Study in Total Phenolic Contents, Antioxidant Activity and Analysis of Glucosinolate Compounds in Cruciferous Vegetables

Boonjira Rutnakornpituk; Chatchai Boonthip; Waraporn Sanguankul; Pimtawan Sawangsup; Metha Rutnakornpituk

Authors

Boonjira Rutnakornpituk Faculty of Science, Naresuan University
Chatchai Boonthip Faculty of Science, Naresuan University
Waraporn Sanguankul Faculty of Science, Naresuan University
Pimtawan Sawangsup Faculty of Science, Naresuan University
Metha Rutnakornpituk Faculty of Science, Naresuan University

Keywords:

Glucosinolates, Antioxidant activities, Phenolic compounds, Cauliflower, Kale

Abstract

This research studied in the investigation of total phenolic compounds contents, antioxidant activity and analysis of glucosinolate compounds in cruciferous vegetables including broccoli, kale, choy, cabbage and cauliflower obtained from the Royal Project Foundation, Thailand. Crude extracts were extracted from dried samples prepared via two different drying methods; 1) an oven-drying method (at 70°C) and 2) a freeze-drying method. It was found that all crude extracts from freeze-dried samples showed higher total phenolic contents and better antioxidant activity than those from oven-dried samples. Freeze-dried kale crude extracts showed the highest total phenolic contents and the best antioxidant activity. The analysis of glucosinolate compounds, including sinigrin, progoitrin, glucotropaeolin and glucoraphanin, in all crude extracts was determined. The glucotropaeolin was the major glucosinolate component in all crude extracts. In addition, the types and amounts of glucosinolate compounds in all crude extracts from freeze-dried samples were higher than those from oven-dried samples.

References

Babaa, S. A., & Malik, S. A. (2015). Determination of total phenolic and flavonoid content, antimicrobialand antioxidant activity of a root extract of Arisaema jacquemontii Blume. Journal of Taibah University for Science, 9, 449-454. doi.org/10.1016/j.jtusci.2014.11.001

Breinholt, V. (1999). Desirable versus harmful levels of intake of flavonoids and phenolic acids. In J. Kumpulainen J. E. Salonen, (Eds.), Natural Antioxidants and Anticarcinogens in Nutrition, Health and Disease. Cambridge: The Royal Society of Chemistry.

Cartea, M. E., Francisco, M., Soengas, P., & Velasco, P. (2010). Phenolic compounds in Brassica vegetables. Molecules, 16 (1), 251-280. doi:10. 3390/molecules16010251

Chuanphongpanich, S., Phanichphant, S., Bhuddasukh, D., Suttajit, M., & Sirithunyalug, B. (2006). Bioactive glucosinolates and antioxidant properties of broccoli seeds cultivated in Thailand. Songklanakarin Journal of Science and Technology, 28, 55-61. Retrieved from http://rdo.psu.ac.th

Devi, R., & Thangam, E. B. (2010). Extraction and separation of glucosinolates from Brassica Oleracea var Rubra. Advances in Biological Research, 46, 309-313. Retrieved from http://idosi.org/abr/4 (6)/6.pdf

Haina, Y., Shanjing, Y., Yuru, Y., Gongnian, X., & Qi, Y. (2010). Antioxidant activity of isothiocyanate extracts from broccoli. Chinese Journal of Chemical Engineering, 18, 312-321. doi 10.1016/S1004-9541(08)60358-4

Halliwell, B. (1999). Antioxidant defense mechanism: From the beginning to the end. Free Radical Biology and Medicine, 31, 261-272. http://dx.doi.org/10.1080/10715769900300841

Ismail, A., Marjan, Z. M., & Foong, C. W. (2004). Total antioxidant activity and phenolic content in selected vegetables. Food Chemistry, 87(4), 581-586. https://doi.org/10.1016/j.foodchem.2004.0

010

Kushad, M. M., Brown, A. F., Kurilich, A. C., Juvik, J. A., Klein, B. P., Wallig, M. A., & Jeffery, E. H. (1999). Variation of glucosinolates in vegetable crops of Brassica oleracea. Journal of Agricultural and Food Chemistry, 47, 1541-1548. http://dx.doi: 10.1021/jf980985s

Lee, M. K., Chun, J.-H., Byeon, D. H., Chung, S-O., Park, S. U., Park, S., Arasu, M. V., Al-Dhabi, N. A., Lim, Y. P., & Kim, S. J. (2014). Variation of glucosinolates in 62 varieties of Chinese cabbage (Brassica rapa L. ssp. pekinensis) and their antioxidant activity. LWT - Food Science and Technology, 58, 93-101. http://dx.doi.org/10.1016/j.lwt.2014.03.001

Lianga, H., Yuana, Q. P., Donga, H. R., & Liub, Y. M. (2006). Determination of sulforaphane in broccoli and cabbage by high-performance liquid chromatography. Journal of Food Composition and Analysis, 19, 473-476. http://dx.doi: 10.1016/ j.jfca.2005.11.005

Milan, S. S. (2011). Total phenolic content, flavonoid concentration and antioxidant activity of Marrubium peregrinum L. extracts. Kragujevac Journal of Science, 33, 63-72. Retrieved from http://www.pmf.kg.ac.rs

Nooman, A. K., Ashok, K. S., Alo-thman, A., El-agbar, Z., & Farah, H. (2008). Antioxidant activity of some common plants. Turkish Journal of Biology, 32, 51-55. Retrieved from http://journals.tubi tak.gov.tr

Renuka, D. J., & Berla, T. E. (2010). Extraction and separation of glucosinolates from Brassica oleraceae var rubra. Advances in Biological Research, 6, 309-313.

Song, L., Morrison, J. J., Botting, N. P., & Thornalley, P. J. (2005). Analysis of glucosinolates, isothiocyanates, and amine degradation products in vegetable extracts and blood plasma by LC-MS/MS. Analytical Biochemistry, 347, 234-243. Retrieved from http://idosi.org/abr/4(6)/6.pdf

Tarola, A. M., Velde, F. V., Salvagni, L., & Preti, R. (2013). Determination of phenolic compounds in strawberries (Fragaria ananassa Duch) by high performance liquid chromatography with diode array detection. Food Analytical Methods, 6, 227-237. http://dx.doi 10.1007/s12161-012-9431-5

Totušek, J., Tříska, J., Lefnerová, D., Strohalm, J., Vrchotová, N., Zendulka, O., Průchová, J., Chaloupková, J., Novotná, P., & Houška, M. (2011). Contents of sulforaphane and total isothiocyanates, antimutagenic activity, and inhibition of clastogenicity in pulp juices from cruciferous plants. Czech Journal of Food Science, 29, 548-556. Retrieved from http://www.agriculturejournals. cz/publicFiles/48214.pdf

Unal, K., Susanti, D., & Taher, M. (2014). Polyphenol content and antioxidant capacity in organically and conventionally grown vegetables. Journal of Coastal Life Medicine, 2(11), 864-871. http://dx.doi: 10.12980/jclm.2.201414J52

Warton, B., John, N. M., & Mark, A. S. (2001). Glucosinolate content and isothiocyanate evolution - two measures of the biofumigation potential of plants. Journal of Agricultural and Food Chemistry, 49, 5244-5250. http://dx.doi: 10.1021/jf010545s