Environmental Conditions and Agronomical Factors Influencing the Levels of Phytochemicals in Brassica Vegetables Responsible for Nutritional and Sensorial Properties

Biondi, Francesca; Balducci, F.; Capocasa, F.; Visciglio, Marino; Mei, Elena; Vagnoni, Massimo; Mezzetti, Bruno; Mazzoni, Luca

doi:10.3390/app11041927

Cited by 30 publications

(15 citation statements)

References 148 publications

(200 reference statements)

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“…Some authors have shown a higher concentration of glucosinolates in Brassica species grown under organic conditions than in conventional systems [22]. It seems that in organic Brassicas the concentration of bioactive compounds such as vitamin C, phenols, and glucosinolates increased as a consequence of a defense mechanism to counteract the oxidative damage triggered by stress conditions under organic agricultural practices [43]. Conversely, Conversa et al [44] found lower glucosinolate levels compared with the conventionally grown product in two early-flowering landraces of cima di rapa "Cimagranda" and "Riccia di San Manzano" (Brassica rapa L. subsp.…”

Section: Glucosinolatesmentioning

confidence: 99%

Glucosinolates, Ca, Se Contents, and Bioaccessibility in Brassica rapa Vegetables Obtained by Organic and Conventional Cropping Systems

Cámara-Martos

Obregón-Cano

Bailón

2022

Foods

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In northwest Spain and Portugal, there is a long tradition of cultivating B. rapa subsp. rapa to obtain turnip greens and turnip tops. Brassica rapa L. subsp. rapa (turnip greens and turnip tops) were grown under conventional and organic conditions in two Farms in southern Spain. Glucosinolatescontents were higher in Brassicas grown under conventional conditions than those grown under organic ones. Average Ca total and bioaccessible contents ranged between 14.6–23.4 mg/g; 8.9–12.0 mg/g for turnip greens and 6.4–8.9 mg/g; 4.3–4.8 mg/g for turnip tops. According to these concentrations, an intake of 100–200 g (fresh weight) of the studied Brassica rapa fulfills Ca dietary reference intakes (DRI) (considering the total content data) and complies with 72–100% Ca DRI percentage (considering the bioaccessible data). Se concentrations ranged between 0.061–0.073 µg/g and 0.039–0.053 µg/g for turnip greens and turnip tops respectively. Se bioaccessibility values were high, with percentages of around 90%. Finally, the total glucosinolate content ranged between 13.23–21.28 µmol/g for turnip greens and 13.36–20.20 µmol/g for turnip tops. In general, the bioaccessibility of the total glucosinolates analyzed in this study was high, with mean values of around 73% and 66% for turnip greens and turnip tops, respectively. Brassica rapa vegetables grown under both organic and conventional conditions in southern Spain are an excellent dietary source of Ca, Se, and glucosinolates with a high bioaccessibility.

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Section: Glucosinolatesmentioning

confidence: 99%

Glucosinolates, Ca, Se Contents, and Bioaccessibility in Brassica rapa Vegetables Obtained by Organic and Conventional Cropping Systems

Cámara-Martos

Obregón-Cano

Bailón

2022

Foods

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“…Broccoli and black cabbage are among the vegetable food with the highest antioxidant potential [3]. The antioxidant and antiradical activity in Brassica vegetables is mainly represented by the large group of polyphenols, constituted by flavonoids (mainly flavonols and anthocyanins) and hydroxycinnamic acids [4]. These secondary metabolites have several functions in the plant, such as UV protection, pigmentation, and disease control, such as glucosinolates [5].…”

Section: Introductionmentioning

confidence: 99%

Variation of Nutritional Quality Depending on Harvested Plant Portion of Broccoli and Black Cabbage

Mezzetti

Biondi²,

Balducci

et al. 2022

Applied Sciences

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Brassicaceae plants are rich with antioxidant compounds that play a key role for human health. This study wants to characterize two Italian broccoli cultivars (Roya and Santee) and black cabbage, evaluating the variation of antioxidants in different portion and at different developmental stage of the plants: for broccoli, heads and stems were sampled, while for black cabbage, leaves and seeds were analyzed. Roja cultivar was also analyzed at the first and second harvest to evaluate the variation of phytochemical compounds over time. Nutritional and sensorial qualities were investigated. Black cabbage seeds showed higher value of total antioxidants, total phenols, and total anthocyanins than leaves. Similarly, phenolics and anthocyanins content in head was higher than in stem in broccoli. In Roja cultivar, the harvest date seemed to influence the antioxidant capacity and the phytochemical compounds content, with broccoli sampled in the second harvest showing better results for all the nutritional parameters. These local vegetables represent a significant source of antioxidants and may contribute to health benefits of the consumers.

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“…Plants belonging to different species of Brassica are consumed all over the world, with the main consumers being found in China, India, Russia, Korea and Japan [6]. The importance of these vegetables comes from their high content of antioxidant components (vitamin C and phenolic compounds) and other specific health promoting compounds of the Brassicaceae family (GLS) [7].…”

Section: Introductionmentioning

confidence: 99%

Role of Glucosinolates in the Nutraceutical Potential of Selected Cultivars of Brassica rapa

Merinas-Amo

Lozano-Baena

Obregón-Cano

et al. 2021

Foods

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Brassica rapa L. subsp. rapa (turnip greens), a traditionally consumed vegetable, is well-known due to its high content of glucosinolates, which are secondary metabolites with a positive biological activity for human health. Our hypothesis has been based on the relation between B. rapa glucosinolate content and its healthy properties, and our aim is to establish guidelines for safe B. rapa vegetable consumption. Three B. rapa cultivars (143N5, 143N7 and 163N7) have been characterized by HPLC analysis of purified extracts from leaf samples in order to determine their glucosinolate content and to relate this content to beneficial effects on DNA protection, lifespan extension and chemoprevention. In order to ascertain the heath properties in vitro and in vivo, toxicity activities were assayed in the Drosophila melanogaster and leukaemia cell models; genomic safety was also assessed in both models using genotoxicity, fragmentation and comet assay. The Drosophila model has also been used to study the antioxidative activity and the longevity induction. Our results showed a relationship between B. rapa glucosinolate content and its safety and benefices in its consumption. Gluconapin, the main B. rapa glucosinolate, was directly related with these wholesome effects. The relevant conclusion in the present research is focused on B. rapa cultivar 163N7 due to its high gluconapin content and low progoitrin content, which exert anti-cancer and DNA protection properties and could be recommended as being safe and healthy for human consumption.

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Environmental Conditions and Agronomical Factors Influencing the Levels of Phytochemicals in Brassica Vegetables Responsible for Nutritional and Sensorial Properties

Cited by 30 publications

References 148 publications

Glucosinolates, Ca, Se Contents, and Bioaccessibility in Brassica rapa Vegetables Obtained by Organic and Conventional Cropping Systems

Glucosinolates, Ca, Se Contents, and Bioaccessibility in Brassica rapa Vegetables Obtained by Organic and Conventional Cropping Systems

Variation of Nutritional Quality Depending on Harvested Plant Portion of Broccoli and Black Cabbage

Role of Glucosinolates in the Nutraceutical Potential of Selected Cultivars of Brassica rapa

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