Please use this identifier to cite or link to this item: https://doi.org/10.3390/molecules23051139
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dc.titleProfiling of phenolic compounds and antioxidant activity of 12 cruciferous vegetables
dc.contributor.authorLi Z.,
dc.contributor.authorLee H.W.
dc.contributor.authorLiang X.
dc.contributor.authorLiang D.
dc.contributor.authorWang Q.,
dc.contributor.authorHuang D.
dc.contributor.authorOng C.N.
dc.date.accessioned2020-09-09T04:13:13Z
dc.date.available2020-09-09T04:13:13Z
dc.date.issued2018
dc.identifier.citationLi 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
dc.identifier.issn1420-3049
dc.identifier.urihttps://scholarbank.nus.edu.sg/handle/10635/175135
dc.description.abstractThe 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.
dc.publisherMDPI AG
dc.sourceUnpaywall 20200831
dc.subject1,1-diphenyl-2-picrylhydrazyl
dc.subjectantioxidant
dc.subjectbiphenyl derivative
dc.subjectphenol derivative
dc.subjectpicric acid
dc.subjectscavenger
dc.subjectchemistry
dc.subjectnonparametric test
dc.subjectprincipal component analysis
dc.subjectreproducibility
dc.subjectvegetable
dc.subjectAntioxidants
dc.subjectBiphenyl Compounds
dc.subjectFree Radical Scavengers
dc.subjectPhenols
dc.subjectPicrates
dc.subjectPrincipal Component Analysis
dc.subjectReproducibility of Results
dc.subjectStatistics, Nonparametric
dc.subjectVegetables
dc.typeArticle
dc.contributor.departmentNUS ENVIRONMENTAL RESEARCH INSTITUTE
dc.contributor.departmentSAW SWEE HOCK SCHOOL OF PUBLIC HEALTH
dc.contributor.departmentDEPT OF FOOD SCIENCE & TECHNOLOGY
dc.description.doi10.3390/molecules23051139
dc.description.sourcetitleMolecules
dc.description.volume23
dc.description.issue5
dc.description.pageJan-16
dc.published.statePublished
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