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

共 46 条

[31] Developmental stimulation of total phenolics and related antioxidant activity in light- and dark-germinated corn by natural elicitors [J].

Randhir, R ;

Shetty, K .

PROCESS BIOCHEMISTRY, 2005, 40 (05) :1721-1732

[32] Light-mediated fava bean (Vicia faba) response to phytochemical and protein elicitors and consequences on nutraceutical enhancement and seed vigour [J].

Randhir, R ;

Shetty, K .

PROCESS BIOCHEMISTRY, 2003, 38 (06) :945-952

[33] Developmental changes of sinigrin and glucoraphanin in three Brassica species (Brassica nigra, Brassica juncea and Brassica oleracea var. italica) [J].

Rangkadilok, N ;

Nicolas, ME ;

Bennett, RN ;

Premier, RR ;

Eagling, DR ;

Taylor, PWJ .

SCIENTIA HORTICULTURAE, 2002, 96 (1-4) :11-26

[34] Determination of sinigrin and glucoraphanin in Brassica species using a simple extraction method combined with ion-pair HPLC analysis [J].

Rangkadilok, N ;

Nicolas, ME ;

Bennett, RN ;

Premier, RR ;

Eagling, DR ;

Taylor, PWJ .

SCIENTIA HORTICULTURAE, 2002, 96 (1-4) :27-41

[35] Vitamin E is essential for seed longevity, and for preventing lipid peroxidation during germination [J].

Sattler, SE ;

Gilliland, LU ;

Magallanes-Lundback, M ;

Pollard, M ;

DellaPenna, D .

PLANT CELL, 2004, 16 (06) :1419-1432

[36] AN OVERVIEW OF THE PHENOLICS OF CANOLA AND RAPESEED - CHEMICAL, SENSORY AND NUTRITIONAL SIGNIFICANCE [J].

SHAHIDI, F ;

NACZK, M .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1992, 69 (09) :917-924

[37] Quince (Cydonia oblonga Miller) fruit (pulp, peel, and seed) and jam:: Antioxidant activity [J].

Silva, BM ;

Andrade, PB ;

Valentao, P ;

Ferreres, F ;

Seabra, RM ;

Ferreira, MA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (15) :4705-4712

[38] Screening Portuguese cole landraces for resistance to seven indigenous downy mildew isolates [J].

Sousa, ME ;

Dias, JS ;

Monteiro, AA .

SCIENTIA HORTICULTURAE, 1997, 68 (1-4) :49-58

[39] Coumaroyl flavonol glycosides from the leaves of Ginkgo biloba [J].

Tang, YP ;

Lou, FC ;

Wang, JH ;

Li, YF ;

Zhuang, SF .

PHYTOCHEMISTRY, 2001, 58 (08) :1251-1256

[40] Effect of the conservation procedure on the contents of phenolic compounds and organic acids in chanterelle (Cantharellus cibarius) mushroom [J].

Valentao, P ;

Andrade, PB ;

Rangel, J ;

Ribeiro, B ;

Silva, BM ;

Baptista, P ;

Seabra, RM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (12) :4925-4931

← 1 2 3 4 5 →