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Identification of the phenolic components of collard greens, kale, and Chinese broccoli.
J Agric Food Chem. 2009 Aug 26; 57(16):7401-8.JA

Abstract

An LC-MS profiling method was used for a comprehensive study of the phenolic components of collard greens, kale, and Chinese broccoli, three Brassica green leafy vegetables. This study led to the identification of 45 flavonoids and 13 hydroxycinnamic acid derivatives in the three vegetables. Most of the identifications were based on comparison of compounds previously reported in the literature for Brassica vegetables. The results indicate that the three materials have very similar phenolic component profiles. For each, kaempferol glycosides and acylgentiobiosides were the major phenolic compounds, quercetin glycosides were minor compounds, and most of the flavononol glycosides existed in their acylated forms. In addition, each of the materials contained caffeoyl-, p-coumaroyl-, and feruloylquinic acid monomers with a 3-position derivative as the dominant isomer. This is the first report for most of these phenolics in collard greens and Chinese broccoli and for >20 of them in kale.

Authors+Show Affiliations

Food Composition and Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Building-161, BARC-East, Beltsville, Maryland 20705, USA. Longze.lin@ars.usda.govNo affiliation info available

Pub Type(s)

Journal Article
Research Support, N.I.H., Extramural
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

19627150

Citation

Lin, Long-Ze, and James M. Harnly. "Identification of the Phenolic Components of Collard Greens, Kale, and Chinese Broccoli." Journal of Agricultural and Food Chemistry, vol. 57, no. 16, 2009, pp. 7401-8.
Lin LZ, Harnly JM. Identification of the phenolic components of collard greens, kale, and Chinese broccoli. J Agric Food Chem. 2009;57(16):7401-8.
Lin, L. Z., & Harnly, J. M. (2009). Identification of the phenolic components of collard greens, kale, and Chinese broccoli. Journal of Agricultural and Food Chemistry, 57(16), 7401-8. https://doi.org/10.1021/jf901121v
Lin LZ, Harnly JM. Identification of the Phenolic Components of Collard Greens, Kale, and Chinese Broccoli. J Agric Food Chem. 2009 Aug 26;57(16):7401-8. PubMed PMID: 19627150.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of the phenolic components of collard greens, kale, and Chinese broccoli. AU - Lin,Long-Ze, AU - Harnly,James M, PY - 2009/7/25/entrez PY - 2009/7/25/pubmed PY - 2010/7/16/medline SP - 7401 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 16 N2 - An LC-MS profiling method was used for a comprehensive study of the phenolic components of collard greens, kale, and Chinese broccoli, three Brassica green leafy vegetables. This study led to the identification of 45 flavonoids and 13 hydroxycinnamic acid derivatives in the three vegetables. Most of the identifications were based on comparison of compounds previously reported in the literature for Brassica vegetables. The results indicate that the three materials have very similar phenolic component profiles. For each, kaempferol glycosides and acylgentiobiosides were the major phenolic compounds, quercetin glycosides were minor compounds, and most of the flavononol glycosides existed in their acylated forms. In addition, each of the materials contained caffeoyl-, p-coumaroyl-, and feruloylquinic acid monomers with a 3-position derivative as the dominant isomer. This is the first report for most of these phenolics in collard greens and Chinese broccoli and for >20 of them in kale. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19627150/Identification_of_the_phenolic_components_of_collard_greens_kale_and_Chinese_broccoli_ L2 - https://doi.org/10.1021/jf901121v DB - PRIME DP - Unbound Medicine ER -
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