Variability of carotenes, vitamin C, E and phenolics in Brassica vegetables
2007
Singh, J. | Upadhyay, A.K. | Kō. Pra. | Bahadur, A. | Rai, M.
Antioxidant phytochemicals such as vitamin C, β-carotene, lutein, α-tocopherol, and total phenolics were estimated in fresh samples at the edible maturity stage in different genotypes of cruciferous vegetables using a reverse-phase HPLC system. Maximum mean vitamin C (52.9 mg/100 g), β-carotene (0.81 mg/100 g), lutein (0.68 mg/100 g), dl-α-tocopherol content (0.47 mg/100 g) and phenol content (63.4 mg/100 g) was recorded in broccoli. Results indicate that the cruciferous vegetables are a relatively good source of abundant antioxidants, and there is a substantial and significant variation, both within and between the subspecies, for the antioxidant phytochemicals.
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