The effect of solar radiation on the flavonol content in broccoli inflorescence

Gliszczyńska‐Świgło, Anna; Kałużewicz, Alina; Lemanska, K.; Knaflewski, M.; Tyrakowska, B.

doi:10.1016/j.foodchem.2005.09.048

Cited by 40 publications

(36 citation statements)

References 13 publications

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“…Many researchers have shown that environmental factors and agronomic conditions may influence the content of phytochemicals in cruciferous vegetables (Vallejo et al 2003;Gliszczyńska-Świgło et al 2007;Schmidt et al 2010;Björkman et al 2011;Fallovo et al 2011;Pék et al 2013;Reilly et al 2014). Our results showed that plant density and irrigation had a significant effect on both phenolic acid and flavonol content in cauliflower curds.…”

Section: Resultsmentioning

confidence: 49%

“…The content of phytochemicals in Brassicaceae vegetables may be influenced by genetics as well as environmental factors (Vallejo et al 2003;Gliszczyńska-Świgło et al 2007;Schmidt et al 2010;Björkman et al 2011;Fallovo et al 2011;Pék et al 2013;Reilly et al 2014). Agronomic practices can also significantly affect the levels of these compounds (Vallejo et al 2003;Robbins et al 2005;Björkman et al 2011;Fallovo et al 2011;Pék et al 2013;Reilly et al 2014).…”

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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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Section: Resultsmentioning

confidence: 49%

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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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Section: Phenolic Compoundsmentioning

confidence: 99%

“…Then, the methanolic extract was treated with 6M HCl, boiled for 30 minutes, and once more extracted with diethyl ether. The combined extracts were dried and re-dissolved in 1 ml of 80 % ethanol before being injected into a HPLC column [12].The HPLC analysis was made with a Waters Alliance 2695 Chromatograph coupled with a Waters 2996 Photodiode Array Detector. The chromatographic separation was carried out on an RP C-18 column, 250 × 4 mm × 5 μm (at a temperature of 20 ºC), with an acetonitrile: 2 % aqueous acetic acid mixture (pH = 2) used as an elution phase (gradient).…”

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confidence: 99%

Changes in composition of phenolic compounds and tocopherols in broccoli heads during short-term storage

Kałużewicz

Lisiecka

Gąsecka

et al. 2016

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S u m m a r yBroccoli (Brassica oleracea L. var. italica) contains numerous biologically active compounds. However, their levels change during processing and storage.The objective of the research study was to determine the effect of short-term storage (1 ÷ 4 days) of broccoli heads at different temperatures (3 ºC, 16 ºC, and 21 ºC) on the contents of phenolic acids, selected flavonoids (quercetin and kaempferol), and tocopherols. Broccoli heads were harvested in autumn when they reached their maximum size and their buds were 2 mm in diameter.The content of phenolics and tocopherols depended on the storage time of broccoli heads. The lowest content of phenolics was found immediately after the broccoli was harvested, whereas the highest content thereof was reported after 4 days of storage. However, the storage temperature did not impact the contents of those compounds. In the research study, the content of caffeic acid was reported to be highest in the fresh broccoli heads; the content of sinapic acid was the second-highest, and that of the ferulic acid was the third-highest. The content of kaempferol in the broccoli heads was higher than that of quercetin. No differences were reported in the content of quercetin and kaempferol at particular storage temperatures on every single day of the experiment. An increase was reported only when compared with the control sample (the 0 day of storage). In the broccoli heads, the predominant tocopherol was α-tocopherol. The lowest loss in the total tocopherols occurred while storing at a temperature of 3 ºC and the highest: at a temperature of 21 ºC.Key words: Brassica oleracea L. var. italica, HPLC, phenolics, tocopherols, storage, temperature Dr A. Kałużewicz, dr J. Lisiecka, dr W. Krzesiński, dr T. Spiżewski, dr B. Frąszczak, Katedra Warzywnictwa, Wydz. Ogrodnictwa i Architektury, Uniwersytet Przyrodniczy w Poznaniu, ul. Dąbrowskiego 159, dr M. Gąsecka, dr hab. A. Waśkiewicz, Katedra Chemii, Wydz. Technologii Drewna, Uniwersytet Przyrodniczy w Poznaniu, ul. Wojska Polskiego 25, 128Alina Kałużewicz i wsp. IntroductionBroccoli (Brassica oleracea L. var. italica) is a vegetable of high nutritional value owing to the abundance of health-promoting phytochemicals therein [1]. The variation among the contents of bioactive components therein depends both on the genetics and the environment including the conditions of growing it and the pre-harvest and/or postharvest conditions [25]. Of all the bioactive compounds, phenolics deserve special attention [1] because of their role in preventing cancer and cardiovascular diseases [3]. Owing to their health-promoting effects, the phenolic compounds were intensively investigated over recent years [29]. Depending on their structure, phenolic compounds may be classified into simple phenols, phenolic acids, hydroxycinnamic acid derivatives, and flavonoids [10].Phenolic compounds, especially flavonoids, are among the major antioxidants in Brassica vegetables [24]. Many research studies show that broccoli has a very high content of total pheno...

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“…The effect of solar radiation on the flavonol content in broccoli florets grown in spring and fall cultivation periods under field conditions has also been experimentally described. Quercetin and kaempferol contents were highly positively correlated with total solar radiation from planting to harvest [27].…”

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confidence: 96%

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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The effect of solar radiation on the flavonol content in broccoli inflorescence

Cited by 40 publications

References 13 publications

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

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

Changes in composition of phenolic compounds and tocopherols in broccoli heads during short-term storage

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

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