Partial characterization of white cabbages (Brassica oleracea var. capitata f. alba) from different regions by glucosinolates, bioactive compounds, total antioxidant activities and proteins - Publication - Bridge of Knowledge

Search

Partial characterization of white cabbages (Brassica oleracea var. capitata f. alba) from different regions by glucosinolates, bioactive compounds, total antioxidant activities and proteins

Abstract

W pracy przedstawiono wyniki oznaczeń glukozynolanów (GLS), aktywności przeciwutleniającej (TRSA) oraz białek w próbkach białej kapusty pochodzącej z różnych rejonów geograficznych Europy. Glukobrassycyna i sinigryna były dominującymi GLS we wszystkich próbkach kapusty. Całkowita zawartość GLS mieściła się w zakresie od 3,3-7,7 µmol/g sm. Aktywność przeciwulteniająca próbek kapusty została oszacowana za pomocą testów ABTS, DPPH oraz testu wykorzystującego odczynnik Folina-Ciocalteua. Najwyższą wartość TRSA oraz całkowitą zawartość GLS odnotowano w kapuście pochodzącej z Belgii. Podczas badań próbek kapusty zaobserwowano wysoką korelację pomiędzy wartościami TRSA oraz całkowitą zawartością GLS.

Citations

  • 1 0 3

    CrossRef

  • 0

    Web of Science

  • 1 3 2

    Scopus

Cite as

Full text

download paper
downloaded 592 times
Publication version
Accepted or Published Version
License
Creative Commons: CC-BY-NC-ND open in new tab

Keywords

Details

Category:
Articles
Type:
artykuł w czasopiśmie z listy filadelfijskiej
Published in:
LWT-FOOD SCIENCE AND TECHNOLOGY no. 41, pages 1 - 9,
ISSN: 0023-6438
Language:
English
Publication year:
2008
Bibliographic description:
Kusznierewicz B., Bartoszek-Pączkowska A., Wolska L., Drzewiecki J., Gorinstein S., Namieśnik J.: Partial characterization of white cabbages (Brassica oleracea var. capitata f. alba) from different regions by glucosinolates, bioactive compounds, total antioxidant activities and proteins// LWT-FOOD SCIENCE AND TECHNOLOGY. -Vol. 41., (2008), s.1-9
DOI:
Digital Object Identifier (open in new tab) 10.1016/j.lwt.2007.02.007
Bibliography: test
  1. Ambrosone, C. B., McCann, S. E., Freudenheim, J. L., Marshall, J. R., Zhang, Y., & Shields, P. G. (2004). Breast cancer risk in premeno- pausal women is inversely associated with consumption of broccoli, a source of isothiocyanates, but is not modified by GST genotype. The Journal of Nutrition, 134, 1134-1138. open in new tab
  2. Arnous, A., Makris, D. P., & Kefalas, P. (2001). Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines. Journal of Agricultural and Food Chemistry, 49, 5736-5742. open in new tab
  3. Awika, J. M., Rooney, L. W., Wu, X., Prior, R., & Cisneros-Zevallos, L. (2003). Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum products. Journal of Agricultural and Food Chemistry, 51, 6657-6662. open in new tab
  4. Cheng, G. W., & Breen, P. J. (1991). Activity of phenylalanine ammonia- lyase (PAL) and concentrations of anthocyanins and phenolics in developing strawberry fruit. Journal of the American Society of Horticultural Science, 116, 865-869. open in new tab
  5. Ciska, E., & Pathak, D. R. (2004). Glucosinolate derivatives in stored fermented cabbage. Journal of Agricultural and Food Chemistry, 52, 7938-7943. open in new tab
  6. Curn, V., & Sakova, L. (1999). Suitability of different biochemical markers for detection of homogeneity in fodder cabbage [Brassica oleracea L. var. Acephala (DC.) Alef.].
  7. Rostlinna Vyroba, 45, 45-49.
  8. Dykes, L., Rooney, L. W., Waniska, R. D., & Rooney, W. L. (2005). Phenolic compounds and antioxidant activity of sorghum grains of varying genotypes. Journal of Agricultural and Food Chemistry, 53, 6813-6818. open in new tab
  9. Faber, S. P. (2000). Identifikacija, analiz i registracija sortov, linij I gibridov kapusty elektroforezom zapasnych belkov I fermentov. In Identifikacija sortov I registracija genofonda kul' turnych rastenij po belkam semjan (pp. 133-152). Sankt Petersburg.
  10. Gupta, S. K., & Ro¨bbelen, G. (1986). Identification of rapeseed (Brassica napus) cultivars by electrophoresis. Plant Breeding, 96, 363-370.
  11. Heber, D., & Bowerman, S. (2001). Applying science to changing dietary patterns. The Journal of Nutrition, 131, 3078S-3081S. open in new tab
  12. Heimler, D., Vignolini, P., Dini, M. G., Vincieri, F. F., & Romani, A. (2006). Antiradical activity and polyphenol composition of local Brassicaceae edible varieties. Food Chemistry, 99, 464-469. open in new tab
  13. Heo, H. J., & Lee, C. Y. (2006). Phenolic phytochemicals in cabbage inhibit amyloid b protein-induced neurotoxicity. Food Science and Technology, 39, 330-336. open in new tab
  14. Hertog, M. G. L., Hollman, P. C. H., & Katan, M. B. (1992). Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands. Journal of Agricultural and Food Chemistry, 40, 2379-2383. open in new tab
  15. Huang, D., Ou, B., & Prior, R. L. (2005). The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53, 1841-1856. open in new tab
  16. Jensen, C. R., Mogensen, V. O., Mortensen, G., Fieldsend, J. K., Milford, G. F. J., Anderson, M. N., et al. (1996). Seed glucosinolate, oil, protein content of field grown rape (Brassica L.) affected by soil drying and evaporative demand. Field Crops Research, 47, 93-105. open in new tab
  17. Johnson, I. T. (2002). Glucosinolates in the human diet. Bioavailability and implications for health. Phytochemistry Review, 1, 183-188. open in new tab
  18. Krajcovicova-Kudlackova, M., Dusinska, M., Valachovicova, M., Blazi- cek, P., & Paukova, V. (2006). Products of DNA, protein and lipid oxidative damage in relation to vitamin C plasma concentration. Physiological Research, 55, 227-231.
  19. Kushad, M. M., Brown, A. F., Kurilich, A. C., Juvik, J. A., Klein, B. P., Wallig, M. A., et al. (1999). Variation of glucosinolates in vegetable crops of Brassica oleracea. Journal of Agricultural and Food Chemistry, 47, 1541-1548. open in new tab
  20. Laemmli, U. K. (1970). Cleavage of structural proteins during the assembly of bacteriophage T4. Nature, 227, 680-685. open in new tab
  21. Linsinger, T., Kristiansen, N., Beloufa, N., Schimmel, H., & Pauwels, J. (2001). EUR 19764: The certification of the total glucosinolate contents of three rapeseed (colza) materials BCR-190R, -366R and - 367R.
  22. Lotito, S. B., & Frei, B. (2004). Relevance of apple polyphenols as antioxidants in human plasma: Contrasting in vitro and in vivo effects. Free Radicals in Biology and Medicine, 36, 201-211.
  23. Mu +ndges, H., Ko¨hler, W., & Friedt, W. (1990). Identification of rapeseed cultivars (Brassica napus) by starch gel electrophoresis of enzymes. Euphytica, 45, 179-187.
  24. Nilsson, J., Olsson, K., Engqvist, G., Ekvall, J., Olsson, M., Nyman, M., et al. (2006). Variation in the content of glucosinolates, hydroxycin- namic acids, carotenoids, total antioxidant capacity and low-molecular- weight carbohydrates in Brassica vegetables. Journal of the Science of Food and Agriculture, 86, 528-538. open in new tab
  25. Nugon-Baundon, L., & Rabot, S. (1994). Glucosinolates and glucosino- late derivatives: Implications for protection against chemical carcino- genesis. Nutrition Research Review, 7, 205-231. open in new tab
  26. Oerlemans, K., Barret, D. M., Bosch Suades, C., Verkerk, R., & Dekker, M. (2006). Thermal degradation of glucosinolates in red cabbage. Food Chemistry, 95, 19-29. open in new tab
  27. Ou, B., Huang, D., Hampsch-Woodill, M., Flanagan, J., & Deemer, E. (2002). Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: A comparative study. Journal of Agricultural and Food Chemistry, 50, 3122-3128. open in new tab
  28. Podsedek, A., Sosnowska, D., Redzynia, M., & Anders, B. (2006). Antioxidant capacity and content of Brassica oleracea dietary antioxidants. International Journal of Food Science and Technology, 41(Suppl. 1), 49-58. open in new tab
  29. Prestera, T., Zhang, Y., Spencer, S. R., Wilezak, C., & Talaly, P. (1993). The electrophile counterattack response: Protection against neoplasia and toxicity. Advances in Enzyme Regulation, 33, 281-296. open in new tab
  30. Reyes, L. F., Villarreal, J. E., & Cisneros-Zevallos, L. (2007). The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue. Food Chemistry, 101, 1254-1262.
  31. Schops, R., Schierhorn, A., Schaffner, I., Mansfeld, J., & Ulbrich- Hofmann, R. (2002). Identification of phospholipase D from cabbage as N-terminally acetylated PLD2. Journal of Protein Chemistry, 21, 407-411. open in new tab
  32. Singh, J., Upadhyay, A. K., Bahadur, A., Singh, B., Singh, K. P., & Rai, M. (2006). Antioxidant phytochemicals in cabbage (Brassica oleracea L. var capitata). Scientia Horticulturae, 108, 233-237. open in new tab
  33. Singleton, V. L., Orthofer, R., & Lamuela-Raventos, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods of Enzymology, 299, 152-178. open in new tab
  34. Stewart, A. J., Bozonnet, S., Mullen, W., Jenkins, G. I., Lean, M. E. J., & Crozier, A. (2000). Occurrence of flavonols in tomatoes and tomato- based products. Journal of Agricultural and Food Chemistry, 48, 2663-2669. open in new tab
  35. Stratil, P., Klejdus, B., & Kuban, V. (2006). Determination of total content of phenolic compounds and their antioxidant activity in vegetables-evaluation of spectrophotometric methods. Journal of Agricultural and Food Chemistry, 54, 607-616. open in new tab
  36. Verhoeven, D. T., Goldbohm, R. A., Poppel, G., Verhagen, H., & Brandt, P. A. (1996). Epidemiological studies on brassica vegetables and cancer risk. Cancer Epidemiology Biomarkers & Prevention, 5, 733-748.
  37. Wennberg, M., Ekvall, J., Olsson, K., & Nyman, M. (2006). Changes in carbohydrate and glucosinolate composition in white cabbage (Brassica oleracea var. capitata) during blanching and treatment with acetic acid. Food Chemistry, 95, 226-236. open in new tab
  38. Yu, L., Haley, S., Perret, J., Harris, M., Wilson, J., & Qian, M. (2002). Free radical scavenging properties of wheat extracts. Journal of Agricultural and Food Chemistry, 50, 1619-1624. open in new tab
Verified by:
Gdańsk University of Technology

seen 234 times

Recommended for you

Meta Tags