Phenolic Composition, Antioxidant Capacity and Antibacterial Activity of Selected Irish Brassica Vegetables
NPC
Natural Product Communications
Phenolic Composition, Antioxidant Capacity and
Antibacterial Activity of Selected Irish Brassica Vegetables
2011
Vol. 6
No. 9
1299 - 1304
Amit Kumar Jaiswal, Gaurav Rajauria, Nissreen Abu-Ghannam* and Shilpi Gupta
School of Food Science and Environmental Health, College of Sciences and Health,
Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland nissreen.abughannam@dit.ie Received: November 28th, 2010; Accepted: May 22nd, 2011
Vegetables belonging to the Brassicaceae family are rich in polyphenols, flavonoids and glucosinolates, and their hydrolysis products, which may have antibacterial, antioxidant and anticancer properties. In the present study, phenolic composition, antibacterial activity and antioxidant capacity of selected Brassica vegetables, including York cabbage, Brussels sprouts, broccoli and white cabbage were evaluated after extraction with aqueous methanol. Results obtained showed that York cabbage extract had the highest total phenolic content, which was
33.5, followed by 23.6, 20.4 and 18.4 mg GAE/g of dried weight (dw) of the extracts for broccoli, Brussels sprouts and white cabbage, respectively. All the vegetable extracts had high flavonoid contents in the order of 21.7, 17.5, 15.4 and 8.75 mg QE/g of extract (dw) for
York cabbage, broccoli, Brussels sprouts and white cabbage, respectively. HPLC-DAD analysis showed that different vegetables contain a mixture of distinct groups of phenolic compounds. All the extracts studied showed a rapid and concentration dependent antioxidant capacity in diverse antioxidant systems. The antibacterial activity was determined against Gram-positive and Gram-negative bacteria. York cabbage extract exhibited significantly higher antibacterial activity against Listeria monocytogenes (100%) and Salmonella abony (94.3%), being the most susceptible at a concentration of 2.8%, whereas broccoli, Brussels sprouts and white cabbage had
Natural Product Communications
Phenolic Composition, Antioxidant Capacity and
Antibacterial Activity of Selected Irish Brassica Vegetables
2011
Vol. 6
No. 9
1299 - 1304
Amit Kumar Jaiswal, Gaurav Rajauria, Nissreen Abu-Ghannam* and Shilpi Gupta
School of Food Science and Environmental Health, College of Sciences and Health,
Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland nissreen.abughannam@dit.ie Received: November 28th, 2010; Accepted: May 22nd, 2011
Vegetables belonging to the Brassicaceae family are rich in polyphenols, flavonoids and glucosinolates, and their hydrolysis products, which may have antibacterial, antioxidant and anticancer properties. In the present study, phenolic composition, antibacterial activity and antioxidant capacity of selected Brassica vegetables, including York cabbage, Brussels sprouts, broccoli and white cabbage were evaluated after extraction with aqueous methanol. Results obtained showed that York cabbage extract had the highest total phenolic content, which was
33.5, followed by 23.6, 20.4 and 18.4 mg GAE/g of dried weight (dw) of the extracts for broccoli, Brussels sprouts and white cabbage, respectively. All the vegetable extracts had high flavonoid contents in the order of 21.7, 17.5, 15.4 and 8.75 mg QE/g of extract (dw) for
York cabbage, broccoli, Brussels sprouts and white cabbage, respectively. HPLC-DAD analysis showed that different vegetables contain a mixture of distinct groups of phenolic compounds. All the extracts studied showed a rapid and concentration dependent antioxidant capacity in diverse antioxidant systems. The antibacterial activity was determined against Gram-positive and Gram-negative bacteria. York cabbage extract exhibited significantly higher antibacterial activity against Listeria monocytogenes (100%) and Salmonella abony (94.3%), being the most susceptible at a concentration of 2.8%, whereas broccoli, Brussels sprouts and white cabbage had