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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Kale carotenoids remain stable while flavor compounds respond to changes in sulfur fertility
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Kale carotenoids remain stable while flavor compounds respond to changes in sulfur fertility

机译：羽衣甘蓝类胡萝卜素保持稳定，而风味化合物响应硫肥力的变化

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Dietary intake of certain carotenoids has been associated with a reduced risk of disease. Kale (Brassica oleracea L. Acephala Group) has the highest levels of carotenoids lutein and beta-carotene, and is an excellent source of minerals among the green leafy vegetable crops. However, Brassica vegetables contain glucosinolate (GS) and S-methylcysteine sulfoxide (MCSO). While these sulfur compounds have medicinal value, they are also responsible for the bitter, acrid flavors that are often regarded as objectionable by consumers. Therefore, the objectives of this study were to investigate the influence of increased S fertility levels on (1) elemental accumulation, (2) GS and MCSO production, and (3) the accumulation patterns of carotenoid pigments in the leaves of three kale cultivars. Winterbor, Redbor, and Toscano kale were greenhouse-grown using nutrient solution culture with S treatment concentrations of 4, 8, 16, 32, and 64 mg of S/L. Decreasing S fertility decreased S leaf content, but increased the levels of Mg and Ca accumulation, two important minerals for human health. Levels of GS and MSCO decreased in response to a decreasing S level in nutrient solution. However, accumulation of lutein and beta-carotene was unaffected by S treatment. Lowering the S fertility in the production of kale should decrease the levels of negative flavors associated with high levels of GS and MCSO without affecting carotenoid pigment levels. Understanding the combined impact of fertility on flavor compounds and carotenoid pigments may help improve consumer acceptance of phytonutritionally enhanced vegetable crops.
机译：饮食中某些类胡萝卜素的摄入与疾病风险降低有关。羽衣甘蓝（Brassica oleracea L. Acephala Group）的类胡萝卜素叶黄素和β-胡萝卜素含量最高，并且是绿色多叶蔬菜作物中极佳的矿物质来源。但是，芸苔属蔬菜中含有芥子油苷（GS）和S-甲基半胱氨酸亚砜（MCSO）。尽管这些硫化合物具有药用价值，但它们也造成了苦味，刺激性风味，这些风味通常被消费者认为是令人反感的。因此，本研究的目的是研究硫水平的提高对（3）羽衣甘蓝品种叶片中元素积累，（2）GS和MCSO产生以及（3）类胡萝卜素色素积累模式的影响。温特博尔，雷德博尔和羽衣甘蓝用营养液培养，其S处理浓度分别为4、8、16、32和64 mg / L。降低S的生育力会降低S叶片的含量，但会增加Mg和Ca的积累水平，这是人类健康的两种重要矿物质。养分溶液中的S含量下降，导致GS和MSCO含量下降。然而，叶黄素和β-胡萝卜素的积累不受S处理的影响。降低羽衣甘蓝生产中的S肥力应降低与高含量GS和MCSO相关的负面风味的含量，而不影响类胡萝卜素的含量。了解肥力对风味化合物和类胡萝卜素色素的综合影响，可能有助于提高消费者对植物营养增强型蔬菜作物的接受程度。

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