Vitamin C, Phenolic Compounds and Antioxidant Capacity of Broccoli Florets Grown under Different Nitrogen Treatments Combined with Selenium

Peñas, Elena; Zielińska, Danuta; Gulewicz, Piotr; Zieliński, Henryk; Frı́as, Juana

doi:10.1515/pjfns-2017-0026

Cited by 14 publications

(17 citation statements)

References 26 publications

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“…ABTS assay also greatly influenced by both the genotypes and developmental stages and ranged from 38.8 μM g -1 in the immature stage to 47.1 μM g -1 in commercial stage with the 21.6% increment in '09FA-M295'. At the commercial stage, the range of ABTS assay was 38.7 to 47.1 μM g -1 on the basis of dry weight which was similar to the previous reports by Penas et al (2018). However, the value in this study was quite lower than that found in a previous report by Ku and Juvik (2013).…”

Section: Variation In Antioxidant Activitiessupporting

confidence: 86%

Changes in phytochemical content and antioxidant activity during inflorescence development in broccoli

Bhandari

Kwak²,

et al. 2019

Chil. j. agric. res.

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This study was performed to monitor glucosinolate (GSL) profile, total phenol, ascorbic acid, total flavonoid contents, and antioxidant activity in florets of six broccoli (Brassica oleracea L. var. italica Plenck) genotypes at three different inflorescence developmental stages. The level of phytochemicals and antioxidant activities varied significantly among genotypes and developmental stages. Out of the eight GSLs identified in this study, only five were present in all genotypes and their respective developmental stages. Glucoraphanin (GRA), a major GSL, was significantly increased towards the later stages of development (1.41 μg g-1 in immature stage of 'Koyoshi' to 10.57 μg g-1 in commercial stage of '09FA-M295'), whereas glucobrassicin (BRA) showed a reverse accumulation pattern with the highest value at the immature stage (5.10-7.97 μg g-1). Other minor GSLs varied depending on the genotype. Total phenolic and ascorbic acid content increased significantly as maturity progressed in all the genotypes with a relatively higher increment observed in ascorbic acid (65.8%-100.9%) than phenolic content (10.2%-31.2%). Flavonoid content, on the other hand, showed a cultivardependent accumulation pattern throughout the developmental stages. However, although antioxidant activity increased with inflorescence development, the increment was higher and lower than in total phenol and ascorbic acid content, respectively. The highest value for GRA (10.57 μg g-1), ascorbic acid (502.3 mg 100 g-1), total phenol (523.7 mg 100 g-1) and antioxidant activities was obtained for '09FA-M295' at the commercial stage. Taken together, these results indicate that phytochemicals in broccoli have a differential accumulation pattern during inflorescence development. Regardless of genotypes and inflorescence developmental stage, total phenolic content showed the highest correlation with antioxidant activity (r = 0.779**), followed by ascorbic acid (r = 0.674**) and flavonoid content (r = 0.602**), whereas total GSLs showed a nonsignificant correlation with antioxidant activity.

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Section: Variation In Antioxidant Activitiessupporting

confidence: 86%

Changes in phytochemical content and antioxidant activity during inflorescence development in broccoli

Bhandari

Kwak²,

et al. 2019

Chil. j. agric. res.

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“…However, the published results are inconclusive. In the literature, there are publications showing positive and negative effects of nitrogen fertilization on the content of phenolic compounds in plants [21][22][23][24][25][26][27][28][29].…”

Section: Introductionmentioning

confidence: 99%

Effect of N Fertilization on the Content of Phenolic Compounds in Jerusalem Artichoke (Helianthus tuberosus L.) Tubers and Their Antioxidant Capacity

et al. 2020

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Three cultivars of Jerusalem artichoke Albik, Rubik and Gute Gelbe were grown under different nitrogen fertilization regimens: 0, 80 and 120 kg N·ha−1. Phenolic compounds were extracted from tubers using 80% (v/v) methanol. The total phenolics were determined with the Folin–Ciocâlteu reagent and antioxidant activity was assessed using the ABTS (2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)), FRAP (ferric-reducing antioxidant power), and DPPH (2,2-diphenyl-1-picrylhydrazyl) assays. The content of individual phenolic compounds was determined by HPLC. The effect of nitrogen fertilization on the total phenolics content was observed for the Albik cultivar. In the Rubik variety the lowest content was recorded at fertilization zero, and in the Gute Gelbe variety at this fertilization level the content of phenols was the highest. At fertilization 120 kg N·ha−1, the highest ABTS test results were noted for all cultivars. For the Albik variety no effect of fertilization on the FRAP test results was noted; for the Rubik variety at zero nitrogen fertilization, the value for FRAP was the lowest, and it was the highest Gute Gelbe. The results of the DPPH test in the Gute Gelbe variety did not depend on the fertilization used. In the other two varieties, the lowest DPPH results were obtained at zero nitrogen regimen. Three main phenolic compounds were determined using HPLC. One of them was chlorogenic acid and the other two were derivatives of caffeic acid. The content of chlorogenic acid in tubers of the Gute Gelbe variety depended on nitrogen fertilization; the highest content of this compound was found in the case of fertilization zero. Statistical analysis showed a correlation between the content of phenolic compounds in tubers and their antioxidant potential. The results of this study suggest great potential for using Jerusalem artichoke tubers as a rich source of phenolic compounds with high antioxidant capacity.

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“…Broccoli is a good dietary source of vitamins, pigments, and antioxidants, among others compounds (Peñas, Zielińska, Gulewicz, Zieliński, & Frias, ). This nutritional wealth makes broccoli juice susceptible to oxidative enzymes action.…”

Section: Introductionmentioning

confidence: 99%

Impact of critical high‐intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice

Sánchez‐Vega

Rodríguez‐Roque

Elez-Martı́nez

et al. 2019

J Food Process Preserv

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This research evaluated the influence of high‐intensity pulsed electric field (HIPEF) processing parameters, electric field strength, treatment time, and polarity on color difference (∆E*), polyphenol oxidase (PPO), and lipoxygenase (LOX) activities in broccoli juice. An optimization of HIPEF processing was accomplished and compared with thermal treatment (90°C/60 s). The lowest RALOX (68.71%) and RAPPO (36.11%) were reached at the strongest HIPEF conditions (35 kV/cm for 2,000 µs in bipolar mode). Bipolar mode pulses showed lower RALOX and RAPPO than monopolar mode. However, polarity did not show a significant effect on ∆E*. LOX was always more resistant to HIPEF treatment than PPO. The optimization process (26.35 kV/cm for 1,235 μs in bipolar mode) showed around 60% of enzyme inactivation and ∆E* = 0.69. Thermally processed broccoli juice exhibited the greatest color difference (∆E* = 7.89). HIPEF processing could be an appropriate technology to preserve the color properties and reduce the enzyme activity of broccoli juice. Practical applications Vegetable juices, in particular broccoli juice is attracting the food industry attention because it contains high amounts of nutrients; however, this fact increase their susceptibility to endogenous enzymes. HIPEF is a nonthermal technology for liquid food preservation that inactivates microorganisms and enzymes without compromising the nutritional and sensorial features of foods. Consequently, this technology could be used in the food industry as an alternative for thermal treatment to inactivate deteriorative enzymes in vegetable juices, offering to consumers a high quality product.

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Vitamin C, Phenolic Compounds and Antioxidant Capacity of Broccoli Florets Grown under Different Nitrogen Treatments Combined with Selenium

Cited by 14 publications

References 26 publications

Changes in phytochemical content and antioxidant activity during inflorescence development in broccoli

Changes in phytochemical content and antioxidant activity during inflorescence development in broccoli

Effect of N Fertilization on the Content of Phenolic Compounds in Jerusalem Artichoke (Helianthus tuberosus L.) Tubers and Their Antioxidant Capacity

Impact of critical high‐intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice

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