Search

• The appearance and nutritional quality of leaf mustard cultivars varied greatly. • Most phytochemicals content and antioxidant capacity decreased by fermentation. • The odor of Guizhou suancai was correlated with gluconapin. • The taste of Guizhou suancai was correlated with sinigrin. The flavor of Guizhou suancai fermented by the emerging varieties Zhuchang–2 (ZC–2) and Zhuchang Red (ZC Red) is superior to that of ZC–1, a typical local variety of leaf mustard in Guizhou Province, China. Here, changes in phytochemical qualities during the fermentation of three Guizhou suancai were characterized to identify the causes underlying differences in flavor. The content of pigments, antioxidants, gluconapin, gluconasturtiin, and total isothiocyanates, and antioxidant capacity were highest in fresh ZC Red. The content of sinigrin, indolic glucosinolates, and total glucosinolate breakdown products was highest in fresh ZC–2. The content of phytochemicals, with the exception of carotenoids, was significantly decreased after fermentation. Odor was correlated with gluconapin, while taste was correlated with sinigrin. These findings provide detailed insights into the sensory and phytochemical properties of three Guizhou suancai that could facilitate the selection of raw material varieties. [ABSTRACT FROM AUTHOR]

• Mustard sprouts are rich in health-promoting compounds and antioxidant activities. • Root mustard contained optimum levels of antioxidants and antioxidant activities. • Stem mustard and half of root mustard have higher glucosinolates content. • The level of glucosinolates determine different flavors and application of mustard. • S1, L4, and R11 can be used as functional cultivars or future hybrid breeding. Mustard has nutritional benefits to human health and come in diverse flavors, while the edible sprouts have a short cycle, high nutrition, and hygienic characteristics. This study was designed to investigate the differences in chlorophyll, carotenoids, ascorbic acid, phenolic compounds, antioxidant activities, and glucosinolates in the sprouts of three mustard types (root, stem, and leaf mustards) from a core collection of 41 cultivars. The content of chlorophyll and carotenoids was only slightly different among the three types. Root mustard cultivars had considerable phenolic compound content (17.31 mg g −1) and antioxidant activities. In addition, twelve glucosinolates were identified in the mustard sprout cultivars, and the stem mustard and nearly half of the root mustard had the highest averages (140.38 μmol g −1 and 159.98 μmol g −1, respectively), while the lowest average was detected in leaf mustard (78.00 μmol g −1). Root mustard sprouts are suitable for pickling and processing, stem mustard sprouts contribute to mustard-flavored condiments, and leaf mustard sprouts are widely used for fresh eating or making mild mustard condiments based on the glucosinolates content. S1, L4, and R11 would be useful as functional cultivars or elite crossbreeding germplasms due to their excellent carotenoids, antioxidant activity, and glucosinolates traits, respectively. In conclusion, mustard sprouts were assigned nutritional characteristics and can be diversely popularized and utilized for their edible value. [ABSTRACT FROM AUTHOR]