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Antiradical activity and polyphenol composition of local Brassicaceae edible varieties

2005; Elsevier BV; Volume: 99; Issue: 3 Linguagem: Inglês

10.1016/j.foodchem.2005.07.057

1873-7072

Daniela Heimler, Pamela Vignolini, Maria Giulia Dini, Franco Francesco Vincieri, Annalisa Romani,

Natural product bioactivities and synthesis

The antiradical activity, polyphenols, flavonoids and total condensed tannins contents have been determined in the case of seven local edible Brassicaceae, i.e. Italian kale, broccoli, Savoy and white cabbage, cauliflower, green cauliflower and Brussels sprouts. Rapid spectrophotometric methods were applied. The results achieved were compared with the quali–quantitative information obtained by HPLC/DAD and HPLC/MS. The polyphenolic compounds detected were: kaempferol and quercetin glycosides and hydroxycinnamic esters. The EC50 values ranged from 81.45 to 917.81 mg sample/mg DPPH and the total phenolic content from 4.30 to 13.80 gallic acid equivalents (mg gallic acid/g sample). The peculiar characteristics of these vegetables can be evaluated and can increase their value as functional food.