New insights into antioxidant activity of Brassica crops

Soengas, Pilar; Cartea, María Elena; Francisco, Marta; Sotelo, Tamara; Velasco, Pablo

doi:10.1016/j.foodchem.2012.02.169

Cited by 81 publications

(72 citation statements)

References 30 publications

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“…There was significant higher (61%) TEAC in spring than autumn in non-irrigated plants, in 2011. In both years the highest values were measured in the spring treatments (Table 2), which is explicable by near abiotic stress proof environment [44]. Antioxidant activities are highly correlated with phenolic compounds [40] and glucosinolates [45] and the climatic factors are very important because they can interfere in the chemical biosynthesis and therefore affect the final concentration of bioactive compounds [11,40,46].…”

Section: Teacmentioning

confidence: 95%

Effect of environmental conditions and water status on the bioactive compounds of broccoli

et al. 2013

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Four experiments were carried out in 2010 and 2011 to determine how cultivation period (spring or autumn), harvest season (summer or autumn), and plant water status (irrigated or rainfed) influenced content and composition of broccoli cultivar Parthenon F1 with respect to sulforaphane and phenolics under field conditions in Gödöllő, Hungary. Sulforaphane content was significantly higher in the autumn harvests, regardless of irrigation treatments. Harvest season also influenced total phenolics content, with the highest values occurring in the spring season. Harvest season also affected trolox equivalent antioxidant capacity (TEAC) and this capacity was also the greatest in spring. Caffeic acid glucoside was a major phenolics component in both spring and autumn season harvests. The season and irrigation related changes in other phenolic component contents were also characterised in this study.

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Section: Teacmentioning

confidence: 95%

Effect of environmental conditions and water status on the bioactive compounds of broccoli

et al. 2013

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“…Moreover, germination increases the content in antioxidant compounds (like polyphenols, vitamins) and thereby the antioxidant potential of the plant material (Frias et al, 2005). Phenolic compounds are produced in plants through the phenylpropanoid pathway and contribute substantially to the antioxidant capacity of Brassica oleracea varieties, as they are known to be their major antioxidants (Podsedek, 2007;Soengas et al, 2012;Kaulmann et al, 2014). López-Amorós et al (2006) found that germination modifies quantitatively and qualitatively the phenolic composition of peas, lentils and beans, and the changes depend on the type of plant and germination conditions.…”

Section: Extractionmentioning

confidence: 99%

Influence of Sodium and Maturity Stage on the Antioxidant Properties of Cauliflower and Broccoli Sprouts

Patraș¹,

Stoleru²,

FILIMON³

et al. 2017

Not Bot Horti Agrobo

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Sprouts are very rich in antioxidants (e.g. phenolic compounds) and their consumption is beneficial for humans' health. The sprouts' antioxidant properties are correlated to conditions of growth and maturity stage. The present study reveals the influence of maturity stage (5-, 7-and 9-day-old) and two sodium salts, NaCl and Na 2 SO 4 (10 mM and 100 mM) on the antioxidant capacity and total phenolic content of cauliflower and broccoli sprouts. The analysed sprouts' extracts were obtained in two phases, using ethanol 70% with 0.01% hydrochloric acid. In the case of cauliflower, the 7 days germination leads to the highest total phenolic content and radical scavenging capacity. Broccoli sprouts revealed the most enhanced DPPH radical scavenging capacity and total phenolic content at 5-day-old. The two sodium salts, generally, had positive effects on global antioxidant status. It is highlighted both for broccoli and cauliflower, the stimulating effect of 100 mM Na 2 SO 4 on the total phenolic content and soluble dry weight, but the DPPH radical scavenging activity was more important in the case of NaCl, than Na 2 SO 4 treatments, except for cauliflower sprouts treated with 100 mM Na 2 SO 4 . In conclusion, germination under adequate salt stress is a protocol to be considered in order to improve antioxidant properties of broccoli and cauliflower sprouts, despite the non-convenient effects on the germination and sprouts growth. Further researches are needed to optimize the level and time periods of such treatments.

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“…Brassicaceae are known to contain flavonoids (Soengas et al 2012), and especially flavonols (Pollastri, Tattini 2011;Agati et al 2012). Quercetin and kaempferol are the main representatives of the flavonols (Manach et al 2004).…”

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confidence: 99%

The effects of plant density and irrigation on phenolic content in cauliflower

Kałużewicz¹,

Lisiecka²,

Gąsecka³

et al. 2017

Hortic. Sci.

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Kałużewicz A., Lisiecka J., Gąsecka M., Krzesiński W., Spiżewski T., Zaworska A., Frąszczak B. This study was conducted to study the influence of plant density and irrigation on the content of phenolic compounds, i.e., phenolic acids and flavonols in cv. 'Sevilla' cauliflower curds. Levels of phenolic acids and flavonols were in the range of 3.0-6.2 mg and 25.4-87.8 mg/100 g of dry weight, respectively, depending on plant density and irrigation. Of the phenolic acids, caffeic acid was detected in the highest amount, followed by p-coumaric acid, sinapic acid, gallic acid, and ferulic acid. Of the two flavonols detected, the levels of quercetin were higher than those of kaempferol. The content of the detected phenolic acids (with the exception of ferulic acid) and both flavonols increased with increasing plant density. Furthermore, the concentration of phenolic compounds (with the exception of ferulic acid) was significantly higher under irrigation.

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New insights into antioxidant activity of Brassica crops

Abstract: antioxidant activity of Brassica crops were related to differences in total phenolic 15 content but also to differences in phenolic composition for most samples.

Cited by 81 publications

References 30 publications

Effect of environmental conditions and water status on the bioactive compounds of broccoli

Effect of environmental conditions and water status on the bioactive compounds of broccoli

Influence of Sodium and Maturity Stage on the Antioxidant Properties of Cauliflower and Broccoli Sprouts

The effects of plant density and irrigation on phenolic content in cauliflower

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