Chemical and biological characterisation of nutraceutical compounds of broccoli

Moreno, Diego A.; Carvajal, Micaela; López-Berenguer, Carmen; García‐Viguera, Cristina

doi:10.1016/j.jpba.2006.04.003

Cited by 358 publications

(248 citation statements)

References 140 publications

Supporting

Mentioning

222

Contrasting

Unclassified

Order By: Relevance

“…Human health depends on diet, and therefore many scientific studies concern the nutritional value of vegetables. Vegetables, especially of Brassicaceae, contain active compounds of antimutagenic and antioxidative activity, which prevent civilization-related diseases (Elkner 2000, Eberhardt et al 2005, Moreno et al 2006. Broccoli is characterized by a rich mineral composition, which can be modified by the selection of cultivar, fertilization, irrigation, timing of production, or method of cultivation (Elkner 2000, Babik 2006, Aires et al 2007, Yildirim et al 2007.…”

Section: Resultsmentioning

confidence: 99%

The effects of different methods of cultivation and plant spacing on the chemical composition of broccoli heads

Grabowska

Kunicki

Libik

2009

Folia Horticulturae

View full text Add to dashboard Cite

K e y w o r d s: Brassica oleracea var. italica, direct sowing, macroelements, plant density, transplanting ABSTRACT The aim of the present experiment was to assess the influence of the method of cultivation and spacing on the market and nutritive quality of 'Lord F 1 ' broccoli heads. The experiment was conducted at the University of Agriculture in Krakow, Poland, in 2002-2004. The method of broccoli cultivation (direct sowing or transplanting, and spacing: 20, 30, 40 and 50 cm × 67.5 cm) had no clear influence on the dry matter content in the heads. The mean dry matter content in broccoli heads was 9.5%, and reducing sugar was 1.12% of fresh matter. In 2002 and 2004, transplanting resulted in an increase of soluble sugar content as compared to direct sowing. The element content in broccoli was dependent mainly on the vegetation season, but in many cases directly sown plants had more phosphorus, potassium, calcium, and magnesium. With the increase of spacing in rows the content of some elements (P, K, Ca, Mg) in broccoli heads rose in the first year of the experiment.

show abstract

Section: Resultsmentioning

confidence: 99%

The effects of different methods of cultivation and plant spacing on the chemical composition of broccoli heads

Grabowska

Kunicki

Libik

2009

Folia Horticulturae

View full text Add to dashboard Cite

show abstract

“…italica) is a green plant that belongs to the cruciferous group of vegetables. Broccoli has been widely studied mainly due to its rich content of bioactive molecules such as vitamin C, glucosinolates, phenolic compounds, and carotenoids (Mahn & Reyes, 2012;Moreno, Carvajal, López-Berenguer, & García-Viguera, 2006;Vallejo, Tomás-Barberán, & García-Viguera, 2002). Therefore, it is considered to play an important role in the prevention of chronic diseases.…”

Section: Introductionmentioning

confidence: 99%

Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli

Villarreal-García

Alanís-Garza

Cuéllar-Villarreal

et al. 2014

CyTA - Journal of Food

View full text Add to dashboard Cite

(2015) Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli, CyTA -Journal of Food, 13:2, 312-320, DOI: 10.1080DOI: 10. /19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014 Broccoli (Brassica oleracea var. italica) is an excellent source of bioactive compounds. Frequently, it is commercialized frozen, though it has to be thawed before consumption. However, defrosting methods can affect the nutritional and sensory properties of broccoli. Therefore, the effect of defrosting (microwaving and boiling) for serving broccoli either cold or hot on the content of bioactive compounds (vitamin C, carotenoids, phenolic compounds, and glucosinolates) and sensory acceptability of frozen broccoli was studied. Marked losses of hydrosoluble compounds were observed after boiling. Carotenoids increased after short-time boiling (~20%) but dramatically decreased after microwave-defrosting (between 30% and 40% less). Nevertheless, short defrosting using microwave showed the less overall losses. Moreover, microwave-based methods were preferred by consumers. Microwave-defrosting of broccoli for a short period of time may be the method of choice for better retention of bioactive compounds and organoleptic properties.Keywords: Brassica oleracea var. italica; glucosinolates; vitamin C; carotenoids; phenolic compounds El brócoli (Brassica oleracea var. italica) es una excelente fuente de compuestos bioactivos. Frecuentemente, es comercializado congelado, aunque debe ser descongelado antes de ser consumido. No obstante, los métodos de descongelación pueden afectar las propiedades nutritivas y sensoriales del brócoli congelado. Por consiguiente, el efecto del descongelamiento (microondas y hervido) para servir brócoli frío o caliente en el contenido de compuestos bioactivos (vitamina C, carotenoides, compuestos fenólicos y glucosinolatos) y la aceptabilidad sensorial del brócoli congelado fue estudiado. Pérdidas marcadas de compuestos hidrosolubles fueron observadas después de hervir. Los carotenoides incrementaron después de hervir por tiempo corto (~20%) pero decrecieron después de la descongelación por microondas (entre 30% y 40% menos). Sin embargo, el descogelamiento corto utilizando microondas mostró las menores pérdidas globales. Además, los métodos por microondas fueron preferidos por los consumidores. El descongelamiento corto por microondas puede ser el método de elección para una mejor retención de nutracéuticos y propiedades organolépticas del brócoli congelado.

show abstract

“…Bem como as outras brássicas, esta cultura apresenta alto teor de água e baixo teor de lipídeos, carboidratos e propriedades calóricas (Vilar et al, 2008), além de apresentar ação anticarcinogênica, uma vez que é fonte rica de glucosinolatos e possui elevado teor de flavonóides, vitaminas e nutrientes minerais (Moreno et al, 2006).…”

Section: Pesquisa / Researchunclassified

Estudo da repetibilidade genética em clones de couve

et al. 2016

View full text Add to dashboard Cite

RESUMO: Durante o ciclo vegetativo da couve é possível fazer várias colheitas. Dessa forma, é necessário estabelecer o número mínimo de colheitas que possibilita a seleção confiável de genótipos superiores. Objetivou-se estimar o número mínimo de medições para a seleção de clones de couve com maior eficiência e confiabilidade por meio do estudo de repetibilidade. O experimento foi conduzido na Universidade Federal dos Vales do Jequitinhonha e Mucuri, utilizando o delineamento em blocos casualizados com 27 genótipos de couve, quatro repetições e cinco indivíduos por parcela. Durante 10 semanas foram avaliadas semanalmente a altura das plantas, diâmetro do caule, comprimento e largura do limbo foliar, número de folhas comerciais, número de folhas totais e número de brotações. Foram utilizados os métodos da análise de variância, componentes principais e análise estrutural no estudo de repetibilidade. As características estudadas tiveram altas estimativas do coeficiente de repetibilidade. Apenas três colheitas possibilitam a seleção confiável dos melhores genótipos para todas as características avaliadas.

show abstract

Chemical and biological characterisation of nutraceutical compounds of broccoli

Cited by 358 publications

References 140 publications

The effects of different methods of cultivation and plant spacing on the chemical composition of broccoli heads

The effects of different methods of cultivation and plant spacing on the chemical composition of broccoli heads

Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli

Estudo da repetibilidade genética em clones de couve

Contact Info

Product

Resources

About