Effect of NaCl stress on health-promoting compounds and antioxidant activity in the sprouts of three broccoli cultivars

References

• Abdul W, Alia G. 2006. Possible involvement of some secondary metabolites in salt tolerance of sugarcane. J Plant Physiol 163:723–730
   Google Scholar
• Aires A, Rosa E, Carvalho R. 2006. Effect of nitrogen and sulfur fertilization on glucosinolates in the leaves and roots of broccoli sprouts (Brassica oleracea var. italica). J Sci Food Agric 86:1512–1516
   Web of Science ®Google Scholar
• Bones AM, Rossiter JT. 2006. The enzymic and chemically induced decomposition of glucosinolates. Phytochemistry 67:1053–1067
   PubMed Web of Science ®Google Scholar
• Borghesi E, Lourdes González-Miret M, Luisa Escudero-Gilete M, Malorgio F, Heredia FJ, Meléndez-Martínez AJ. 2011. Effects of salinity stress on carotenoids, anthocyanins, and color of diverse tomato genotypes. J Agric Food Chem 59:11676–11682
   Google Scholar
• Bradford MM. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein–dye binding. Anal Biochem 72:248–254
   PubMed Web of Science ®Google Scholar
• Davey MW, Van Montagu M, Inze D, Sanmartin M, Kanellis A, Smirnoff N, Benzie IJJ, et al. 2000. Plant l-ascorbic acid: chemistry, function, metabolism, bioavailability and effects of processing. J Sci Food Agric 80:825–860
   Web of Science ®Google Scholar
• Dominguez-Perles R, Martinez-Ballesta MC, Riquelme F, Carvajal M, Garcia-Viguera C, Moreno DA. 2011. Novel varieties of broccoli for optimal bioactive components under saline stress. J Sci Food Agric 91:1638–1647
   PubMed Web of Science ®Google Scholar
• Fahey JW, Zhang YS, Talalay P. 1997. Broccoli sprouts: an exceptionally rich source of inducers of enzymes that protect against chemical carcinogens. Proc Natl Acad Sci USA 94:10367–10372
   PubMed Web of Science ®Google Scholar
• Farag MA, Motaal AA. 2010. Sulforaphane composition, cytotoxic and antioxidant activity of crucifer vegetables. J Adv Res 1:65–70
   Google Scholar
• Fuleki T, Francis F. 1968. Quantitative methods for anthocyanins. J Food Sci 33:266–274
   Web of Science ®Google Scholar
• Gu Y, Guo Q, Zhang L, Chen Z, Han Y, Gu Z. 2012a. Physiological and biochemical metabolism of germinating broccoli seeds and sprouts. J Agric Food Chem 60:209–213
   PubMed Web of Science ®Google Scholar
• Gu Z, Guo Q, Gu Y. 2012b. Factors influencing glucoraphanin and sulforaphane formation in Brassica plants: a review. J Integr Agric 11:1804–1816
   Google Scholar
• Guo R, Yuan G, Wang Q. 2011. Effect of sucrose and mannitol on the accumulation of health-promoting compounds and the activity of metabolic enzymes in broccoli sprouts. Sci Hortic 128:159–165
   Google Scholar
• Herr I, Büchler MW. 2010. Dietary constituents of broccoli and other cruciferous vegetables: implications for prevention and therapy of cancer. Cancer Treat Rev 36:377–383
   PubMed Web of Science ®Google Scholar
• Jeffery EH, Brown AF, Kurilich AC, Keck AS, Matusheski N, Klein BP, Juvik JA. 2003. Variation in content of bioactive components in broccoli. J Food Compos Anal 16:323–330
   Web of Science ®Google Scholar
• Jones RB, Frisina CL, Winkler S, Imsic M, Tomkins RB. 2010. Cooking method significantly effects glucosinolate content and sulforaphane production in broccoli florets. Food Chem 123:237–242
   Web of Science ®Google Scholar
• Kalpana Deepa Priya D, Gayathri R, Sakthisekaran D. 2011. Role of sulforaphane in the anti-initiating mechanism of lung carcinogenesis in vivo by modulating the metabolic activation and detoxification of benzo(a)pyrene. Biomed Pharmacother 65:9–16
   Web of Science ®Google Scholar
• Khattak AB, Zeb A, Khan M, Bibi N, Ihsanullah H, Khattak MS. 2007. Influence of germination techniques on sprout yield, biosynthesis of ascorbic acid and cooking ability, in chickpea (Cicer arietinum L.). Food Chem 103:115–120
   Google Scholar
• Kim HJ, Chen F, Wang X, Choi JH. 2006. Effect of methyl jasmonate on phenolics, isothiocyanate, and metabolic enzymes in radish sprout (Raphanus sativus L.). J Agric Food Chem 54:7263–7269
   PubMed Web of Science ®Google Scholar
• Kim HJ, Fonseca JM, Choi JH, Kubota C, Kwon DY. 2008. Salt in irrigation water affects the nutritional and visual properties of romaine lettuce (Lactuca sativa L.). J Agric Food Chem 56:3772–3776
   PubMed Web of Science ®Google Scholar
• Ksouri R, Megdiche W, Falleh H, Trabelsi N, Boulaaba M, Smaoui A, Abdelly C. 2008. Influence of biological, environmental and technical factors on phenolic content and antioxidant activities of Tunisian halophytes. Cr Biol 331:865–873
   Web of Science ®Google Scholar
• López-Berenguer C, Martínez-Ballesta MC, García-Viguera C, Carvajal M. 2008. Leaf water balance mediated by aquaporins under salt stress and associated glucosinolate synthesis in broccoli. Plant Sci 174:321–328
   Web of Science ®Google Scholar
• Lila MA. 2004. Anthocyanins and human health: an in vitro investigative approach. J Biomed Biotechnol 5:306–313
   Google Scholar
• Lim JH, Park KJ, Kim BK, Jeong JW, Kim HJ. 2012. Effect of salinity stress on phenolic compounds and carotenoids in buckwheat (Fagopyrum esculentum M.) sprout. Food Chem 135:1065–1070
   PubMed Web of Science ®Google Scholar
• Lin J, Tang C. 2007. Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation. Food Chem 101:140–147
   Web of Science ®Google Scholar
• Lüthy B, Matile P. 1984. The mustard oil bomb: rectified analysis of the subcellular organisation of the myrosinase system. Biochem Physiol Pflanz 179:5–12
   Google Scholar
• Pérez-Balibrea S, Moreno DA, García-Viguera C. 2008. Influence of light on health-promoting phytochemicals of broccoli sprouts. J Sci Food Agric 88:904–910
   Web of Science ®Google Scholar
• Pérez-Balibrea S, Moreno DA, García-Viguera C. 2011. Genotypic effects on the phytochemical quality of seeds and sprouts from commercial broccoli cultivars. Food Chem 125:348–354
   Web of Science ®Google Scholar
• Petridis A, Therios I, Samouris G, Tananaki C. 2012. Salinity-induced changes in phenolic compounds in leaves and roots of four olive cultivars (Olea europaea L.) and their relationship to antioxidant activity. Environ Exp Bot 79:37–43
   Google Scholar
• Plaza L, De Ancos B, Cano MP. 2003. Nutritional and health-related compounds in sprouts and seeds of soybean (Glycine max), wheat (Triticum aestiivum L.) and alfalfa (Medicago sativa) treated by a new drying method. Eur Food Res Technol 216:138–144
   Web of Science ®Google Scholar
• Qasim M, Ashraf M, Ashraf MY, Rehman SU, Rha ES. 2003. Salt-induced changes in two canola cultivars differing in salt tolerance. Biol Plantarum 46:629–632
   Web of Science ®Google Scholar
• Rochfort S, Caridi D, Stinton M, Trenerry VC, Jones R. 2006. The isolation and purification of glucoraphanin from broccoli seeds by solid phase extraction and preparative high performance liquid chromatography. J Chromatogr A 1120:205–210
   PubMed Web of Science ®Google Scholar
• Schonhof I, Kläring HP, Krumbein A, Clauβen W, Schreiner M. 2007. Effect of temperature increase under low radiation conditions on phytochemicals and ascorbic acid in greenhouse grown broccoli. Agr Ecosyst Environ 119:103–111
   Web of Science ®Google Scholar
• Scialabba A, Melati MR. 1990. The effect of NaCl on growth and xylem differentiation of radish seedlings. Botanical Gazette 151:516–521
   Google Scholar
• Volden J, Bengtsson GB, Wicklund T. 2009. Glucosinolates, l-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp botrytis); effects of long-term freezer storage. Food Chem 112:967–976
   Web of Science ®Google Scholar
• Wei J, Miao H, Wang Q. 2011. Effect of glucose on glucosinolates, antioxidants and metabolic enzymes in Brassica sprouts. Sci Hortic 129:535–540
   Web of Science ®Google Scholar
• Yamada K, Hasegawa T, Minami E, Shibuya N, Kosemura S, Yamamura S, Hasegawa KI. 2003. Induction of myrosinase gene expression and myrosinase activity in radish hypocotyls by phototropic stimulation. J Plant Physiol 160:255–259
   Google Scholar
• Yuan G, Wang X, Guo R, Wang Q. 2010. Effect of salt stress on phenolic compounds, glucosinolates, myrosinase and antioxidant activity in radish sprouts. Food Chem 121:1014–1019
   Web of Science ®Google Scholar