Chemical Composition and Antioxidant Activity in Different Tissues of Brassica Vegetables
This research was conducted to evaluate glucosinolate profiles, vitamin C, total phenol, total flavonoid, and free sugar (glucose, fructose, and sucrose) content, fatty acid composition, and antioxidant activity in floret and leaf of six cauliflower and broccoli cultivars. The level of chemical cons...
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| Format: | Article |
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MDPI AG
2015-01-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/20/1/1228 |
| _version_ | 1818036417461223424 |
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| author | Shiva Ram Bhandari Jung-Ho Kwak |
| author_facet | Shiva Ram Bhandari Jung-Ho Kwak |
| author_sort | Shiva Ram Bhandari |
| collection | DOAJ |
| description | This research was conducted to evaluate glucosinolate profiles, vitamin C, total phenol, total flavonoid, and free sugar (glucose, fructose, and sucrose) content, fatty acid composition, and antioxidant activity in floret and leaf of six cauliflower and broccoli cultivars. The level of chemical constituents as well as antioxidants significantly varied among crop types, cultivars, and their different parts, in that phytochemicals such as glucosinolate were statistically higher in florets compared with leaves in both broccoli and cauliflower cultivars. In contrast, total flavonoid and free sugar were found at higher levels in the leaf parts. The Asia purple cultivar exhibited statistically higher vitamin C (649.7 mg·100 g−1), total phenol (1345.2 mg·GAE 100 g−1), and total flavonoid (632.7 mg·CE 100 g−1) contents and consequently had the highest antioxidant activity (1.12 mg·mL−1) in its florets, while Baeridom and Bridal had the highest total glucosinolate (9.66 µmol·g−1) and free sugar (318.6 mg·g−1) contents, respectively compared with other cultivars. Likewise, the major fatty acids were palmitic (23.52%–38.42%), linoleic (13.09%–18.97%), and linolenic (26.32%–51.80%) acids, which comprised the highest compositional ratio (more than 50%) of polyunsaturated fatty acids (PUFAs) in most cultivars. Among the antioxidants, total phenol exhibited the most significant positive correlation (r = 0.698 **) with antioxidant activity, followed by vitamin C (r = 0.522 **) and total flavonoid (r = 0.494 **), indicating their significant contributions to total antioxidant activity. |
| first_indexed | 2024-12-10T07:10:37Z |
| format | Article |
| id | doaj.art-0e784148b9e84549baa36abb8c04e44e |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-10T07:10:37Z |
| publishDate | 2015-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-0e784148b9e84549baa36abb8c04e44e2022-12-22T01:58:04ZengMDPI AGMolecules1420-30492015-01-012011228124310.3390/molecules20011228molecules20011228Chemical Composition and Antioxidant Activity in Different Tissues of Brassica VegetablesShiva Ram Bhandari0Jung-Ho Kwak1Vegetable Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration, Suwon 440-706, KoreaVegetable Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration, Suwon 440-706, KoreaThis research was conducted to evaluate glucosinolate profiles, vitamin C, total phenol, total flavonoid, and free sugar (glucose, fructose, and sucrose) content, fatty acid composition, and antioxidant activity in floret and leaf of six cauliflower and broccoli cultivars. The level of chemical constituents as well as antioxidants significantly varied among crop types, cultivars, and their different parts, in that phytochemicals such as glucosinolate were statistically higher in florets compared with leaves in both broccoli and cauliflower cultivars. In contrast, total flavonoid and free sugar were found at higher levels in the leaf parts. The Asia purple cultivar exhibited statistically higher vitamin C (649.7 mg·100 g−1), total phenol (1345.2 mg·GAE 100 g−1), and total flavonoid (632.7 mg·CE 100 g−1) contents and consequently had the highest antioxidant activity (1.12 mg·mL−1) in its florets, while Baeridom and Bridal had the highest total glucosinolate (9.66 µmol·g−1) and free sugar (318.6 mg·g−1) contents, respectively compared with other cultivars. Likewise, the major fatty acids were palmitic (23.52%–38.42%), linoleic (13.09%–18.97%), and linolenic (26.32%–51.80%) acids, which comprised the highest compositional ratio (more than 50%) of polyunsaturated fatty acids (PUFAs) in most cultivars. Among the antioxidants, total phenol exhibited the most significant positive correlation (r = 0.698 **) with antioxidant activity, followed by vitamin C (r = 0.522 **) and total flavonoid (r = 0.494 **), indicating their significant contributions to total antioxidant activity.http://www.mdpi.com/1420-3049/20/1/1228antioxidant activityBrassicafatty acidsfree sugarglucosinolatetotal flavonoid |
| spellingShingle | Shiva Ram Bhandari Jung-Ho Kwak Chemical Composition and Antioxidant Activity in Different Tissues of Brassica Vegetables Molecules antioxidant activity Brassica fatty acids free sugar glucosinolate total flavonoid |
| title | Chemical Composition and Antioxidant Activity in Different Tissues of Brassica Vegetables |
| title_full | Chemical Composition and Antioxidant Activity in Different Tissues of Brassica Vegetables |
| title_fullStr | Chemical Composition and Antioxidant Activity in Different Tissues of Brassica Vegetables |
| title_full_unstemmed | Chemical Composition and Antioxidant Activity in Different Tissues of Brassica Vegetables |
| title_short | Chemical Composition and Antioxidant Activity in Different Tissues of Brassica Vegetables |
| title_sort | chemical composition and antioxidant activity in different tissues of brassica vegetables |
| topic | antioxidant activity Brassica fatty acids free sugar glucosinolate total flavonoid |
| url | http://www.mdpi.com/1420-3049/20/1/1228 |
| work_keys_str_mv | AT shivarambhandari chemicalcompositionandantioxidantactivityindifferenttissuesofbrassicavegetables AT junghokwak chemicalcompositionandantioxidantactivityindifferenttissuesofbrassicavegetables |