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Potential bioactive compounds in health promotion from broccoli cultivars grown in Spain
Author(s) -
Vallejo Fernando,
TomásBarberán F A,
GarcíaViguera C
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1183
Subject(s) - glucoraphanin , glucosinolate , cultivar , brassica oleracea , caffeic acid , brassica , chemistry , dry weight , food science , horticulture , botany , biology , antioxidant , biochemistry
Glucosinolates, phenolic compounds and vitamin C were evaluated in two commercial and 12 experimental cultivars of broccoli ( Brassica oleracea L var italica ) grown under uniform cultural conditions. The predominant glucosinolates in all broccoli cultivars were 4‐methylsulphinylbutyl glucosinolate (glucoraphanin) and 3‐indolylmethyl glucosinolate (glucobrassicin). Other glucosinolates such as 4‐OH‐glucobrassicin and N ‐methoxyglucobrassicin were detected in lower amounts. The total glucosinolate concentration ranged from 3.0 µmol g −1 dw (dry weight) in Pentathlon (experimental cultivar) to 28.3 µmol g −1 dw in I‐9905 (experimental cultivar). Flavonoids, caffeic acid derivatives and sinapic acid derivatives were quantified in methanol extracts. The largest content of flavonoids was found in the commercial cultivars Marathon and Lord, around 60 mg kg −1 fw (fresh weight). The vitamin C content of broccoli ranged from 43.1 mg per 100 g fw in Lord (commercial cultivar) to 146.3 mg per 100 g fw in SG‐4515 (experimental cultivar). © 2002 Society of Chemical Industry