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Food Chem. 2016 Apr 1;196:1232-8. doi: 10.1016/j.foodchem.2015.10.055. Epub 2015 Oct 23.

Effects of light quality on main health-promoting compounds and antioxidant capacity of Chinese kale sprouts.

Author information

1
Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China.
2
Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China. Electronic address: qmwang@zju.edu.cn.

Abstract

The effects of different light qualities, including white, red and blue lights, on main health-promoting compounds and antioxidant capacity of Chinese kale sprouts were investigated using light-emitting diodes (LEDs) as a light source. Our results showed that blue light treatment significantly decreased the content of gluconapin, the primary compound for bitter flavor in shoots, while increased the glucoraphanin content in roots. Moreover, the maximum content of vitamin C was detected in the white-light grown sprouts and the highest levels of total phenolic and anthocyanins, as well as the strongest antioxidant capacity were observed in blue-light grown sprouts. Taken together, the application of a colorful light source is a good practice for improvement of the consumers' acceptance and the nutritional phtyochemicals of Chinese kale sprouts.

KEYWORDS:

Antioxidant capacity; Chinese kale sprouts; Glucosinolates; Light quality; Light-emitting diode (LED)

PMID:
26593611
DOI:
10.1016/j.foodchem.2015.10.055
[Indexed for MEDLINE]

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