Inflorescences of Brassicacea species as source of bioactive compounds: A comparative study

Sousa, Carla; Taveira, Marcos; Valentão, Patrı́cia; Fernandes, Francisco Maximino; Pereira, José Alberto; Estevinho, Letí­cia M.; Bento, Albino; Ferreres, Federico; Seabra, Rosa M.; Andrade, Paula B.

doi:10.1016/j.foodchem.2008.02.087

Cited by 58 publications

(60 citation statements)

References 39 publications

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“…In turnip tops, the highest loss after conventional boiling was detected in GNT 287 which was recovered only 21%. These results are not consistent with other studies in 288 which recoveries were over 80% for all GLS (Rosa & Heaney, 1993 Sousa et al, 2008). 320…”

Section: Introduction 47mentioning

confidence: 59%

Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C

Francisco

Velasco

Moreno

et al. 2010

Food Research International

150

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18Cooking Brassica vegetables as a domestic processing method has a great 19 impact on health-promoting bioactive compounds: glucosinolates (GLS), flavonoids, 20 hydroxycinnamic acids, and vitamin C. In Galicia (NorthWestern Spain), one of the 21 most consumed horticultural crops is Brassica rapa, by using the leaves (turnip greens) 22 and the young sprouting shoots (turnip tops) in different culinary preparations. In order 23to determine the effect of cooking, on turnip greens and turnip tops, bioactive GLS, 24 flavonoids, hydroxycinnamic acids and vitamin C were analysed and simultaneously 25 determined. The level of retention of each individual compound after cooking 26 procedures was evaluated in the edible organs, and we also in the cooking water, in 27 order to compare their composition to a fresh uncooked control. Steaming, conventional 28 boiling, and high-pressure cooking, traditional processing methods of this kind of 29 vegetables, were the three domestic processing methods used in this work. Results 30 showed that total GLS and phenolics were significantly affected by the cooking 31 procedure and the loss rate varied among individual compounds. Steaming was the 32 method that better preserved GLS and phenolic compounds. Conventional boiling and 33 high-pressure cooking methods presented similar rate of losses of total GLS content 34 (64%) and total phenolic content (more than 70%). Degradation among glucosinolate 35 classes, aliphatic or indolic, was similar. The total flavonoids lost in turnip greens were 36 64% and 67% for conventional boiling and high-pressure, respectively. The main losses 37 were caused by leaching into the cooking water. The concentration of vitamin C 38 suffered a drastic loss in the process of sample handling and after cooking. Despite the 39 fact that any cooking procedure affected negatively the nutritional composition of the 40 turnip greens and tops, our results showed high retentions of individual compounds in 41 steaming, and the lowest retentions were obtained in the traditional high-pressure 42 ACCEPTED MANUSCRIPT 3 cooking. High retention of health-promoting compounds in the cooking water should be 43 considered for increasing the intake of properties of Brassica rapa. 44

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Section: Introduction 47mentioning

confidence: 59%

Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C

Francisco

Velasco

Moreno

et al. 2010

Food Research International

150

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“…Além disso, a sua importância é evidenciada pelas propriedades gastroprotectivas (LEMOS et al, 2011), antimicrobianas e antioxidante (SOUZA et al, 2008).…”

Section: Introductionunclassified

Aspectos biológicos de Cycloneda sanguinea alimentada com pulgões Brevivoryne brassicae, Hyadaphis foeniculi e ovos de Anagasta kuehniella

et al. 2017

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Resumo -A erva-doce Foeniculum vulgare e a couve Brassica oleracea são importantes plantas medicinais e condimentares, no entanto, o ataque de pulgões prejudica seu cultivo. O controle biológico é uma ferramenta importante na redução da população de insetos-praga. O trabalho teve como objetivo avaliar o desenvolvimento biológico das fases imaturas e o ganho de peso dos adultos de Cycloneda sanguinea alimentada com os pulgões Hyadaphis foeniculi, Brevycorine brassicae e ovos de Anagasta kuehniella, comparando-se os tipos de alimento. A pesquisa foi conduzida em laboratório com temperatura média de 25 ± 2 ºC, umidade relativa de 70 ± 10% e fotofase de 12 h. Utilizaram-se três tratamentos contendo 15 larvas de C. sanguinea. Avaliou-se a duração do período de cada estádio larval; duração do período larval completo; duração dos períodos de pré-pupa e pupa; duração do período de larva a adulto; viabilidade percentual de cada estádio larval, das fases larval, pré-pupal e pupal; razão sexual e peso de adultos da joaninha. As larvas de C. sanguinea desenvolveram-se satisfatoriamente quando consumiram H. foeniculi e B. brassicae, com período de larva a adulto de 10,2 dias e viabilidade pupal de 100%. O peso de adultos foi maior (14,7 mg) no alimento H. foenciuli. O pulgão da erva-doce fornece melhor desenvolvimento larval e peso de adultos de C. sanguinea e os ovos de A. kuehniella, comparados aos pulgões, não são adequados a um bom desenvolvimento da joaninha. Palavras-chave:Produtividade; Desempenho; Planejamento. Biological aspects of Cycloneda sanguinea fed on aphids Brevicoryne brassicae, Hyadaphis foeniculi and eggs of Anagasta kuehniellaAbstract -Fennel Foeniculum vulgare and kale Brassica oleraecea are important medicinal plants and relevant condimental, however, the attack of aphids prejudices their cultivation. The biological control is an important tool to reduce the insect-pest population. The work aimed to evaluate the biological development of immature stages and adult weight gain of Cycloneda sanguinea fed on aphids Hyadaphis foeniculi and Brevicoryne brassicae, and Anagasta kuehniella eggs, comparing the type of food. The search was conducted under laboratory conditions, medium temperature (25 ± 2 ºC), relative humidity 70 ± 10% and photophase 12 h. We used three treatments with 15 replicates. The parameters evaluated were duration of each larval instar, complete larval stage, prepupal stage and pupal stage, sex ratio and weight of adults, as well as percentage of feasibility of each lady beetle stage. The larvae of C. sanguinea develop satisfactorily when they consume H. foeniculi and B. brassicae with 10.2 days of period larval to adult and 100% feasibility of pupae. The weight of adults was higher (14.7 mg) when the ladybugs fed on H. foeniculi, being evidenced the potential of survival under these aphids. The fennel aphid provides better development for larvae and weight gain of C. sanguinea adults and eggs of A. kuehniella, compared with the aphids, are not adequate for good development of the ladybug.

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“…Portuguese cabbage, also known as "Tronchuda" or "Penca" belongs to the Cruciferous family (Brassicaceae), which includes a variety of economically significant horticultural crops (Sousa et al, 2008) all over the world, such as several Brassica species including kale (Brassica oleracea L. var. acephala DC), cauliflower (Brassica oleracea L. var.…”

Section: Introductionmentioning

confidence: 99%

“…Brassicaceae plants are considered to be a good source of bioactive phytochemicals, becoming a research model in plant science, due to the importance of their primary and secondary metabolites (Jahangir et al, 2009). There are some studies related with the benefic effects of Portuguese cabbage leaves (INSA, 2007;Sousa et al, 2008;Batista et al, 2011) and its sprouts (Vale et al 2015a, b), constituting an important source of aliphatic glucosinolates (GLs), sulphur-containing secondary metabolites related to the pungent flavor and odor of Brassica vegetables. As far as we know, no work has been done concerning site production and Brassica composition.…”

Section: Introductionmentioning

confidence: 99%

Nutritional profile of the Portuguese cabbage (Brassica oleracea L var. costata) and its relationship with the elemental soil analysis

Pessoa

Campos

Pais

et al. 2016

Emir. J. Food Agric

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Inflorescences of Brassicacea species as source of bioactive compounds: A comparative study

Cited by 58 publications

References 39 publications

Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C

Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C

Aspectos biológicos de <i>Cycloneda sanguinea</i> alimentada com pulgões <i>Brevivoryne brassicae</i>, <i>Hyadaphis foeniculi</i> e ovos de <i>Anagasta kuehniella</i>

Nutritional profile of the Portuguese cabbage (Brassica oleracea L var. costata) and its relationship with the elemental soil analysis

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