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Characterization, quantification, and yearly variation of the naturally occurring polyphenols in a common red variety of curly kale (Brassica oleracea L. convar. acephala var. sabellica cv. 'Redbor').
J Agric Food Chem. 2010 Nov 10; 58(21):11346-54.JA

Abstract

This study focuses on the characterization and quantification of polyphenols in the edible leaves of red curly kale (Brassica oleracea L. convar. acephala (DC.) Alef. var. sabellica L.), variety 'Redbor F1 hybrid'. The kale was grown at an experimental field (59° 40' N) in the years 2007-2009. The analysis of kale extract by HPLC-DAD-ESI-MS has allowed the determination of 47 different acylated and nonacylated flavonoid glycosides and complex hydroxycinnamic acids. Those compounds included mono- to tetraglycosides of quercetin, kaempferol, and cyanidin and derivatives of p-coumaric, ferulic, sinapic, and caffeic acid. Among the compounds characterized, four flavonols, three anthocyanins, and three phenolic acids were identified in the Brassica family for the first time. Aglycones and conjugated polyphenols were quantified by HPLC-DAD using commercially available standards. The main flavonol, anthocyanin, and phenolic acid were kaempferol-3-sinapoyl-diglucoside-7-diglucoside, cyanidin-3-sinapoyl-feruloyl-diglucoside-5-glucoside, and disinapoyl-diglucoside, respectively, each representing 9.8, 10.3, and 4.9% of the total amount of 872 mg polyphenol equivalents per 100 g of fresh kale. Variations between individual plants and growing seasons were of the same order of magnitude for total phenolics and total monomeric anthocyanins.

Authors+Show Affiliations

Nofima Mat AS, Osloveien 1, N-1430 Aas, Norway.No affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

20949945

Citation

Olsen, Helle, et al. "Characterization, Quantification, and Yearly Variation of the Naturally Occurring Polyphenols in a Common Red Variety of Curly Kale (Brassica Oleracea L. Convar. Acephala Var. Sabellica Cv. 'Redbor')." Journal of Agricultural and Food Chemistry, vol. 58, no. 21, 2010, pp. 11346-54.
Olsen H, Aaby K, Borge GI. Characterization, quantification, and yearly variation of the naturally occurring polyphenols in a common red variety of curly kale (Brassica oleracea L. convar. acephala var. sabellica cv. 'Redbor'). J Agric Food Chem. 2010;58(21):11346-54.
Olsen, H., Aaby, K., & Borge, G. I. (2010). Characterization, quantification, and yearly variation of the naturally occurring polyphenols in a common red variety of curly kale (Brassica oleracea L. convar. acephala var. sabellica cv. 'Redbor'). Journal of Agricultural and Food Chemistry, 58(21), 11346-54. https://doi.org/10.1021/jf102131g
Olsen H, Aaby K, Borge GI. Characterization, Quantification, and Yearly Variation of the Naturally Occurring Polyphenols in a Common Red Variety of Curly Kale (Brassica Oleracea L. Convar. Acephala Var. Sabellica Cv. 'Redbor'). J Agric Food Chem. 2010 Nov 10;58(21):11346-54. PubMed PMID: 20949945.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization, quantification, and yearly variation of the naturally occurring polyphenols in a common red variety of curly kale (Brassica oleracea L. convar. acephala var. sabellica cv. 'Redbor'). AU - Olsen,Helle, AU - Aaby,Kjersti, AU - Borge,Grethe Iren A, Y1 - 2010/10/15/ PY - 2010/10/19/entrez PY - 2010/10/19/pubmed PY - 2014/11/7/medline SP - 11346 EP - 54 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 58 IS - 21 N2 - This study focuses on the characterization and quantification of polyphenols in the edible leaves of red curly kale (Brassica oleracea L. convar. acephala (DC.) Alef. var. sabellica L.), variety 'Redbor F1 hybrid'. The kale was grown at an experimental field (59° 40' N) in the years 2007-2009. The analysis of kale extract by HPLC-DAD-ESI-MS has allowed the determination of 47 different acylated and nonacylated flavonoid glycosides and complex hydroxycinnamic acids. Those compounds included mono- to tetraglycosides of quercetin, kaempferol, and cyanidin and derivatives of p-coumaric, ferulic, sinapic, and caffeic acid. Among the compounds characterized, four flavonols, three anthocyanins, and three phenolic acids were identified in the Brassica family for the first time. Aglycones and conjugated polyphenols were quantified by HPLC-DAD using commercially available standards. The main flavonol, anthocyanin, and phenolic acid were kaempferol-3-sinapoyl-diglucoside-7-diglucoside, cyanidin-3-sinapoyl-feruloyl-diglucoside-5-glucoside, and disinapoyl-diglucoside, respectively, each representing 9.8, 10.3, and 4.9% of the total amount of 872 mg polyphenol equivalents per 100 g of fresh kale. Variations between individual plants and growing seasons were of the same order of magnitude for total phenolics and total monomeric anthocyanins. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/20949945/Characterization_quantification_and_yearly_variation_of_the_naturally_occurring_polyphenols_in_a_common_red_variety_of_curly_kale__Brassica_oleracea_L__convar__acephala_var__sabellica_cv__'Redbor'__ L2 - https://doi.org/10.1021/jf102131g DB - PRIME DP - Unbound Medicine ER -