European Food Research and Technology

, Volume 222, Issue 1–2, pp 88–98

Chemical composition and antioxidant activity of tronchuda cabbage internal leaves

  • Federico Ferreres
  • Carla Sousa
  • Vendula Vrchovská
  • Patrícia Valentão
  • José A. Pereira
  • Rosa M. Seabra
  • Paula B. Andrade
Original Paper

Abstract

A phytochemical study was undertaken on the internal leaves of tronchuda cabbage (Brassica oleracea L. var. costata DC). Seventeen phenolic compounds were characterized and quantified by reversed-phase HPLC-DAD-ESI-MSn and HPLC/DAD, respectively: quercetin 3-O-sophoroside-7-O-glucoside, 3-p-coumaroylquinic acid, kaempferol 3-O-sophoroside-7-O-glucoside, kaempferol 3-O-(caffeoyl)-sophoroside-7-O-glucoside, sinapoyl gluc-oside acid, kaempferol 3-O-(sinapoyl)-sophoroside-7-O-glucoside, kaempferol 3-O-(feruloyl)-sophoroside-7-O-glucoside, kaempferol 3-O-(p-coumaroyl)-sophoroside-7-O-glucoside, 4-p-coumaroylquinic acid, sinapic acid, kaempferol 3-O-sophoroside, 3 isomeric forms of 1,2-disinapoylgentiobiose, 1-sinapoyl-2-feruloylgentiobiose, 1,2,2-trisinapoylgentiobiose and 1,2′-disinapoyl-2-ferul-oylgentiobiose. Seven organic acids (aconitic, citric, ascorbic, malic, quinic, shikimic and fumaric acids) were also identified and quantified. The hot water extract of tronchuda cabbage internal leaves was investigated for its capacity to act as a scavenger of DPPH radical and reactive oxygen species (superoxide radical, hydroxyl radical and hypochlorous acid), exhibiting antioxidant capacity in a concentration dependent manner against all radicals.

Keywords

Tronchuda cabbage internal leaves Brassica oleracea L. var. costata DC Phenolics Organic acids Antioxidant capacity 

Copyright information

© Springer-Verlag 2005

Authors and Affiliations

  • Federico Ferreres
    • 1
  • Carla Sousa
    • 2
  • Vendula Vrchovská
    • 3
  • Patrícia Valentão
    • 2
  • José A. Pereira
    • 4
  • Rosa M. Seabra
    • 2
  • Paula B. Andrade
    • 2
  1. 1.Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC)Campus University EspinardoMurciaSpain
  2. 2.REQUIMTE/ Serviço de Farmacognosia, Faculdade de FarmáciaUniversidade do PortoPortoPortugal
  3. 3.Department of Pharmacognosy, Faculty of PharmacyCharles UniversityHradec KrálovéCzech Republic
  4. 4.CIMO/ESABQuinta de Sta ApolóniaBragançaPortugal

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