Total Polyphenol, Flavonoid and Other Bioactive Materials in Different Asparagus Cultivars

Abstract

The favourable active ingredient composition of numerous vegetables is published frequently; however its value is often influenced by the variety and the given production year. In the current experiment the main aim was to determinate the bioactive materials (total polyphenol, flavonoid, vitamin C, sulphate-S, protein, nitrate-ion) of blanched (white) asparagus for three widely known varieties ('Cumulus', 'Vitalin', 'Grolim'), grown on mouldy brown sandy soil, in 3 consecutive years (2012)(2013)(2014). A significant difference has been found among the varieties in the average of the observed data. 'Vitalin' was prominent with its high total polyphenol (35.16 mg/100 g), vitamin C (59.34 mg/100 g) and flavonoid (0.52 mg/100 g) content. High sulphate-S content -which is characteristic for asparagus -has been measured in the case of 'Cumulus' (287.77 mg/100 g), together with the highest protein content (2.23%). The vitamin C content of the spears is significantly influenced by the production year, therefore higher temperature fluctuations had a negative effect on it, which resulted in its value reducing to one-tenth of the best years in some cases (89

Field-Scale Evaluation of Botanical Extracts Effect on the Yield, Chemical Composition and Antioxidant Activity of Celeriac (Apium graveolens L. Var. rapaceum)

“…Due to the antioxidative properties and capability of scavenging free radicals they reduce cell membrane peroxidation, and protect cells from of oxidative stress [ 43 ]. The root of celeriac contains about 40–90 mg per 100 g of fresh weight of polyphenols expressed as gallic acid equivalent [ 44 , 45 , 46 ]. Most of the tested extracts did not increase the content of TPC in leaves but increased in roots.…”

Monthly and Yearly Variations in Oxygen Radical-scavenging Activity, Ascorbic Acid Content, and Degrees Brix of Komatsuna (<i>Brassica rapa</i> var. <i>perviridis</i>) in the Kanto Region, Japan

“…Consumers need data from different production areas when they purchase food, but there has been little investigation into whether similar trends in antioxidant capacity can be found across several production areas. In addition, few studies have been conducted on yearly differences, despite the fact that antioxidant activity showed large yearly variations in asparagus (Takacs-Hajos and Zsombik, 2015). In komatsuna, the seasonal fluctuations in sugar, vitamin C, and minerals (Acikgoz and Altintas, 2011;Tamura, 2004) and antioxidant capacity (Imahori et al, 2016;Wakagi et al, 2014) have been reported, but these parameters were compared only a few times a year.…”