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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...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2018
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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. |
format | Online Article Text |
id | pubmed-6100362 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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