Characterization of industrial broccoli discards (Brassica oleracea var. italica) for their glucosinolate, polyphenol and flavonoid contents using UPLC MS/MS and spectrophotometric methods

Thomas, Minty; Badr, Ashraf; Desjardins, Yves; Gosselin, André; Angers, Paul

doi:10.1016/j.foodchem.2017.11.021

Cited by 84 publications

(53 citation statements)

References 35 publications

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“…Several studies have suggested that aliphatic glucosinolates constitute a predominant component of total glucosinolates in Brassica. [29][30][31] In this study, aliphatic glucosinolates accounted for almost 90% of the whole edible parts of baby mustard. Additionally, the glucosinolate composition and content in the different edible parts differed signicantly in our study, which corroborates the results of Maldini et al 32 and Sun et al 16 Furthermore, the content of aromatic glucosinolates in the peel was higher than the other edible parts of baby mustard.…”

Section: Discussionmentioning

confidence: 55%

Variation in the main health-promoting compounds and antioxidant activity of whole and individual edible parts of baby mustard (Brassica juncea var. gemmifera)

et al. 2018

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Section: Discussionmentioning

confidence: 55%

Variation in the main health-promoting compounds and antioxidant activity of whole and individual edible parts of baby mustard (Brassica juncea var. gemmifera)

et al. 2018

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“…The extractable phenol content was found to be enriched in the juice and supernatant fractions. In other studies, when aqueous methanol (80%, v/v) was used for extraction, total polyphenol contents (mg GAE/g DW) obtained were 5.4–13.0 (leaves), 1.4–2.1 (stems), 1.1–4.2 (leaf stems) and 1.6–5.3 (florets) for different varieties at different stages of maturity (Hwang & Lim, ) and 3.8 (stalks) and 6.1 (florets) (Thomas et al ., ). The increased partitioning of polyphenols into juice compared to that in the pomace upon juicing has been previously reported in the case of apples (Persic et al ., ).…”

Section: Resultsmentioning

confidence: 97%

New food ingredients from broccoli by‐products: physical, chemical and technological properties

Shi

Hlaing

Ying

et al. 2019

Int J of Food Sci Tech

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Broccoli stems and leaves examined were rich in protein (23.2%, dry weight), fibre (36.5%, dry weight) and polyphenols (11.4 mg gallic acid equivalents g À1 ). Chlorogenic acid, neochlorogenic acid and quinic acid were the major phenolics found. Broccoli by-products have potential to be developed as differentiated food ingredients by separation. On a dry basis, the pomace and washed pomace fractions were enriched in fibre and had higher water-holding but lower water solubility and emulsifying capacity compared to juice and supernatant from washed pomace, which were enriched in protein. The juice and supernatant had higher polyphenol content and higher antioxidant activity, suggesting that polyphenols were the major contributors to antioxidant activity. For convenience of use, the products may be supplied as packaged powdered ingredients, but this was practical only for broccoli stems and leaves and pomaces as these powders had higher glass transition temperatures than the juice and supernatant fractions.Broccoli by-products as new food ingredients M. Shi et al.

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“…The total phenolic content, AOC and anthocyanin content obtained after chemical extraction show a large variability among different studies due to the lack of assay standardisation (Pellegrini et al 2003). As demonstrated by Thomas et al (2018), the variations in the total phenol content might be due to several factors such as genetic variability, environmental pressure, cultivation techniques, age and maturity of the plants and postharvest treatments.…”

Section: Resultsmentioning

confidence: 99%

Total phenolic content and antioxidant capacity of agri-food waste and by-products

Castrica

Rebucci

Giromini

et al. 2018

Italian Journal of Animal Science

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Agri-food waste (AFW) and by-products represent sources of phytochemicals, such as phenols and antioxidant compounds that can be used as functional ingredients in animal feed. In this study, a selection of AFW and by-products were collected and analysed for their nutrient composition. After chemical (with methanol) and physiological (in vitro digestion) extraction, total phenolic content and antioxidant capacity (AOC) were determined in AFW and by-product samples using Folin-Ciocalteu and 2,2 0-azinobis(3-ethylbenzothiazoline 6-sulfonic acid)-ABTS methods, respectively. Sample digestibility was also assessed using a multi-step enzymatic technique. After chemical extraction, grape marc showed the highest total phenolic content (4480.5 ± 886.58 mg TAE/100g; p < .05). Fruit and vegetable waste (FVW), orange peel, strawberry, citrus pulp and Camelina sativa cake showed a total phenolic content ranging from 238.0 ± 4.24 to 1583.0 ± 154.35 mg TAE/100g. Grape marc also showed the highest AOC (15440.7 ± 2671.85 mg TE/100g). In all other samples, AOC ranged from 43.3 ± 3.17 to 1703.9 ± 391.07 mg TE/100g. After physiological extraction, total phenolic content values higher than 3000 mg TAE/100g were observed in FVW, grape marc and orange peel. Grape marc, C. sativa cake and orange peel had AOC values of over 5000 mg TE/100g. The digestibility of AFW and by-products ranged from 44.20 to 97.16%. The lowest digestibility value was observed in grape marc (44.2 ± 2.31%). In conclusion, the results obtained in this study indicate that AFW and by-products could be a source of bioaccessible phenols and antioxidant molecules as ingredients for monogastric compound feeds. HIGHLIGHTS Agri-food waste and by-products can be reused in feed industry. Agri-food waste and by-products are a source of valuable compounds as phenols and antioxidant molecules.

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Characterization of industrial broccoli discards (Brassica oleracea var. italica) for their glucosinolate, polyphenol and flavonoid contents using UPLC MS/MS and spectrophotometric methods

Cited by 84 publications

References 35 publications

Variation in the main health-promoting compounds and antioxidant activity of whole and individual edible parts of baby mustard (Brassica juncea var. gemmifera)

Variation in the main health-promoting compounds and antioxidant activity of whole and individual edible parts of baby mustard (Brassica juncea var. gemmifera)

New food ingredients from broccoli by‐products: physical, chemical and technological properties

Total phenolic content and antioxidant capacity of agri-food waste and by-products

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