Effects of light quality on main health-promoting compounds and antioxidant capacity of Chinese kale sprouts

• Published in: Food chemistry Vol. 196; pp. 1232 - 1238
• Main Authors: Qian, Hongmei, Liu, Tianyu, Deng, Mingdan, Miao, Huiying, Cai, Congxi, Shen, Wangshu, Wang, Qiaomei
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.04.2016
• Subjects: Anthocyanins; Antioxidant capacity; Antioxidants - chemistry; Brassica - chemistry; Chinese kale sprouts; Glucosinolates; Glucosinolates - chemistry; Light; Light quality; Light-emitting diode (LED); Light quality; Antioxidant capacity; Light-emitting diode (LED); Glucosinolates; Chinese kale sprouts
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2015.10.055

•Blue light was the most effective way for accumulation of glucoraphanin in roots.•White light was the best condition to elevate the content of vitamin C.•Blue light enhanced the content of total phenolics most significantly.•Blue light most effectively accelerated the accumulation of anthocyanins.•Blue light was the best method to increase the antioxidant capacity. The effects of different light qualities, including white, red and blue lights, on main health-promoting compounds and antioxidant capacity of Chinese kale sprouts were investigated using light-emitting diodes (LEDs) as a light source. Our results showed that blue light treatment significantly decreased the content of gluconapin, the primary compound for bitter flavor in shoots, while increased the glucoraphanin content in roots. Moreover, the maximum content of vitamin C was detected in the white-light grown sprouts and the highest levels of total phenolic and anthocyanins, as well as the strongest antioxidant capacity were observed in blue-light grown sprouts. Taken together, the application of a colorful light source is a good practice for improvement of the consumers’ acceptance and the nutritional phtyochemicals of Chinese kale sprouts.