Phenolic Content and Antioxidant Activity Determination in Broccoli and Lamb’s Lettuce
Broccoli has been widely recognized as a wealthy
vegetable which contains multiple nutrients with potent anti-cancer
properties. Lamb’s lettuce has been used as food for many centuries
but only recently became commercially available and literature is
therefore exiguous concerning these vegetables. The aim of this work
was to evaluate the influence of the extraction conditions on the yield
of phenolic compounds and the corresponding antioxidant capacity of
broccoli and lamb’s lettuce. The results indicate that lamb’s lettuce,
compared to broccoli, contains simultaneously a large amount of total
polyphenols as well as high antioxidant activity. It is clearly
demonstrated that extraction solvent significantly influences the
antioxidant activity. Methanol is the solvent that can globally
maximize the antioxidant extraction yield. The results presented
herein prove lamb’s lettuce as a very interesting source of
polyphenols, and thus a potential health-promoting food.
<p>[1] S. P. Balibrea, D.A. Moreno and C. G. Viguera, C. "Genotypic effects
on the phytochemical quality of seeds and sprouts from commercial
broccoli cultivars". Food Chemistry, 125, 2011, pp. 125, 348-354.
[2] H. Olsen, K. Aaby and G.I.A. Borge. "Characterization and
Quantification of Flavonoids and Hydroxycinnamic Acids in Curly Kale
(Brassica oleracea L. Convar. acephala Var. sabellica) by HPLC-DADESI-
MSn". Journal of Agricultural and Food Chemistry, 57, 2011, pp.
2816-2825.
[3] D. A. Moreno, S. Pérez-Balibrea, F. Ferreres, A. Gil-Izquierdo and C.
García-Viguera. "Acylated anthocyanins in broccoli sprouts". Food
Chemistry, 123, 2010, 358-363.
[4] F. Grzegorzewski, S. Rohn, L.W.Kroh, M.Geyer and O.Schlüter.
"Surface morphology and chemical composition of lamb's lettuce
(Valerianella locusta) after exposure to a low-pressure oxygen plasma".
Food Chemistry, 122, 2010, pp. 1145-1152.
[5] D. Heimler, P.Vignolini, M.G.Dini, F.F.Vincieri and A.Romani.
"Antiradical activity and polyphenol composition of local Brassicaceae
edible varieties". Food Chemistry, 99, 2006, pp.464-469.
[6] A. Podsedek. "Natural antioxidants and antioxidant capacity of Brassica
vegetables: A review". LWT - Food Science and Technology, 40, 2007,
pp. 1-11.
[7] K.X. Zhu, C.X. Lian, X.N. Guo, W. Peng and H. M. Zhou. "Antioxidant
activities and total phenolic contents of various extracts from defatted
wheat germ". Food Chemistry, 126, 2011, pp. 1122-1126.
[8] J. Liu, C. Wang, Z. Wang, C. Zhang, S. Lu and Liu, J." The antioxidant
and free-radical scavenging activities of extract and fractions from corn
silk (Zea mays L.) and related flavone glycosides". Food Chemistry, 126
(1), 2011, pp. 261-269.
[9] T. Sun, J. R. Powers and Tang, J. "Evaluation of the antioxidant activity
of asparagus, broccoli and their juices". Food Chemistry, 105 (1), 2007,
pp. 101-106.
[10] I. I. Rockenbach, G. L. D. Silva, E. Rodrigues, E. M. Kuskoski and R.
Fett. "Influência do solvente no conteúdo total de polifenós, antocianinas
e atividade antioxidante de extratos de bagaço de uva (Vitis vinifera)
variedades Tannat e Ancelota". Ciência e Tecnologia de Alimentos, 28,
2008, pp 238-244.
[11] G. Pandino, S. Lombardo,G. Mauromicale and G. Williamson.
"Phenolic acids and flavonoids in leaf and floral stem of cultivated and
wild Cynara cardunculus L. genotypes". Food Chemistry, 126 (2), 2011,
pp. 417-422.</p>
<p>[1] S. P. Balibrea, D.A. Moreno and C. G. Viguera, C. "Genotypic effects
on the phytochemical quality of seeds and sprouts from commercial
broccoli cultivars". Food Chemistry, 125, 2011, pp. 125, 348-354.
[2] H. Olsen, K. Aaby and G.I.A. Borge. "Characterization and
Quantification of Flavonoids and Hydroxycinnamic Acids in Curly Kale
(Brassica oleracea L. Convar. acephala Var. sabellica) by HPLC-DADESI-
MSn". Journal of Agricultural and Food Chemistry, 57, 2011, pp.
2816-2825.
[3] D. A. Moreno, S. Pérez-Balibrea, F. Ferreres, A. Gil-Izquierdo and C.
García-Viguera. "Acylated anthocyanins in broccoli sprouts". Food
Chemistry, 123, 2010, 358-363.
[4] F. Grzegorzewski, S. Rohn, L.W.Kroh, M.Geyer and O.Schlüter.
"Surface morphology and chemical composition of lamb's lettuce
(Valerianella locusta) after exposure to a low-pressure oxygen plasma".
Food Chemistry, 122, 2010, pp. 1145-1152.
[5] D. Heimler, P.Vignolini, M.G.Dini, F.F.Vincieri and A.Romani.
"Antiradical activity and polyphenol composition of local Brassicaceae
edible varieties". Food Chemistry, 99, 2006, pp.464-469.
[6] A. Podsedek. "Natural antioxidants and antioxidant capacity of Brassica
vegetables: A review". LWT - Food Science and Technology, 40, 2007,
pp. 1-11.
[7] K.X. Zhu, C.X. Lian, X.N. Guo, W. Peng and H. M. Zhou. "Antioxidant
activities and total phenolic contents of various extracts from defatted
wheat germ". Food Chemistry, 126, 2011, pp. 1122-1126.
[8] J. Liu, C. Wang, Z. Wang, C. Zhang, S. Lu and Liu, J." The antioxidant
and free-radical scavenging activities of extract and fractions from corn
silk (Zea mays L.) and related flavone glycosides". Food Chemistry, 126
(1), 2011, pp. 261-269.
[9] T. Sun, J. R. Powers and Tang, J. "Evaluation of the antioxidant activity
of asparagus, broccoli and their juices". Food Chemistry, 105 (1), 2007,
pp. 101-106.
[10] I. I. Rockenbach, G. L. D. Silva, E. Rodrigues, E. M. Kuskoski and R.
Fett. "Influência do solvente no conteúdo total de polifenós, antocianinas
e atividade antioxidante de extratos de bagaço de uva (Vitis vinifera)
variedades Tannat e Ancelota". Ciência e Tecnologia de Alimentos, 28,
2008, pp 238-244.
[11] G. Pandino, S. Lombardo,G. Mauromicale and G. Williamson.
"Phenolic acids and flavonoids in leaf and floral stem of cultivated and
wild Cynara cardunculus L. genotypes". Food Chemistry, 126 (2), 2011,
pp. 417-422.</p>
@article{"International Journal of Biological, Life and Agricultural Sciences:60137", author = "C. P. Parente and M. J. Reis Lima and E. Teixeira-Lemos and M. M. Moreira and Aquiles A. Barros and Luís F. Guido", title = "Phenolic Content and Antioxidant Activity Determination in Broccoli and Lamb’s Lettuce", abstract = "Broccoli has been widely recognized as a wealthy
vegetable which contains multiple nutrients with potent anti-cancer
properties. Lamb’s lettuce has been used as food for many centuries
but only recently became commercially available and literature is
therefore exiguous concerning these vegetables. The aim of this work
was to evaluate the influence of the extraction conditions on the yield
of phenolic compounds and the corresponding antioxidant capacity of
broccoli and lamb’s lettuce. The results indicate that lamb’s lettuce,
compared to broccoli, contains simultaneously a large amount of total
polyphenols as well as high antioxidant activity. It is clearly
demonstrated that extraction solvent significantly influences the
antioxidant activity. Methanol is the solvent that can globally
maximize the antioxidant extraction yield. The results presented
herein prove lamb’s lettuce as a very interesting source of
polyphenols, and thus a potential health-promoting food.
", keywords = "Broccoli, lamb’s lettuce, extraction, antioxidant
activity, phenolic compounds.", volume = "7", number = "7", pages = "649-4", }
