Variation in the main health-promoting compounds and antioxidant activity of whole and individual edible parts of baby mustard (Brassica juncea var. gemmifera)

Abstract

The main differences of health-promoting compounds and antioxidant activity of whole and individual edible parts of baby mustard were demonstrated.

Low-temperature storage after harvest retards the deterioration in the sensory quality, health-promoting compounds, and antioxidant capacity of baby mustard

“…The amount of ascorbic acid was calculated from absorbance values at 243 nm, using authentic ascorbic acid as a standard. 1 Proanthocyanidin content. Forty milligrams of the lyophilized powder were transferred to 4 mL of the extracting reagent.…”

“…The avonoid content was determined using a standard calibration curve with quercetin in 50% ethanol as a reference standard. 1 For total phenolics assay, the supernatant was mixed with Folin-Ciocalteu reagent, aer 3 min, saturated sodium carbonate was added. The absorbance was measured at 760 nm with the spectrophotometer as previously described.…”

“…The absorbance was measured at 760 nm with the spectrophotometer as previously described. 1 Gallic acid was used as a standard and the results were expressed as mg gallic acid equivalent g À1 dry weight.…”

“…The heads of baby mustard are commonly consumed, while the lateral buds of the head are tender with a sweet and fragrant avor and can be eaten cooked or pickled. 1 Epidemiological studies have provided convincing evidence that the consumption of Brassica vegetables is associated with a reduced risk of various cancers and cardiovascular diseases. These healthpromoting and anti-carcinogenic properties have been primarily attributed to the high contents of glucosinolates present in Brassica vegetables.…”

“…2 Aside from glucosinolates, baby mustard contains other health-promoting secondary metabolites, such as carotenoids, ascorbic acid, and various phenolics. 1 The highly perishable nature of baby mustard poses a challenge for its distribution and sale as fresh produce. For example, extending the shelf life of fresh baby mustard for more than 3 days at ambient temperature (20 C) postharvest is difficult because of the active metabolism of the lateral buds.…”