Antioxidant phytochemicals in broccoli (Brassica oleracea l. var. italica plenck) cultivars

Auteur(s) :
Agraib LM., Bahadur S., Jagdish S., Upadhyay UPADHYAY., Chaurasia SNS., Singh KP.
Date :
Juil, 2006
Source(s) :
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. #43:4 p391-393
Adresse :
Addresses: Jagdish S (reprint author), Indian Inst Vegetable Res, Varanasi 221005 Uttar Pradesh India Indian Inst Vegetable Res, Varanasi 221005 Uttar Pradesh India E-mail Addresses: jsingh4@sify.com Publisher: ASSN FOOD SCIENT TECHN INDIA, CENTRAL FOOD TECHNOL RES INST, MYSORE 570013, INDIA Discipline: FOOD SCIENCE/NUTRITION CC Editions/Collections: Agriculture, Biology & Environmental Sciences (ABES)

Sommaire de l'article

Six different cultivars of broccoli were analyzed for the major antioxidant phytochemicals. Significant differences (p < 0.05) were observed amongst the cultivars for vitamin C, beta-carotene, lutein, a-tocopherol and phenolic contents at edible maturity stage. Vitamin C content ranged from 25.5 to 82.3 mg/100 g; maximum was in 'NS-50' (82.3 mg/100 g) and 'Lucky' had minimum (25.5 mg/100 g). The beta-carotene and lutein contents ranged from 0.48 to 1.13 mg/100 g and from 0.41-1.02 mg/100 g, respectively. Vitamin E (alpha-tocopherol) content ranged from 0.22 to 0.68 mg/100 g; maximum tocopherol was in 'Sultan' (0.68 mg/100 g). The phenolic content ranged from 44.5 to 82.9 mg/100 g; maximum was in 'Sultan' (2.9 mg/100 g) and minimum in 'Hybrid No.2' (44.5 mg/100 g).

Source : Pubmed
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