Open AccessAnalysis of bioactive compounds and antioxidant capacities in ‘Nainaiqingcai’ mustard
Author(s) -
Quan Wen,
Fen Zhang,
Jie Ma,
Rui Wu,
Chunyan Chen,
Wei Ma,
Yuankuan He,
Ping Zhou,
Bo Sun
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/300/5/052044
Subject(s) - carotenoid , neoxanthin , bolting , chlorophyll , antioxidant , lutein , chlorophyll b , violaxanthin , chemistry , food science , botany , carotene , abts , horticulture , biology , biochemistry , dpph , zeaxanthin
This experiment analyzed the bioactive compounds content and antioxidant capacities of different edible parts (the leaves, petioles and bolting stem) of ‘Nianaiqingcai’ mustard. The results showed that significant differences were found among different edible parts. The levels of chlorophylls (chlorophyll a, chlorophyll b, and total chlorophyll), carotenoids (neoxanthin, violaxanthin, lutein, β-carotene and total carotenoids), proanthocyanidins, flavonoids, total phenolic and antioxidant capacities were all followed as the trend of leaves > petioles > bolting stem, and the bioactive compound contents and antioxidant capacities of the leaves were far greater than other parts. Correlation analysis showed that there was a significant positive correlation between all indicators. The correlations between individuals of chlorophyll and carotenoids were extremely high, and the level even reached 1.000. Even the lowest correlation coefficient between ABTS and total phenolics was as high as 0.965. This study provides a theoretical basis and data reference for people’s daily diet