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Impact of fermentation on phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea coss).
J Agric Food Chem. 2008 Jan 09; 56(1):148-57.JA

Abstract

Four different cultivars of Chinese Brassica vegetables (two pak choi cultivars and two Chinese leaf mustard cultivars) were fermented according to a traditional Chinese method called pickling. The plant material was investigated before and after the fermentation procedure to determine the qualitative and quantitative changes in its polyphenols. A detailed description of the identified phenolic compounds of leaf mustard by HPLC-ESI-MS(n) is presented here for the first time, including hydroxycinnamic acid mono- and diglycosides (gentiobioses) and flavonoid tetraglycosides. Flavonoid derivatives with a lower molecular mass (di- and triglycosides) and aglycones of flavonoids and hydroxycinnamic acids were detected in fermented cabbages compared to the main compounds detected in nonfermented cabbages (tri- and tetraglycosides of flavonoids and hydroxycinnamic acid derivatives of malic acid, glycoside, and quinic acid). During the fermentation process, contents of flavonoid derivatives and some hydroxycinnamic acid derivatives were found to decrease. Some marginal losses of polyphenols were observed even in the kneading step of the plant material prior to the fermentation procedure. The antioxidative potential of fermented cabbages was much higher compared to that of nonfermented cabbages in the TEAC assay, but not observable in the DPPH assay. The increase of the antioxidative potential detected in the TEAC assay was attributed to the qualitative changes of polyphenols as well as other reductones potentially present.

Authors+Show Affiliations

Department of Food Technology, Institute of Human Nutrition and Food Science, University of Kiel, Heinrich-Hecht-Platz 10, 24118, Kiel, Germany. info@foodtech.uni-kiel.deNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18078315

Citation

Harbaum, Britta, et al. "Impact of Fermentation On Phenolic Compounds in Leaves of Pak Choi (Brassica Campestris L. Ssp. Chinensis Var. Communis) and Chinese Leaf Mustard (Brassica Juncea Coss)." Journal of Agricultural and Food Chemistry, vol. 56, no. 1, 2008, pp. 148-57.
Harbaum B, Hubbermann EM, Zhu Z, et al. Impact of fermentation on phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea coss). J Agric Food Chem. 2008;56(1):148-57.
Harbaum, B., Hubbermann, E. M., Zhu, Z., & Schwarz, K. (2008). Impact of fermentation on phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea coss). Journal of Agricultural and Food Chemistry, 56(1), 148-57.
Harbaum B, et al. Impact of Fermentation On Phenolic Compounds in Leaves of Pak Choi (Brassica Campestris L. Ssp. Chinensis Var. Communis) and Chinese Leaf Mustard (Brassica Juncea Coss). J Agric Food Chem. 2008 Jan 9;56(1):148-57. PubMed PMID: 18078315.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Impact of fermentation on phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea coss). AU - Harbaum,Britta, AU - Hubbermann,Eva Maria, AU - Zhu,Zhujun, AU - Schwarz,Karin, Y1 - 2007/12/14/ PY - 2007/12/15/pubmed PY - 2008/3/7/medline PY - 2007/12/15/entrez SP - 148 EP - 57 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 1 N2 - Four different cultivars of Chinese Brassica vegetables (two pak choi cultivars and two Chinese leaf mustard cultivars) were fermented according to a traditional Chinese method called pickling. The plant material was investigated before and after the fermentation procedure to determine the qualitative and quantitative changes in its polyphenols. A detailed description of the identified phenolic compounds of leaf mustard by HPLC-ESI-MS(n) is presented here for the first time, including hydroxycinnamic acid mono- and diglycosides (gentiobioses) and flavonoid tetraglycosides. Flavonoid derivatives with a lower molecular mass (di- and triglycosides) and aglycones of flavonoids and hydroxycinnamic acids were detected in fermented cabbages compared to the main compounds detected in nonfermented cabbages (tri- and tetraglycosides of flavonoids and hydroxycinnamic acid derivatives of malic acid, glycoside, and quinic acid). During the fermentation process, contents of flavonoid derivatives and some hydroxycinnamic acid derivatives were found to decrease. Some marginal losses of polyphenols were observed even in the kneading step of the plant material prior to the fermentation procedure. The antioxidative potential of fermented cabbages was much higher compared to that of nonfermented cabbages in the TEAC assay, but not observable in the DPPH assay. The increase of the antioxidative potential detected in the TEAC assay was attributed to the qualitative changes of polyphenols as well as other reductones potentially present. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/18078315/Impact_of_fermentation_on_phenolic_compounds_in_leaves_of_pak_choi__Brassica_campestris_L__ssp__chinensis_var__communis__and_Chinese_leaf_mustard__Brassica_juncea_coss__ L2 - https://doi.org/10.1021/jf072428o DB - PRIME DP - Unbound Medicine ER -