PDF(Pubmed)
Abstract：
Brassica campestris (syn. Brassica rapa) is often known as mustard and is grown worldwide owing to its health-promoting characteristics associated with the presence of nutrients and phytochemicals. Along with the nutritional components, B. campestris also contains anti-nutrients (phytates, oxalates, tannins, alkaloids, saponins) that can cause adverse severe health effects to consumers, including rashes, nausea, headaches, bloating and nutritional deficiencies. In the present study, heating (blanching) and fermentation (Lactiplantibacillus plantarum) treatments were applied to reduce the load of the anti-nutrients of B. campestris leaves harvested at three different growth stages: the first stage (fourth week), the second stage (sixth week) and the third stage (eighth week). Results revealed that fermentation treatment using Lp. plantarum increases the ash (5.4 to 6%), protein (9 to 10.4%) and fiber (9.6 to 10.7%) contents, whereas moisture (0.91 to 0.82%), fat (9.9 to 9.1%) and carbohydrate (64.5 to 64.2%) contents decreased among B. campestris samples, and the trend was similar for all three stages. Blanching and fermentation lead to the reduction in phytates (46, 42%), saponins (34, 49%), tannins (1, 10%), oxalates (15, 7%) and alkaloids (10, 6%), separately as compared to raw samples of B. campestris leaves. In contrast, fermentation had no considerable effect on phytochemical contents (total phenolic and total flavonoids) and antioxidant potential (DPPH and FRAP). The action of blanching followed by fermentation caused more decline in the aforementioned toxicants load as compared to blanching or fermentation alone. Structural modifications in blanching and the biochemical conversions in fermentation lead to enhanced stability of nutrients and antioxidant potential. Taken together, these findings suggest blanching followed by fermentation treatments as a reliable, cost-effective and safer approach to curtail the anti-nutrient load without affecting the proximate composition, phytochemical attributes and antioxidant activity.
摘要：
芸苔属油菜（syn。芸苔属油菜）通常被称为芥菜，由于其与营养素和植物化学物质的存在相关的促进健康的特性而在世界范围内生长。除了营养成分，B.campestris还含有抗营养素（植酸，草酸盐,单宁,生物碱，皂苷）可能对消费者造成严重的健康不利影响，包括皮疹,恶心,头痛,腹胀和营养不足。在本研究中,加热（热烫）和发酵（植物乳杆菌）处理被应用于减少在三个不同生长阶段收获的B.campestris叶的抗营养素的负荷：第一阶段（第四周），第二阶段（第六周）和第三阶段（第八周）。结果表明，使用Lp进行发酵处理。车前草会增加灰分（5.4％至6％），蛋白质（9至10.4%）和纤维（9.6至10.7%）含量，而水分(0.91至0.82%)，油菜样品中脂肪(9.9至9.1%)和碳水化合物(64.5至64.2%)含量降低，这三个阶段的趋势相似。漂白和发酵导致植酸盐减少（46，42％），皂苷（34，49%），单宁（1，10％），草酸盐（15，7%）和生物碱（10，6%），分别与卷心菜叶的原始样品进行比较。相比之下,发酵对植物化学物质含量（总酚和总黄酮）和抗氧化潜力（DPPH和FRAP）没有显着影响。与单独的烫漂或发酵相比,烫漂随后发酵的作用导致上述毒物负荷的更多下降。热烫中的结构修饰和发酵中的生化转化导致营养稳定性和抗氧化潜力增强。一起来看,这些发现表明热烫后发酵处理是一种可靠的，具有成本效益和更安全的方法来减少抗营养负荷，而不影响附近的成分，植物化学属性和抗氧化活性。
