English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/65744
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

DC FieldValueLanguage
dc.contributor.authorFrancisco Candeira, Marta-
dc.contributor.authorMoreno, Diego A.-
dc.contributor.authorCartea González, María Elena-
dc.contributor.authorFerreres, Federico-
dc.contributor.authorGarcía-Viguera, Cristina-
dc.contributor.authorVelasco Pazos, Pablo-
dc.identifierdoi: 10.1016/j.chroma.2009.07.055-
dc.identifierissn: 0021-9673-
dc.identifiere-issn: 873-3778-
dc.identifier.citationJournal of Chromatography A 1216: 6611-6619 (2009)-
dc.description.abstractBrassica rapa rapa group is widely distributed and consumed in northwestern Spain. The consumption of Brassica vegetables has been related to human health due to their phytochemicals, such as glucosinolates and phenolic compounds that induce a variety of physiological functions including antioxidant activity, enzymes regulation and apoptosis control and the cell cycle. For first time in Brassica crops, intact glucosinolates and phenolic compounds were simultaneously identified and characterized. Twelve intact glucosinolates, belonging to the three chemical classes, and more than 30 phenolic compounds were found in B. rapa leaves and young shoots (turnip greens and turnip tops) by LC-UV photodiode array detection (PAD)-electrospray ionization (ESI). The main naturally occurring phenolic compounds identified were flavonoids and derivatives of hydroxycinnamic acids. The majority of the flavonoids were kaempferol, quercetin and isorhamnetin glycosylated and acylated with different hydroxycinnamic acids. Quantification of the main compounds by HPLC-PAD showed significant differences for most of compounds between plant organs. Total glucosinolate content value was 26.84 μmol g-1 dw for turnip greens and 29.11 μmol g-1 dw for turnip tops; gluconapin being the predominant glucosinolate (23.2 μmol g-1 dw). Phenolic compounds were higher in turnip greens 51.71 μmol g-1 dw than in turnip tops 38.99 μmol g-1 dw, in which flavonols were always the major compounds. © 2009 Elsevier B.V. All rights reserved.-
dc.description.sponsorshipResearch supported by the Xunta de Galicia (PGIDIT06RAG40302PR) and Excma. Diputación Provincial de Pontevedra.-
dc.subjectBrassica rapa-
dc.subjectPhenolic compounds-
dc.subjectFlavonol glycosides-
dc.subjectHydroxycinnamic acids-
dc.titleSimultaneous identification of glucosinolates and phenolic compounds in a representative collection of vegetable Brassica rapa-
dc.description.versionPeer Reviewed-
Appears in Collections:(MBG) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show simple item record

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.