Study of inflorescences of broccoli (Brassica oleracea L. var. Italica) at phenolic compounds and antioxidant activity

DOI: https://doi.org/10.29296/25419218-2022-03-04
Issue: 
3
Year: 
2022

D.A. Potapova, T.D. Rendyuk
Sechenov First Moscow State Medical University (Sechenov University), 8/2, Trubetskaya str., Mosсow, 119991, Russian Federation

Introduction. Brassicaceae vegetables are considering as functional foods owing to their unique chemical composition health-promoting properties. In particular, broccoli (Brassica oleracea L. var. italica) has been particularly prizing for their highly amount of bioactive constituents, as such secondary metabolites: glucosinolates, phenolic compounds. Numerous in vitro and in vivo studies demonstrated that broccoli possess various biological properties, including antioxidant, anticancer, anticancer, antimicrobial, anti-inflammatory, antidiabetic activities. Objective: to study the qualitative composition and quantitative content of phenolic compounds and determination of the antioxidant activity in broccoli. Material and methods. The phenolic profile was determined by methods: chromatography in a thin sorbent layer, spectrophotometry, ultra-performance liquid chromatography coupled with photodiode array and triple-quadrupole mass spectrometry detector (MS/MS). Antioxidant activity determined by coulometry using electrically generated bromine. Results and discussion. The component composition of broccoli is represented by flavonoids (rutin, quercetin), derivatives of ferulic and sinapic acids, glucosinolates (4-methoxyglucobrassicin, neoglucobrassicin). The content of tannins was 0.73±0.06%, the total quantity of hydroxycinnamic acids converted to chlorogenic acid was 2.81±0.053% in absolutely dry raw materials of broccoli cabbage. Antioxidant activity was 2749.06±113.69 mg of rutin/100 g of dry raw material. Conclusion. Broccoli is rich in bioactive compounds and are a potential source of natural antioxidants
Keywords: 
inflorescences of broccoli,
Brassica oleracea L. var. Italica
phenolic compounds
antioxidant activity
UHPLC/UV-MS/MS
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