publication . Article . 2007

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

Fernandes, F.; Valentão, P.; Sousa, C.; Pereira, J.A.; Seabra, R.M.; Andrade, P.B.;
Open Access English
  • Published: 01 Jan 2007
  • Publisher: Elsevier
Abstract
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, caffeic, ferulic and sinapic acids, kaempferol 3-O-sophoroside-7-O-glucoside, kaempferol 3-O-sophoroside-7-O-sophoroside, kaempferol 3-O-(feruloyl/caffeoyl)-sophoroside-7-O-glucoside, kaempferol 3,7-O-diglucoside, isorhamnetin 3,7-O-diglucoside, kaempferol 3-O-sophoroside, 1,2-disinapoylgentiobiose, 1,20-disinapoyl-2-feruloylgentiobiose, kaempferol 3-O-glucoside and isorhamnetin 3-O-g...
Subjects
free text keywords: Turnip, Brassica rapa var. rapa L., Phenolic compounds, Organic acids, Antioxidant activity
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