Chemical Composition and Antioxidant Activity in Different Tissues of Brassica Vegetables

Abstract

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 ) 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.

Impact of Different Packaging Systems on Selected Antioxidant Properties of Frozen-Stored Cauliflower (Brassica oleracea L. var. botrytis)

“…Results obtained in this study are in agreement with fi ndings of Bhandari & Kwak [2015] and Picchi et al [2012], who reported that vitamin C content in caulifl ower ranged from 396.7 to 649.7 and from 346 to 638 mg/100 g dry mass, respectively. On the other hand, Mazzeo et al [2011] reported a higher content of ascorbic acid in raw caulifl ower -863.3 mg/100 g of dry mass.…”

Utilization of manure and green organic composts as alternative fertilizers for cauliflower production

“…This crop is a fresh vegetables which become Indonesian export commodities (CBSI, 2014). It is a good source of protein, thiamin, riboflavin, phosphorus and potassium, and a very good source of dietary fiber, vitamin C, vitamin K, vitamin B6, folate, *Coressponding Author: M. Simarmata; E-mail: marulak_simarmata@yahoo.com pantothenic acid and manganese (Bhandari and Kwak, 2015). This vegetable is also low in saturated fat and cholesterol.…”

Accumulation of Glucosinolates in Broccoli

“…In regard to the changes of glucosinolate contents in broccoli upon CA treatment, discrepant results were obtained in various broccoli cultivars under different storage temperatures combined with diverse O 2 and CO 2 concentrations. Hansen et al [172] investigated the changes of glucosinolates in 'Marathon' broccoli florets stored under low O 2 and high CO 2 . Results showed that the total glucosinolate content increased 42 % under air and 21 % under 0.5 % O 2 + 20 % CO 2 during 7-day storage at 10°C when compared to freshly harvested broccoli.…”

“…italica) is an economically important vegetable crop in many countries and has been highly valued by consumers due to its flavor as well as its nutritional components like minerals, vitamins, polyphenols, and other beneficial phytochemicals, particularly potent anticarcinogenic glucosinolates (GSs) [1][2][3][4]. Epidemiological studies have suggested that the consumption of broccoli could lower the risk for the development of certain forms of cancers, which have been attributed to glucosinolates and their degradation products [5,6].…”