Antioxidant capacity and content of <i>Brassica oleracea</i> dietary antioxidants

dek, Anna Podse ̨; Sosnowska, Dorota; Redzynia, Małgorzata; Anders, Barbara

doi:10.1111/j.1365-2621.2006.01260.x

Cited by 129 publications

(121 citation statements)

References 47 publications

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“…Leticia (102.71 and 50.00 mg of chlorogenic acid equivalents/100 g FW, respectively) ( Table 1). The values obtained in this study were similar to those obtained by Podsedek et al (2006) and Martínez et al (2010) for Savoy cabbage, and similar to those obtained for Chinese cabbage by Bahorun et al (2004), the phenolic contents ranging from 15.3 mg/100 g FW in white cabbage to 337.0 mg/100 g FW in broccoli (Chu et al 2002;Wu et al 2004).…”

Section: Resultssupporting

confidence: 75%

“…No significant differences were observed between both cultivars studied regarding the ascorbic acid contents. The values obtained were higher than those measured before in Savoy cabbage by Martínez et al (2010) and similar to those obtained by Podsedek et al (2006). Generally, among Brassica vegetables, white cabbage and Savoy cabbage are the poorest source of vitamin C, however, in many countries are these the most popular species of Brassica vegetables (Podsedek 2007).…”

Section: Resultsmentioning

confidence: 42%

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Bioactive compounds content and total antioxidant activity of two savoy cabbages

Fernández-León¹,

Lozano²,

González³

et al. 2014

Czech J. Food Sci.

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The bioactive compounds, as well as the in vitro antioxidant activity of two Savoy cabbage cultivars, Dama and Leticia, grown in west of Spain under similar conditions were identified, quantified and compared. We found that cv. Dama presented in general betters results when compared with cv. Leticia. Cv. Dama presented higher concentrations of chlorophyll a (2.26 mg/100 g fresh weight), total phenolic content (102.71 mg of chlorogenic acid equivalent/100 g fresh weight) and total intact glucosinolates (195.22 µmol of sinigrin equivalent/100 g fresh weight). Thus, cv. Dama exhibited higher values of in vitro antioxidant activity.

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Section: Resultssupporting

confidence: 75%

Section: Resultsmentioning

confidence: 42%

Bioactive compounds content and total antioxidant activity of two savoy cabbages

Fernández-León¹,

Lozano²,

González³

et al. 2014

Czech J. Food Sci.

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“…Podsędek (2007) reported that phenolic content in Brassica vegetables ranged from 15.3 mg per 100 g (fw) in white cabbage to 337.0 mg per 100 g (fw) in broccoli. Kim et al (2004) reported that TPC of cabbage ranged from 110.2 to 153.3 mg per 100 g (fw) while Podsędek et al (2006) reported that TPC varied from 133.4 to 140.13 mg per 100 g (fw) for Brussels sprouts.…”

Section: Resultsmentioning

confidence: 99%

A comparative study on the polyphenolic content, antibacterial activity and antioxidant capacity of different solvent extracts of Brassica oleracea vegetables

Jaiswal¹,

Abu‐Ghannam²,

Gupta³

2011

Int J of Food Sci Tech

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SummaryBrassica vegetables are rich in polyphenols, flavonoids and glucosinolates. Investigation was undertaken to optimise the best solvents among 60% ethanol, acetone and methanol for the extraction of polyphenols from Brassica vegetables. Furthermore, different properties such as antibacterial activity and antioxidant capacity were also investigated. Results showed that a 60% methanolic extract showed the highest total phenolic content which was 23.6, 20.4 and 18.7 mg gallic acid equivalents (GAE) g)1 extract for broccoli, Brussels sprouts and white cabbage, respectively. The hydroxybenzoic acid content of various solvent extracts ranged from 5.86 to 8.91 GAE g)1 extract for broccoli, 2.70 to 5.44 GAE g )1 extract for Brussels sprouts and 3.69 to 4.86 GAE g)1 extract for white cabbage, while the hydroxycinnamic acid content ranged from 0.78 to 1.26 chlorogenic acid equivalents (CAE) g)1 extract for broccoli, 1.41 to 3.45 CAE g)1 extract for Brussels sprouts and 0.49 to 1.14 CAE g )1 extract for white cabbage. A concentrationdependent antioxidative capacity was confirmed for different reactive oxygen species, and moderate antibacterial activity was observed against a number of Gram-negative and Gram-positive food spoilage and food pathogenic bacteria. Solvents significantly affected polyphenolic content and its different properties, and the methanol was found to be the best solvent for the extraction of polyphenols from studied Brassica vegetables.

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“…Flavonols were quantified at 360 nm and expressed as rutin equivalents. Anthocyanins were quantified at 520 nm and expressed as cyanidin 3,5-diglucoside equivalents [15]. HPLC analysis of the methanolic extracts from red cabbage leaves showed the following polyphenol groups: hydroxybenzoic acids; hydroxycinnamic acids and anthocyanins ( Figure 1).…”

Section: Hplc Analysis Of the Extractmentioning

confidence: 99%

Anthocyanins from red cabbage extract — evidence of protective effects on blood platelets

et al. 2012

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Red cabbage belongs to cruciferous vegetables recognized as a rich source of anthocyanins. Anthocyanins have a wide range of therapeutic advantages without adverse effects, including cardiovascular protective properties. For development of cardiovascular diseases, platelet activation is crucial; therefore compounds which inhibit platelet activation are sought after. The anti-platelet activity of anthocyanins has only been described and is still unclear. In our study, the extract of anthocyanins, obtained from fresh leaves of red cabbage, was used in vitro to examine their antioxidative effects on platelets under oxidative stress conditions which are responsible for hyperactivity of these cells. The antiplatelet and antioxidative activities were determined by platelet aggregation and specific markers of the arachidonate cascade with O2−· generation, and oxidative changes (carbonyl groups and 3-nitrotyrosine). Extracts (5–15 μM) protected platelet proteins and lipids against oxidative damage, and diminished platelet activation. Anthocyanins from red cabbage provided beneficial anti-platelet effects and might help prevent cardiovascular diseases.

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Antioxidant capacity and content of Brassica oleracea dietary antioxidants

Cited by 129 publications

References 47 publications

Bioactive compounds content and total antioxidant activity of two savoy cabbages

Bioactive compounds content and total antioxidant activity of two savoy cabbages

A comparative study on the polyphenolic content, antibacterial activity and antioxidant capacity of different solvent extracts of Brassica oleracea vegetables

Anthocyanins from red cabbage extract — evidence of protective effects on blood platelets

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