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

Volumn 56, Issue 1, 2008, Pages 148-157

  Harbaum, Britta ^a   Hubbermann, Eva Maria ^a   Zhu, Zhujun ^b   Schwarz, Karin ^a  

^a UNIVERSITY OF KIEL   (Germany)

^b ZHEJIANG A F UNIVERSITY   (China)

Author keywords

Antioxidative potential; Chinese Brassica vegetables; Chinese traditional fermentation; Kaempferol tetraglycosides; Polyphenols

Indexed keywords

FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS; UNCLASSIFIED DRUG;

ARTICLE; BRASSICA; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PLANT LEAF;

BRASSICA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FLAVONOIDS; MUSTARD PLANT; PHENOLS; PLANT LEAVES; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

BRASSICA; BRASSICA JUNCEA; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA RAPA; BRASSICA RAPA SUBSP. CHINENSIS; BRASSICA RAPA SUBSP. PEKINENSIS;

EID: 38549173571     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072428o     Document Type: Article

References (40)

1. Karovicova, J.; Kohajdova, Z. Lactic acid fermented vegetable juice. Hortic. Sci. (Prague) 2003, 30, 152-158.
2. Ji, F.-D.; Ji, B.-P.; Li, B.; Han, B.-Z. Microbial changes during the salting process of traditional pickled Chinese cabbage. Food Sci. Technol. Int. 2007, 13, 11-16.
3. Fleming, H. P.; McFeesters, R. F. A fermentor for study of sauerkraut. Biotechnol. Bioeng. 1987, 31, 189-197.
4. Verhoeven, D. T. H.; Verhagen, H.; Goldbohm, R. A.; van den Brandt, P. A.; van Poppel, G. A review of mechanisms underlying anticarcinogenicity by Brassica vegetables. Chem. - Biol. Interact. 1997, 103, 79-129.
5. Tolonen, M.; Taipale, M.; Viander, B.; Pihlava, J.-M.; Korhonen, H.; Ryhänen, E. L. Plant-derived biomolecules in fermented cabbage. J. Agric. Food Chem. 2002, 50, 6798-6803.
6. Cho, E. J.; Rhee, S. H.; Kang, K. S.; Park, K. Y. In vitro anticancer effect of Chinese cabbage kimchi fraction. J. Kor. Soc. Food Sci. Nutr. 1999, 1326-1331.
7. Rochfort, S. J.; Imsic, M.; Jones, R.; Trenerry, V. C.; Tomkins, B. Characterization of flavonol conjugates in immature leaves of pak choi [Brassica rapa L. ssp. chinensis L. (Hanelt.)] by HPLC-DAD and LC-MS/MS. J. Agric. Food Chem. 2006, 54, 4855-4860.
8. n and their quantification by HPLC-DAD. J. Agric. Food Chem. 2007, 55, 8251-8260.
9. Yokozawa, T.; Kim, H. Y.; Cho, E. J.; Choi, J. S.; Chung, H. Y. Antioxidant effects of isorhamnetin 3,7-di-O-β-D- glucopyranoside isolated from mustard leaf (Brassica juncea) in rats with streptozotocin-induced diabetes. J. Agric. Food Chem. 2002, 50, 5490-5495.
10. Suzuki, C.; Ohnishi-Kameyama, M.; Sasaki, K.; Murata, T.; Yoshida, M. Behavior of glucosinolates in pickling cruciferous vegetables. J. Agric. Food Chem. 2006, 54, 9430-9436.
11. Ciska, E.; Pathak, D. R. Glucosinolate derivatives in stored fermented cabbage. J. Agric. Food Chem. 2004, 52, 7938-7943.
12. Chun, O. K.; Smith, N.; Sakagawa, A.; Lee, C. Y. Antioxidant properties of raw and processed cabbages. Int. J. Food Sci. Nutr. 2004, 55, 191-199.
13. Ciska, E.; Karamac, M.; Kosinska, A. Antioxidant activity of extracts of white cabbage and sauerkraut. Pol. J. Food Nutr. Sci. 2005, 14, 367-373.
14. Romero, C.; Brenes, M.; Garcia, P.; Garcia, A.; Garrido, A. Polyphenol changes during fermentation of naturally black olives. J. Agric. Food Chem. 2004, 52, 1973-1979.
15. Cermak, R.; Landgraf, S.; Wolffram, S. The bioavailability of quercetin in pigs depends on the glycoside moiety and on dietary factors. J. Nutr. 2003, 133, 2802-2807.
16. Singleton, V. L.; Rossi, J. A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 1965, 16, 144-158.
17. Re, R.; Pellegrini, N.; Proteggente, A.; Pannala, A.; Yang, M.; Rice-Evans, C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol. Med. 1999, 26, 1231-1237.
18. Nielsen, J. K.; Norbaek, R.; Olsen, C. E. Kaempferol tetraglucosides from cabbage leaves. Phytochemistry 1998, 49, 2171-2176.
19. Llorach, R.; Gil-Izquierdo, A.; Ferreres, F.; Tomas-Barberan, F. A. HPLC-DAD-MS/MS ESI characterization of unusual highly glycosylated acylated flavonoids from cauliflower (Brassica oleracea L. var. botrytis) agroindustrial byproducts. J. Agric. Food Chem. 2003, 51, 3895-3899.
20. Romani, A.; Vignolini, P.; Isolani, L.; Ieri, F.; Heimler, D. HPLC-DAD/MS characterization of flavonoids and hydroxycinnamic derivatives in turnip tops (Brassica rapa L. subsp. sylvestris L.). J. Agric. Food Chem. 2006, 54, 1342-1346.
21. Ferreres, F.; Valentao, P.; Llorach, R.; Pinheiro, C.; Cardoso, L.; Pereira, J. A.; Sousa, C.; Seabra, R. M.; Andrade, P. B. Phenolic compounds in external leaves of tronchuda cabbage (Brassica oleracea L. var. costata DC). J. Agric. Food Chem. 2005, 53, 2901-2907.
22. Vallejo, F.; Tomas-Barberan, F. A.; Ferreres, F. Characterization of flavonols in broccoli (Brassica oleracea L. var. italica) by liquid chromatography-UV diode-array detection-electrospray ionisation mass spectrometry. J. Chromatogr., A 2004, 1054, 181-193.
23. Price, K. R.; Casuscelli, F.; Colquhoun, I. J.; Rhodes, M. J. C. Hydroxycinnamic acid esters from broccoli florets. Phytochemistry 1997, 45, 1683-1687.
24. Goujon, T.; Sibout, R.; Pollet, B.; Maba, B.; Nussaume, L.; Bechthold, N.; Lu, F.; Ralph, J.; Mila, I.; Barriere, Y.; Lapierre, C.; Jouanin, L. A new Arabidopsis thaliana mutant deficient in the expression of O-methyltransferase impacts lignins and sinapoyl esters. Plant Mol. Biol. 2003, 51, 973-989.
25. Kaur, C.; Kapoor, H. C. Anti-oxidant activity and total phenolic content of some Asian vegetables. Int. J. Food Sci. Technol. 2002, 37, 153-161.
26. Amerine, M. A.; Ough, C. S. Methods for Analysis of Musts and Wines; Wiley: New York, 1980; pp 181-184.
27. Prior, R. L.; Wu, X.; Schaich, K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agric. Food Chem. 2005, 53, 4290-4302.
28. Bahorun, T.; Luximon-Ramma, A.; Crazier, A.; Aruoma, O. I. Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables. J. Sci. Food Agric. 2004, 84, 1553-1561.
29. Kim, D.-O.; Padilla-Zakour, O. I.; Griffiths, P. D. Flavonoids and antioxidant capacity of various cabbage genotypes at juvenile stage. Food Chem. Toxicol. 2004, 69, 685-689.
30. Chu, Y.-F.; Sun, J.; Wu, X.; Liu, R. H. Antioxidant and antiproliferative activities of common vegetables. J. Agric. Food Chem. 2002, 50, 6910-6916.
31. Cao, G.; Sofic, E.; Prior, R. L. Antioxidant capacity of tea and common vegetables. J. Agric. Food Chem. 1996, 44, 3426-3431.
32. Proteggente, A. R.; Pannala, A.-S.; Paganga, G.; van Buren, L.; Wagner, E.; Wiseman, S.; van de Put, F.; Dacombe, C.; Rice-Evans, C. A. The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition. Free Radical Res. 2002, 36, 217-233.
33. Rice-Evans, C. A.; Miller, N. J.; Bolwell, P. G.; Bramley, P. M.; Pridham, J. B. The relative antioxidant activities of plant-derived polyphenols flavonoids. Free Radical Res. 1995, 22, 375-383.
34. Amic, D.; Davidovic-Amic, D.; Beslo, D.; Trinajstic, N. Structure-radical scavenging activity relationships of flavonoids. Croat. Chem. Acta 2003, 76, 55-61.
35. Huang, D.; Ou, B.; Prior, R. L. The chemistry behind antioxidant capacity assays. J. Agric. Food Chem. 2005, 53, 1841-1856.
36. Maifreni, M.; Marino, M.; Conte, L. Lactic acid fermentation of Brassica rapa: chemical and microbial evaluation of a typical Italian product (brovada). Eur. Food Res. Technol. 2004, 218, 469-473.
37. Nardi, M.; Fiez-Vandal, C.; Tailliez, P.; Monnet, V. The EstA esterase is responsible for the main capacity of Lactococcus lactis to synthesize short chain fatty acid esters in vitro. J. Appl. Microbiol. 2002, 93, 994-1002.
38. Erten, H. Fermentation of glucose and fructose by Leuconostoc mesenteroides. Turk. J. Agric. For. 2000, 24, 527-532.
39. Choi, S. Y.; Kim, Y. B.; Yoo, J. Y.; Lee, I. S.; Chung, K. S.; Koo, Y. J. Effect of temperature and salt concentration on kimchi manufacture and storage. Korean J. Food Sci. Technol. 1990, 22, 707-710.
40. Morand, C.; Crespy, V.; Manach, C.; Remesy, C. Quercetin-3-O- β-glucoside is better absorbed than other quercetin forms and is not present in rat plasma. Free Radical Res. 2000, 33, 667-676.