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精选市售十字花科蔬菜的抗氧化能力和酚类物质含量

Antioxidant capacity and phenolic content of selected commercially available cruciferous vegetables.

作者信息

Lee Wee Yee, Emmy Hainida Khairul Ikram, Abbe Maleyki Mhd Jalil, Amin Ismail

机构信息

Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.

出版信息

Malays J Nutr. 2007 Mar;13(1):71-80. Epub 2007 Mar 15.

PMID:22692190
Abstract

Antioxidant activity, free radical scavenging activity and phenolic content of red cabbage (Brassica oleracea var. capitata rubra), Chinese cabbage (Brassica rapa pekinensis var cylindrica), green cabbage (Brassica oleracea var capitata), mustard cabbage (Brassica juncea var rugosa) and Chinese white cabbage (Brassica rapa var chinensis), grown in Malaysia, were evaluated. Red cabbage had the highest antioxidant activity and phenolic content compared to the other cruciferous vegetables studied (p < 0.05). The contributions of all cruciferous vegetables to the antioxidant activity was >79%. The radical scavenging activity was in the order of Chinese white cabbage > red cabbage > mustard cabbage > Chinese cabbage > green cabbage. There was a significant difference (p < 0.05) in the means of scavenging activity observed between cabbage, Chinese cabbage and Chinese mustard. Phenolic content was significantly different (p < 0.05) among all the cruciferous vegetables studied, and was in the order of red cabbage > Chinese white cabbage > green cabbage > Chinese cabbage >mustard cabbage. The study indicated that red cabbage possessed the highest antioxidant capacity and phenolic compounds concentration among all the cruciferous vegetables studied.

摘要

对生长在马来西亚的红甘蓝(Brassica oleracea var. capitata rubra)、大白菜(Brassica rapa pekinensis var cylindrica)、绿甘蓝(Brassica oleracea var capitata)、芥菜(Brassica juncea var rugosa)和小白菜(Brassica rapa var chinensis)的抗氧化活性、自由基清除活性和酚类含量进行了评估。与其他所研究的十字花科蔬菜相比,红甘蓝具有最高的抗氧化活性和酚类含量(p < 0.05)。所有十字花科蔬菜对抗氧化活性的贡献率均大于79%。自由基清除活性顺序为小白菜>红甘蓝>芥菜>大白菜>绿甘蓝。在所观察到的甘蓝、大白菜和芥菜之间的清除活性均值存在显著差异(p < 0.05)。在所研究的所有十字花科蔬菜中,酚类含量存在显著差异(p < 0.05),顺序为红甘蓝>小白菜>绿甘蓝>大白菜>芥菜。该研究表明,在所研究的所有十字花科蔬菜中,红甘蓝具有最高的抗氧化能力和酚类化合物浓度。

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