Bioactive compounds content and total antioxidant activity of two savoy cabbages

Ana María Fernández-León, Mercedes Lozano, David González, María Concepción Ayuso and María Fernanda Fernández-León
Additional contact information
Ana María Fernández-León: Technological Institute of Food and Agriculture of Extremadura (INTAEX), Badajoz, Spain
Mercedes Lozano: Technological Institute of Food and Agriculture of Extremadura (INTAEX), Badajoz, Spain
David González: Technological Institute of Food and Agriculture of Extremadura (INTAEX), Badajoz, Spain
María Concepción Ayuso: Agricultural Engineering School, University of Extremadura, Badajoz, Spain
María Fernanda Fernández-León: Technological Institute of Food and Agriculture of Extremadura (INTAEX), Badajoz, Spain

Czech Journal of Food Sciences, 2014, vol. 32, issue 6, 549-554

Abstract: The bioactive compounds, as well as the in vitro antioxidant activity of two Savoy cabbage cultivars, Dama and Leticia, grown in west of Spain under similar conditions were identified, quantified and compared. We found that cv. Dama presented in general betters results when compared with cv. Leticia. Cv. Dama presented higher concentrations of chlorophyll a (2.26 mg/100 g fresh weight), total phenolic content (102.71 mg of chlorogenic acid equivalent/100 g fresh weight) and total intact glucosinolates (195.22 µmol of sinigrin equivalent/100 g fresh weight). Thus, cv. Dama exhibited higher values of in vitro antioxidant activity.

Keywords: Brassica oleracea L. convar. capitata var. sabauda; carotenoids; chlorophylls; glucosinolates; phenolic compounds; vitamin C (search for similar items in EconPapers)
Date: 2014
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/76/2014-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/76/2014-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:6:id:76-2014-cjfs

DOI: 10.17221/76/2014-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().