Variability of carotenes, vitamin C, E and phenolics in Brassica vegetables

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• 作者：Jagdish Singh ; A.K. Upadhyay ; Kundan Prasad ; Anant Bahadur ; Mathura Rai
• 关键词：Vitamin C ; β ; -carotene ; Lutein ; dl-α ; -tocopherol ; Total phenolics ; Antioxidant phytochemicals ; Brassica vegetables
• 刊名：Journal of Food Composition and Analysis
• 出版年：2007
• 出版时间：March 2007
• 年：2007
• 卷：20
• 期：2
• 页码：106-112
• 全文大小：131 K

文摘

Antioxidant phytochemicals such as vitamin C, β-carotene, lutein, α-tocopherol, and total phenolics were estimated in fresh samples at the edible maturity stage in different genotypes of cruciferous vegetables using a reverse-phase HPLC system. Maximum mean vitamin C (52.9 mg/100 g), β-carotene (0.81 mg/100 g), lutein (0.68 mg/100 g), dl-α-tocopherol content (0.47 mg/100 g) and phenol content (63.4 mg/100 g) was recorded in broccoli. Results indicate that the cruciferous vegetables are a relatively good source of abundant antioxidants, and there is a substantial and significant variation, both within and between the subspecies, for the antioxidant phytochemicals.