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Profiling of Phenolic Compounds and Antioxidant Activity of 12 Cruciferous Vegetables

The phenolic profiles of 12 cruciferous vegetables (pakchoi, choysum, Chinese cabbage, kailan, Brussels sprout, cabbage, cauliflower, broccoli, rocket salad, red cherry radish, daikon radish, and watercress) were studied with UHPLC-MS/MS. Antioxidant activity and total phenolic content (TPC) were al...

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Autores principales: Li, Zhifeng, Lee, Hui Wen, Liang, Xu, Liang, Dong, Wang, Qi, Huang, Dejian, Ong, Choon Nam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100362/
https://www.ncbi.nlm.nih.gov/pubmed/29748497
http://dx.doi.org/10.3390/molecules23051139
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author Li, Zhifeng
Lee, Hui Wen
Liang, Xu
Liang, Dong
Wang, Qi
Huang, Dejian
Ong, Choon Nam
author_facet Li, Zhifeng
Lee, Hui Wen
Liang, Xu
Liang, Dong
Wang, Qi
Huang, Dejian
Ong, Choon Nam
author_sort Li, Zhifeng
collection PubMed
description The phenolic profiles of 12 cruciferous vegetables (pakchoi, choysum, Chinese cabbage, kailan, Brussels sprout, cabbage, cauliflower, broccoli, rocket salad, red cherry radish, daikon radish, and watercress) were studied with UHPLC-MS/MS. Antioxidant activity and total phenolic content (TPC) were also evaluated. A total of 74 phenolic compounds were identified, including 16 hydroxycinnamic acids and derivatives, and 58 flavonoids and derivatives. The main flavonoids identified were glycosylated quercetin, kaempferol and isorhamnetin, and the main hydroxycinnamic acids were ferulic, sinapic, caffeic and p-coumaric acids. Principal component analysis (PCA) revealed that the distribution of phenolic compounds in different genera of cruciferous vegetables was in accordance with their conventional taxonomy. The DPPH, ORAC and TPC values ranged from 1.11 to 9.54 µmoles Trolox equivalent/g FW, 5.34 to 32.92 µmoles Trolox equivalent/g FW, and 0.16 to 1.93 mg gallic acid equivalent/g FW respectively. Spearman’s correlation showed significant (p < 0.05) positive correlations between TPC, flavonoids and antioxidant activity.
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spelling pubmed-61003622018-11-13 Profiling of Phenolic Compounds and Antioxidant Activity of 12 Cruciferous Vegetables Li, Zhifeng Lee, Hui Wen Liang, Xu Liang, Dong Wang, Qi Huang, Dejian Ong, Choon Nam Molecules Article The phenolic profiles of 12 cruciferous vegetables (pakchoi, choysum, Chinese cabbage, kailan, Brussels sprout, cabbage, cauliflower, broccoli, rocket salad, red cherry radish, daikon radish, and watercress) were studied with UHPLC-MS/MS. Antioxidant activity and total phenolic content (TPC) were also evaluated. A total of 74 phenolic compounds were identified, including 16 hydroxycinnamic acids and derivatives, and 58 flavonoids and derivatives. The main flavonoids identified were glycosylated quercetin, kaempferol and isorhamnetin, and the main hydroxycinnamic acids were ferulic, sinapic, caffeic and p-coumaric acids. Principal component analysis (PCA) revealed that the distribution of phenolic compounds in different genera of cruciferous vegetables was in accordance with their conventional taxonomy. The DPPH, ORAC and TPC values ranged from 1.11 to 9.54 µmoles Trolox equivalent/g FW, 5.34 to 32.92 µmoles Trolox equivalent/g FW, and 0.16 to 1.93 mg gallic acid equivalent/g FW respectively. Spearman’s correlation showed significant (p < 0.05) positive correlations between TPC, flavonoids and antioxidant activity. MDPI 2018-05-10 /pmc/articles/PMC6100362/ /pubmed/29748497 http://dx.doi.org/10.3390/molecules23051139 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Li, Zhifeng
Lee, Hui Wen
Liang, Xu
Liang, Dong
Wang, Qi
Huang, Dejian
Ong, Choon Nam
Profiling of Phenolic Compounds and Antioxidant Activity of 12 Cruciferous Vegetables
title Profiling of Phenolic Compounds and Antioxidant Activity of 12 Cruciferous Vegetables
title_full Profiling of Phenolic Compounds and Antioxidant Activity of 12 Cruciferous Vegetables
title_fullStr Profiling of Phenolic Compounds and Antioxidant Activity of 12 Cruciferous Vegetables
title_full_unstemmed Profiling of Phenolic Compounds and Antioxidant Activity of 12 Cruciferous Vegetables
title_short Profiling of Phenolic Compounds and Antioxidant Activity of 12 Cruciferous Vegetables
title_sort profiling of phenolic compounds and antioxidant activity of 12 cruciferous vegetables
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100362/
https://www.ncbi.nlm.nih.gov/pubmed/29748497
http://dx.doi.org/10.3390/molecules23051139
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