Next Article in Journal
The Use of Umbelliferone in the Synthesis of New Heterocyclic Compounds
Previous Article in Journal
Synthesis and Biological Activity of New 1,3-Dioxolanes as Potential Antibacterial and Antifungal Compounds
Molecules 2011, 16(8), 6816-6832; doi:10.3390/molecules16086816
Article

Seasonal Effects on Bioactive Compounds and Antioxidant Capacity of Six Economically Important Brassica Vegetables

1,* , 2, 3, 1, 4 and 1
1 CITAB⁄UTAD-Centre for the Research and Technology for Agro-Environment and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal 2 CIMO/IPB-Mountain Research Centre, Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Sta Apolónia, Apartado 1172, 5301-855 Bragança, Portugal 3 Departamento de Agronomia, Universidade de Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal 4 CECAV⁄UTAD-Veterinary and Animal Science Research Center, Departamento de Ciências Veterinárias, Universidade de Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal
* Author to whom correspondence should be addressed.
Received: 14 June 2011 / Revised: 29 July 2011 / Accepted: 8 August 2011 / Published: 10 August 2011
Download PDF [222 KB, uploaded 18 June 2014]

Abstract

Research on natural and bioactive compounds is increasingly focused on their effects on human health, but there are unexpectedly few studies evaluating the relationship between climate and natural antioxidants. The aim of this study was analyze the biological role of six different Brassica vegetables (Brassica oleracea L. and Brassica rapa L.) as a natural source of antioxidant compounds. The antioxidant activity may be assigned to high levels of L-ascorbic acid, total phenolics and total flavonoids of each sample. The climate seasons affected directly the concentration of bioactive components and the antioxidant activity. Broccoli inflorescences and Portuguese kale showed high antioxidant activity in Spring-Summer whilst turnip leaves did so in Summer-Winter. The Brassica vegetables can provide considerable amounts of bioactive compounds and thus may constitute an important natural source of dietary antioxidants.
Keywords: Brassicacea; phytochemicals; antiradical and antioxidant activity; climate Brassicacea; phytochemicals; antiradical and antioxidant activity; climate
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Share & Cite This Article

Export to BibTeX |
EndNote


MDPI and ACS Style

Aires, A.; Fernandes, C.; Carvalho, R.; Bennett, R.N.; Saavedra, M.J.; Rosa, E.A. Seasonal Effects on Bioactive Compounds and Antioxidant Capacity of Six Economically Important Brassica Vegetables. Molecules 2011, 16, 6816-6832.

View more citation formats

Related Articles

Article Metrics

Comments

Citing Articles

[Return to top]
Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert