The increase of antioxidant capacity of broccoli sprouts subject to slightly acidic electrolyzed water  

作　　者：Lizhen Li Yuyang Sun Haijie Liu Shuhui Song 

机构地区：[1]College of Food Science and Nutritional Engineering,China Agricultural University,Beijing,China [2]Institute of Agri-food Processing and Nutrition,Beijing Academy of Agricultural and Forestry Sciences,Beijing,China [3]Beijing Key Laboratory of Fruits and Vegetable Storage and Processing,Beijing,China [4]Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas,Beijing,China

出　　处：《Food Bioscience》2022年第5期576-583,共8页食品生物科学（英文）

基　　金：supported by the National Key Research and Development Program(2017YFE0114500-4);the National Science Foundation of China(NSFC),“Regulations of production conditions and transformation mechanism of sulforaphane in broccoli sprouts with CaCl2-HCl electrolyzed water”(No.31972091).

摘　　要：The growing recognition of a healthy lifestyle framework has promoted the development of novel functional foods or superfoods with abundant nutrients and health-promoting properties.Therefore,the influence of slightly acidic electrolyzed water(SAEW)as an elicitor on broccoli sprouts was investigated.The increase of electrolyte leakage percentage,thiobarbituric acid reactive substances levels and proline concentration indicated that the defense system of broccoli sprouts had responded to stress caused by SAEW.Furthermore,the antioxidant enzymes and secondary metabolites,phenolic compounds,were evaluated and revealed the enhancement of antioxidant enzymes(superoxide dismutase,peroxidases,catalase,and ascorbate peroxidase)activities and phenolic compounds content in broccoli sprouts with SAEW treatment.The major groups of phenolic composition in broccoli sprouts were phenolic acids and flavonoids.The Folin-Ciocalteu index and antioxidant activity assay also proved the enhancement of antioxidant capacity of broccoli sprouts with SAEW treatment.Results from this study indicated that SAEW treatment could increase the antioxidant ability of broccoli sprouts.

关 键 词：Broccoli sprouts Slightly acidic electrolyzed water(SAEW) PROLINE Phenolic acids FLAVONOIDS Antioxidant ability 

分 类 号：S635.3[农业科学—蔬菜学]