Content of ascorbic acid, quercetin, kaempferol and total phenolics in commercial broccoli

Koh, Eunmi; Wimalasiri, K.M.S.; Chassy, Alexander W.; Mitchell, Alyson E.

doi:10.1016/j.jfca.2009.01.019

Cited by 146 publications

(105 citation statements)

References 45 publications

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“…Similarly, all the interactions (C × S, C × P, S × P and C × S × P) were also significant. Similar cultivar dependent as well as seasonal dependent significant variation was also observed by Balouchi et al (2011), Koh et al (2009), Kurilich et al (1999, Rosa and Rodrigues (2001), ), Singh et al (2007 and Vallejo et al (2003) in various phytochemicals such as glucosinolates, vitamin C, phenolics, flavonoids, free sugars, however this is the first report that describes such variations (genotypic, seasonal as well as parts) in term of fatty acid composition in broccoli.…”

Section: Results and Discussion 1 Fatty Acid Compositionsupporting

confidence: 85%

“…It contains a wide range of health beneficial phytochemicals and a good source of glucosinolates, vitamins, phenols and flavonoids. Previous studies in broccoli showed the presence of considerable amount of wide range of various health beneficial phytochemicals such as glucosinolates, vitamins, carotenoids, minerals, phenolics and flavonoids (Rosa and Rodrigens, 2001;Podsedek, 2007;Singh et al, 2007;Koh et al, 2009). …”

Section: Introductionmentioning

confidence: 99%

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Seasonal variation in fatty acid composition in various parts of broccoli cultivars

Bhandari¹,

Park²,

Chae³

et al. 2013

Korean Journal of Agricultural Science

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:To evaluate seasonal variation in fatty acid composition in broccoli, 12 commercial cultivars of broccoli were grown in spring and fall season at the field of NIHHS, and their floret, leaf and stem parts were used for the fatty acid composition analyses. Among 14 fatty acids detected in broccoli, linolenic, palmitic and linoleic acids were major fatty acids comprising more than 80% of total fatty acids in both the seasons and all the parts. Likewise, stearic and oleic acids were also present in considerable amount while remaining fatty acids; caproic, lauric, myristic, pentadecanoic, palmitoleic, heptadecanoic, arachidic, behenic and lignoceric acids showed their minor compositional ratio. Among the three parts, stem exhibited highest SFAs (49.681% in spring and 50.717% in fall season) compared to MUFA and PUFA, while highest compositional ratio of PUFAs were observed in leaves (62.588% in spring and 68.931% in fall season), which indicates leaves as a good source of health beneficial fatty acids. In contrast, floret part exhibited highest SFA (48.786%) and PUFA (57.518%) in spring and fall seasons, respectively. Major fatty acids; palmitic, linoleic and linolenic acid showed lowest cultivar dependent variation (below 10%) and leaf showed least variation in both the seasons compared to floret and stem. Our results suggest that all the fatty acids are significantly influenced by genotype of cultivars (C), plant parts (P) and growing seasons (S). Among the 14 fatty acids, myristic and palmitic acid showed highest positive or negative correlationship with oleic (r=0.912**) and linolenic acid (r=-0.933**), respectively. The most abundant fatty acid, linolenic acid, showed either negative or no correlation ship with other fatty acids while palmitic acid, a second major fatty acid, exhibited either positive or negative correlation ship.

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Section: Results and Discussion 1 Fatty Acid Compositionsupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Seasonal variation in fatty acid composition in various parts of broccoli cultivars

Bhandari¹,

Park²,

Chae³

et al. 2013

Korean Journal of Agricultural Science

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“…Broccoli, despite showing oxidation during storage, had very little loss of total vitamin C during the period under study. Generally, vitamin C determination results are in good agreement with those reported in the literature using HPLC analysis, taking in account the normal variations due to living systems [5,8,9,11,[22][23][24][25][26][27][28][29][30][31][32]. Those graphics also allow the observation of the oxidation trends of L-AA to DHAA and total vitamin C degradation with time of storage at 4°C during the shelf-life of the produce.…”

Section: Application Of the Methodssupporting

confidence: 83%

An improved and fast UHPLC-PDA methodology for determination of L-ascorbic and dehydroascorbic acids in fruits and vegetables. Evaluation of degradation rate during storage

et al. 2012

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This study provides a versatile validated method to determine the total vitamin C content, as the sum of the contents of L-ascorbic acid (L-AA) and dehydroascorbic acid (DHAA), in several fruits and vegetables and its degradability with storage time. Seven horticultural crops from two different origins were analyzed using an ultrahigh-performance liquid chromatographic-photodiode array (UHPLC-PDA) system, equipped with a new trifunctional high strength silica (100% silica particle) analytical column (100 mm×2.1 mm, 1.7 μm particle size) using 0.1% (v/v) formic acid as mobile phase, in isocratic mode. This new stationary phase, specially designed for polar compounds, overcomes the problems normally encountered in HPLC and is suitable for the analysis of large batches of samples without L-AA degradation. In addition, it proves to be an excellent alternative to conventional C18 columns for the determination of L-AA in fruits and vegetables. The method was fully validated in terms of linearity, detection (LOD) and quantification (LOQ) limits, accuracy, and inter/intraday precision. Validation experiments revealed very good recovery rate of 96.6±4.4% for L-AA and 103.1±4.8 % for total vitamin C, good linearity with r 2 -values >0.999 within the established concentration range, excellent repeatability (0.5%), and reproducibility (1.6%) values. The LOD of the method was 22 ng/mL whereas the LOQ was 67 ng/mL. It was possible to demonstrate that L-AA and DHAA concentrations in the different horticulture products varied oppositely with time of storage not always affecting the total amount of vitamin C during shelf-life. Locally produced fruits have higher concentrations of vitamin C, compared with imported ones, but vegetables showed the opposite trend. Moreover, this UHPLC-PDA methodology proves to be an improved, simple, and fast approach for determining the total content of vitamin C in various food commodities, with high sensitivity, selectivity, and resolving power within 3 min of run analysis.

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“…Several studies have been conducted on phytochemicals and their changes due to plant parts, growing seasons, years of cultivation, and broccoli genotypes. The phytochemicals studied include glucosinolates, vitamins, phenols, and falvonoids (Balouchi et al, 2011;Jeffery et al, 2003;Koh et al, 2009;Naguib et al, 2012;Nath et al, 2011;Singh et al, 2007;Vallejo et al, 2003). However, information regarding sugars composition is limited to the floret tissue only .…”

Section: Introductionmentioning

confidence: 99%

Seasonal Variation in Contents of Sugars in Different Parts of Broccoli

Bhandari¹,

Kwak²

2015

HST

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Seasonal variation in the contents of sugars (fructose, glucose, and sucrose) in the floret, leaf, and stem of broccoli were studied in ten commercial broccoli cultivars. Plants were grown in the spring and fall seasons in 2011. In both seasons, glucose was the major constituent, comprising about 50% of the total sugar content in the floret and leaf tissue of most cultivars, whereas the broccoli stem showed an unusual pattern of accumulation. Sucrose exhibited greater cultivar dependency as well as seasonal variation compared to fructose and glucose in floret and leaf tissues. The floret tissue had a higher total content of sugar in the spring compared to the fall due to an increase in glucose and fructose. However, most of the leaf and stem tissues of broccoli had a higher total sugar content in the fall compared to the spring. Furthermore, stem and leaf tissues possessed a relatively higher total sugar content compared to floret tissue in both seasons. 'Grandeur' broccoli contained a significantly greater amount of total sugar in both floret and leaf tissues in both seasons, whereas 'YuDoRi No.1' broccoli exhibited the highest total content of sugar in stem tissue. At overall, the results showed significant influences of genotype, plant part and growing season on sugar content in broccoli.

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Content of ascorbic acid, quercetin, kaempferol and total phenolics in commercial broccoli

Cited by 146 publications

References 45 publications

Seasonal variation in fatty acid composition in various parts of broccoli cultivars

Seasonal variation in fatty acid composition in various parts of broccoli cultivars

An improved and fast UHPLC-PDA methodology for determination of L-ascorbic and dehydroascorbic acids in fruits and vegetables. Evaluation of degradation rate during storage

Seasonal Variation in Contents of Sugars in Different Parts of Broccoli

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