Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

Microbiology, Agricultural biotechnology and food biotechnology

Publication Details

International Journal of Food Science & Technology, 47(2), pp.223-231.

doi:10.1111/j.1365-2621.2011.02829.x

Abstract

Brassica vegetables are rich in polyphenols, flavonoids and glucosinolates. Investigation was undertaken to optimise the best solvents among 60% ethanol, acetone and methanol for the extraction of polyphenols from Brassica vegetables. Furthermore, different properties such as antibacterial activity and antioxidant capacity were also investigated. Results showed that a 60% methanolic extract showed the highest total phenolic content which was 23.6, 20.4 and 18.7 mg gallic acid equivalents (GAE) g−1 extract for broccoli, Brussels sprouts and white cabbage, respectively. The hydroxybenzoic acid content of various solvent extracts ranged from 5.86 to 8.91 GAE g−1 extract for broccoli, 2.70 to 5.44 GAE g−1 extract for Brussels sprouts and 3.69 to 4.86 GAE g−1 extract for white cabbage, while the hydroxycinnamic acid content ranged from 0.78 to 1.26 chlorogenic acid equivalents (CAE) g−1 extract for broccoli, 1.41 to 3.45 CAE g−1 extract for Brussels sprouts and 0.49 to 1.14 CAE g−1 extract for white cabbage. A concentration-dependent antioxidative capacity was confirmed for different reactive oxygen species, and moderate antibacterial activity was observed against a number of Gram-negative and Gram-positive food spoilage and food pathogenic bacteria. Solvents significantly affected polyphenolic content and its different properties, and the methanol was found to be the best solvent for the extraction of polyphenols from studied Brassica vegetables.

DOI

https://doi.org/10.1111/j.1365-2621.2011.02829.x

Funder

Irish Government under the Technological Sector Research Scheme (Strand III) of the National Development Plan

Download


Included in

Microbiology Commons

Share

COinS