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Variation in the Main Health-Promoting Compounds and Antioxidant Activity of Different Edible Parts of Purple Flowering Stalks (Brassica campestris var. purpuraria) and Green Flowering Stalks (Brassica campestris var. campestris).
Wang, Yating; Di, Hongmei; Cheng, Wenjuan; Ren, Guanru; Luo, Sha; Ma, Jie; Ma, Wei; Lian, Huashan; Li, Xiaomei; Huang, Zhi; Tang, Yi; Zheng, Yangxia; Li, Huanxiu; Zhang, Fen; Sun, Bo.
Afiliação
  • Wang Y; College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
  • Di H; College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
  • Cheng W; Institute of Agricultural Resources and Environment, Tianjin Academy of Agricultural Sciences, Tianjin 300384, China.
  • Ren G; College of Forestry, Sichuan Agricultural University, Chengdu 611130, China.
  • Luo S; College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
  • Ma J; Bijie Institute of Agricultural Science, Bijie 551700, China.
  • Ma W; Bijie Institute of Agricultural Science, Bijie 551700, China.
  • Lian H; School of Agriculture and Horticulture, Chengdu Agricultural College, Chengdu 611130, China.
  • Li X; Rice and Sorghum Research Institute, Sichuan Academy of Agricultural Sciences, Deyang 618000, China.
  • Huang Z; Vegetable Germplasm Innovation and Variety Improvement Key Laboratory of Sichuan, Chengdu 610300, China.
  • Tang Y; College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
  • Zheng Y; College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
  • Li H; College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
  • Zhang F; College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
  • Sun B; College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
Plants (Basel) ; 11(13)2022 Jun 23.
Article em En | MEDLINE | ID: mdl-35807615
Purple flowering stalks and green flowering stalks of Brassica campestris are widely cultivated in the middle and upper reaches of the Yangtze River. Here, concentrations of the main health-promoting compounds and antioxidant capacity levels were characterized in different parts (leaves, peel, flesh, and inflorescences) of purple and green flowering stalks. There were significant differences in the concentrations of health-promoting compounds between the two variants; the concentrations of pigments, especially anthocyanidins, and gluconapin, were significantly higher in purple flowering stalks than in green flowering stalks, and the progoitrin content was significantly higher in green flowering stalks than in purple flowering stalks. The leaves were judged to be the most nutritional edible part because they had the highest concentrations of pigments, ascorbic acid, proanthocyanidins, flavonoids, and total phenolics. Antioxidant capacity was also highest in the leaves, and it was positively correlated with the concentration of health-promoting compounds. Purple flowering stalks and green flowering stalks were found to be rich in health-promoting compounds, especially glucosinolates. Overall, our findings indicate that consumption of the leaves and peel would provide the most health benefits. Some suggestions are provided regarding the processing and utilization of these edible components.
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article

Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article