Profiling of Phenolic Compounds and Antioxidant Activity of 12 Cruciferous Vegetables.

Auteur(s) :
Wang Q., Li Z., Lee HW., Liang X., Liang D., Huang D., Ong CN.
Date :
Mai, 2018
Source(s) :
Molecules (Basel, Switzerland). #23:5 p
Adresse :
National Pharmaceutical Engineering Center for Solid Preparation in Chinese Herbal Medicine, Jiangxi University of Traditional Chinese Medicine, No. 818 Yunwan Road, Nanchang 330002, China. [email protected].

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The phenolic profiles of 12 cruciferous vegetables (pakchoi, choysum, Chinese cabbage, kailan, Brussels sprout, cabbage, cauliflower, broccoli, rocket salad, red cherry radish, daikon radish, and watercress) were studied with UHPLC-MS/MS. Antioxidant activity and total phenolic content (TPC) were also evaluated. A total of 74 phenolic compounds were identified, including 16 hydroxycinnamic acids and derivatives, and 58 flavonoids and derivatives. The main flavonoids identified were glycosylated quercetin, kaempferol and isorhamnetin, and the main hydroxycinnamic acids were ferulic, sinapic, caffeic and

Source : Pubmed
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