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Free and bound phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea Coss).
Food Chem. 2008 Oct 15; 110(4):838-46.FC

Abstract

Eleven pak choi cultivars and two leaf mustard cultivars grown under field conditions in China were investigated for the free polyphenol content in their outer and inner leaves, as well as in their leaf blades and leaf stalks. In most cases, there were no significant differences between the hydroxycinnamic acid derivative and flavonoid derivative contents in the outer and inner leaves for the 13 cultivars. However, the contents of blades and stalks differed: hydroxycinnamic acids and flavonoids were present in greater amounts in the leaf blade than in the leaf stalk. Trace or small amounts of flavonoids were detected in the pak choi and leaf mustard stalks. Additionally, the bound phenolic contents of two pak choi cultivars and two leaf mustard cultivars were investigated. The concentrations of cell wall-bound phenolic compounds were higher in the leaf blade than in the leaf stalk under field conditions in China. These compounds represent only a minor portion of the total phenolic contents (flavonoids and hydroxycinnamic acids) in leaf stalks (0.81-1.18%) and leaf blades (0.05-0.08%) from fresh plant material. The storage of plant samples from four Chinese cabbage cultivars resulted, in most cases, in an increase of phenolic content, within six days, at 4°C and 20°C. The increase might have been triggered by post-harvest plant stresses, which stimulate the biosynthesis of polyphenols.

Authors+Show Affiliations

Department of Food Technology, Institute of Human Nutrition and Food Science, University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany. Electronic address: info@foodtech.uni-kiel.de.Department of Food Technology, Institute of Human Nutrition and Food Science, University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.Department of Horticulture, School of Agriculture and Food Science, Zhejiang Forestry University, Lin'an, Hangzhou, Zhejiang 311300, China.Department of Food Technology, Institute of Human Nutrition and Food Science, University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

26047268

Citation

Harbaum, Britta, et al. "Free and Bound Phenolic Compounds in Leaves of Pak Choi (Brassica Campestris L. Ssp. Chinensis Var. Communis) and Chinese Leaf Mustard (Brassica Juncea Coss)." Food Chemistry, vol. 110, no. 4, 2008, pp. 838-46.
Harbaum B, Hubbermann EM, Zhu Z, et al. Free and bound phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea Coss). Food Chem. 2008;110(4):838-46.
Harbaum, B., Hubbermann, E. M., Zhu, Z., & Schwarz, K. (2008). Free and bound phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea Coss). Food Chemistry, 110(4), 838-46. https://doi.org/10.1016/j.foodchem.2008.02.069
Harbaum B, et al. Free and Bound Phenolic Compounds in Leaves of Pak Choi (Brassica Campestris L. Ssp. Chinensis Var. Communis) and Chinese Leaf Mustard (Brassica Juncea Coss). Food Chem. 2008 Oct 15;110(4):838-46. PubMed PMID: 26047268.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Free and bound 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 - 2008/02/29/ PY - 2007/09/11/received PY - 2007/12/18/revised PY - 2008/02/21/accepted PY - 2015/6/6/entrez PY - 2008/10/15/pubmed PY - 2008/10/15/medline KW - Cell wall-bound phenolic compounds KW - Chinese Brassica vegetables KW - Chinese leaf mustard KW - Flavonoids KW - Hydroxycinnamic acids KW - Kaempferol KW - Leaf blade KW - Leaf stalk KW - Outer and inner leaf KW - Pak choi KW - Storage SP - 838 EP - 46 JF - Food chemistry JO - Food Chem VL - 110 IS - 4 N2 - Eleven pak choi cultivars and two leaf mustard cultivars grown under field conditions in China were investigated for the free polyphenol content in their outer and inner leaves, as well as in their leaf blades and leaf stalks. In most cases, there were no significant differences between the hydroxycinnamic acid derivative and flavonoid derivative contents in the outer and inner leaves for the 13 cultivars. However, the contents of blades and stalks differed: hydroxycinnamic acids and flavonoids were present in greater amounts in the leaf blade than in the leaf stalk. Trace or small amounts of flavonoids were detected in the pak choi and leaf mustard stalks. Additionally, the bound phenolic contents of two pak choi cultivars and two leaf mustard cultivars were investigated. The concentrations of cell wall-bound phenolic compounds were higher in the leaf blade than in the leaf stalk under field conditions in China. These compounds represent only a minor portion of the total phenolic contents (flavonoids and hydroxycinnamic acids) in leaf stalks (0.81-1.18%) and leaf blades (0.05-0.08%) from fresh plant material. The storage of plant samples from four Chinese cabbage cultivars resulted, in most cases, in an increase of phenolic content, within six days, at 4°C and 20°C. The increase might have been triggered by post-harvest plant stresses, which stimulate the biosynthesis of polyphenols. SN - 0308-8146 UR - https://www.unboundmedicine.com/medline/citation/26047268/Free_and_bound_phenolic_compounds_in_leaves_of_pak_choi__Brassica_campestris_L__ssp__chinensis_var__communis__and_Chinese_leaf_mustard__Brassica_juncea_Coss__ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(08)00254-9 DB - PRIME DP - Unbound Medicine ER -
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