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Heat Shock Enhances Isothiocyanate Formation and Antioxidant Capacity of Cabbage Sprouts
Author(s) -
Yang Runqiang,
Guo Liping,
Wang Jingru,
Wang Zhiying,
Gu Zhenxin
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13034
Subject(s) - myrosinase , glucosinolate , ascorbic acid , isothiocyanate , antioxidant , food science , chemistry , allyl isothiocyanate , sinigrin , phenethyl isothiocyanate , biochemistry , botany , biology , brassica
In this study, isothiocyanate formation and antioxidant capacity of cabbage sprouts under heat shock at 40, 50 and 60C were investigated. Results showed that cabbage sprouts under 60C of heat shock had the highest isothiocyanate formation and antioxidant capacity. Heat shock increased glucosinolate biosynthesis and isothiocyanate formation as well as myrosinase activity, but decreased ESP activity. Except CYP79F1 , AOP2 and ESP (epithiospecifier protein), expressions of other genes related to glucosinolate biosynthesis and isothiocyanate formation were upregulated by heat shock. In addition, heat shock created an adverse environment and had a negative effect on cabbage sprouts growth, but increased ascorbic acid, total phenolics content and antioxidant enzyme activity. Hence, heat shock enhanced antioxidant capacity. In conclusion, heat shock enhanced the isothiocyanate formation via increasing glucosinolates biosynthesis and their degradation efficiency, increased ascorbic acid, total phenolics content and antioxidant enzyme activity so that enhanced the antioxidant capacity of cabbage sprouts. Practical Applications Cabbage sprouts have been becoming a potential kind of functional foods to provide certain beneficial function for their abundant functional substrates including glucosinolate and its hydrolysate isothiocyanate, etc. In this study, after heat shock at 60C, isothiocyanate, ascorbic acid and total phenolics content effectively enhanced to increase antioxidant capacity. This study is to develop a method for producing cabbage sprouts rich in health‐promoting components.