Phytochemical composition and biological activities of differently pigmented cabbage (Brassica oleracea var. capitata) and cauliflower (Brassica oleracea var. botrytis) varieties

Izabela Koss-Mikołajczyk; Barbara Kusznierewicz; Wiesław Wiczkowski; Natalia Płatosz; Agnieszka Bartoszek-Pączkowska

doi:10.1002/jsfa.9811

Phytochemical composition and biological activities of differently pigmented cabbage (Brassica oleracea var. capitata) and cauliflower (Brassica oleracea var. botrytis) varieties

Abstract

BACKGROUND:Brassica plants contain awide spectrumofbioactive components that are responsible for their health-promoting potential such as vitamins, polyphenols and glucosinolates. This study attempted to relate the composition of bioactive phytochemicals and chosen biological activities (antioxidant, cytotoxic, anti-genotoxic, and influence on enzymatic activities) for extracts from differently pigmented cabbage (white and red) and cauliflower (white and purple) varieties. The assumption was that tested varieties of the same plant would exhibit similar chemical composition differing mostly in anthocyanin content and that the latter will be reflected in biological activity. RESULTS: Profiles of antioxidants obtained using post-column derivatization with ABTS radical confirmed, that the content and composition of anthocyanins is strongly correlatedwith the antioxidant capacity of tested plant extractsmeasured by spectrophotometric methods (ABTS, FC, DPPH, FRAP), and Cellular Antioxidant Activity (CAA) test. The results of determinations of other biological activities showed that opposite to purified bioactive phytochemicals, in the case of actual plant foods, there was no simple relationship between anthocyanin content and chemopreventive potential. CONCLUSION: Obtained results suggest that there must be some kind of interaction between different phytochemicals, which decides on the final health promoting activity of edible plants as suggested by for example the food synergy concept.

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Authors (5)

Izabela Koss-Mikołajczyk dr inż.
Barbara Kusznierewicz dr hab. inż.
Wiesław Wiczkowski
Natalia Płatosz
Agnieszka Bartoszek-Pączkowska prof. dr hab. inż.

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Category:: Articles
Type:: artykuły w czasopismach
Published in:: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE no. 99, pages 5499 - 5507,
ISSN: 0022-5142
Language:: English
Publication year:: 2019
Bibliographic description:: Koss-Mikołajczyk I., Kusznierewicz B., Wiczkowski W., Płatosz N., Bartoszek-Pączkowska A.: Phytochemical composition and biological activities of differently pigmented cabbage (Brassica oleracea var. capitata) and cauliflower (Brassica oleracea var. botrytis) varieties// JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE -Vol. 99,iss. 12 (2019), s.5499-5507
DOI:: Digital Object Identifier (open in new tab) 10.1002/jsfa.9811
Verified by:: Gdańsk University of Technology