Variation in the Main Health-Promoting Compounds and Antioxidant Activity of Different Edible Parts of Purple Flowering Stalks (Brassica campestris var. purpuraria) and Green Flowering Stalks (Brassica campestris var. campestris)

文献类型： 外文期刊

第一作者： Wang, Yating

作者： Wang, Yating;Di, Hongmei;Luo, Sha;Huang, Zhi;Tang, Yi;Zheng, Yangxia;Li, Huanxiu;Zhang, Fen;Sun, Bo;Cheng, Wenjuan;Ren, Guanru;Ma, Jie;Ma, Wei;Lian, Huashan;Li, Xiaomei;Li, Xiaomei

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关键词： Brassica campestris; variant; edible parts; glucosinolates; antioxidants

期刊名称：PLANTS-BASEL （ 影响因子：4.658； 五年影响因子：4.827 ）

ISSN：

年卷期： 2022 年 11 卷 13 期

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收录情况： SCI

摘要： Purple flowering stalks and green flowering stalks of Brassica campestris are widely cultivated in the middle and upper reaches of the Yangtze River. Here, concentrations of the main health-promoting compounds and antioxidant capacity levels were characterized in different parts (leaves, peel, flesh, and inflorescences) of purple and green flowering stalks. There were significant differences in the concentrations of health-promoting compounds between the two variants; the concentrations of pigments, especially anthocyanidins, and gluconapin, were significantly higher in purple flowering stalks than in green flowering stalks, and the progoitrin content was significantly higher in green flowering stalks than in purple flowering stalks. The leaves were judged to be the most nutritional edible part because they had the highest concentrations of pigments, ascorbic acid, proanthocyanidins, flavonoids, and total phenolics. Antioxidant capacity was also highest in the leaves, and it was positively correlated with the concentration of health-promoting compounds. Purple flowering stalks and green flowering stalks were found to be rich in health-promoting compounds, especially glucosinolates. Overall, our findings indicate that consumption of the leaves and peel would provide the most health benefits. Some suggestions are provided regarding the processing and utilization of these edible components.

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