Changes in rocket salad phytochemicals within the commercial supply chain: Glucosinolates, isothiocyanates, amino acids and bacterial load increase significantly after processing

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• 作者：Luke Bell^a ; ^{luke.bell@reading.ac.uk} ; Hanis Nadia Yahya^a ; Omobolanle Oluwadamilola Oloyede^a ; Lisa Methven^a ; Carol Wagstaff^a ; ^b
• 关键词：Eruca sativa ; Diplotaxis tenuifolia ; Brassicaceae ; Liquid chromatography mass spectrometry ; Capillary electrophoresis ; Gas chromatography mass spectrometry ; Sugars ; Processing
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：521-534
• 全文大小：3589 K
• 卷排序：221

文摘

Glucosinolates, isothiocyanates and amino acids increase significantly over time. Glucoraphanin is not significantly affected by harvesting and processing. Sulforaphane significantly increases after processing in E. sativa cultivars. Bacterial load of leaves is correlated with glucosinolate and amino acid abundance. Commercial processing may increase the nutritional value of E. sativa to consumers.