Bioactive Substances and Antioxidant Activity in Different-colored Sprouts of Cauliflower (<i>Brassica oleracea</i> var. botrytis L.)

GUO Rong-fang; DENG Yan-ping; HUANG Zhong-kai; LAI Zhong-xiong

doi:10.19303/j.issn.1008-0384.2016.11.007

Volume 31 Issue 11

Jan. 2017

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Article Navigation > Fujian Journal of Agricultural Sciences > 2016 > 30(11): 1175-1180

GUO Rong-fang, DENG Yan-ping, HUANG Zhong-kai, LAI Zhong-xiong. Bioactive Substances and Antioxidant Activity in Different-colored Sprouts of Cauliflower (Brassica oleracea var. botrytis L.)[J]. Fujian Journal of Agricultural Sciences, 2016, 30(11): 1175-1180. doi: 10.19303/j.issn.1008-0384.2016.11.007

Citation:

GUO Rong-fang, DENG Yan-ping, HUANG Zhong-kai, LAI Zhong-xiong. Bioactive Substances and Antioxidant Activity in Different-colored Sprouts of Cauliflower (Brassica oleracea var. botrytis L.)[J]. Fujian Journal of Agricultural Sciences, 2016, 30(11): 1175-1180. doi: 10.19303/j.issn.1008-0384.2016.11.007

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Bioactive Substances and Antioxidant Activity in Different-colored Sprouts of Cauliflower (Brassica oleracea var. botrytis L.)

doi: 10.19303/j.issn.1008-0384.2016.11.007

GUO Rong-fang^{1, 2
,},
DENG Yan-ping^{1, 2},
HUANG Zhong-kai^{1, 2},
LAI Zhong-xiong^{1, 2
,
,}

1.
College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
2.
Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China

Received Date: 2016-07-07
Rev Recd Date: 2016-09-29
Publish Date: 2016-11-01

Abstract

Abstract

Contents of glucosinolate, ascorbic acid and polyphenols, as well as antioxidant activities of 4 cauliflowers (Brassica oleracea var. botrytis L.) that bore sprouts of different colors were studied. The results showed that the compositions and contents of glucosinolate differed in the sprouts. For the white, purple, and yellow sprouts, glucoiberin was most abundant; while for the green sprouts, glucoerucin. The greatest total glucosinolate was found in the purple and green sprouts, followed by the white and yellow. No significant differences on polyphenols were observed among the white, green, and purple sprouts, and yellow sprouts had the least amount of polyphenols. The yellow sprouts contained the highest content of ascorbic acid, followed by the purple and white, and the green sprouts the least. The antioxidant activities in the different-colored cauliflower sprouts were higher in the purple or green than the white or yellow, which was the same for glucosinolate content.
- cauliflower,
- sprouts,
- glucosinolate,
- different color,
- antioxidant activity

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References(23)

References

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