Brassica-enriched wheat bread: Unraveling the impact of ontogeny and breadmaking on bioactive secondary plant metabolites of pak choi and kale.
Brassica
Carotenoid
Flavonoid
Glucosinolate breakdown product
Ontogeny
Thermal processing
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Oct 2019
15 Oct 2019
Historique:
received:
30
01
2019
revised:
02
05
2019
accepted:
15
05
2019
entrez:
9
6
2019
pubmed:
9
6
2019
medline:
20
8
2019
Statut:
ppublish
Résumé
Consumption of Brassica vegetables is linked to health benefits, as they contain high concentrations of the following secondary plant metabolites (SPMs): glucosinolate breakdown products, carotenoids, chlorophylls, and phenolic compounds. Especially Brassica vegetables are consumed as microgreens (developed cotyledons). It was investigated how different ontogenetic stages (microgreens or leaves) of pak choi (Brassica rapa subsp. chinensis) and kale (Brassica oleracea var. sabellica) differ in their SPM concentration. The impact of breadmaking on SPMs in microgreens (7 days) and leaves (14 days) in pak choi and kale as a supplement in mixed wheat bread was assessed. In leaves, carotenoids, chlorophylls, and phenolic compounds were higher compared to those of microgreens. Breadmaking caused a decrease of SPMs. Chlorophyll degradation was observed, leading to pheophytin and pyropheophytin formation. In kale, sinapoylgentiobiose, a hydroxycinnamic acid derivative, concentration increased. Thus, leaves of Brassica species are suitable as natural ingredients for enhancing bioactive SPM concentrations in bread.
Identifiants
pubmed: 31174776
pii: S0308-8146(19)30915-X
doi: 10.1016/j.foodchem.2019.05.113
pii:
doi:
Substances chimiques
Nitriles
0
Phenols
0
Chlorophyll
1406-65-1
Carotenoids
36-88-4
Types de publication
Journal Article
Langues
eng
Pagination
412-422Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.