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Profiling of Phenolic Compounds and Antioxidant Activity of 12 Cruciferous Vegetables

机译：十二种十字花科蔬菜中酚类成分的分析和抗氧化活性

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摘要

The phenolic profiles of 12 cruciferous vegetables (pakchoi, choysum, Chinese cabbage, kailan, Brussels sprout, cabbage, cauliflower, broccoli, rocket salad, red cherry radish, daikon radish, and watercress) were studied with UHPLC-MS/MS. Antioxidant activity and total phenolic content (TPC) were also evaluated. A total of 74 phenolic compounds were identified, including 16 hydroxycinnamic acids and derivatives, and 58 flavonoids and derivatives. The main flavonoids identified were glycosylated quercetin, kaempferol and isorhamnetin, and the main hydroxycinnamic acids were ferulic, sinapic, caffeic and p-coumaric acids. Principal component analysis (PCA) revealed that the distribution of phenolic compounds in different genera of cruciferous vegetables was in accordance with their conventional taxonomy. The DPPH, ORAC and TPC values ranged from 1.11 to 9.54 µmoles Trolox equivalent/g FW, 5.34 to 32.92 µmoles Trolox equivalent/g FW, and 0.16 to 1.93 mg gallic acid equivalent/g FW respectively. Spearman’s correlation showed significant (p < 0.05) positive correlations between TPC, flavonoids and antioxidant activity.
机译：使用UHPLC-MS / MS研究了12种十字花科蔬菜（小菜，豌豆，大白菜，凯兰，布鲁塞尔芽菜，白菜，花椰菜，西兰花，火箭沙拉，红樱桃萝卜，白萝卜和豆瓣菜）的酚类谱。还评估了抗氧化活性和总酚含量（TPC）。总共鉴定出74种酚类化合物，包括16种羟基肉桂酸及其衍生物，以及58种类黄酮及其衍生物。鉴定出的主要类黄酮为糖基化槲皮素，山奈酚和异鼠李素，主要的羟基肉桂酸为阿魏酸，芥子酸，咖啡酸和对香豆酸。主成分分析（PCA）表明，酚类化合物在十字花科蔬菜不同属中的分布与常规分类法一致。 DPPH，ORAC和TPC值的范围分别为1.11至9.54微摩尔Trolox当量/ g FW，5.34至32.92微摩尔Trolox当量/ g FW和0.16至1.93 mg没食子酸当量/ g FW。 Spearman的相关性显示TPC，类黄酮和抗氧化活性之间存在显着的正相关（p <0.05）。

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