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Sousa C, Taveira M, Valentão P, et al. Inflorescences of Brassicacea species as source of bioactive compounds: A comparative study. Food Chem. 2008;110(4):953-61doi: 10.1016/j.foodchem.2008.02.087.
Sousa, C., Taveira, M., Valentão, P., Fernandes, F., Pereira, J. A., Estevinho, L., Bento, A., Ferreres, F., Seabra, R. M., & Andrade, P. B. (2008). Inflorescences of Brassicacea species as source of bioactive compounds: A comparative study. Food chemistry, 110(4), 953-61. https://doi.org/10.1016/j.foodchem.2008.02.087
Sousa, Carla, et al. "Inflorescences of Brassicacea species as source of bioactive compounds: A comparative study." Food chemistry vol. 110,4 (2008): 953-61. doi: https://doi.org/10.1016/j.foodchem.2008.02.087
Sousa C, Taveira M, Valentão P, Fernandes F, Pereira JA, Estevinho L, Bento A, Ferreres F, Seabra RM, Andrade PB. Inflorescences of Brassicacea species as source of bioactive compounds: A comparative study. Food Chem. 2008 Oct 15;110(4):953-61. doi: 10.1016/j.foodchem.2008.02.087. Epub 2008 Mar 08. PMID: 26047285.
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Food Chem. 2008 Oct 15;110(4):953-61. doi: 10.1016/j.foodchem.2008.02.087. Epub 2008 Mar 08.

Inflorescences of Brassicacea species as source of bioactive compounds: A comparative study.

Food chemistry

Carla Sousa, Marcos Taveira, Patrícia Valentão, Fátima Fernandes, José A Pereira, Letícia Estevinho, Albino Bento, Federico Ferreres, Rosa M Seabra, Paula B Andrade

Affiliations

  1. REQUIMTE/Serviço de Farmacognosia, Faculdade de Farmácia, Universidade do Porto, R. Aníbal Cunha, 164, 4050-047 Porto, Portugal.
  2. CIMO/Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Sta Apolónia, Apartado 1172, 5301-855 Bragança, Portugal.
  3. Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 164, 30100 Campus University Espinardo, Murcia, Spain.
  4. REQUIMTE/Serviço de Farmacognosia, Faculdade de Farmácia, Universidade do Porto, R. Aníbal Cunha, 164, 4050-047 Porto, Portugal. Electronic address: [email protected].

PMID: 26047285 DOI: 10.1016/j.foodchem.2008.02.087

Abstract

Two Brassica oleracea varieties (B. oleracea L. var. costata DC and B. oleracea L. var. acephala) and Brassica rapa L. var. rapa inflorescences were studied for their chemical composition and antioxidant capacity. Phenolic compounds and organic acids profiles were determined by HPLC-DAD and HPLC-UV, respectively. B. oleracea var. costata and B. oleracea L. var. acephala inflorescences presented a similar qualitative phenolic composition, exhibiting several complex kaempferol derivatives and 3-p-coumaroylquinic acid, while B. rapa var. rapa was characterized by kaempferol and isorhamnetin glycosides and several phenolic acids derivatives. B. oleracea L. var. costata and B. rapa var. rapa showed the highest phenolics content. The three Brassica exhibited the same six organic acids (aconitic, citric, pyruvic, malic, shikimic and fumaric acids), but B. oleracea L. var. acephala presented a considerably higher amount. Each inflorescence was investigated for its capacity to act as a scavenger of DPPH radical and reactive oxygen species (superoxide radical, hydroxyl radical and hypochlorous acid), exhibiting antioxidant capacity in a concentration dependent manner against all radicals. These samples were also studied for its antimicrobial potential against Gram-positive and Gram-negative bacteria and fungi, displaying antimicrobial capacity only against Gram-positive bacteria.

Copyright © 2008 Elsevier Ltd. All rights reserved.

Keywords: Antimicrobial activity; Antioxidant activity; Brassica oleracea L. var. acephala; Brassica oleracea L. var. costata DC; Brassica rapa L. var. rapa; Inflorescences; Organic acids; Phenolic compounds

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