Inflorescences of Brassicacea species as source of bioactive compounds: A comparative study

• Type: Article in International Scientific Journal
• Date: 2008

Authors

Carla Sousa (Author) REIT; Marcos Taveira (Author) Other; Patricia Valentao (Author) FFUP; Fatima Fernandes (Author) Other; Jose A Pereira (Author) Other; Leticia Estevinho (Author) Other; Albino Bento (Author) Other; Federico Ferreres (Author) Other; Rosa M Seabra (Author) Other; Paula B Andrade (Author) FFUP

Journal

Title: Food Chemistry

Vol. 110 No. 1

Pages: 953-961

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 36 Citations

ISI Web of Science

Scopus - 44 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

CORDIS: Health sciences

Other information

Authenticus ID: P-003-VGY

DOI: 10.1016/j.foodchem.2008.02.087

Resumo (PT): Two Brassica oleracea varieties (B. oleracea L. var. costata DC and B. oleracea L. var. acephala) and Brassica rapa L. var. rapa inflorescences were studied for their chemical composition and antioxidant capacity. Phenolic compounds and organic acids profiles were determined by HPLC–DAD and HPLC–UV, respectively. B. oleracea var. costata and B. oleracea L. var. acephala inflorescences presented a similar qualitative phenolic composition, exhibiting several complex kaempferol derivatives and 3-p-coumaroylquinic acid, while B. rapa var. rapa was characterized by kaempferol and isorhamnetin glycosides and several phenolic acids derivatives. B. oleracea L. var. costata and B. rapa var. rapa showed the highest phenolics content. The three Brassica exhibited the same six organic acids (aconitic, citric, pyruvic, malic, shikimic and fumaric acids), but B. oleracea L. var. acephala presented a considerably higher amount. Each inflorescence was investigated for its capacity to act as a scavenger of DPPH radical and reactive oxygen species (superoxide radical, hydroxyl radical and hypochlorous acid), exhibiting antioxidant capacity in a concentration dependent manner against all radicals. These samples were also studied for its antimicrobial potential against Gram-positive and Gram-negative bacteria and fungi, displaying antimicrobial capacity only against Gram-positive bacteria. <br> <br> Keywords: Brassica oleracea L. var. costata DC; Brassica oleracea L. var. acephala; Brassica rapa L. var. rapa; Inflorescences; Phenolic compounds; Organic acids; Antioxidant activity; Antimicrobial activity <br> <a target="_blank" href="http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4S0YXTG-1&_user=2460038&_coverDate=10%2F15%2F2008&_rdoc=23&_fmt=high&_orig=browse&_srch=doc-info(%23toc%235037%232008%23998899995%23689952%23FLA%23display%23Volume)&_cdi=5037&_sort=d&_docanchor=&_ct=41&_acct=C000057398&_version=1&_urlVersion=0&_userid=2460038&md5=cab21137254811a4896ccf789865d8d9"> Texto integral</a> <br> <br>

Abstract (EN): Two Brassica oleracea varieties (B. oleracea L. var. costata DC and B. oleracea L. var. acephala) and Brassica rapa L. var. rapa inflorescences were studied for their chemical composition and antioxidant capacity. Phenolic compounds and organic acids profiles were determined by HPLC-DAD and HPLC-UV, respectively. B. oleracea var. costata and B. oleracea L. var. acephala inflorescences presented a similar qualitative phenolic composition, exhibiting several complex kaempferol derivatives and 3-p-coumaroylquinic acid, while B. rapa var. rapa was characterized by kaempferol and isorhamnetin glycosides and several phenolic acids derivatives. B. oleracea L. var. costata and B. rapa var. rapa showed the highest phenolics content. The three Brassica exhibited the same six organic acids (aconitic, citric, pyruvic, malic, shikimic and fumaric acids), but B. oleracea L. var. acephala presented a considerably higher amount. Each inflorescence was investigated for its capacity to act as a scavenger of DPPH radical and reactive oxygen species (superoxide radical, hydroxyl radical and hypochlorous acid), exhibiting antioxidant capacity in a concentration dependent manner against all radicals. These samples were also studied for its antimicrobial potential against Gram-positive and Gram-negative bacteria and fungi, displaying antimicrobial capacity only against Gram-positive bacteria.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9