Natural antioxidants and antioxidant capacity of Brassica vegetables: A review

Podsędek, Anna

doi:10.1016/j.lwt.2005.07.023

Cited by 920 publications

(750 citation statements)

References 82 publications

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“…The low antioxidant activity found for the essential oil can be explained as a result from the absence of compounds such as flavonoids, which are one of the main responsible elements for the antioxidant activity of natural products (Podsedek, 2007).…”

Section: Resultsmentioning

confidence: 99%

Antimicrobial and antioxidant activity of essential oil and different plant extracts of Psidium cattleianum Sabine

et al. 2016

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The goals of the study were to determine: the antimicrobial and antioxidant activities of essential oil and plant extracts aqueous and ethanolic of Psidium cattleianum Sabine; the chemical composition of the essential oil of P. cattleianum; and the phytochemical screening of aqueous and ethanolic extracts of the same plant. Regarding the antimicrobial activity, the ethanolic extract exhibited moderate antimicrobial activity with respect to bacteria K. pneumoniae and S. epidermidis, whereas, regarding other microorganisms, it showed activity considered weak. The aqueous extract and the essential oil showed activity considered weak, although they inhibited the growth of microorganisms. About the antioxidant potential, the ethanolic and aqueous extracts exhibited a scavenging index exceeding 90%, while the essential oil didn´t show significant antioxidant activity. Regarding the phytochemical composition, the largest class of volatile compounds identified in the essential oil of P. cattleianum included the following terpenic hydrocarbons: α-copaene (22%); eucalyptol (15%), δ-cadinene (9.63%) and α-selinene (6.5%). The phytochemical screening of extracts showed the presence of tannins, flavonoids, and triterpenoids for aqueous and ethanolic extracts. The extracts and essential oils inhibit the growth of microrganisms and plant extracts showed significant antioxidant activity. Also, the phytochemical characterization of the essential oil showed the presence of compounds interest commercial, as well as extracts showed the presence of important classes and compounds with biological activities.Keywords: Psidium cattleianum, antimicrobial action, microdilution, GC-MS, antioxidant activity. Atividade antimicrobiana e antioxidante do óleo essencial e diferentes extratos vegetais de Psidium cattleianum Sabine ResumoOs objetivos do trabalho foram determinar: as atividades antimicrobiana e antioxidante do óleo essencial e dos extratos vegetais aquoso e etanólico de Psidium cattleianum Sabine; a composição química do óleo essencial P. cattleianum e a triagem fitoquímica dos extratos vegetais aquoso e etanólico da mesma planta. Quanto à atividade antimicrobiana, o extrato etanólico apresentou atividade antimicrobiana moderada frente as bactérias K. pneumonieae e S. epidermidis, enquanto frente aos demais micro-organismos apresentou atividade considerada fraca. O extrato aquoso e o óleo essencial apresentaram atividade considerada fraca, embora tenham inibido o crescimento dos micro-organismos. Em relação ao potencial antioxidante, os extratos etanólico e aquoso apresentaram índice de sequestro superior a 90%, enquanto o óleo essencial não apresentou atividade antioxidante significativa. Para a composição fitoquímica, a maior classe de compostos voláteis identificados no óleo essencial de P. cattleianum foram os hidrocarbonetos terpênicos, sendo eles: α-copaeno (22%), eucaliptol (15%), δ-cadineno (9,63%) e α-selineno (6,5%). Na triagem fitoquímica dos extratos verificou-se a presença de taninos, flavonóides e triterpenói...

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Section: Resultsmentioning

confidence: 99%

Antimicrobial and antioxidant activity of essential oil and different plant extracts of Psidium cattleianum Sabine

et al. 2016

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“…These differences in the qualitative and quantitative profiles may be due to differences in the cultivars, growing conditions, and postharvest treatments applied in each study. One of the main differences between the plant material used herein and previous studies is that florets used in the present study were previously subjected to an industrial freezing process (cutting, blanching, and rapid freezing), which may also affect the chemical profile and the bioavailability of bioactive compounds of broccoli (Podsędek, 2007).…”

Section: Effect Of Defrosting Methods On Total and Individual Glucosimentioning

confidence: 99%

“…In order to thaw frozen broccoli, consumers generally use microwaving or boiling water for serving broccoli either cold, to simply defrost broccoli, or hot, to obtain the characteristics of cooked broccoli. Defrosting can negatively affect the chemical composition of broccoli (Bernhardt & Schlich, 2006;Nicoli, Anese, & Parpinel, 1999;Podsędek, 2007), as well as its organoleptic properties (Bongoni, Verkerk, Steenbekkers, Dekker, & Stieger, 2014). Thus, the objective of the present study was to evaluate the effect of different defrosting methods (using boiling water or microwave) for serving broccoli either cold or hot, on the content of bioactive compounds (vitamin C, phenolics, carotenoids, and glucosinolates) and sensory acceptability of frozen broccoli so as to give consumers a better recommendation based on the method that best retains its nutritional and sensory properties.…”

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

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(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.

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“…It is a significant source of glucosinolates, phenols flavonoids, carotenoids, vitamins C and E, as well as sugars and other phytochemicals (Balouchi et al, 2011;Bhandari and Kwak, 2014;). Many varieties also have antioxidant and chemopreventive effects (Chu et al, 2002;Podsedek, 2007). Several studies have been conducted on phytochemicals and their changes due to plant parts, growing seasons, years of cultivation, and broccoli genotypes.…”

Section: Introductionmentioning

confidence: 99%

Seasonal Variation in Contents of Sugars in Different Parts of Broccoli

Bhandari¹,

Kwak²

2015

HST

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Seasonal variation in the contents of sugars (fructose, glucose, and sucrose) in the floret, leaf, and stem of broccoli were studied in ten commercial broccoli cultivars. Plants were grown in the spring and fall seasons in 2011. In both seasons, glucose was the major constituent, comprising about 50% of the total sugar content in the floret and leaf tissue of most cultivars, whereas the broccoli stem showed an unusual pattern of accumulation. Sucrose exhibited greater cultivar dependency as well as seasonal variation compared to fructose and glucose in floret and leaf tissues. The floret tissue had a higher total content of sugar in the spring compared to the fall due to an increase in glucose and fructose. However, most of the leaf and stem tissues of broccoli had a higher total sugar content in the fall compared to the spring. Furthermore, stem and leaf tissues possessed a relatively higher total sugar content compared to floret tissue in both seasons. 'Grandeur' broccoli contained a significantly greater amount of total sugar in both floret and leaf tissues in both seasons, whereas 'YuDoRi No.1' broccoli exhibited the highest total content of sugar in stem tissue. At overall, the results showed significant influences of genotype, plant part and growing season on sugar content in broccoli.

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Natural antioxidants and antioxidant capacity of Brassica vegetables: A review

Cited by 920 publications

References 82 publications

Antimicrobial and antioxidant activity of essential oil and different plant extracts of Psidium cattleianum Sabine

Antimicrobial and antioxidant activity of essential oil and different plant extracts of Psidium cattleianum Sabine

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

Seasonal Variation in Contents of Sugars in Different Parts of Broccoli

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