Journal
FOOD CHEMISTRY
Volume 165, Issue -, Pages 379-387Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.05.122
Keywords
Brassica sprouts; Sprouting; Light cycle; Antioxidant activity
Funding
- FCT [PEst-C/EQB/LA0006/2013]
- QREN [NORTE-07-0124-FEDER-000069-CIENCIA DO ALIMENTO]
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The antioxidant activity of sprouts from four Brassica oleracea varieties was evaluated using in vitro methods (total phenolic and flavonoid content; radical scavenging assays: DPPH., hydroxyl and peroxyl; and Ferrous Ion-chelating Ability Assay). Light cycles and sprouting influenced the potential antioxidant activity of sprouts and significant differences were observed between varieties. Generally, antioxidant activity decreased with sprouting and increased in the presence of light, whose discriminant effect was highly significant (P < 0.001). Red cabbage sprouts produced under light cycles showed the highest antioxidant activity (57.11 mu g mL(-1) Ferrous Ion-chelating Ability, 221.46 mu g mL(-1) Hydroxyl radical scavenging, 279.02 mu g mL(-1) Peroxyl radical scavenging). Among the traditional Portuguese brassica varieties, Penca cabbage sprouts produced under light presented higher antioxidant capacity, and also higher phenolic and flavonoid content (54.04 mg GAE g(-1) d.w. extract and 21.33 QE g(-1) d.w. extract, respectively) than Galega kale. The phenolic content of Brassica sprouts had a significant contribution to the antioxidant capacity. (C) 2014 Published by Elsevier Ltd.
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