Pak choi (Brassica rapa ssp. Chinensis) glucosinolates profile and bioaccessibility through in vitro dynamic digestion model

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-11-20 DOI:10.1007/s00217-024-04628-3

Juan Antonio Nieto, Pilar Hellín, Mariana Valverde, Beatriz Pérez, Blanca Viadel, Agatha Agudelo

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Abstract

Fresh pak choi glucosinolates profile and bioaccessibility was analysed trough an in vitro dynamic digestion model. Fresh pak choi showed an original glucosinolate content of 17.83 ± 0.39 mg/100 g. A higher contribution to total glucosinolate content in the whole fresh plant was observed for the stem fraction because of a higher representation in the total weight of the sample. Glucobrasicanapin (4.965 ± 1.195 mg/100 g) and gluconapin (4.618 ± 1.401 mg/100 g) were found as the principal compounds in the sample, but 4-methoxyglucobrassicin, glucoalysin and glucobrassicin were also determined. After the digestion simulation the glucosinolates bioaccessibility was determined as 54.8%. Aliphatic glucosinolates were the main remained compounds in the bioaccesible fraction of the fresh pak choi sample. The most abundant compounds were glucbrasicanapin (4.380 ± 2.061 mg/100 g), gluconapin (2.284 ± 0.177 mg/100 g) and 4-methoxyglucobrassicin (1.438 ± 0.408 mg/100 g). Hence, pak choi was highlighted as an excellent food source of intact bioaccessible glucosinolates, mainly as aliphatic compounds.

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.