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دسته بندی:
بهداشت و درمان - Healthcare
سال انتشار:
2017
عنوان انگلیسی مقاله:
Challenges of developing a valid Dietary Glucosinolate Database
ترجمه فارسی عنوان مقاله:
چالش های ایجاد یک پایگاه داده معتبر رژیم غذایی گلوکوزینولات
منبع:
Sciencedirect - Elsevier - Journal of Food Composition and Analysis, Accepted manuscript: doi:10:1016/j:jfca:2017:07:014
نویسنده:
Xianli Wu a,*, Jianghao Sun b, David B. Haytowitz a, James M. Harnly b, Pei Chen b, Pamela R. Pehrsson
چکیده انگلیسی:
Glucosinolates are a group of important cancer chemo-preventive sulfur-containing compounds in
cruciferous vegetables. To estimate their dietary intake, there is a great need to develop a valid
glucosinolate database. The aim of this study was to investigate the key challenges in developing such
database. First, three commonly used enzyme deactivation methods (blanching, steaming and
microwaving) were compared with samples of raw untreated broccoli and kale. Steaming and
microwaving were found to effectively deactivate myrosinase, both led to significantly higher
glucosinolate values that blanching (~15-50 % higher). Glucosinolates in untreated broccoli was similar
to that of blanching broccoli, while glucosinolates were not detected in untreated kale. Heat treatment
was also shown to alter the profiles of individual glucosinolate. Quantification of total glucosinolates of
four common vegetables was compared by the two most commonly used analytical methods (ISO 9167-
1 method and cyclocondensation method). Except for kale, the results from ISO 9167-1 were much
higher (~ 6-8 fold) than that from cyclocondensation method in other three vegetables. In conclusion,
the sample preparation procedure, analytical method for quantification and the compounds to be
measured must be considered and validated in order to develop a valid dietary glucosinolate database.
Keywords: Glucosinolate | Isothiocyanate | Cruciferous | Myrosinase | Database | Enzyme | Brassica | Food Composition | Food Analysis
قیمت: رایگان
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