The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Potential bioactive compounds in health promotion from broccoli cultivars grown in Spain
Abstract
Glucosinolates, phenolic compounds and vitamin C were evaluated in two commercial and 12 experimental cultivars of broccoli (Brassica oleracea L var italica) grown under uniform cultural conditions. The predominant glucosinolates in all broccoli cultivars were 4‐methylsulphinylbutyl glucosinolate (glucoraphanin) and 3‐indolylmethyl glucosinolate (glucobrassicin). Other glucosinolates such as 4‐OH‐glucobrassicin and N‐methoxyglucobrassicin were detected in lower amounts. The total glucosinolate concentration ranged from 3.0 µmol g−1 dw (dry weight) in Pentathlon (experimental cultivar) to 28.3 µmol g−1 dw in I‐9905 (experimental cultivar). Flavonoids, caffeic acid derivatives and sinapic acid derivatives were quantified in methanol extracts. The largest content of flavonoids was found in the commercial cultivars Marathon and Lord, around 60 mg kg−1 fw (fresh weight). The vitamin C content of broccoli ranged from 43.1 mg per 100 g fw in Lord (commercial cultivar) to 146.3 mg per 100 g fw in SG‐4515 (experimental cultivar). © 2002 Society of Chemical Industry
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Cites
Antioxidant potential of ferulic acid
Graf, E. (1992) · Free Radical Biology and Medicine · doi:10.1016/0891-5849(92)90184-i · Cited by 1,115
Cited by
Sinapic Acid and Its Derivatives: Natural Sources and Bioactivity
Nićiforović, N., & Abramovič, H. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12041 · Cited by 511
Phenolic profile and antioxidant activity in selected seeds and sprouts
Pająk, P., Socha, R., Gałkowska, D., Rożnowski, J., & Fortuna, T. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2013.07.064 · Cited by 340
Antiradical activity and polyphenol composition of local Brassicaceae edible varieties
Heimler, D., Vignolini, P., Dini, M. G., Vincieri, F. F., & Romani, A. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2005.07.057 · Cited by 332
Brassica Foods as a Dietary Source of Vitamin C: A Review
Domínguez-Perles, R., Mena, P., García-Viguera, C., & Moreno, D. A. (2014) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2011.626873 · Cited by 92
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Metadata
- Authors
- Vallejo, F., Tomás‐Barberán, F. A., & García‐Viguera, C.
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 2002-07-25
- Volume
- 82
- Issue
- 11
- Pages
- 1293-1297
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W2021132574
- Cited by
- 162
- References
- 1
- FWCI
- 1.45
- Type
- journal article
- Language
- en
- Open access
- closed
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