Structural Variations of Broccoli Polyphenolics and Their Antioxidant Capacity as a Function of Growing Temperature DOI Creative Commons
Ivana Šola,

Daria Gmižić

Plants, Год журнала: 2025, Номер 14(8), С. 1186 - 1186

Опубликована: Апрель 11, 2025

Polyphenolics in plants exist free, soluble-bound, and insoluble-bound structural forms. The concentration of these forms depends on the plant’s developmental stage, tissue type, soil water availability, food preparation methods. In this study, for first time, effects growth temperature (RT—room temperature—23 °C day/18 night, HT—high temperature—38 day/33 LT—low temperature—12 day/7 night) variations polyphenolic forms—free, soluble-bound (esterified glycosylated), insoluble-bound—in broccoli (Brassica oleracea L. convar. botrytis (L.) Alef. var. cymosa Duch.) microgreens were investigated. Using spectrophotometric, RP-HPLC, statistical analyses, it was found that highest amount total phenolics (TP) present esterified form, regardless at which they grown (63.21 ± 3.49 mg GAE/g dw RT, 65.55 8.33 HT, 77.44 7.82 LT). LT significantly increased free (from 13.30 2.22 RT to 18.33 3.85 dw) soluble TP 63.21 dw), while HT glycosylated 14.85 1.45 17.84 1.20 dw). also enhanced flavonoids, tannins, hydroxycinnamic acids, flavonols. other hand, TP, flavonols, phenolic decreased tannins. According ABTS method, induced antioxidant potential forms, capacity only. FRAP Also, based assays, polyphenolics showed higher than any form. Principal component analysis form had a greater impact temperature. Hierarchical clustering RT-, HT- LT-broccoli most similar their polyphenolics, but differed distinct overall. conclusion, specific shifts capacity. Based results, we recommend applying increase microgreens, may be used enhance

Язык: Английский

Structural Variations of Broccoli Polyphenolics and Their Antioxidant Capacity as a Function of Growing Temperature DOI Creative Commons
Ivana Šola,

Daria Gmižić

Plants, Год журнала: 2025, Номер 14(8), С. 1186 - 1186

Опубликована: Апрель 11, 2025

Polyphenolics in plants exist free, soluble-bound, and insoluble-bound structural forms. The concentration of these forms depends on the plant’s developmental stage, tissue type, soil water availability, food preparation methods. In this study, for first time, effects growth temperature (RT—room temperature—23 °C day/18 night, HT—high temperature—38 day/33 LT—low temperature—12 day/7 night) variations polyphenolic forms—free, soluble-bound (esterified glycosylated), insoluble-bound—in broccoli (Brassica oleracea L. convar. botrytis (L.) Alef. var. cymosa Duch.) microgreens were investigated. Using spectrophotometric, RP-HPLC, statistical analyses, it was found that highest amount total phenolics (TP) present esterified form, regardless at which they grown (63.21 ± 3.49 mg GAE/g dw RT, 65.55 8.33 HT, 77.44 7.82 LT). LT significantly increased free (from 13.30 2.22 RT to 18.33 3.85 dw) soluble TP 63.21 dw), while HT glycosylated 14.85 1.45 17.84 1.20 dw). also enhanced flavonoids, tannins, hydroxycinnamic acids, flavonols. other hand, TP, flavonols, phenolic decreased tannins. According ABTS method, induced antioxidant potential forms, capacity only. FRAP Also, based assays, polyphenolics showed higher than any form. Principal component analysis form had a greater impact temperature. Hierarchical clustering RT-, HT- LT-broccoli most similar their polyphenolics, but differed distinct overall. conclusion, specific shifts capacity. Based results, we recommend applying increase microgreens, may be used enhance

Язык: Английский

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