کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7596014 | 1492126 | 2014 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of sprouting and light cycle on antioxidant activity of Brassica oleracea varieties
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
The antioxidant activity of sprouts from four Brassica oleracea varieties was evaluated using “in vitro” methods (total phenolic and flavonoid content; radical scavenging assays: DPPH, hydroxyl and peroxyl; and Ferrous Ion-chelating Ability Assay). Light cycles and sprouting influenced the potential antioxidant activity of sprouts and significant differences were observed between varieties. Generally, antioxidant activity decreased with sprouting and increased in the presence of light, whose discriminant effect was highly significant (P < 0.001). Red cabbage sprouts produced under light cycles showed the highest antioxidant activity (57.11 μg mLâ1 Ferrous Ion-chelating Ability, 221.46 μg mLâ1 Hydroxyl radical scavenging, 279.02 μg mLâ1 Peroxyl radical scavenging). Among the traditional Portuguese brassica varieties, Penca cabbage sprouts produced under light presented higher antioxidant capacity, and also higher phenolic and flavonoid content (54.04 mg GAE gâ1 d.w. extract and 21.33 QE gâ1 d.w. extract, respectively) than Galega kale. The phenolic content of Brassica sprouts had a significant contribution to the antioxidant capacity.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 165, 15 December 2014, Pages 379-387
Journal: Food Chemistry - Volume 165, 15 December 2014, Pages 379-387
نویسندگان
Ana Paula Vale, Honorina Cidade, Madalena Pinto, M. Beatriz P.P. Oliveira,