Tronchuda cabbage (Brassica oleracea L. var. costata DC) seeds:: Phytochemical characterization and antioxidant potential

被引：57

作者：

Ferreres, Federico

Sousa, Carla

Valentao, Patricia

Seabra, Rosa M.

Pereira, Jose A.

Andrade, Paula B.

机构：

[1] CSIC, Res Grp Qual Safety & Bioact Plant Foods, Dept Food Sci & Technol, CEBAS, Espinardo 30100, Murcia, Spain

[2] Univ Porto, REQUIMTE, Serv Farmacognosia, Fac Farm, P-4050047 Oporto, Portugal

[3] CIMO, ESAB, P-5301855 Braganca, Portugal

来源：

FOOD CHEMISTRY | 2007年 / 101卷 / 02期

关键词：

tronchuda cabbage seeds; Brassica oleracea L. var. costata DC; phenolic compounds; organic acids; antioxidant capacity;

D O I：

10.1016/j.foodchem.2006.02.013

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Tronchuda cabbage (Brassica oleracea L. var. costata DC) seeds were studied for their chemical composition and antioxidant capacity. Thirteen phenolic compounds were characterized and quantified by reversed-phase HPLC-DAD-MS/MS-ESI and HPLC-DAD, respectively: two sinapoylgentiobiose isomers, three sinapoylglucose isomers, kaempferol-3-(sinapoyl)sophorotrioside-7-glucoside, sinapoylcholine, kaempferol-3,7-diglucoside-4'-(sinapoyl)glucoside, three disinapoylgentiobiose isomers, 1,2,2'-trisinapoylgentiobiose and 1,2-disinapoylglucose. Seven organic acids (aconitic, citric, ascorbic, malic, quinic, shikimic and fumaric acids) were also identified and quantified by HPLC-UV. The aqueous extract of tronchuda cabbage seeds was investigated for its capacity to act as a scavenger of DPPH. radical and reactive oxygen species (superoxide radical, hydroxyl radical and hypochlorous acid), exhibiting antioxidant capacity in a concentration-dependent manner against all radicals. These results may be attributed to the high content of hydroxycinnamic derivatives and ascorbic acid. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：549 / 558

页数：10

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