The intrinsic quality of brassicaceous vegetables: How secondary plant metabolites are affected by genetic, environmental, and agronomic factors

Neugart, Susanne; Baldermann, Susanne; Hanschen, Franziska S.; Wiesner-Reinhold, Melanie; Schreiner, Monika

doi:10.1016/j.scienta.2017.12.038

Cited by 104 publications

(82 citation statements)

References 224 publications

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“…This may have led to conditions of induced stress, resulting in a higher content of GLSs adding to the stress of cutting. In general, higher temperatures have been linked to increased GLS content (Neugart et al., ). For the indole GLSs, this could be due to a temperature effect on the indole‐3‐acetic pathway, where higher temperatures favor an indole‐3‐acetic biosynthesis without tryptophan, leading to a higher pool of tryptophan available for indole GLS biosynthesis, as argued by Charron et al.…”

Section: Resultsmentioning

confidence: 99%

Glucosinolate Content and Sensory Evaluation of Baby Leaf Rapeseed from Annual and Biennial White‐ and Yellow‐Flowering Cultivars with Repeated Harvesting in Two Seasons

Groenbaek

Kidmose

Tybirk³

et al. 2019

Journal of Food Science

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The chemical and sensory quality of field‐grown vegetables may be influenced by cultivar choice and agronomic factors but knowledge is lacking on the new rapeseed vegetables. White‐ and yellow‐flowering rapeseed cultivars were tested in two seasonally different field studies in Denmark at three different growing stages by early sowing the first year and late sowing the second year. Content of glucosinolates (GLSs) was analyzed, and the sensory quality of baby leaf samples was evaluated. The GLS content differed among cultivars across years in all growing stages, with biennial cultivars having the highest GLS content. In the second year, a higher content of all identified GLSs was found at two growing stages except for neoglucobrassicin and gluconasturtiin, compared to the first year. On the contrary, higher contents of all identified GLSs were found at a third stage in the first year except for progoitrin and 4‐methoxy glucobrassicin. Sensory evaluation of bitterness revealed differences among cultivars, higher intensities of bitterness in biennial cultivars, and a relationship between bitterness and content of bitter‐tasting and total GLSs. The effect of repeated harvesting on GLS content differed between the years and no general pattern was seen, except that the composition of individual GLSs was comparable for the biennial cultivars. We conclude that growing season and life cycle had a stronger influence on GLS content than stage at harvest. The link between bitter‐tasting GLSs and bitterness revealed that life cycle and seasonal effects affected the sensory profile of baby leaf rapeseed thereby making a healthier product due to high content of health‐beneficial GLSs.

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Section: Resultsmentioning

confidence: 99%

Glucosinolate Content and Sensory Evaluation of Baby Leaf Rapeseed from Annual and Biennial White‐ and Yellow‐Flowering Cultivars with Repeated Harvesting in Two Seasons

Groenbaek

Kidmose

Tybirk³

et al. 2019

Journal of Food Science

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“…Pronounced species differences in S concentration were observed, which was lower in coriander than kohlrabi and pak choi. High S content in the latter two species is unsurprising, since sulphur-rich glucosinolates constitute a signature trait of the Brassicaceae family [46]. Mg and P concentrations were the least variable across species.…”

Section: Nitrate Concentration and Mineral Compositionmentioning

confidence: 99%

Phenolic Constitution, Phytochemical and Macronutrient Content in Three Species of Microgreens as Modulated by Natural Fiber and Synthetic Substrates

et al. 2020

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The present study examined the modulatory effects of natural fiber substrates (agave fiber, coconut fiber and peat moss) and synthetic alternatives (capillary mat and cellulose sponge) on the nutritive and phytochemical composition of select microgreens species (coriander, kohlrabi and pak choi) grown in a controlled environment. Polyphenols were analyzed by UHPLC-Q-Orbitrap-HRMS, major carotenoids by HPLC-DAD, and macro-minerals by ion chromatography. Microgreens grown on peat moss had outstanding fresh and dry yield but low dry matter content. Natural fiber substrates increased nitrate and overall macro-mineral concentrations in microgreens compared to synthetic substrates. The concentrations of chlorophylls, carotenoids and ascorbate were influenced primarily by species. On the contrary, variability in polyphenols content was wider between substrates than species. Out of twenty phenolic compounds identified, chlorogenic acid and quercetin-3-O-rutinoside were most abundant. Hydroxycinnamic acids and their derivatives accounted for 49.8% of mean phenolic content across species, flavonol glycosides for 48.4% and flavone glycosides for 1.8%. Peat moss provided optimal physicochemical conditions that enhanced microgreens growth rate and biomass production at the expense of phenolic content. In this respect, the application of controlled stress (eustress) on microgreens growing on peat moss warrants investigation as a means of enhancing phytochemical composition without substantial compromise in crop performance and production turnover. Finally, nitrate deprivation practices should be considered for microgreens grown on natural fiber substrates in order to minimize consumer exposure to nitrate.

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“…According to FAOSTAT [27] database, roughly 12% of the vegetables grown worldwide are members of the Brassicaceae family. Recent reports [96,97] have suggested that brassicaceous leafy vegetables constitute valuable sources of phytochemicals. They contain high levels of vitamins (C, E [as αand γ-tocopherols] and K [phylloquinone]), carotenoids, and phenolic compounds.…”

Section: Brassica Leafy Vegetablesmentioning

confidence: 99%

“…In addition to the latter phytochemicals, Brassica leafy vegetables are characterized by sulfur-containing glucosinolates and methylcysteinsulfoxide compounds. The genetic factor is the most important and influential one in terms of modulating the biosynthesis and accumulation of phytochemicals in Brassica leafy vegetables [97]. In a comparative study of antioxidant molecules in four Brassica leafy vegetables (mizuna, salad rocket, watercress, and wild rocket), the authors observed a large variability in phytochemical concentrations [98].…”

Section: Brassica Leafy Vegetablesmentioning

confidence: 99%

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

et al. 2020

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The current trend for substituting synthetic compounds with natural ones in the design and production of functional and healthy foods has increased the research interest about natural colorants. Although coloring agents from plant origin are already used in the food and beverage industry, the market and consumer demands for novel and diverse food products are increasing and new plant sources are explored. Fresh vegetables are considered a good source of such compounds, especially when considering the great color diversity that exists among the various species or even the cultivars within the same species. In the present review we aim to present the most common species of colored vegetables, focusing on leafy and fruit vegetables, as well as on vegetables where other plant parts are commercially used, with special attention to blue color. The compounds that are responsible for the uncommon colors will be also presented and their beneficial health effects and antioxidant properties will be unraveled.

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The intrinsic quality of brassicaceous vegetables: How secondary plant metabolites are affected by genetic, environmental, and agronomic factors

Cited by 104 publications

References 224 publications

Glucosinolate Content and Sensory Evaluation of Baby Leaf Rapeseed from Annual and Biennial White‐ and Yellow‐Flowering Cultivars with Repeated Harvesting in Two Seasons

Glucosinolate Content and Sensory Evaluation of Baby Leaf Rapeseed from Annual and Biennial White‐ and Yellow‐Flowering Cultivars with Repeated Harvesting in Two Seasons

Phenolic Constitution, Phytochemical and Macronutrient Content in Three Species of Microgreens as Modulated by Natural Fiber and Synthetic Substrates

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

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