Identification, quantification and comparison of the principal bioactive compounds and external quality parameters of two broccoli cultivars

Fernández-León, M.F.; Fernández-León, A.M.; Lozano, M.; Ayuso, M.C.; González‐Gómez, David

doi:10.1016/j.jff.2012.02.005

Cited by 41 publications

(20 citation statements)

References 45 publications

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“…Irrigation significantly increased chlorogenic acid content in the first autumn harvest in 2010, but decreased in 2011. Late harvest had no significant effect on chlorogenic acid content, which is in agreement with the findings of Fernández-León and co-workers [45]. Sinapic acid glucoside content was significantly higher in autumn (three to six-folds) than in spring season of 2010, but lower than in spring 2011.…”

Section: Phenolic Compositionsupporting

confidence: 91%

“…In both years the highest values were measured in the spring treatments (Table 2), which is explicable by near abiotic stress proof environment [44]. Antioxidant activities are highly correlated with phenolic compounds [40] and glucosinolates [45] and the climatic factors are very important because they can interfere in the chemical biosynthesis and therefore affect the final concentration of bioactive compounds [11,40,46].…”

Section: Teacmentioning

confidence: 96%

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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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Section: Phenolic Compositionsupporting

confidence: 91%

Section: Teacmentioning

confidence: 96%

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

et al. 2013

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“…25.4 ÷ 82.5 μg/g f.w. In the studies conducted by Sikora et al [25] and Fernandez-Leon et al [8], the content of sinapic acid was 29.5 μg/g f.w. and 6.4 ÷ 12.5 μg/g f.w., respectively.…”

Section: Phenolic Acidsmentioning

confidence: 90%

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

Kałużewicz

Lisiecka

Gąsecka

et al. 2016

zntj

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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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“…Individual phenolic compounds were determined by liquid chromatography combined with mass spectrometry (HPLC-MS) according to Fernández-León et al (2012). Standard calibration curves were made for the quantification and the results were expressed in mg/100 g FW, for each identified compound.…”

mentioning

confidence: 99%

“…Intact glucosinolates were extracted following Vallejo et al (2003) method using HPLC-MS. The chromatographic and spectrometric conditions used were described by Tian et al (2005) and Fernández-León et al (2012). Eleven individual glucosinolates were identified, which were quantified using the calibration curve of sinigrin as an external standard and expressed as µmol of sinigrin equivalent/100 g FW.…”

mentioning

confidence: 99%

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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Identification, quantification and comparison of the principal bioactive compounds and external quality parameters of two broccoli cultivars

Cited by 41 publications

References 45 publications

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

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

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

Bioactive compounds content and total antioxidant activity of two savoy cabbages

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