Effects of glucose and gibberellic acid on glucosinolate content and antioxidant properties of Chinese kale sprouts

Abstract

Glucosinolates, anthocyanins, total phenols, and vitamin C, as well as antioxidant capacity, were investigated in Chinese kale sprouts treated with both glucose and gibberellic acid (GA 3 ). The combination of 3% (0.03 g/ml) glucose and 5 μmol/L GA 3 treatment was effective in increasing glucosinolate content while glucose or GA 3 treatment alone did not influence significantly almost all individual glucosinolates or total glucosinolates. The total phenolic content and antioxidant activity of Chinese kale sprouts were enhanced by combined treatment with glucose and GA 3 , which could be useful in improving the main health-promoting compounds and antioxidant activity in Chinese kale sprouts.

Human, Animal and Plant Health Benefits of Glucosinolates and Strategies for Enhanced Bioactivity: A Systematic Review

“…The sprout extracts of Chinese kale ( B. oleracea var. alboglabra ) exhibited antioxidant activity [ 70 ]. Raphasatin in radish sprouts was also identified to be more potent as a chemopreventive compound than its corresponding GSHP [ 71 ].…”

“…Exogenous application of phytohormones triggers/manipulates GSs, GSHPs, and their related gene expression profiles. Among the phytohormones used include methyl jasmonic acid (MeJA) [ 164 ], gibberellic acids (GA3) in combination with glucose [ 70 ] and jasmonic acid (JA) [ 165 ]. A 250 µM MeJA spray treatment on Brassica napus var.…”

“…The GSs content changes observed in plant may be cultivar specific [ 171 ]. A combination of 5 µM GA 3 and 3% glucose in Chinese kale sprouts increases GSs content and enhances their biological activities [ 70 ]. Also, JA treatments enhance the accumulation of aliphatic GSs, increase myrosinase activity and GSHP production [ 165 ].…”

Edible Plant Sprouts: Health Benefits, Trends, and Opportunities for Novel Exploration

“…The study indicated that salicylic acid combined with chitosan-treated sprouts enhanced the phenolic compounds and antioxidant activity higher than individual treatments. Higher GL, anthocyanin, phenolic compounds, and vitamin C content were also observed when Chinese kale sprouts were treated with glucose and gibberellic acid [ 126 ]. Hence, the hurdle approach can be an effective mechanism to improve the functional property of seeds.…”

“…Between 2011 and 2012, E. coli O26 infection associated with sprouts occurred, with the clover sprouts prepared from contaminated seeds reported as the major culprit [ 130 , 131 ]. Physical treatments and chlorine-based compounds have been proposed to improve the microbial safety of sprouts [ 126 ]. Thus, due to inability to completely eradicate pathogens from these products, sprouts have become the major fresh products associated with food infection [ 132 , 133 , 134 ].…”