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Title: Chemical and antioxidative assessment of dietary turnip (Brassica rapa var. rapa L.)
Authors: Fernandes, F.
Valentão, P.
Sousa, C.
Pereira, J.A.
Seabra, R.M.
Andrade, P.B.
Keywords: Turnip
Brassica rapa var. rapa L.
Phenolic compounds
Organic acids
Antioxidant activity
Issue Date: 2007
Publisher: Elsevier
Citation: Food Chemistry. ISSN 0308-8146. 105:3 (2007) p. 1003-1010
Abstract: 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.
ISSN: 0308-8146
Appears in Collections:PTV - Artigos em Revistas Indexados ao ISI
CIMO - Artigos em Revistas Indexados ao ISI

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