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Advisor(s)
Abstract(s)
The Brassica rapa spp. rapa species develops a broad, white root with thin, light green, slightly pubescent leaves. The species is consumed in Asia, Europe and North America for its nutritional benefits with low caloric value due to its low protein and lipid content, and has been used in the preparation of soups and stews. The flavor of root and leaves is slightly bitter and has been related to the degradation of sulfur-containing compounds called glucosinolates (GLS). The isothiocyanates produce a pungent taste and sulfurous aroma when the plant tissue is bruised, playing a significant role in the organoleptic characteristics1. In addition to flavor formation, GLS has been reported to be implicated in anti-nutritional and health-promoting effects. GLS content varies depending on species, cultivar, plant part, climatic conditions, agronomic practices, insect attack and microorganism intrusion2.
Brassica napus subsp. napobrassica (synonymous:B. napus subsp. rapifera) grown as an annual vegetable, most are upright with alternate, often glaucous leaves and long taproots, which is well known by the names Swede and Turnip, amongst others. It is a root vegetable commonly consumed.
In 2019, a collection of 17 accessions of turnip roots (15 accessions of B. rapa subsp. rapa and 2 of B. napus subsp. napobrassica), locals varieties, conserved at the Portuguese Germplasm Bank (BPGV) that were collected in north and center regions of Portugal, were grown at same environmental conditions in Braga and assessed for GLS content determination. The objectives were to determine the profile of GLS and to evaluate the biological activity for breeding purposes.
Description
Keywords
Brassica rapa var. rapa Phenolic compounds Antibacterial activity Antioxidant activity
Citation
Serrano, Carmo; Oliveira, M. Conceição; Soares, Andreia; Pereira, Carla; Dias, Maria Inês; Alves, Maria José; Barros, Lillian; Dias, Ana; Lopes, V. Rolim; Barata, Ana M. (2022). LC-MS profiling and biological evaluation of methanolic extracts from local varieties of Brassica species. In XVI Encontro de Química dos Alimentos. Castelo Branco. ISBN 978-989-8124-36-4