Logo do repositório
 
Publicação

Chemical and antioxidative assessment of dietary turnip (Brassica rapa var. rapa L.)

2007Artigo científico Acesso aberto
Ver registo simples
dc.contributor.authorFernandes, Fátima
dc.contributor.authorValentão, Patrícia
dc.contributor.authorSousa, Carla
dc.contributor.authorPereira, J.A.
dc.contributor.authorSeabra, Rosa M.
dc.contributor.authorAndrade, Paula B.
dc.date.accessioned2008-09-03T13:09:08Z
dc.date.available2008-09-03T13:09:08Z
dc.date.issued2007
dc.description.abstractThe 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.en
dc.identifier.citationFernandes, 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. 1003-1010en
dc.identifier.doi10.1016/j.foodchem.2007.04.063
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/736
dc.language.isoengen
dc.peerreviewedyes
dc.publisherElsevieren
dc.subjectTurnipen
dc.subjectBrassica rapa var. rapa L.en
dc.subjectPhenolic compoundsen
dc.subjectOrganic acidsen
dc.subjectAntioxidant activityen
dc.titleChemical and antioxidative assessment of dietary turnip (Brassica rapa var. rapa L.)en
dc.typejournal article
dspace.entity.typePublication
person.familyNamePereira
person.givenNameJosé Alberto
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.orcid0000-0002-2260-0600
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id57204366348
rcaap.rightsopenAccess
rcaap.typearticleen
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication.latestForDiscovery7932162e-a2da-4913-b00d-17babbe51857

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
Fernandes et al., 2007. Food Chemistry, 105, 1003-1010.pdf
Tamanho:
278.71 KB
Formato:
Adobe Portable Document Format
Ver/Abrir
Licença
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
license.txt
Tamanho:
1.82 KB
Formato:
Item-specific license agreed upon to submission
Descrição:
Ver/Abrir

Coleções

CIMO - Artigos em Revistas Indexados à WoS/Scopus