Cargando…

Chemical Composition and Antioxidant Activity in Different Tissues of Brassica Vegetables

This research was conducted to evaluate glucosinolate profiles, vitamin C, total phenol, total flavonoid, and free sugar (glucose, fructose, and sucrose) content, fatty acid composition, and antioxidant activity in floret and leaf of six cauliflower and broccoli cultivars. The level of chemical cons...

Descripción completa

Detalles Bibliográficos
Autores principales:	Bhandari, Shiva Ram, Kwak, Jung-Ho
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2015
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272581/ https://www.ncbi.nlm.nih.gov/pubmed/25591122 http://dx.doi.org/10.3390/molecules20011228

Ejemplares similares

Comparison of Glucosinolate Profiles in Different Tissues of Nine Brassica Crops
por: Bhandari, Shiva Ram, et al.
Publicado: (2015)

Trichoderma hamatum Increases Productivity, Glucosinolate Content and Antioxidant Potential of Different Leafy Brassica Vegetables
por: Velasco, Pablo, et al.
Publicado: (2021)

Ripening-Dependent Changes in Antioxidants, Color Attributes, and Antioxidant Activity of Seven Tomato (Solanum lycopersicum L.) Cultivars
por: Bhandari, Shiva Ram, et al.
Publicado: (2016)

Relative evaluation of in-vitro antioxidant potential and phenolic constituents by HPLC-DAD of Brassica vegetables extracted in different solvents
por: Rahman, Mohammad Mahfuzur, et al.
Publicado: (2022)

Vegetable brassicas and related crucifers /
por: Dixon, Geoffrey R.
Publicado: (2007)

Phenolic Compounds in Brassica Vegetables
por: Cartea, María Elena, et al.
Publicado: (2010)

Seasonal Effects on Bioactive Compounds and Antioxidant Capacity of Six Economically Important Brassica Vegetables
por: Aires, Alfredo, et al.
Publicado: (2011)

Effects of different processing conditions on the carotenoid's composition, phenolic contents, and antioxidant activities of Brassica campestris leaves
por: Mehmood, Arif, et al.
Publicado: (2023)

Influence of Root Color and Tissue on Phytochemical Contents and Antioxidant Activities in Carrot Genotypes
por: Bhandari, Shiva Ram, et al.
Publicado: (2022)

Antioxidant Activity of Brazilian Vegetables and Its Relation with Phenolic Composition
por: Tiveron, Ana P., et al.
Publicado: (2012)

Profiling of Individual Desulfo-Glucosinolate Content in Cabbage Head (Brassica oleracea var. capitata) Germplasm
por: Bhandari, Shiva Ram, et al.
Publicado: (2020)

The Role of Glucosinolate Hydrolysis Products from Brassica Vegetable Consumption in Inducing Antioxidant Activity and Reducing Cancer Incidence
por: Becker, Talon M., et al.
Publicado: (2016)

Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of Brassica Vegetables
por: Nandasiri, Ruchira, et al.
Publicado: (2023)

Harnessing the microbiomes of Brassica vegetables for health issues
por: Wassermann, Birgit, et al.
Publicado: (2017)

Evaluation of Brassica Vegetables as Potential Feed for Ruminants
por: de Evan, Trinidad, et al.
Publicado: (2019)

Chemical Compositions and Antioxidant Properties of Orange Fleshed Sweet Potato Leaves and the Consumer Acceptability in Vegetable Soup
por: Omoba, Olufunmilayo Sade, et al.
Publicado: (2020)

Chemical Characterization of Three Accessions of Brassica juncea L. Extracts from Different Plant Tissues
por: Oulad El Majdoub, Yassine, et al.
Publicado: (2020)

Comparative Analysis of the Nutritional Components and Antioxidant Activities of Different Brassica juncea Cultivars
por: Kwon, Hee-Yeon, et al.
Publicado: (2020)

Chemical Compositions, Chromatographic Fingerprints and Antioxidant Activities of Andrographis Herba
por: Zhao, Yang, et al.
Publicado: (2014)

Volatile Compounds of Selected Raw and Cooked Brassica Vegetables
por: Wieczorek, Martyna N., et al.
Publicado: (2019)

Chemical, Antioxidant and Biological Studies of Brassica incana subsp. raimondoi (Brassicaceae) Leaf Extract
por: Malfa, Giuseppe Antonio, et al.
Publicado: (2023)

Chemical Composition and Antioxidant and Antibacterial Potencies of the Artemisia ordosica Aerial Parts Essential Oil during the Vegetative Period
por: Zhang, Jize, et al.
Publicado: (2022)

Chemical Composition and Antioxidant Activity of Propolis Prepared in Different Forms and in Different Solvents Useful for Finished Products
por: Galeotti, Fabio, et al.
Publicado: (2018)

An Overview of Chemical Profiles, Antioxidant and Antimicrobial Activities of Commercial Vegetable Edible Oils Marketed in Japan
por: Xuan, Tran Dang, et al.
Publicado: (2018)

Chemical Composition and Antioxidant Activities of Broussonetia papyrifera Fruits
por: Sun, Jie, et al.
Publicado: (2012)

Studies on Chemical Composition and Antioxidant Activity of Rudbeckia triloba
por: Moldovan, Zenovia, et al.
Publicado: (2017)

Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products
por: Bas-Bellver, Claudia, et al.
Publicado: (2022)

Ozone fumigation increases the abundance of nutrients in Brassica vegetables: broccoli (Brassica oleracea var. italica) and Chinese cabbage (Brassica pekinensis)
por: Rozpądek, Piotr, et al.
Publicado: (2014)

Comprehensive Comparison of Chemical Composition and Antioxidant Activity of Panax ginseng Sprouts by Different Cultivation Systems in a Plant Factory
por: Cho, Kye Man, et al.
Publicado: (2022)

Study of chemical composition and nutritional values of vegetable wastes in Bangladesh
por: Das, N.G., et al.
Publicado: (2018)

Cooking Methods for Preserving Isothiocyanates and Reducing Goitrin in Brassica Vegetables
por: Panduang, Thanaporn, et al.
Publicado: (2023)

Comparative study of chemical compositions and antioxidant activities of Zhizi fruit extracts from different regions
por: Shang, Ya-Fang, et al.
Publicado: (2019)

Chemical composition, antioxidant and antigenotoxic activities of different fractions of Gentiana asclepiadea L. roots extract
por: Mihailovic, Vladimir, et al.
Publicado: (2013)

Antioxidant and Anti-Inflammatory Activities of High-Glucosinolate-Synthesis Lines of Brassica rapa
por: Choi, Hyunjin, et al.
Publicado: (2023)

Chemical Composition and Antioxidant Activity of Euterpe oleracea Roots and Leaflets
por: Brunschwig, Christel, et al.
Publicado: (2016)

Chemical Composition, Antioxidant, and Antimicrobial Activities of Leaves of Ajuga Iva
por: Ammar, Hajer, et al.
Publicado: (2022)

Comparison of Nutritional Compositions and Antioxidant Activities of Building Blocks in Shinseoncho and Kale Green Vegetable Juices
por: Kim, Seong Yeong
Publicado: (2012)

Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities
por: De-Montijo-Prieto, Soumi, et al.
Publicado: (2021)

Antioxidant Properties and Proximate Composition of Different Tissues of European Beaver
por: Florek, Mariusz, et al.
Publicado: (2022)

Effect of different doses of triacontanol on growth and yield of kohlrabi (Brassica oleracea L. var. gongylodes)
por: Bhandari, Santosh, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_m3tci9gped72t35i207i3205ne