Phytochemical composition and biological activities of differently pigmented cabbage (Brassica oleracea var. capitata) and cauliflower (Brassica oleracea var. botrytis) varieties

Abstract

Phytochemical composition and biological activities of differently pigmented cabbage (Brassica oleracea var. capitata) and cauliflower (Brassica oleracea var. botrytis) varieties Abstract BACKGROUND: Brassica plants contain a wide spectrum of bioactive components that are responsible for their health-promoting potential such as vitamins, polyphenols and glucosinolates. This study attempted to relate the composition of bioactive phytochemicals and chosen biological activities (antioxidant, cytotoxic, anti-genotoxic, and influence on enzymatic activities) for extracts from differently pigmented cabbage (white and red) and cauliflower (white and purple) varieties. The assumption was that tested varieties of the same plant would exhibit similar chemical composition differing mostly in anthocyanin content and that the latter will be reflected in biological activity. trophotometric methods (ABTS, FC, DPPH, FRAP), and Cellular Antioxidant Activity (CAA) test. The results of determinations of other biological activities showed that opposite to purified bioactive phytochemicals, in the case of actual plant foods, there was no simple relationship between anthocyanin content and chemopreventive potential. CONCLUSION: Obtained results suggest that there must be some kind of interaction between different phytochemicals, which decides on the final health promoting activity of edible plants as suggested by for example the food synergy concept. RESULTS: Profiles of antioxidants obtained using post-column derivatization with ABTS radical confirmed, that the content and composition of anthocyanins is strongly correlated with the antioxidant capacity of tested plant extracts measured by spec-

The Relationship between Phytochemical Composition and Biological Activities of Differently Pigmented Varieties of Berry Fruits; Comparison between Embedded in Food Matrix and Isolated Anthocyanins

“…We expected that colored varieties, because of the presence of anthocyanins (which belong to very strong plant antioxidants), would exhibit higher antioxidant capacity. This hypothesis was proved by previous studies of Sumaya-Martinez [15], Sanchez-Sulcedo et al [16], Matsafiji et al [13], Kim et al [18], Garcia-Lafuente et al [19], Koss-Mikołajczyk et al [9], and Koss-Mikołajczyk et al [20] that showed that antiradical activity was significantly correlated with the concentration of redox active compounds. This turned out not to be the case for RGra in batch spectrophotometric tests (Figure 2), although antioxidant profiles revealed substantial antioxidant activity of RGra pigments.…”

“…However, pigments are not the only antioxidant phytochemicals, though they indeed frequently show stronger antioxidant potential than other redox active compounds (e.g., phenolic acids, flavan-3-ols, etc.) [7][8][9].…”

“…The third approach is the most complex one. It involves not only comparison of the composition of bioactive phytochemicals, nutrients, and antioxidant capacity of tested plant varieties, but also their biological potential [9,[17][18][19]. For instance, Kim et al [20] studied antioxidant and antiproliferative properties of polyphenols in white and red pitaya.…”

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

“…Similarly, using HPLC-DAD-MS/MS, Wiczkowski et al [249] identified twenty cyanidin derivatives, with cyanidin-3-diglucoside-5-glucoside as the base structure, and cyanidin-3-diglucoside-5-glucoside, cyanidin-3-(sinapoyl)(sinapoyl)-diglucoside-5-glucoside, and cyanidin-3-(p-coumaroyl)-diglucoside-5-glucoside were the most abundant non-acylated anthocyanins. Moreover, Koss-Mikołajczyk et al [250] identified nineteen different cyanidin derivatives, with cyanidin-3-(feruloyl)-diglucoside-5-glucoside and cyanidin-3-(sinapoyl)(sinapoyl)-diglucoside-5-glucoside having been the most predominant. Similar results were obtained by other authors, who however using different analytical procedures and equipment identified a lower number of anthocyanins [19,251].…”

“…Comparing the biological activities (antioxidant, cytotoxic, anti-genotoxic, and influence on enzymatic activities) of the extract of green and red cabbage Koss-Mikołajczyk et al [250] found that the anthocyanin content and profile was highly correlated with the antioxidant capacity of tested plant extracts measured through different spectrophotometric assays (ABTS, FC, DPPH, and FRAP), and by testing the cellular antioxidant activity. Instead, all the other biological activities tested were not correlated with the content of neither anthocyanins nor glucosinolate derivatives, suggesting that the food matrix effect may be more relevant than the biological activity of the single compound.…”