Feng Xu, Zhenfeng Yang, Xuehong Chen, Peng Jin, Xiaoli Wang, Yonghua Zheng
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
Journal of agricultural and food chemistry 2012 Jan 11The effect of 6-benzylaminopurine (6-BA) on the color, antioxidant activity, and contents of total phenols, glucosinolate, and sulforaphane in broccoli florets was investigated. The results showed that 6-BA treatment markedly inhibited the increase of the L* value and malondialdehyde (MDA) content and retarded the decrease of the H value. 6-BA treatment reduced the rate of chlorophyll degradation by regulating the activities of chlorophyllase and Mg-dechelatase. When compared to control florets, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and the activities of superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT) were enhanced in florets treated with 6-BA, whereas the activity of peroxidase (POD) was significantly reduced. The contents of total phenols, glucosinolate, and sulforaphane in broccoli florets were also profoundly increased after treatment with 6-BA. These results indicated that 6-BA could maintain the quality, delay senescence, and improve the nutritional value of broccoli.
Feng Xu, Zhenfeng Yang, Xuehong Chen, Peng Jin, Xiaoli Wang, Yonghua Zheng. 6-Benzylaminopurine delays senescence and enhances health-promoting compounds of harvested broccoli. Journal of agricultural and food chemistry. 2012 Jan 11;60(1):234-40
PMID: 22148319
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