Developmentally-related changes in phenolic and L-ascorbic acid content and antioxidant capacity of Chinese cabbage sprouts.

ABSTRACT: The phytochemical and antioxidant properties of mature (head stage) Chinese cabbage (Brassica rapa ssp. pekinensis) are known; however, data on the phenolic profile, vitamin C (L-ascorbic acid) content and antioxidant capacity of its fresh sprouts are lacking. Since the human consumption of fresh cruciferous sprouts has significantly increased in recent years, their nutritional characterization has become a somewhat urgent matter. Therefore, in this study the contents of total phenolics, flavonols and hydroxycinnamic acids were measured spectrophotometrically, whereas individual flavonoids, phenolic acids and vitamin C were identified and quantified using a newly-developed high performance liquid chromatography method. Also, the antioxidant capacity of five Chinese cab

SUBMITTER: Sola I 

PROVIDER: S-EPMC7016093 | biostudies-literature | 2020 Feb

REPOSITORIES: biostudies-literature