Variation in Nutritional Qualities and Antioxidant Capacity of Different Leaf Mustard Cultivars

文献类型： 外文期刊

第一作者： Cheng, Wenjuan

作者： Cheng, Wenjuan;Luo, Anqi;Li, Hongxia;Zhang, Fen;Huang, Zhi;Tang, Yi;Li, Huanxiu;Sun, Bo;Liang, Kehao;Yu, Xuena;Cheng, Wenjuan;Chen, Zhifeng;Guan, Zhongrong;Escalona, Victor Hugo;Liu, Duchen;Zhou, Yu'nong

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关键词： Brassica juncea; nutritional quality; variant; antioxidants; membership function

期刊名称：HORTICULTURAE （ 影响因子：3.0； 五年影响因子：3.2 ）

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年卷期： 2025 年 11 卷 1 期

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收录情况： SCI

摘要： In this study, we analyzed the nutritional components and antioxidant capacity of 17 leaf mustard cultivars, including 13 cultivars from Leshan, 2 from Ya'an, and 2 from Yibin. Significant variations were observed among the cultivars in terms of their nutritional composition and antioxidant properties. Our findings revealed that cultivar LS12 exhibited the highest levels of total chlorophyll, total anthocyanidin, flavonoids, total phenolics, and ferric-reducing antioxidant power (FRAP). Cultivar YB2 showed higher contents of soluble sugar, soluble protein, ABTS antioxidant capacity, and total glucosinolates. On a regional basis, the cultivars from Leshan had higher total phenolics compared to those from Ya'an and Yibin, while cultivars from Yibin exhibited the highest total glucosinolate content. Additionally, purple-leaf mustard demonstrated superior flavonoid and total phenolic contents, as well as higher FRAP values, compared to the cultivars of green-leaf mustard. However, green-leaf mustard contained higher levels of total glucosinolates than their purple counterpart. Based on a comprehensive evaluation using a membership function analysis, LS12 was identified as the cultivar with the best nutritional quality and antioxidant capacity. This study provides valuable insights into the nutritional attributes and antioxidant capacity of different leaf mustard cultivars and offers guidance for selecting varieties to promote a healthy diet.

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