By a News Reporter-Staff News Editor at Agriculture Week -- Fresh data on Food Science are presented in a new report. According to news reporting out of Hamburg, Germany, by VerticalNews editors, research stated, "Kale has a high number of structurally different flavonol glycosides and hydroxycinnamic acid derivatives. In this study we investigated the interaction of moderate UV-B radiation and temperature on these compounds."
Our news journalists obtained a quote from the research from the University of Hamburg, "Kale plants were grown at daily mean temperatures of 5 or 15 degrees C and were exposed to five subsequent daily doses (each 0.25 kJ m(-2) d(-1)) of moderate UV-B radiation at 1 d intervals. Of 20 phenolic compounds, 11 were influenced by an interaction of UV-B radiation and temperature, e.g., monoacylated quercetin glycosides. Concomitantly, enhanced mRNA expression of flavonol 3'- hydroxylase showed an interaction of UV-B and temperature, highest at 0.75 kJ m(-2) and 15 degrees C. Kaempferol glycosides responded diversely and dependent on, e.g., the hydroxycinnamic acid residue. Compounds containing a catechol structure seem to be favored in the response to UV-B."
According to the news editors, the research concluded: "Taken together, subsequent exposure to moderate UV-B radiation is a successful tool for enhancing the flavonoid profile of plants, and temperature should be considered."
For more information on this research see: Interaction of Moderate UV-B Exposure and Temperature on the Formation of Structurally Different Flavonol Glycosides and Hydroxycinnamic Acid Derivatives in Kale (Brassica oleracea var. sabellica). Journal of Agricultural and Food Chemistry, 2014;62(18):4054-4062. Journal of Agricultural and Food Chemistry can be contacted at: Amer Chemical Soc, 1155 16TH St, NW, Washington, DC 20036, USA. (American Chemical Society - www.acs.org; Journal of Agricultural and Food Chemistry - www.pubs.acs.org/journal/jafcau)
Our news journalists report that additional information may be obtained by contacting S. Neugart, University of Hamburg, Inst Food Chem, Hamburg Sch Food Sci, D-20146 Hamburg, Germany. Additional authors for this research include M. Fiol, M. Schreiner, S. Rohn, R. Zrenner, L.W. Kroh and A. Krumbein.
Keywords for this news article include: Europe, Hamburg, Germany, Food Science
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