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

Volumn 58, Issue 21, 2010, Pages 11346-11354

  Olsen, Helle ^a,b   Aaby, Kjersti ^a   Borge, Grethe Iren A ^a  

^a NOFIMA   (Norway)

^b UNIVERSITY OF OSLO   (Norway)

Author keywords

anthocyanins; Brassica oleracea L. convar. acephala var. sabellica; flavonoids; flavonols; hydroxycinnamic acids; Kale; liquid chromatography; mass spectrometry; metabolite profiling; polyphenols

Indexed keywords

BRASSICA OLERACEA L. CONVAR. ACEPHALA VAR. SABELLICA; FLAVONOLS; HYDROXYCINNAMIC ACIDS; KALE; METABOLITE PROFILING; POLYPHENOLS;

AGRICULTURAL PRODUCTS; FATTY ACIDS; FLAVONOIDS; LIQUID CHROMATOGRAPHY; LIQUIDS; MASS SPECTROMETRY; METABOLISM; METABOLITES; ORGANIC ACIDS; PHENOLS; PLANTS (BOTANY); SUGARS; VALUE ENGINEERING;

ANTHOCYANINS;

PLANT EXTRACT; POLYPHENOL;

ARTICLE; BRASSICA; CHEMISTRY; CLASSIFICATION; ELECTROSPRAY MASS SPECTROMETRY; GROWTH, DEVELOPMENT AND AGING; SEASON; VEGETABLE;

BRASSICA; PLANT EXTRACTS; POLYPHENOLS; SEASONS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; VEGETABLES;

ACEPHALA; BRASSICA; BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA;

EID: 78149287924     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102131g     Document Type: Article

References (40)

1. Podsedek, A. Natural antioxidants and antioxidant capacity of Brassica vegetables: a review LWT-Food Sci. Technol. 2007, 40, 1-11
2. Kurilich, A. C.; Tsau, G. J.; Brown, A.; Howard, L.; Klein, B. P.; Jeffery, E. H.; Kushad, M.; Wallig, M. A.; Juvik, J. A. Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea J. Agric. Food Chem. 1999, 47, 1576-1581
3. Nilsson, J.; Olsson, K.; Engqvist, G.; Ekvall, J.; Olsson, M.; Nyman, M.; Åkesson, B. Variation in the content of glucosinolates, hydroxycinnamic acids, carotenoids, total antioxidant capacity and low-molecular-weight carbohydrates in Brassica vegetables J. Sci. Food Agric. 2006, 86, 528-538
4. Beecher, C. W. W. Cancer preventive properties of varieties of Brassica-oleracea-a review Am. J. Clin. Nutr. 1994, 59, 1166-1170
5. Agudo, A.; Cabrera, L.; Amiano, P.; Ardanaz, E.; Barricarte, A.; Berenguer, T.; Chirlaque, M. D.; Dorronsoro, M.; Jakszyn, P.; Larrañaga, N.; Martínez, C.; Navarro, C.; Quirós, J. R.; Sánchez, M. J.; Tormo, M. J.; González, C. A. Fruit and vegetable intakes, dietary antioxidant nutrients, and total mortality in Spanish adults: findings from the Spanish cohort of the European prospective investigation into cancer and nutrition (EPIC-Spain) Am. J. Clin. Nutr. 2007, 85, 1634-1642
6. Kroon, P.; Williamson, G. Polyphenols: dietary components with established benefits to health? J. Sci. Food Agric. 2005, 85, 1239-1240
7. Andersen, Ø. M.; Jordheim, M. The Anthocyanins. In Flavonoids, Chemistry, Biochemistry and Application, Andersen, Ø. M.; Markham, K. R., Eds.; Tayler & Francis Group: Boca Raton, FL, 2006; pp 471-552.
8. Winkel-Shirley, B. Biosynthesis of flavonoids and effects of stress Curr. Opin. Plant Biol. 2002, 5, 218-223
9. Hagen, S. F.; Borge, G. I. A.; Solhaug, K. A.; Bengtsson, G. B. Effect of cold storage and harvest date on bioactive compounds in curly kale (Brassica oleracea L. var. acephala) Postharvest Biol. Technol. 2009, 51, 36-42
10. Zietz, M.; Weckmuller, A.; Schmidt, S.; Rohn, S.; Schreiner, M.; Krumbein, A.; Kroh, L. W. Genotypic and climatic influence on the antioxidant activity of flavonoids in kale (Brassica oleracea var. sabellica) J. Agric. Food Chem. 2010, 58, 2123-2130
11. Schmidt, S.; Zietz, M.; Schreiner, M.; Rohn, S.; Kroh, L. W.; Krumbein, A. Genotypic and climatic influences on the concentration and composition of flavonoids in kale (Brassica oleracea var. sabellica) Food Chem. 2010, 119, 1293-1299
12. Arapitsas, P.; Sjoberg, P. J. R.; Turner, C. Characterisation of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry Food Chem. 2008, 109, 219-226
13. McDougall, G. J.; Fyffe, S.; Dobson, P.; Stewart, D. Anthocyanins from red cabbage-stability to simulated gastrointestinal digestion Phytochemistry 2007, 68, 1285-1294
14. Charron, C. S.; Clevidence, B. A.; Britz, S. J.; Novotny, J. A. Effect of dose size on bioavailability of acylated and nonacylated anthocyanins from red cabbage (Brassica oleracea L. var. capitata) J. Agric. Food Chem. 2007, 55, 5354-5362
15. Lo Scalzo, R.; Genna, A.; Branca, F.; Chedin, M.; Chassaigne, H. Anthocyanin composition of cauliflower (Brassica oleracea L. var. botrytis) and cabbage (B. oleracea L. var. capitata) and its stability in relation to thermal treatments Food Chem. 2008, 107, 136-144
16. Halvorsen, B. L.; Holte, K.; Myhrstad, M. C. W.; Barikmo, I.; Hvattum, E.; Remberg, S. F.; Wold, A. B.; Haffner, K.; Baugerød, H.; Andersen, L. F.; Moskaug, J. Ø.; Jacobs, D. R.; Blomhoff, R. A systematic screening of total antioxidants in dietary plants J. Nutr. 2002, 132, 461-471
17. Cao, G. H.; Sofic, E.; Prior, R. L. Antioxidant capacity of tea and common vegetables J. Agric. Food Chem. 1996, 44, 3426-3431
18. de Azevedo, C. H.; Rodriguez-Amaya, D. B. Carotenoid composition of kale as influenced by maturity, season and minimal processing J. Sci. Food Agric. 2005, 85, 591-597
19. Vallejo, F.; Tomàs-Barberàn, F. A.; Ferreres, F. Characterisation 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
20. Llorach, R.; Gil-Izquierdo, A.; Ferreres, F.; Tomàs- Barberàn, 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
21. Olsen, H.; Aaby, K.; Borge, G. I. A. Characterization and quantification of flavonoids and hydroxycinnamic acids in curly kale (Brassica oleracea L. convar. acephala var. sabellica) by HPLC-DAD-ESI-MSn J. Agric. Food Chem. 2009, 57, 2816-2825
22. Waterhouse, A. L. Current protocols in food analytical chemistry. In Determination of Total Phenolics; Wrolstand, R. E., Ed.; Wiley: New York, 2002; pp I.1.1.1-I.1.1.8.
23. Guisti, M. M.; Wrolstad, R. E. Charaterization and measurement of anthocyanins by UV-visible spectroscopy. In Current Protocols in Food Analytical Chemistry; Wiley: New York, 2001; pp F.1.2.1-F.1.2.13.
24. Lin, L. Z.; Harnly, J. M. Identification of the phenolic components of collard greens, kale, and Chinese broccoli J. Agric. Food Chem. 2009, 57, 7401-7408
25. n and NMR and their quantification by HPLC-DAD J. Agric. Food Chem. 2007, 55, 8251-8260
26. Nielsen, J. K.; Olsen, C. E.; Petersen, M. K. Acylated flavonol glycosides from cabbage leaves Phytochemistry 1993, 34, 539-544
27. Wu, X. L.; Prior, R. L. Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts, and grains J. Agric. Food Chem. 2005, 53, 3101-3113
28. Price, K. R.; Casuscelli, F.; Colquhoun, I. J.; Rhodes, M. J. C. Composition and content of flavonol glycosides in broccoli florets (Brassica olearacea) and their fate during cooking J. Sci. Food Agric. 1998, 77, 468-472
29. Ferreres, F.; Llorach, R.; Gil-Izquierdo, A. Characterization of the interglycosidic linkage in di-, tri-, tetra-and pentaglycosylated flavonoids and differentiation of positional isomers by liquid chromatography/electrospray ionization tandem mass spectrometry J. Mass Spectrom. 2004, 39, 312-321
30. Clifford, M. N. The analysis and characterization of chlorogenic foods and other cinnemates. In Methods in Polyphenol Analysis; Santos-Buelga, C. W. G., Ed.; The Royal Socity of Chemistry: Cambridge, U.K, 2003; pp 314-333.
31. Aaby, K.; Ekeberg, D.; Skrede, G. Characterization of phenolic compounds in strawberry (Fragaria × ananassa) fruits by different HPLC detectors and contribution of individual compounds to total antioxidant capacity J. Agric. Food Chem. 2007, 55, 4395-4406
32. Justesen, U.; Knuthsen, P.; Leth, T. Quantitative analysis of flavonols, flavones, and flavanones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass spectrometric detection J. Chromatogr., A 1998, 799, 101-110
33. Huang, Z.; Wang, B.; Eaves, D. H.; Shikany, J. M.; Pace, R. D. Phenolic compound profile of selected vegetables frequently consumed by African Americans in the southeast United States Food Chem. 2007, 103, 1395-1402
34. Zhang, J.; Satterfield, M. B.; Brodbelt, J. S.; Britz, S. J.; Clevidence, B.; Novotny, J. A. Structural characterization and detection of kale flavonoids by electrospray ionization mass spectrometry Anal. Chem. 2003, 75, 6401-6407 (Pubitemid 37493893)
35. Sikora, E.; Cieslik, E.; Leszczynska, T.; Filipiak-Florkiewicz, A.; Pisulewski, P. M. The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing Food Chem. 2008, 107, 55-59
36. Ayaz, F. A.; Hayirlioglu-Ayaz, S.; Alpay-Karaoglu, S.; Grúz, J.; Valentovà, K.; Ulrichovà, J.; Strnad, M. Phenolic acid contents of kale (Brassica oleraceae L. var. acephala DC.) extracts and their antioxidant and antibacterial activities Food Chem. 2008, 107, 19-25
37. Podsedek, A.; Sosnowska, D.; Redzynia, M.; Anders, B. Antioxidant capacity and content of Brassica oleracea dietary antioxidants Int. J. Food Sci. Technol. 2006, 41, 49-58
38. Volden, J.; Borge, G. I. A.; Bengtsson, G. B.; Hansen, M.; Thygesen, I. E.; Wicklund, T. Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp capitata f. rubra) Food Chem. 2008, 109, 595-605
39. Wu, X. L.; Beecher, G. R.; Holden, J. M.; Haytowitz, D. B.; Gebhardt, S. E.; Prior, R. L. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption J. Agric. Food Chem. 2006, 54, 4069-4075
40. Volden, J.; Borge, G. I. A.; Hansen, M.; Wicklund, T.; Bengtsson, G. B. Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. botrytis) LWT-Food Sci. Technol. 2009, 42, 63-73