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Título

Antioxidative properties of tronchuda cabbage (Brassica oleracea L. var. costata DC) external leaves against DPPH, superoxide radical, hydroxyl radical and hypochlorous acid

AutorSousa, Carla; Vrchovská, Vendula; Valentão, Patricia; Ferreres, Federico ; Pereira, José Alberto; Seabra, Rosa M.; Andrade, Paula B.
Palabras claveTronchuda cabbage
Brassica oleracea L. var. costata DC
DPPH
Superoxide radical
Hydroxyl radical
Hypochlorous acid
Phenolics
Organic acids
Fecha de publicación15-ago-2005
EditorElsevier
CitaciónFood Chemistry 98(3): 416-425 (2006)
ResumenThe ability of the aqueous extract of tronchuda cabbage (Brassica oleracea L. var. costata DC) external leaves to act as a scavenger of DPPH and reactive oxygen species (superoxide radical, hydroxyl radical and hypochlorous acid) was investigated. A phytochemical study was also undertaken, and thirteen phenolic compounds and five organic acids were identified and quantified. Tronchuda cabbage extracts exhibited antioxidant capacity in a concentration-dependent manner in all assays, although some pro-oxidant effect was also noticed. The samples with higher phenolic and organic acid contents displayed the major antioxidant potentials.
Descripción10 pages, 6 figures, 4 tables.-- Printed version published 2006.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2005.06.019
URIhttp://hdl.handle.net/10261/17834
DOI10.1016/j.foodchem.2005.06.019
ISSN0308-8146
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