Affiliation:
1. Department of Biology, Faculty of Science, University of Zagreb, Horvatovac 102a, 10000 Zagreb, Croatia
2. Division of Molecular Medicine, Ruđer Bošković Institute, Bijenička 54, 10000 Zagreb, Croatia
3. Analytical Toxicology and Mineral Metabolism Unit, Institute for Medical Research and Occupational Health, Ksaverska cesta 2, 10000 Zagreb, Croatia
Abstract
High temperature (HT) causes physiological and biochemical changes in plants, which may influence their nutritional potential. This study aimed to evaluate the nutritional value of broccoli seedlings grown at HT on the level of phytochemicals, macro- and microelements, antioxidant capacity, and their extracts’ in vitro cytotoxicity. Total phenols, soluble sugars, carotenoids, quercetin, sinapic, ferulic, p-coumaric, and gallic acid were induced by HT. Contrarily, total flavonoids, flavonols, phenolic acids, hydroxycinnamic acids, proteins, glucosinolates, chlorophyll a and b, and porphyrins were reduced. Minerals As, Co, Cr, Hg, K, Na, Ni, Pb, Se, and Sn increased at HT, while Ca, Cd, Cu, Mg, Mn, and P decreased. ABTS, FRAP, and β-carotene bleaching assay showed higher antioxidant potential of seedlings grown at HT, while DPPH showed the opposite. Hepatocellular carcinoma cells were the most sensitive toward broccoli seedling extracts. The significant difference between control and HT-grown broccoli seedling extracts was recorded in mouse embryonal fibroblasts and colorectal carcinoma cells. These results show that the temperature of seedling growth is a critical factor for their nutritional value and the biological effects of their extracts and should definitely be taken into account when growing seedlings for food purposes.
Funder
Croatian Science Foundation research project “Indirect effect of global warming on mammals physiological parameters via high temperature-stressed plant diet (TEMPHYS)“
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science