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Advisor(s)
Abstract(s)
The phenolic compounds and organic acids of turnip (Brassica rapa var. rapa L.) edible parts (leaves and stems, flower buds and
roots) were determined by HPLC–DAD and HPLC–UV, respectively. The results revealed a profile composed of 14 phenolics (3-p-coumaroylquinic,
caffeic, ferulic and sinapic acids, kaempferol 3-O-sophoroside-7-O-glucoside, kaempferol 3-O-sophoroside-7-O-sophoroside,
kaempferol 3-O-(feruloyl/caffeoyl)-sophoroside-7-O-glucoside, kaempferol 3,7-O-diglucoside, isorhamnetin 3,7-O-diglucoside,
kaempferol 3-O-sophoroside, 1,2-disinapoylgentiobiose, 1,20-disinapoyl-2-feruloylgentiobiose, kaempferol 3-O-glucoside and isorhamnetin
3-O-glucoside) and six organic acids (aconitic, citric, ketoglutaric, malic, shikimic and fumaric acids). The quantification of the identified
compounds showed kaempferol 3-O-sophoroside-7-O-glucoside, kaempferol 3-O-(feruloyl/caffeoyl)-sophoroside-7-O-glucoside,
isorhamnetin 3,7-O-diglucoside and isorhamnetin 3-O-glucoside as the main phenolics, and malic acid as the organic acid present in highest
amounts. A screening of the antioxidative potential was also performed by means of the DPPH radical scavenging assay. Turnip
flower buds exhibited the strongest antioxidant capacity.
Description
Keywords
Turnip Brassica rapa var. rapa L. Phenolic compounds Organic acids Antioxidant activity
Pedagogical Context
Citation
Fernandes, F.; Valentão, P.; Sousa, C.; Pereira, J.A.; Seabra, R.M.; Andrade, P.B. (2007). Chemical and antioxidative assessment of dietary turnip (Brassica rapa var. rapa L.). Food Chemistry. ISSN 0308-8146. 105:3, p. 1003-1010
Publisher
Elsevier