (varying from 679.01 to 554.90 mg/100 g FW), and the predominant GLS is the glucosinolate glucoraphanin (GRA) (33% of the total GLS) [23].…”

Section: Glucosinolatesmentioning

confidence: 99%

“…Saline stress (150 mM NaCl) can reduce the total GLS levels, due to the decrease of both aliphatic GLP, as indole (GBS and MBGS), in broccoli sprouts [23]. This decrease is attributed to cell damages induced by Na accumulation [39].…”

Section: Glucosinolatesmentioning

confidence: 99%

“…This decrease is attributed to cell damages induced by Na accumulation [39]. However, studies with broccoli sprouts determined that the decrease in the GLS level in response to excessive contents of NaCl (44% in comparison to the control-0 mM NaCl) can be decreased by the application of MeJA, applied daily from the third day of growth of 10-day-old broccoli sprouts [23].…”

Section: Glucosinolatesmentioning

confidence: 99%

“…Generally, the phenolic compounds are produced through the phenylpropanoid pathway. Biotic or abiotic stresses, such as elicitors, were reported for inducing alterations in the phenolic compounds contents, as described in broccoli sprouts [23,46]. In addition, the quality and quantity of the phenols differ among the plant species and among the plant organs.…”

Section: Polyphenolsmentioning

confidence: 99%

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Agronomic Factors Influencing Brassica Productivity and Phytochemical Quality

Borges¹,

Seabra²,

Ponce³

et al. 2018

Brassica Germplasm - Characterization, Breeding and Utilization

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Agronomic practices and climatic factors affect the content and profile of phytochemicals. The effects of the environment, such as salinity, climate, and other abiotic factors, promote biochemical responses, inducing changes in the quantity and quality of polyphenol compounds, carotenoids, vitamins, glucosinolates, and polyamines, which are bioactive compounds. In plants, among the various functions, some phytochemicals can protect against biotic factors. Brassica vegetables are a source of several primary and secondary metabolism compounds, and they might be responsible for disease prevention. In addition, the increase of bioactive compounds in plant-based foods is important to the diet and consequently for the improvement of public health. In this chapter, we will point out the abiotic factors that affect the productive performance, quality, and chemical composition of different Brassica species and cultivars. We will also discuss its implications on plant protection and human health.

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Section: Glucosinolatesmentioning

confidence: 99%

Section: Glucosinolatesmentioning

confidence: 99%

Section: Glucosinolatesmentioning

confidence: 99%

Section: Polyphenolsmentioning

confidence: 99%

See 2 more Smart Citations

Agronomic Factors Influencing Brassica Productivity and Phytochemical Quality

Borges¹,

Seabra²,

Ponce³

et al. 2018

Brassica Germplasm - Characterization, Breeding and Utilization

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“…Sprouts are one of the valuable alternatives of increasing the consumption of seeds, which provide higher nutritive value than seeds. Especially broccoli sprouts are considered as a functional food as a result of the presence high level of vitamins, phenolic compounds and glucosinolates [11][12][13]. Moreover, the broccoli sprouts are inducers of detoxifying enzymes and are rich in sulforaphane, which protect against carcinogens [14,15].…”

Section: Introductionmentioning

confidence: 99%

Drying Kinetics, Grinding Characteristics, and Physicochemical Properties of Broccoli Sprouts

et al. 2020

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In this study, we studied the drying process, grinding characteristics and physicochemical characteristics of broccoli sprouts (BS). The seeds of broccoli were germinated at 20 °C for 3 and 6 days. Then, the seeds were air- and freeze-dried, and the Page model was used for prediction of drying kinetics of broccoli sprouts. It was observed that the drying time of BS decreased about twofold as the air-drying temperature increased from 40 to 80 °C. An increasing the air-drying temperature from 40 to 80 °C decreased the drying time by approximately twofold. Freeze-drying of sprouts took the longest drying time. Germination of seeds significantly decreased the value of grinding energy requirements, and the ground sprouts exhibited a different grinding pattern in comparison to ground non-germinated seeds. In terms of color parameters, the highest lightness and yellowness were found for freeze-dried sprouts. Redness and yellowness of sprouts increased with an increase in the air-drying temperature. The lowest total color difference was obtained for the freeze-dried sprouts. Higher drying temperature resulted in lower total phenolics content (TPC) and decreased antioxidant activity (AA). The highest TPC and AA were observed in air-dried sprouts (40 °C) and freeze-dried sprouts after 6 days of germination.

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Techniques to Determine the Effects of Jasmonates on Root Hydraulic Conductivity

Sánchez-Romera

Aroca

2019

Jasmonate in Plant Biology

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Improvement of broccoli sprouts ( Brassica oleracea L. var. italica) growth and quality by KCl seed priming and methyl jasmonate under salinity stress

Cited by 59 publications

References 57 publications

Agronomic Factors Influencing Brassica Productivity and Phytochemical Quality

Agronomic Factors Influencing Brassica Productivity and Phytochemical Quality

Drying Kinetics, Grinding Characteristics, and Physicochemical Properties of Broccoli Sprouts

Techniques to Determine the Effects of Jasmonates on Root Hydraulic Conductivity

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