Radish sprouts : Characterization and elicitation of novel varieties rich in anthocyanins | Anthocyanins profiling by HPLC-DAD-ESI/MSn in radish sprouts
2015
Baenas, Nieves | Ferreres, Federico | García-Viguera, Cristina | Moreno, Diego A. | Department of Food Science and Technology, CEBAS-CSIC
©<2015>. This manuscript version is made available under the CC-BY-NC-ND license http://creativecommons.org/licenses/cc-by-nc-nd /4.0/ This document is the Accepted version of a Published Work that appeared in final form in [Food Research International]. To access the final edited and published work see [https://doi.org/10.1016/j.foodres.2015.01.009]
显示更多 [+] 显示较少 [-]The anthocyanin profile of two varieties of red radish sprouts (Raphanus sativus), cv. China rose and Rambo, were studied using HPLC-DAD-ESI-MSn and HPLC-DAD. The most abundant type of anthocyanins was cyanidin and its derivatives, with one or two acylated groups, with qualitative and quantitative differences among varieties. Some compounds were identified for the first time in both varieties, as we are concern. Radish sprouts were treated during germination (day 3 to 8) using methyl jasmonate, jasmonic acid, salicylic acid, sucrose and glucose as elicitors in order to enrich their total anthocyanins content (TAC). An increase in TAC was achieved by 50% in China rose radish sprouts and by 30% in Rambo red radish after glucose treatment. Methyl jasmonate and sucrose also contribute to enhance TAC. Enriching natural food in anthocyanins may contribute to sustain their regular intake with preventive and therapeutic roles in a number of human diseases.
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