Phenolic Compounds in Brassica Vegetables

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

doi:10.3390/molecules16010251

Cited by 830 publications

(747 citation statements)

References 108 publications

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“…High temperature of hot water might cause the destruction of some phenolic compounds. Phenolic compounds are phytochemicals abundant in plants (Cartea et al 2011). Type and amount of phenolic compounds varied with plant, maturation, season, etc.…”

Section: Effect Of Extraction Solvent On Yield Compositions and Antimentioning

confidence: 99%

Antioxidant activities of lead (Leucaena leucocephala) seed as affected by extraction solvent, prior dechlorophyllisation and drying methods

et al. 2012

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Extracts of brown lead (Leucaena leucocephala) seed prepared using different extraction solvents were determined for antioxidative activities using different assays. The highest yield (3.4-4.0%) was obtained when water was used as an extraction solvent, compared with all ethanolic extracts used (1.2-2.0 %) (P<0.05). Much lower chlorophyll content was found in the water extract. When hot water was used, the resulting extract contained lower total phenolic and mimosine contents (P<0.05). In general, 60-80 % ethanolic extracts had higher 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities, ferric reducing antioxidant power (FRAP) and metal chelating activity than water extracts (P<0.05). When brown lead seed was dechlorophyllised prior to extraction, the water extract had slightly increased yield with lower chlorophyll content. Nevertheless, prior chlorophyll removal resulted in the increase in antioxidative activities but lower total phenolic and mimosine contents (P<0.05). Generally, phenolic compounds and mimosine were more released when water was used as the extraction solvent, while the lower amount of chlorophyll was extracted. Oven-drying exhibited the negative effect on antioxidative activities and mimosine content. The higher antioxidative activities with concomitant higher total phenolic and mimosine contents were found in water extract dried by freeze drying. Thus, extraction solvent, dechlorophyllisation and drying methods directly influenced the yield and antioxidative activity of lead seed extract.

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Section: Effect Of Extraction Solvent On Yield Compositions and Antimentioning

confidence: 99%

Antioxidant activities of lead (Leucaena leucocephala) seed as affected by extraction solvent, prior dechlorophyllisation and drying methods

et al. 2012

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“…Recent interest in phenolic acids stems from their potential protective role, through ingestion of fruits and vegetables, against oxidative damage diseases (coronary heart disease, stroke, and cancers). This also may be attributed to their antioxidant activity which was reported to be higher than the vitamin antioxidants (Cartea et al 2011). In view of the impact of both phenolic acids and flavonoids on human health, it is essential to learn about their amounts and varieties in medicinal plants (Bravo 1998;Scalbert and Williamson 2000).…”

Section: Introductionmentioning

confidence: 99%

Chromatographic Determination of Phenolic Acids and Flavonoids in Lycium barbarum L. and Evaluation of Antioxidant Activity

Magiera

Zareba

2015

Food Anal. Methods

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Polyphenols are the important active compounds present in the fruits of Lycium barbarum L. The objectives of this study were to develop an ultra-high performance liquid chromatography with UV detection (UHPLC-UV) method for qualitative and quantitative analyses of phenolic acids and flavonoids in fruits of L. barbarum L. The isolation and enrichment of polyphenols from fruits were carried out by ultrasound-assisted extraction (UAE) in conjunction with solid-phase extraction (SPE). The analytes were separated on a Poroshell 120 EC-C18 column using a binary mobile phase composed of aqueous 0.05 % trifluoroacetic acid and acetonitrile in the gradient elution mode. Under these conditions, phenolic acids and flavonoids were separated in 11 min. The selectivity of the developed UHPLC-UV method was confirmed by comparison with ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) analysis. The validation parameters such as linearity, sensitivity, precision, and accuracy were found to be highly satisfactory. The optimized method was successfully applied to the analysis of polyphenols in fruits of L. barbarum L. Additionally, their free radicalscavenging activity was assessed by 1,1-diphenyl-2-picrylhydrazyl radical (DPPH • ).

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“…These factors largely affect the primary and secondary metabolism of brassica plants, resulting in the enhanced production of certain metabolites, e.g., amino acids, sugars, indoles, phenolic compounds and glucosinolates (Jacobo-Velázquez, Cisneros-Zevallos 2012). Phenolic compounds are produced in plants as secondary metabolites (Cartea et al 2011). Cheynier et al (2013) reported that plants produce an enormous number of phenolic secondary metabolites, which are of vital importance for their interaction with the environment.…”

mentioning

confidence: 99%

“…Phenolic compounds, depending on their structure, can be classified into simple phenols, phenolic acids, hydroxycinnamic acid derivatives and flavonoids (Cartea et al 2011). Brassicaceae are known to contain flavonoids (Soengas et al 2012), and especially flavonols (Pollastri, Tattini 2011;Agati et al 2012).…”

mentioning

confidence: 99%

“…Cauliflower (Brassica oleracea L. var. botrytis) is a member of the Brassicaceae family which is an excellent source of many health-promoting and potentially protective phytochemicals including, among others, phenolic compounds (Podsędek 2007;Cartea et al 2011). Brassicaceae vegetables are also agriculturally important species that are consumed in high quantities throughout the world (Fahey et al 2001).…”

mentioning

confidence: 99%

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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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Phenolic Compounds in Brassica Vegetables

Cited by 830 publications

References 108 publications

Antioxidant activities of lead (Leucaena leucocephala) seed as affected by extraction solvent, prior dechlorophyllisation and drying methods

Antioxidant activities of lead (Leucaena leucocephala) seed as affected by extraction solvent, prior dechlorophyllisation and drying methods

Chromatographic Determination of Phenolic Acids and Flavonoids in Lycium barbarum L. and Evaluation of Antioxidant Activity

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

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