Valorization of Cauliflower (Brassica oleracea L. var. botrytis) By-Products as a Source of Antioxidant Phenolics
- 15 March 2003
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 51 (8), 2181-2187
- https://doi.org/10.1021/jf021056a
Abstract
The present study reports the development of two extraction protocols, with potential industrial applicability, to valorize cauliflower (Brassica oleracea L. var. botrytis) byproducts as a source of antioxidant phenolics. In addition, the nonionic polystyrene resin Amberlite XAD-2 was used to obtain purified extracts. The extract yield, phenolic content, phenolic yield, and correlation between the antioxidant activity and the phenolic content were studied. The water and ethanol protocols yield a phenolic content of 33.8 mg/g freeze-dried extract and 62.1 mg/g freeze-dried extract, respectively. This percentage increased considerably when the extracts were purified using Amberlite XAD-2 yielding a phenolic content of 186 mg/g freeze-dried extract (water extract) and 311.1 mg/g freeze-dried extract (ethanol extract). Cauliflower byproduct extracts showed significant free radical scavenging activity (vs both DPPH• and ABTS•+ radicals), ferric reducing ability (FRAP assay), and capacity to inhibit lipid peroxidation (ferric thiocyanate assay). In addition, the antioxidant activity was linearly correlated with the phenolics content. The results obtained indicate that the cauliflower byproducts are a cheap source of antioxidant phenolics very interesting from both the industrial point of view and the possible usefulness as ingredients to functionalize foodstuffs. Keywords: Cauliflower; Brassica oleracea var. botrytis; byproducts valorization; phenolics; antioxidant; ABTS; DPPH; FRAP; ferric thiocyanate; extraction protocolKeywords
This publication has 20 references indexed in Scilit:
- Total antioxidant and ascorbic acid content of fresh fruits and vegetables: implications for dietary planning and food preservationBritish Journal of Nutrition, 2002
- STUDY OF THE OXIDATION OF RESVERATROL CATALYZED BY POLYPHENOL OXTOASE. EFFECT OF POLYPHENOL OXIDASE, LACCASE AND PEROXIDASE ON THE ANTIRADICAL CAPACITY OF RESVERATROLJournal of Food Biochemistry, 2000
- Composition and Utilization of Barley Pearling By‐Products for Making Functional Pastas Rich in Dietary Fiber and β‐GlucansCereal Chemistry Journal, 2000
- Extraction of phenolic compounds from red grape marc for use as food lipid antioxidantsFood Chemistry, 1999
- Extraction and characterization of antioxidant from cocoa by-productsFood Chemistry, 1999
- Identification of the Flavonoid Glycosides that Accumulate in Brassica napus L. cv. Topas Specifically in Response to Ultraviolet B RadiationPhotochemistry and Photobiology, 1998
- Phenolic Metabolites in Red Pigmented Lettuce (Lactuca sativa). Changes with Minimal Processing and Cold StorageJournal of Agricultural and Food Chemistry, 1997
- Hydroxycinnamic acid esters from broccoli floretsPhytochemistry, 1997
- Measurement of Health-Promoting Properties in Fruit Dietary Fibres: Antioxidant Capacity, Fermentability and Glucose Retardation IndexJournal of the Science of Food and Agriculture, 1996
- Acylated flavonol glycosides from cabbage leavesPhytochemistry, 1993