title: Effects of light quality on main health-promoting compounds and antioxidant capacity of Chinese kale sprouts.
abstract: 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.
authors.affiliation: Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China.
authors.forename: Hongmei
authors.initials: H
authors.lastname: Qian
authors.affiliation: Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China.
authors.forename: Tianyu
authors.initials: T
authors.lastname: Liu
authors.affiliation: Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China.
authors.forename: Mingdan
authors.initials: M
authors.lastname: Deng
authors.affiliation: Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China.
authors.forename: Huiying
authors.initials: H
authors.lastname: Miao
authors.affiliation: Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China.
authors.forename: Congxi
authors.initials: C
authors.lastname: Cai
authors.affiliation: Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China.
authors.forename: Wangshu
authors.initials: W
authors.lastname: Shen
authors.affiliation: Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China. Electronic address: qmwang@zju.edu.cn.
authors.forename: Qiaomei
authors.initials: Q
authors.lastname: Wang
mesh_terms: D000872:Anthocyanins; D000975:Antioxidants / Q000737:chemistry*; D001937:Brassica / Q000737:chemistry*; D005961:Glucosinolates / Q000737:chemistry*; D008027:Light
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005961:Glucosinolates
keywords: Antioxidant capacity; Chinese kale sprouts; Glucosinolates; Light quality; Light-emitting diode (LED)