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Título

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

AutorSousa, Carla; Taveira, Marcos; Valentão, Patricia; Fernandes, Fátima; Pereira, José Alberto; Estevinho, Letícia; Bento, Albino; Ferreres, Federico ; Seabra, Rosa M.; Andrade, Paula B.
Palabras claveBrassica oleracea L. var. costata DC
Brassica oleracea L. var. acephala
Brassica rapa L. var. rapa
Inflorescences
Phenolic compounds
Organic acids
Antioxidant activity
Antimicrobial activity
Fecha de publicación15-oct-2008
EditorElsevier
CitaciónFood Chemistry 110(4): 953-961 (2008)
ResumenTwo 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.
Descripción9 pages, 5 tables, 7 figures.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2008.02.087
URIhttp://hdl.handle.net/10261/17629
DOI10.1016/j.foodchem.2008.02.087
ISSN0308-8146
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