Quantification of glucosinolates, anthocyanins, free amino acids, and vitamin C in inbred lines of cabbage (Brassica oleracea L.)

Radish sprouts—Characterization and elicitation of novel varieties rich in anthocyanins

“…Moreover, a diglucosyl loss (324) (1) with their corresponding cinnamoyl acid ([diglucosyl-acyl] + ) (2-4, 8, 9, 10, 12-15 and 20) or [diglucosyl-acyl1-acyl2] + (7, 10, 15-19 and 21-24) was observed, giving rise to the anthocyanidin ion bonded to the glycosidic fraction at the 5-position (m/z 535/519 in the malonyl derivatives, and 449/ 433 in the nonmalonated derivatives) (Table 1). Some cyanidin derivatives found were similar and coincident with previously published data on anthocyanins in Brassicaceae species (Matera et al, 2012;Matera et al, 2015;Park et al, 2014); nonetheless, we found and tentatively identified some new anthocyanins displayed Red radish cv. Rambo sprouts exhibited a wide range of anthocyanins, with cyanidin being the predominant aglycone, along with smaller amounts of peonidin and delphinidin in this cultivar.…”

“…1). These anthocyanins presented three different aromatic groups (p-coumaroyl, feruloyl and sinapoyl) in C-3 diglycosidic substituent while one aliphatic group (malonic acid) in sugar of C5, as previously described in red cabbage (Park et al, 2014) and Sango radish sprouts (Matera et al, 2012(Matera et al, , 2015. The relevant anthocyanins in Rambo red radish sprouts showed [M] + at m/z 1065 (37, cyanidin 3-O-(sinapoyl)sophoroside-5-O-(malonyl)glucoside) and 1035 (38, cyanidin 3-O-(feruoyl)sophoroside-5-O-(malonyl)glucoside) (Rt 32.5) (Table 3b), representing almost 30% of the total anthocyanins (181.5 mg · 100 g − 1 F.W.)…”

“…The identification of anthocyanins was achieved by HPLC-DAD-ESI-MS n analysis of the lyophilized radish sprouts extracts, according to our results, the most abundant anthocyanins were cyanidin derivatives, diglycosylated at C-3 and glycosylated at C-5 position, mainly with the presence of one or two cinnamoyl groups on the glycosylated fraction at 3 position (sinapoyl, feruloyl, p-coumaroyl and caffeoyl) and malonyl at hexose in 5 position, according to the anthocyanins commonly described in Brassicaceae: cyanidin-3-O-sophoroside-5-O-glucoside derivatives (Andersen & Jordheim;, with quantitative differences among species and crops (Cartea, Francisco, Soengas, & Velasco, 2011;Giusti, Rodríguez-Saona, Griffin, & Wrolstad, 1999;Park et al, 2014;Wu & Prior, 2005). Interpretation of mass spectra was based on previous observations that fragmentation of anthocyanins occurs almost exclusively at the glycosidic bonds, attached to hydroxyls, at the 3 and/or 5 position, in addition to the possible loss of the carbonyl group (−44) or the malonyl radical (−86) (Giusti et al, 1999;Matera et al, 2012).…”

Changes in rocket salad phytochemicals within the commercial supply chain: Glucosinolates, isothiocyanates, amino acids and bacterial load increase significantly after processing

“…This change may also impact upon sensory attributes, though in what manner is difficult to predict, as no sensory study has previously compared D. tenuifolia with E. sativa by examining AAs. Little is known about the specific influence of AAs in other Brassicaceae species, but it is thought that glycine and alanine influence sweetness, valine and leucine create bitterness, and aspartic acid creates sourness (Park et al, 2014). …”

Bioaccessibility of glucoraphanin from broccoli using anin vitrogastrointestinal digestion model

“…GR concentration was determined before and after the simulation of gastrointestinal digestion according to Park et al, (2014) with a few modifications. Briefly, the samples collected before digestion were divided into portions of 10 g and freeze-dried.…”