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Molecules 2018, 23(5), 1139; https://doi.org/10.3390/molecules23051139

Profiling of Phenolic Compounds and Antioxidant Activity of 12 Cruciferous Vegetables

1
National Pharmaceutical Engineering Center for Solid Preparation in Chinese Herbal Medicine, Jiangxi University of Traditional Chinese Medicine, No. 818 Yunwan Road, Nanchang 330002, China
2
NUS Environmental Research Institute, National University of Singapore, 5A Engineering Drive 1, Singapore 117411, Singapore
3
Saw Swee Hock School of Public Health, National University of Singapore, 12 Science Drive 2, Singapore 117549, Singapore
4
Food Science and Technology Program, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
These authors contributed equally to the work.
*
Author to whom correspondence should be addressed.
Received: 11 April 2018 / Revised: 30 April 2018 / Accepted: 1 May 2018 / Published: 10 May 2018
(This article belongs to the Section Natural Products Chemistry)
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Abstract

The phenolic profiles of 12 cruciferous vegetables (pakchoi, choysum, Chinese cabbage, kailan, Brussels sprout, cabbage, cauliflower, broccoli, rocket salad, red cherry radish, daikon radish, and watercress) were studied with UHPLC-MS/MS. Antioxidant activity and total phenolic content (TPC) were also evaluated. A total of 74 phenolic compounds were identified, including 16 hydroxycinnamic acids and derivatives, and 58 flavonoids and derivatives. The main flavonoids identified were glycosylated quercetin, kaempferol and isorhamnetin, and the main hydroxycinnamic acids were ferulic, sinapic, caffeic and p-coumaric acids. Principal component analysis (PCA) revealed that the distribution of phenolic compounds in different genera of cruciferous vegetables was in accordance with their conventional taxonomy. The DPPH, ORAC and TPC values ranged from 1.11 to 9.54 µmoles Trolox equivalent/g FW, 5.34 to 32.92 µmoles Trolox equivalent/g FW, and 0.16 to 1.93 mg gallic acid equivalent/g FW respectively. Spearman’s correlation showed significant (p < 0.05) positive correlations between TPC, flavonoids and antioxidant activity. View Full-Text
Keywords: Brassicaceae vegetables; cruciferous vegetables; phenolic compounds; antioxidant activity; UHPLC-MS/MS; principal component analysis Brassicaceae vegetables; cruciferous vegetables; phenolic compounds; antioxidant activity; UHPLC-MS/MS; principal component analysis
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Li, Z.; Lee, H.W.; Liang, X.; Liang, D.; Wang, Q.; Huang, D.; Ong, C.N. Profiling of Phenolic Compounds and Antioxidant Activity of 12 Cruciferous Vegetables. Molecules 2018, 23, 1139.

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