Methyl jasmonate treated broccoli: Impact on the production of glucosinolates and consumer preferences

Chiu, Yu-Chun; Matak, Kristen E.; Ku, Kang‐Mo

doi:10.1016/j.foodchem.2019.125099

Cited by 21 publications

(29 citation statements)

References 36 publications

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“…In relation to the effect of MeJA on the content of GLSs, Chiu et al [ 18 ] have reported that 250 μM MeJA, as a pre-harvest treatment, only increases the content of neoglucobrassicin (NGB), with an increase of 8.6-fold over the control in their study. In our study, the effect was also related to season, since 250 μM MeJA provided similar results in the spring assay, with a significant increase in NGB from 20 to 57 mg/kg f.w.…”

Section: Resultsmentioning

confidence: 86%

“…Of the two classes of GLSs present in broccoli, aliphatic GLSs were predominant in our Parthenon samples, representing on average 76%, 86% and 83%, of the total GLSs in the first, second and third assays, respectively. Chiu et al [ 18 ] have reported that aliphatic GLSs represent around 66% of the total content of GLSs in ‘Green Magic’ broccoli.…”

Section: Resultsmentioning

confidence: 99%

“…Glucosinolates (GLSs) are constituted by a thioglucose group, a sulphonated oxime group and a side chain derived from methionine, phenylalanine, tryptophan or a branched-chain amino acid [ 16 ]. Glucoraphanin (GRA), glucoiberin (GIB) and glucobrassicin (GBS) are the major GLSs in broccoli [ 17 , 18 ], and their breakdown products are important due to their health-promoting activity.…”

Section: Introductionmentioning

confidence: 99%

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Seasonal Variation of Health-Promoting Bioactives in Broccoli and Methyl-Jasmonate Pre-Harvest Treatments to Enhance Their Contents

Núñez-Gómez

Baenas

Navarro-González

et al. 2020

Foods

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Broccoli is a source of bioactive compounds that provide an important nutritional value. The content of these compounds can vary depending on agronomic and environmental conditions, as well as on elicitation. In this study, three crop trials were carried out to evaluate the effects of the cultivation season, the application of different dosages of methyl-jasmonate (MeJA) on the overall quality and on the total content of bioactive compounds of ‘Parthenon’ broccoli cultivated under the field conditions of southeastern Spain. Color parameters, chlorophyll content, total phenolic compounds, total flavonoids and antioxidant activity were measured to evaluate the overall quality. Moreover, individual carotenoids, phenolic compounds and glucosinolates were evaluated by high performance liquid chromatography with diode array detection (HPLC-DAD) and high performance liquid chromatography equipped with diode array detector coupled to mass spectrometer using electro spray ionization (HPLC-DAD-ESI/MSn). The content of total carotenoids, phenolic compounds and glucosinolates were higher in autumn compared with spring, showing increases of 2.8-fold, 2-fold and 1.2-fold, respectively. Moreover, a double application of MeJA increased the contents of total carotenoids, phenolic compounds and glucosinolates by 22%, 32% and 39%, respectively, relative to the untreated samples. Considering our results, the controlled and timely application of 250 µM MeJA to the aerial parts of the plants four days before harvest, on two consecutive days, seems to be a valid agronomic strategy to improve the health-promoting capacity of Parthenon broccoli, without compromising its overall quality.

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Section: Resultsmentioning

confidence: 86%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Seasonal Variation of Health-Promoting Bioactives in Broccoli and Methyl-Jasmonate Pre-Harvest Treatments to Enhance Their Contents

Núñez-Gómez

Baenas

Navarro-González

et al. 2020

Foods

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“…In fact, 250 µM MeJA treatment on 'Green magic' broccoli was found to change the sensorial perception of raw broccoli but not of cooked broccoli, as determined by a consumer panel. The perceptible changes were mainly attributed to neoglucobrassicin and its hydrolysis products, not amino acids or sugars (Chiu, Matak, & Ku, 2019).…”

Section: Effect Of Meja and Cooking Methods On Primary Metabolites In mentioning

confidence: 91%

“…This study is accepted in Food Chemistry. Chiu, Y. C., Matak, K.,& Ku, K. M. (2019). Methyl jasmonate treated broccoli: Impact on the production of glucosinolates and consumer preferences.…”

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confidence: 99%

Evaluating the Potential of Methyl Jasmonate Application as an Agricultural Practice on Phytochemicals in Brassica Vegetables: Sensory Quality, Cooking, and Cost-Benefit Analysis

Chiu¹

Self Cite

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Cumming, and Dr. Etienne) for the unconditional support for the past few years. This dissertation truly combined all the knowledge I have learned from you, and I cannot imagine completing the study without your help. Second, I want to especially thank Dr. Verlinden for his support as a division director to support my degree. Without his help, there would have been more struggles on this road. Third, I want to thank Dr. Shen for his help when I needed the most. Last but not the least, I want to thank all of my peers that made this journey possible, especially my family and friends back in Taiwan, my partner Chun-Wei, and my good old friend Yu-Hung. Doing Ph.D. is a life-changing decision, and I am glad to have you for the past four years. v TABLE OF CONTENTS

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Kimchi cabbage (Brassica rapa subsp. pekinensis [Lour.]) Metabolic changes during growing seasons in the Republic of Korea

Chae

Min²,

Moon

et al. 2023

Hortic. Environ. Biotechnol.

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Methyl jasmonate treated broccoli: Impact on the production of glucosinolates and consumer preferences

Cited by 21 publications

References 36 publications

Seasonal Variation of Health-Promoting Bioactives in Broccoli and Methyl-Jasmonate Pre-Harvest Treatments to Enhance Their Contents

Seasonal Variation of Health-Promoting Bioactives in Broccoli and Methyl-Jasmonate Pre-Harvest Treatments to Enhance Their Contents

Evaluating the Potential of Methyl Jasmonate Application as an Agricultural Practice on Phytochemicals in Brassica Vegetables: Sensory Quality, Cooking, and Cost-Benefit Analysis

Kimchi cabbage (Brassica rapa subsp. pekinensis [Lour.]) Metabolic changes during growing seasons in the Republic of Korea

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