Carotene, Tocopherol, and Ascorbate Contents in Subspecies of<i>Brassica oleracea</i>

Kurilich, Anne C.; Tsau, Grace J.; Brown, Allan; Howard, L.A.; Klein, Barbara P.; Jeffery, Elizabeth H.; Kushad, Mosbah M.; Wallig, Mathew A.; Juvik, John A.

doi:10.1021/jf9810158

Cited by 259 publications

(240 citation statements)

References 34 publications

(44 reference statements)

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“…Similarly, all the interactions (C × S, C × P, S × P and C × S × P) were also significant. Similar cultivar dependent as well as seasonal dependent significant variation was also observed by Balouchi et al (2011), Koh et al (2009), Kurilich et al (1999, Rosa and Rodrigues (2001), ), Singh et al (2007 and Vallejo et al (2003) in various phytochemicals such as glucosinolates, vitamin C, phenolics, flavonoids, free sugars, however this is the first report that describes such variations (genotypic, seasonal as well as parts) in term of fatty acid composition in broccoli.…”

Section: Results and Discussion 1 Fatty Acid Compositionsupporting

confidence: 85%

Seasonal variation in fatty acid composition in various parts of broccoli cultivars

Bhandari¹,

Park²,

Chae³

et al. 2013

Korean Journal of Agricultural Science

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:To evaluate seasonal variation in fatty acid composition in broccoli, 12 commercial cultivars of broccoli were grown in spring and fall season at the field of NIHHS, and their floret, leaf and stem parts were used for the fatty acid composition analyses. Among 14 fatty acids detected in broccoli, linolenic, palmitic and linoleic acids were major fatty acids comprising more than 80% of total fatty acids in both the seasons and all the parts. Likewise, stearic and oleic acids were also present in considerable amount while remaining fatty acids; caproic, lauric, myristic, pentadecanoic, palmitoleic, heptadecanoic, arachidic, behenic and lignoceric acids showed their minor compositional ratio. Among the three parts, stem exhibited highest SFAs (49.681% in spring and 50.717% in fall season) compared to MUFA and PUFA, while highest compositional ratio of PUFAs were observed in leaves (62.588% in spring and 68.931% in fall season), which indicates leaves as a good source of health beneficial fatty acids. In contrast, floret part exhibited highest SFA (48.786%) and PUFA (57.518%) in spring and fall seasons, respectively. Major fatty acids; palmitic, linoleic and linolenic acid showed lowest cultivar dependent variation (below 10%) and leaf showed least variation in both the seasons compared to floret and stem. Our results suggest that all the fatty acids are significantly influenced by genotype of cultivars (C), plant parts (P) and growing seasons (S). Among the 14 fatty acids, myristic and palmitic acid showed highest positive or negative correlationship with oleic (r=0.912**) and linolenic acid (r=-0.933**), respectively. The most abundant fatty acid, linolenic acid, showed either negative or no correlation ship with other fatty acids while palmitic acid, a second major fatty acid, exhibited either positive or negative correlation ship.

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Section: Results and Discussion 1 Fatty Acid Compositionsupporting

confidence: 85%

Seasonal variation in fatty acid composition in various parts of broccoli cultivars

Bhandari¹,

Park²,

Chae³

et al. 2013

Korean Journal of Agricultural Science

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“…The HPLC condition for the estimation DL-α-tocopherol was adopted as described in [14] with some modification.…”

Section: Hplc Analysismentioning

confidence: 99%

HPLC Analysis of Amino Acid and Antioxidant Composition of Three Medicinal Plants of (Pithoragarh) Uttarakhand Himalayas

Prasad¹

2017

JAPLR

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Antioxidant phytochemicals such as vitamin C, β-carotene, lutein, α-tocopherol, amino acid and total phenolics, were estimated in some medicinal plants using a reverse phase HPLC system. Wild plants play a vital role in the health security of Himalayan inhabitants and constitute significantly to their diet. Amino acid was analysis performed using the Waters Associates PICO-TAG method. The total amino acid content in P. indica was 58.80mg amino acid/g sample (dry weight), E. thymifolia was 123.92mg amino acid/g sample (dry weight) and P. hirta was 225.73mg amino acid/g sample (dry weight). The total essential amino acids in P. indica, E. thymifolia and P. hirta were 33.58, 57.99 and 145.82mg amino acid/g respectively. Among the three investigated plants, Carotenoids viz xanthophylls content was found 0.13 to 151.01 mg/100g dry weight basis. The maximum xanthophylls content was found in P. indica leaves and minimum in P. hirta rhizomes. The β-carotene content varies from 4.62 -374.55mg/100g on dry weight basis. DL-α-tocopherol in these medicinal plants was found 13.48mg/100g, 24.95mg/100g and 9.13mg/100g on dry weight basis in P. hirta, E. thymifolia and P. indica respectively. This study discovers amino acid and antioxidant content in medicinal plants. Such information will increase the understanding of the faction of these antioxidant phytochemical in lowering incidence of ageing and other chronic diseases. Results of our study suggest the great value of these species for use in pharmacy and phytotherapy. Based on this information, it could be concluded that this plant is natural sources of antioxidant substances of high importance.

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“…[2][3][4] Moreover, epidemiological studies have revealed the potential of Brassica vegetables to reduce the risk of cardiovascular diseases and some types of cancer. 5) Kale is a leafy vegetable belonging to Brassica plants. The total polyphenol content in edible parts of kale has been reported to be higher than that of other Brassica vegetables such as califlower and broccoli, 6) and kale has therefore gained increased attention as a source of beneficial effects related to these substances.…”

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confidence: 99%