Separation and Determination of Chemopreventive Phytochemicals of Flavonoids from Brassicaceae Plants

Bajkacz, Sylwia; Ligor, Magdalena; Baranowska, Irena; Buszewski, Bogusław

doi:10.3390/molecules26164734

Cited by 16 publications

(7 citation statements)

References 47 publications

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“…This is due to the contents of antioxidant substances as associated with species and variety. Radish sprouts have a higher polyphenol content and antioxidant activity compared to broccoli and kale [40]. Because plants have different genetic backgrounds, they show differences in health-promoting properties [41].…”

Section: Discussionmentioning

confidence: 99%

A Comparative Study on the Nutrients, Mineral Elements, and Antioxidant Compounds in Different Types of Cruciferous Vegetables

et al. 2022

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Studies on the diversity within and among cabbage (Brassica oleracea L. var. capitata L.), cauliflower (Brassica oleracea var. botrytis), and Chinese cabbage (Brassica rapa L. ssp. pekinensis) variants are essential for the development of healthy diets. However, most studies on them have been limited to a single species, with little integrated analysis between them. In this study, the diversity within and among these species and varieties is assessed by determining the contents of 15 major characteristic nutrients, antioxidants, and minerals in 12 varieties of cabbage, 9 varieties of cauliflower, and 12 varieties of Chinese cabbage cultivated under the same conditions. The results show that there are significant differences in the compositional distributions of cabbage, cauliflower, and Chinese cabbage. Cabbage has the highest contents of soluble sugars (27.73 mg·kg−1 FW), flavonoids (5.90 mg·g−1 FW), and Fe (46.90 mg·kg−1 DW). Cauliflower is an ideal source of soluble protein (603.04 mg·kg−1 FW), polyphenols (1.53 mg·g−1 FW), glucosinolates (25.27 μmol·g−1 FW), and Cu (4.25 mg·kg−1 DW). Chinese cabbage is rich in vitamin C (0.45 mg·g−1 FW) and minerals (K, Ca, Mg, P, Mn, and Zn, at 9206.67 mg·kg−1 DW, 3297.00 mg·kg−1 DW, 3322.79 mg·kg−1 DW, 5614.78 mg·kg−1 DW, 15.36 mg·kg−1 DW, and 21.87 mg·kg−1 DW, respectively). There is a correlation between the quality, antioxidant properties, and minerals of the three species. In principal component analysis, a wide distribution of cabbage varieties and a high degree of overlap with the confidence ellipse of cauliflower are observed, indicating that certain cabbage varieties share compositional characteristics with cauliflower. These findings provide a reference for selecting varieties with higher nutritional value and antioxidant properties, as well as breeding new varieties.

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Section: Discussionmentioning

confidence: 99%

A Comparative Study on the Nutrients, Mineral Elements, and Antioxidant Compounds in Different Types of Cruciferous Vegetables

et al. 2022

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“…Similar to the previous report, the content of glucoraphasatin was highest, whereas the content of gluconapin was lowest in both cultivars. Bajkacz et al [37] reported the presence of 4-hydroxybenzoic acid in radish roots; Goyeneche et al [38] identified gallic acid in radish roots. In line with the previous study [39], catechin was found to be the most abundant phenolic compound in R. sativus root extracts.…”

Section: Discussionmentioning

confidence: 99%

Metabolic Profiling of White and Green Radish Cultivars (Raphanus sativus)

Park

Kim

et al. 2022

Horticulturae

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Radish (Raphanus sativus) is a Brassica vegetable important for human nutrition and health because it is rich in diverse metabolites. Although previous studies have evaluated various metabolites, few studies have comprehensively profiled the primary and secondary metabolites in the roots of white- and green-colored radishes. Thus, this study aimed to provide information about the contents of metabolites beneficial for human health in both cultivars and to investigate the relationships between the various metabolites detected. In particular, among the 55 metabolites detected in radish roots, the levels of most amino acids and phenolic acids, vital to nutrition and health, were higher in green radish roots, while slightly higher levels of glucosinolates were observed in white radish roots—information which can be used to develop an effective strategy to promote vegetable consumption. Furthermore, glutamic acid, as a metabolic precursor of amino acids and chlorophylls, was positively correlated with other amino acids (cysteine, tryptophan, asparagine, alanine, serine, phenylalanine, valine, isoleucine, proline, leucine, beta-alanine, lysine, and GABA), and chlorophylls (chlorophyll a and chlorophyll b) detected in radish roots and phenylalanine, a metabolic precursor of phenolic compounds, were positively correlated with kaempferol, 4-hydroxybenzoate, and catechin. In addition, strong positive correlations between carbohydrates (sucrose and glucose) and phenolics were observed in this study, indicating that sucrose and glucose function as energy sources for phenolic compounds.

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“…It was determined that the application of different heating techniques on kohlrabi (conventional, microwave, and ohmic hating) induced some declines in TPC values [22]. The TPC results of fermented kohlrabi samples corresponded to a prior study in which the phenolic contents and antioxidant activity of 25 different Brassicaceae family vegetables were extensively investigated [23]. The statistical model constructed for TPC was significant at the 95% confidence interval (R 2 = 0.89 and R adj 2 = 0.69) and the boiling time was only important for the TPC model of fermented kohlrabi samples (Table 2).…”

Section: Chemical Properties Of Fermented Kohlrabimentioning

confidence: 94%

Optimization of Spontaneous Fermentation Conditions of Kohlrabi by Response Surface Methodology

Karaoglan

Aktaş

2023

Fermentation

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Kohlrabi is a valuable crop due to its substantial amount of macro- and micronutrients. It is mostly consumed in fresh form, as jam or fermented product. This current work aimed to optimize the spontaneous fermentation conditions of kohlrabi in order to improve its product functionality and diversity. For this purpose, a Box Behnken design was employed to evaluate the effects of boiling time (0–8 min.), vinegar ratio (0–50%), and salt content (2–8%) on chemical and microbiological properties of fermented kohlrabi. Some chemical and microbiological analyses, including total phenolic content, total antioxidant capacity, total acidity, pH, salt content, total counts of yeast and molds, and mesophilic and lactic acid bacteria, were determined. The total antioxidant capacity of samples changed between 11.91 and 75.75 µmol Trolox/100 g, respectively. Both ANOVA results (p < 0.05) and PCA model (R2 = 0.99; Q2 = 0.72) confirmed that boiling time is the important factor affecting the fermentation process. The optimal fermentation parameters for kohlrabi were determined to be 44.12% vinegar and 2.07% salt concentrations without the boiling step by response surface methodology.

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Separation and Determination of Chemopreventive Phytochemicals of Flavonoids from Brassicaceae Plants

Cited by 16 publications

References 47 publications

A Comparative Study on the Nutrients, Mineral Elements, and Antioxidant Compounds in Different Types of Cruciferous Vegetables

A Comparative Study on the Nutrients, Mineral Elements, and Antioxidant Compounds in Different Types of Cruciferous Vegetables

Metabolic Profiling of White and Green Radish Cultivars (Raphanus sativus)

Optimization of Spontaneous Fermentation Conditions of Kohlrabi by Response Surface Methodology

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