Chemical and antioxidative assessment of dietary turnip (Brassica rapa var. rapa L.)

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Fernandes, F.; Valentão, P.; Sousa, C.; Pereira, J.A.; Seabra, R.M.; Andrade, P.B.;
(2007)
  • Publisher: Elsevier
  • Related identifiers: doi: 10.1016/j.foodchem.2007.04.063
  • Subject: Turnip | Brassica rapa var. rapa L. | Phenolic compounds | Organic acids | Antioxidant activity

The phenolic compounds and organic acids of turnip (Brassica rapa var. rapa L.) edible parts (leaves and stems, flower buds and roots) were determined by HPLC–DAD and HPLC–UV, respectively. The results revealed a profile composed of 14 phenolics (3-p-coumaroylquinic,... View more
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