Please use this identifier to cite or link to this item: https://doi.org/10.3390/molecules23051139
Title: Profiling of phenolic compounds and antioxidant activity of 12 cruciferous vegetables
Authors: Li Z.,
Lee H.W. 
Liang X. 
Liang D. 
Wang Q.,
Huang D. 
Ong C.N. 
Keywords: 1,1-diphenyl-2-picrylhydrazyl
antioxidant
biphenyl derivative
phenol derivative
picric acid
scavenger
chemistry
nonparametric test
principal component analysis
reproducibility
vegetable
Antioxidants
Biphenyl Compounds
Free Radical Scavengers
Phenols
Picrates
Principal Component Analysis
Reproducibility of Results
Statistics, Nonparametric
Vegetables
Issue Date: 2018
Publisher: MDPI AG
Citation: Li Z.,, Lee H.W., Liang X., Liang D., Wang Q.,, Huang D., Ong C.N. (2018). Profiling of phenolic compounds and antioxidant activity of 12 cruciferous vegetables. Molecules 23 (5) : Jan-16. ScholarBank@NUS Repository. https://doi.org/10.3390/molecules23051139
Abstract: 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 p-coumaric acids. Principal component analysis (PCA) revealed that the distribution of phenolic compounds in different genera of cruciferous vegetables was in accordance with their conventional taxonomy. The DPPH, ORAC and TPC values ranged from 1.11 to 9.54 µmoles Trolox equivalent/g FW, 5.34 to 32.92 µmoles Trolox equivalent/g FW, and 0.16 to 1.93 mg gallic acid equivalent/g FW respectively. Spearman’s correlation showed significant (p < 0.05) positive correlations between TPC, flavonoids and antioxidant activity. © 2018 by the authors.
Source Title: Molecules
URI: https://scholarbank.nus.edu.sg/handle/10635/175135
ISSN: 1420-3049
DOI: 10.3390/molecules23051139
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