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

IF 3.2 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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白菜（甘蓝菜）通过体外动态消化模型研究中国葡萄糖苷类化合物的分布及生物可及性

通过体外动态消化模型，分析新鲜小白菜中硫代葡萄糖苷的分布及生物可及性。新鲜小白菜的硫代葡萄糖苷含量为17.83±0.39 mg/100 g。在整个新鲜植物中观察到茎部分对总硫代葡萄糖苷含量的较高贡献，因为在样品的总重量中有较高的代表性。样品中主要化合物为葡萄糖糖苷（4.965±1.195 mg/100 g）和葡萄糖糖苷（4.618±1.401 mg/100 g），另外还检出了4-甲氧基葡萄糖糖苷、糖酵素和葡萄糖糖苷。经消化模拟，测定硫代葡萄糖苷的生物可及度为54.8%。新鲜小白菜的生物可及性成分主要为脂肪族硫代葡萄糖苷类化合物。其中含量最高的是葡萄糖苷（4.380±2.061 mg/100 g）、葡萄糖苷（2.284±0.177 mg/100 g）和4-甲氧基葡萄糖苷（1.438±0.408 mg/100 g）。因此，小白菜是一种富含完整生物可及硫代葡萄糖苷的优良食物来源。

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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.