engleski

Bioactive compounds in Brassica oleracea L. vegetables traditionaly grown in Croatia

Cruciferous vegetables are recognized as a functional food because different epidemiological and meta-analysis suggested that consumption of cruciferous has preventive role against a variety of disease due to the presence of the bioactive compounds such as glucosinolates, polyphenols, carotenoids etc. In the present study we aimed to idetificate bioactive compounds (glucosinolates, polyphenols, carotenoids, ascorbic acid) and antioxidant activity of white cabbage var. Varaždinski (Croatian name varaždinsko zelje ; Latin name Brassica oleracea var capitata) and flat leaves kale (Croatian name raštika ; Latin name Brassica oleracea var acephala), two B. oleracea vegetables commonly used in Croatian cousin and traditional medicine. In addition, we also measured activity of endogenous enzymes (peroxidases, myrosinase, and polyphenol-oxidase) associated with phytochemical biosynthesis, stability and bioavaibility. For analysis we used HPLC-MS, HPLC-DAD and UV/VIS methods. In the study we include vegetables at different developing stages as well as from different seed producers. Bouth analysed vegetables show presence of the bioactive compounds associated with health benefites and significant antioxidant activity. When we directly compared different cruciferous vegetables white cabbage and kale show higher amount of polyphenols and glucosinolates than Chinese cabbage or broccoli.

white cabbage var. Varaždinski ; flat leaves kale ; glucosinolates ; carotenoids ; polyphenols ; Croatia

This work have been supported by the Unity Through Knowledge Fund (contract no 12/17) and the Croatian Science Foundation (project no. IP-2014-09-4359)