The flavor of Chinese kale sprouts is affected by genotypic variation of glucosinolates and their breakdown products

Zeng, Wei; Tao, Han; Li, Yubo; Wang, Jiansheng; Xia, Chuchu; Li, Songwen; Wang, Mengyu; Wang, Qiaomei; Miao, Heng

doi:10.1016/j.foodchem.2021.129824

Cited by 30 publications

(20 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Glucosinolates are a group of important secondary metabolites in Brassica vegetables (Sun et al, 2021;Wang et al, 2019Wang et al, , 2021Zeng et al, 2021). Our results indicated that individual and total glucosinolate content in postharvest baby mustard decreased during storage, which was consistent with a high rate of senescence.…”

Section: Discussionsupporting

confidence: 63%

Light irradiation maintains the sensory quality, health‐promoting phytochemicals, and antioxidant capacity of post‐harvest baby mustard

Lin

et al. 2021

Journal of Food Science

View full text Add to dashboard Cite

The ability of white, red, and blue irradiation to maintain sensory quality, health-promoting compounds, and antioxidant capacity, and regulate glucosinolate metabolism-related gene expression in post-harvest baby mustard was studied. Irradiation with 80 µmol m −2 s −1 extended the shelf life of post-harvest baby mustard. Irradiation delayed the increase in weight loss and the decrease in sensory parameter scores and the levels of ascorbic acid, total phenolics, glucosinolate, and antioxidant capacity during storage of baby mustard. Irradiation induced the expression of glucosinolate biosynthesis genes and inhibited glucosinolate degradation gene expression. The glucosinolate content and glucosinolate metabolism-related gene expression in post-harvest baby mustard were higher under white and red light irradiation compared with blue light irradiation. These findings indicate that irradiation (80 µmol m −2 s −1 ), especially of white and red light, is an effective technique for maintaining the sensory and nutritional qualities in post-harvest baby mustard stored at 20 • C.

show abstract

Section: Discussionsupporting

confidence: 63%

Light irradiation maintains the sensory quality, health‐promoting phytochemicals, and antioxidant capacity of post‐harvest baby mustard

Lin

et al. 2021

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…This characteristic is due to the different expression patterns of MAM family (Liu et al 2014;Kumar et al 2019;Petersen et al 2019). Moreover, sidechain modification of aliphatic GSL results in various GSLs with different biological functions, e.g., many of them (such as 2-propenyl GSL, 3-butenyl GSL, 4-(methylsulfinyl)butyl GSL) attribute to the anticarcinogenic activity of Brassica vegetables (Capasso et al 2012;Dinkova-Kostova and Kostov 2012;Soundararajan and Kim 2018;Liou et al 2020), while some of them (such as 2-propenyl GSL, 3-butenyl GSL, 2-hydroxy-3butenyl GSL, and 2-hydroxy-4-pentenyl GSL) contribute to the flavor of Brassica vegetables (Prieto et al 2019;Zeng et al 2021).…”

Section: Glucosinolate Biosynthesis In Brassica Plants and Beyondmentioning

confidence: 99%

Improvement of glucosinolates by metabolic engineering in Brassica crops

et al. 2021

Self Cite

View full text Add to dashboard Cite

Glucosinolates (GSLs) are a class of sulfur-and nitrogen-containing, and amino acid-derived important secondary metabolites, which mainly present in plants of Brassicaceae family, including Brassica crops, such as broccoli, cabbage, and oilseed rape. The bioactive GSL metabolites confer benefits to plant defense, human health, and the unique flavor of some Brassica crops. However, certain GSL profiles have adverse effects and are known as anti-nutritional factors. This has attracted mounting attempts to increase beneficial GSLs and reduce detrimental ones in the most commonly consumed Brassica crops. We provide a comprehensive overview of metabolic engineering applied in Brassica crops to achieve this purpose, including modulation of GSL biosynthesis, ablation of GSL hydrolysis, inhibition of GSL transport processes, and redirection of metabolic flux to GSL. Moreover, advances in omics approaches, i.e., genomics, transcriptome, and metabolome, applied in the elucidation of GSL metabolism in Brassica crops, as well as promising and potential genome-editing technologies are also discussed.

show abstract

“…The general procedure is briefly described in Figure 3. In the case of analysis using gas chromatography with a flame ionization detector (GC-FID) or a mass spectrometer (GC-MS), CH 2 Cl 2 is mainly used for the extraction of the hydrolysis products of GLS (Table 4) [100][101][102][103][104][105][106]. Additionally, Clevenger hydrodistillation has been also employed to extract the essential oil of cruciferous vegetables in which a great variety of ITCs, nitriles, epithionitriles, and oxazolidine-2-thiones have been identified [107,108].…”

Section: Conventional Extractionmentioning

confidence: 99%

“…The determination of ITCs with GC-MS has been employed [104][105][106][107][154][155][156]. For the analysis of volatile ITCs, the eco-friendly technique of Solid Phase Microextraction (SPME) in conjunction with GC-MS has been also proposed [157][158][159][160][161].…”

Section: Gas Chromatography/mass Spectrometrymentioning

confidence: 99%

Current Methods for the Extraction and Analysis of Isothiocyanates and Indoles in Cruciferous Vegetables

et al. 2021

View full text Add to dashboard Cite

Cruciferous vegetables are characterized by the presence of sulfur-containing secondary plant metabolites known as glucosinolates (GLS). The consumption of cruciferous vegetables such as broccoli, cabbage, rocket salad, and cauliflower has been related to the prevention of non-communicable diseases. Their beneficial effects are attributed to the enzymatic degradation products of GLS, e.g., isothiocyanates and indoles. Owing to these properties, there has been a shift in the last few years towards the research of these compounds and a wide range of methods for their extraction and analytical determination have been developed. The aim of this review is to present the sample preparation and extraction procedures of isothiocyanates and indoles from cruciferous vegetables and the analytical methods for their determination. The majority of the references that have been reviewed are from the last decade. Although efforts towards the application of eco-friendly non-conventional extraction methods have been made, the use of conventional solvent extraction is mainly applied. The major analytical techniques employed for the qualitative and quantitative analysis of isothiocyanates and indoles are high-performance liquid chromatography and gas chromatography coupled with or without mass spectrometry detection. Nevertheless, the analytical determination of isothiocyanates presents several problems due to their instability and the absence of chromophores, making the simultaneous determination of isothiocyanates and indoles a challenging task.

show abstract

The flavor of Chinese kale sprouts is affected by genotypic variation of glucosinolates and their breakdown products

Cited by 30 publications

References 38 publications

Light irradiation maintains the sensory quality, health‐promoting phytochemicals, and antioxidant capacity of post‐harvest baby mustard

Light irradiation maintains the sensory quality, health‐promoting phytochemicals, and antioxidant capacity of post‐harvest baby mustard

Improvement of glucosinolates by metabolic engineering in Brassica crops

Current Methods for the Extraction and Analysis of Isothiocyanates and Indoles in Cruciferous Vegetables

Contact Info

Product

Resources

About