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Niveaux d'acide ascorbique et de glucosinolate dans de nouveaux cultivars de chou tchèque: effet du système de production et infection fongique.

La valeur nutritionnelle et les effets du chou sur la prévention des maladies sont bien connus. Les niveaux des composés antioxydants acide ascorbique (AA) et glucosinolates (GSL) dans les nouveaux cultivars de chou tchèque ont été déterminés dans le contexte de différents systèmes de production. Les teneurs en AA et GSL de la biomasse de chou ont été déterminées par HPLC. Les GSL individuels ont été identifiés en fonction de leurs masses exactes avec la sinigrine utilisée comme étalon externe. Une infection artificielle à A. brassicicola a généralement augmenté les taux d'AA. Les principaux GSL (> 10 mg / kg) étaient la glucobrassicine, la sinigrine et la glucoibérine. Des GSL indoliques et aliphatiques étaient présents, mais aucun aromatique n’a été détecté. Les conditions de croissance écologiques et l’infection fongique artificielle ont augmenté la teneur totale en GSL et en GSL indol méthoxylées. Du sulforaphane, de l'ibérine, de l'indole-3-carbinol et de l'ascorbène résultant de l'hydrolyse de GSL ont été trouvés dans les deux cultivars. Les quantités et les profils de GSL présents dans les deux cultivars tchèques ont démontré leur bonne valeur nutritionnelle. Les produits de décomposition sulforaphane, iberin, indole-3-carbinol et ascorbigen détectés améliorent ses propriétés bénéfiques pour la santé et constituent un élément approprié du régime alimentaire de l'homme.


Source: https://www.ncbi.nlm.nih.gov/pubmed/30046026


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