TY  - JOUR
A1  - Klopsch, Rebecca
A1  - Baldermann, Susanne
A1  - Hanschen, Franziska S.
A1  - Voss, Alexander
A1  - Rohn, Sascha
A1  - Schreiner, Monika
A1  - Neugart, Susanne
T1  - Brassica-enriched wheat bread: Unraveling the impact of ontogeny and breadmaking on bioactive secondary plant metabolites of pak choi and kale
JF  - Food chemistry
N2  - Consumption of Brassica vegetables is linked to health benefits, as they contain high concentrations of the following secondary plant metabolites (SPMs): glucosinolate breakdown products, carotenoids, chlorophylls, and phenolic compounds. Especially Brassica vegetables are consumed as microgreens (developed cotyledons). It was investigated how different ontogenetic stages (microgreens or leaves) of pak choi (Brassica rapa subsp. chinensis) and kale (Brassica oleracea var. sabellica) differ in their SPM concentration. The impact of breadmaking on SPMs in microgreens (7 days) and leaves (14 days) in pak choi and kale as a supplement in mixed wheat bread was assessed. In leaves, carotenoids, chlorophylls, and phenolic compounds were higher compared to those of microgreens. Breadmaking caused a decrease of SPMs. Chlorophyll degradation was observed, leading to pheophytin and pyropheophytin formation. In kale, sinapoylgentiobiose, a hydroxycinnamic acid derivative, concentration increased. Thus, leaves of Brassica species are suitable as natural ingredients for enhancing bioactive SPM concentrations in bread.
KW  - Ontogeny
KW  - Brassica
KW  - Glucosinolate breakdown product
KW  - Flavonoid
KW  - Carotenoid
KW  - Thermal processing
Y1  - 2019
U6  - https://doi.org/10.1016/j.foodchem.2019.05.113
SN  - 0308-8146
SN  - 1873-7072
VL  - 295
SP  - 412
EP  - 422
PB  - Elsevier
CY  - Oxford
ER  -