Vitamin C, phenolic compounds and antioxidant capacity of broccoli florets grown under different nitrogen treatments combined with selenium

• Autorzy: Penas E. , Zielinska D. , Gulewicz P. , Zielinski H. , Frias J.
• Języki publikacji: EN

Abstrakty

EN

Broccoli consumption is rising worldwide and fertilization is a tool to increase its production. However, little is known about the effect of mineral supplementation to the soil on the bioactive compounds. Therefore, the aim of this investigation was to analyze the content of vitamin C, total phenolic compounds and the antioxidant capacity of broccoli florets cultivated under different nitrogen (N) conditions in combination with selenium (IV and VI). Greenhouse experiments were conducted in broccoli grown in commercial soil treated with different N sources [(NH4 )2 SO4 , NaNO3 , NH4 NO3 or CO(NH2 )2 at 160 kg N/ha]. In addition, selenium (Se) salts [Na2 SeO3 (Se IV) or Na2 SeO4 (Se VI) at 10 and 20 kg Se/ha] were applied. There were no evidences of the influence of N treatment on vitamin C content whilst Se (IV or VI) uptake led to a signifi cant reduction of this vitamin in broccoli florets, irrespective of the N source. In contrast, total phenolics content and antioxidant capacity underwent a signifi cant increment under N application. However, their combination with Se salts modified total phenolic content and antioxidant capacities in broccoli florets depending on N source and Se doses. Among all the experimental trials, application of NH4 NO3 combined with 10 g Se (IV)/ha was the elective treatment strategy to produce broccoli florets with higher content of phenolic compounds and antioxidant capacity and, therefore, enhanced functionality.

Słowa kluczowe

EN

broccoli floret; broccoli; vitamin C; phenolic compound; bioactive compound; antioxidant capacity; plant cultivation; fertilization; nitrogen; selenium

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2018
• Tom: 68
• Numer: 2
• Opis fizyczny: p.178-186,fig.,ref.

Twórcy

autor

Penas E.

• Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain

autor

Zielinska D.

• Department of Chemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

autor

Gulewicz P.

• Poznan Science and Technology Park, Adam Mickiewicz University Foundation, Poznan, Poland

autor

Zielinski H.

• Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland

autor

Frias J.

• Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain

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Identyfikatory

DOI

10.1515/pjfns-2017-0026