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Cartea González, María Elena - One of the best experts on this subject based on the ideXlab platform.
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Evaluation of Italian and Spanish Accessions of Brassica rapa L.: Effect of Flowering Earliness on Fresh Yield and Biological Value
'MDPI AG', 2020Co-Authors: Cartea González, María Elena, Velasco Pazos Pablo, Soengas Fernández, María Del Pilar, Toscano Stefania, Concetta Di Bella, Maria, Branca FerdinandoAbstract:© 2020 by the authors.A comparative study for evaluating Italian and Spanish accessions of Brassica rapa var. rapa L., including Turnip Greens and Turnip tops, was carried out at different locations with a view to determine the effect of earliness on crop production, antioxidant activity, glucosinolates amount, and profile (GLSs) and total phenolics content. The accessions evaluated were represented by two Turnip top local varieties (one Italian variety and a Galician one), four new synthetic varieties established by Misión Biológica de Galicia (MBG-CSIC), and three commercial varieties widely used by growers in Galicia and in Italy. The results showed a great variability regarding flowering time, fresh and dry weight of the leaves and flower buds, and the branch number per plant. The highest Turnip Greens production was found in two synthetic varieties (“SIN07” and “SIN01”) for both countries. Local varieties “BRS550” and “CM39” were also suitable for Turnip Greens production in Spain and Italy, respectively. For Turnip tops, the highest production was found for “SIN07” in Spain, for “CM39” in Italy and for “BRS550” in both countries. We found a high diversity in the total and individual glucosinolate, phenolic content, and antioxidant activity among genotypes, geographical origins, and the different parts of the plant (leaf and flower). Varieties “SIN01” and “SIN07” showed the highest values in total GLSs, total aliphatic and gluconapin contents in Turnip Greens followed by the two commercial varieties. For Turnip tops, the highest values in gluconapin, aliphatic, and total GLSs contents were found in “SIN01” and “BRS550”. Even though different varieties stand out over the rest depending on the location, “SIN01”, “SIN07”, “CM39”, and “BRS550” could be recommended for Turnip Greens production because of its high antioxidant activity. The study showed that the latest varieties are more productive and show higher bioactive compounds than the earlier ones and that it is possible to improve genotypes for different growing cycles. Therefore, these varieties could be proposed for further breeding programs for B. rapa production.This research was supported by projects AGL2015-66256-C2-R and RTI2018-096591-BI00 (MCIU/AEI/FEDER, UE), through the Spanish Ministry of Science the European Regional Development Fund (ERDF), in which both institutions, MBG-CSIC and Di3A-UNICT, were involved.Peer reviewe
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Analysis of the Acid Detergent Fibre Content in Turnip Greens and Turnip Tops (Brassica rapa L. Subsp. rapa) by Means of Near-Infrared Reflectance
'MDPI AG', 2019Co-Authors: Obregón Sara, Cartea González, María Elena, Moreno-rojas Rafael, Jurado-millán A. M., Antonio De ,haro BailónAbstract:Standard wet chemistry analytical techniques currently used to determine plant fibre constituents are costly, time-consuming and destructive. In this paper the potential of near-infrared reflectance spectroscopy (NIRS) to analyse the contents of acid detergent fibre (ADF) in Turnip Greens and Turnip tops has been assessed. Three calibration equations were developed: in the equation without mathematical treatment the coefficient of determination (R2) was 0.91, in the first-derivative treatment equation R2 = 0.95 and in the second-derivative treatment R2 = 0.96. The estimation accuracy was based on RPD (the ratio between the standard deviation and the standard error of validation) and RER (the ratio between the range of ADF of the validation as a whole and the standard error of prediction) of the external validation. RPD and RER values were of 2.75 and 9.00 for the treatment without derivative, 3.41 and 11.79 with first-derivative, and 3.10 and 11.03 with second-derivative. With the acid detergent residue spectrum the wavelengths were identified and associated with the ADF contained in the sample. The results showed a great potential of NIRS for predicting ADF content in Turnip Greens and Turnip tops.This research was funded by the Project “Metabolitos secundarios en Brassicaceae. Implicaciones en la mejora genética y defensa a estreses” Ref. RTI2018-096591-B-I00 of the Spanish Government, which was co-financed by the European Regional Development Fund (ERDF).Peer reviewe
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Cultivo de nabizas y grelos en el Valle del Guadalquivir
'Japanese Society of Applied Entomology & Zoology', 2017Co-Authors: Obregón Sara, Cartea González, María Elena, Moreno-rojas Rafael, Antonio De ,haro BailónAbstract:7 páginas.- 4 fotos.- 4 tablas.- 1 figura.[EN] In the northwest of Spain there is a great tradition of growing Brassica rapa subsp. rapa to obtain nabizas (Turnip Greens) and grelos (Turnip tops), whose peculiar flavor is related to its glucosinolatos content with chemopreventive properties. In order to expand the production area and consumption to other regions of Spain, a collection of germplasm of this species was cultivated, characterized and evaluated in the Guadalquivir Valley during the seasons 2009 to 2015. The work has allowed to establish the most adequate growing conditions and to select those lines capable of producing nabizas (Turnip Greens) and grelos (Turnip tops) with the yield, organoleptic properties and quality (high content of health beneficial glucosinolates) similar to those harvested in Galicia.[ES] En el noroeste de España existe una gran tradición de cultivo de Brassica rapa subsp. rapa para obtener nabizas y grelos, cuyo sabor peculiar está relacionado con su contenido en glucosinolatos con propiedades quimiopreventivas. Con el objetivo de ampliar la zona de producción y consumo a otras regiones de España, se procedió al cultivo, caracterización y evaluación de una colección de germoplasma de esta especie en el Valle del Guadalquivir durante las temporadas 2009 a 2015. El trabajo realizado ha permitido establecer las condiciones de cultivo más adecuadas y seleccionar aquellas líneas capaces de producir nabizas y grelos con un rendimiento, propiedades organolépticas y calidad (alto contenido en glucosinolatos beneficiosos para la salud) similares a los cosechados en Galicia.Al Ministerio de Economía y Competitividad del gobierno español por la financiación de los proyectos: 'Calidad y resistencia a estreses bióticos en los cultivos de Brasicas: Papel de los metabolitos secundarios (Ref. AGL2009-09922)' y 'Genética y Mejora de Brasicas hortícolas: papel de los metabolitos secundarios, Ref. AGL2012-35539'. A José Luís Luque Ojeda por su colaboración en los trabajos de campo en la finca experimental del IAS-CSIC de Córdoba.Peer reviewe
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Turnip tops derived by-products: a promising source of bioactive compounds
CSIC - Misión Biológica de Galicia (MBG), 2017Co-Authors: Cartea González, María Elena, Salcidos Rafael, Jardón Susana, Abilleira Ambroa Rosaura, Soengas Fernández, María Del PilarAbstract:1 página.- Resumen del póster presentado en el Simposio organizado por la Misión Biológica de Galicia (MBG-CSIC) y la International Society of Horticultural Science (ISHS) en Pontevedra, entre el 22 y el 25 de mayo de 2017.Brassica rapa crops are consumed by using the leaves (Turnip Greens) and the young sprouting shoots (Turnip tops) in different culinary preparations. Many by-products of the agri-food industry may be useful as sources of nutrients and potentially functional compounds, giving the opportunity to obtain added-value products. In this work we are interested in adding value to Turnip tops by-products (old and damaged leaves and stems) that represent a real problem in the production sites because no intended use for this material has been envisaged. Therefore, the aim of this study was to add value to the Turnip tops-derived by-products, since recycling all this agro-waste to obtain bioactive compounds for industry can boost profits and reduce costs and environmental problems. The content on the bioactive compounds (glucosinolates, phenolic compounds), nutrients (vitamin C and minerals) and the antioxidant capacity was analyzed and simultaneously determined. In addition, the level of retention of each individual compound after industrial steaming was evaluated in the edible organs and also in the cooking water, in order to compare their composition to a fresh uncooked control. The bioactive compounds and nutrient contents varied according to the organ analyzed (leaves or by-products), growth seasons and sites. The content of phytochemicals and nutrients of the by-products of Turnip tops fell within the range of health-promoting levels of edible commercial parts (leaves and shoots). High retention of health-promoting compounds in the cooking water should be considered for increasing the intake properties of B. rapa. Therefore, adding value to Turnip tops agrowaste by obtaining bioactive compounds and nutrients could benefit economically the agro-food industry.Peer reviewe
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Screening for resistance to black rot in a Spanish collection of Brassica rapa
'Wiley', 2015Co-Authors: Lema Márquez Margarita, Francisco Candeira Marta, Velasco Pazos Pablo, Cartea González, María Elena, Soengas Fernández, María Del PilarAbstract:Productivity and quality of crops of Brassica rapa L. in north-western of Spain are highly affected by black rot, caused by the bacterium Xanthomonas campestris pv. campestris (Pammel) Dowson (Xcc). Several races of Xcc have been described in this area, being the race 6 the most frequent in B. rapa crops and races 1 and 4 the most frequent in B. oleracea crops. The control of the disease can be aided by the employment of resistant varieties. The aim of this work was to find sources of resistance to Xcc in a collection of open-pollinated varieties of B. rapa from north-western Spain. Resistance was evaluated in 191 landraces. Partial resistance to races 6, 1 and 4 and complete resistance to race 4 were identified in several landraces. Several accessions exhibited partial resistance to the three races. Sources of resistance were identified in landraces of different crops of the species (Turnips, Turnip Greens and Turnip tops). These landraces could be grown after selection for resistance or they can be donors of resistance genes in breeding programmes.Ministerio de Economía y Competitividad: AGL2009-09922 and AGL2012-35539Excelentísima Diputación Provincial de PontevedraPeer reviewe
Velasco Pazos Pablo - One of the best experts on this subject based on the ideXlab platform.
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Evaluation of Italian and Spanish Accessions of Brassica rapa L.: Effect of Flowering Earliness on Fresh Yield and Biological Value
'MDPI AG', 2020Co-Authors: Cartea González, María Elena, Velasco Pazos Pablo, Soengas Fernández, María Del Pilar, Toscano Stefania, Concetta Di Bella, Maria, Branca FerdinandoAbstract:© 2020 by the authors.A comparative study for evaluating Italian and Spanish accessions of Brassica rapa var. rapa L., including Turnip Greens and Turnip tops, was carried out at different locations with a view to determine the effect of earliness on crop production, antioxidant activity, glucosinolates amount, and profile (GLSs) and total phenolics content. The accessions evaluated were represented by two Turnip top local varieties (one Italian variety and a Galician one), four new synthetic varieties established by Misión Biológica de Galicia (MBG-CSIC), and three commercial varieties widely used by growers in Galicia and in Italy. The results showed a great variability regarding flowering time, fresh and dry weight of the leaves and flower buds, and the branch number per plant. The highest Turnip Greens production was found in two synthetic varieties (“SIN07” and “SIN01”) for both countries. Local varieties “BRS550” and “CM39” were also suitable for Turnip Greens production in Spain and Italy, respectively. For Turnip tops, the highest production was found for “SIN07” in Spain, for “CM39” in Italy and for “BRS550” in both countries. We found a high diversity in the total and individual glucosinolate, phenolic content, and antioxidant activity among genotypes, geographical origins, and the different parts of the plant (leaf and flower). Varieties “SIN01” and “SIN07” showed the highest values in total GLSs, total aliphatic and gluconapin contents in Turnip Greens followed by the two commercial varieties. For Turnip tops, the highest values in gluconapin, aliphatic, and total GLSs contents were found in “SIN01” and “BRS550”. Even though different varieties stand out over the rest depending on the location, “SIN01”, “SIN07”, “CM39”, and “BRS550” could be recommended for Turnip Greens production because of its high antioxidant activity. The study showed that the latest varieties are more productive and show higher bioactive compounds than the earlier ones and that it is possible to improve genotypes for different growing cycles. Therefore, these varieties could be proposed for further breeding programs for B. rapa production.This research was supported by projects AGL2015-66256-C2-R and RTI2018-096591-BI00 (MCIU/AEI/FEDER, UE), through the Spanish Ministry of Science the European Regional Development Fund (ERDF), in which both institutions, MBG-CSIC and Di3A-UNICT, were involved.Peer reviewe
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Importancia del cultivo del grelo
Nova Àgora, 2017Co-Authors: Francisco Candeira Marta, Tortosa Viqueira María, Velasco Pazos Pablo, Fernández Fernández, Juan Carlos, Soengas Fernández, María Del PilarAbstract:4 páginas.- 1 figura.[EN] Turnip tops are crops belonging to the species Brassica rapa, which have been cultivated for centuries in Galicia (northwest Spain). This horticultural species produces three different products that occupy a prominent place in Galician traditional agriculture: Turnips (thickened root) for animal feeding, Turnip Greens (vegetative leaves) and Turnip tops (floral stems) for human feeding. In Spain it is the third crop in importance behind the broccoli and cauliflower, produced almost entirely in Galicia with 6.800 ha. In Europe, similar crops are widely distributed in Italy and Portugal. They are foods rich in proteins, vitamins A, E, C and minerals like iron, calcium and potassium and phenolic compounds with an antioxidant role. Additionally, they contain large amounts of a type of phytochemical called glucosinolates, responsible for the organoleptic, nutritional and medicinal qualities of the crop. Given the importance of the cultivation of this vegetable in the Galician community, the Consellería do Medio Rural and the producers of Turnip top promoted a quality mark recognized by the European Union 'Indicación Xeográfica Protexida Grelos de Galicia' (IXP), which augurs a promising future for this crop.[ES] Los grelos son un cultivo perteneciente a la especie Brassica rapa, que se cultivan desde hace siglos en Galicia (noroeste de España). Esta especie hortícola produce tres productos diferentes que ocupan un lugar destacado en la agricultura tradicional gallega: nabos (raíz engrosada) para alimentación del ganado, nabizas (hojas vegetativas) y grelos (tallos florales) para alimentación humana. En España, es el tercer cultivo en importancia por detrás del brécol y la coliflor, producida casi en su totalidad en Galicia con 6.800 ha. En Europa, cultivos similares se encuentran ampliamente distribuidos en Italia y Portugal. Son alimentos ricos en proteínas, vitaminas A, E, C y minerales como hierro, calcio y potasio y compuestos fenólicos con un papel antioxidante. Además, contienen grandes cantidades de un tipo de fitoquímicos denominados glucosinolatos, principales responsables de las cualidades organolépticas, nutritivas y medicinales del cultivo. Ante la importancia del cultivo de esta hortaliza en la comunidad gallega, la Consellería do Medio Rural y los productores de grelos impulsaron una marca de calidad reconocida por la Unión Europea: 'Indicación Xeográfica Protexida Grelos de Galicia' (IXP), lo que augura un futuro prometedor para este cultivo.Peer reviewe
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Screening for resistance to black rot in a Spanish collection of Brassica rapa
'Wiley', 2015Co-Authors: Lema Márquez Margarita, Francisco Candeira Marta, Velasco Pazos Pablo, Cartea González, María Elena, Soengas Fernández, María Del PilarAbstract:Productivity and quality of crops of Brassica rapa L. in north-western of Spain are highly affected by black rot, caused by the bacterium Xanthomonas campestris pv. campestris (Pammel) Dowson (Xcc). Several races of Xcc have been described in this area, being the race 6 the most frequent in B. rapa crops and races 1 and 4 the most frequent in B. oleracea crops. The control of the disease can be aided by the employment of resistant varieties. The aim of this work was to find sources of resistance to Xcc in a collection of open-pollinated varieties of B. rapa from north-western Spain. Resistance was evaluated in 191 landraces. Partial resistance to races 6, 1 and 4 and complete resistance to race 4 were identified in several landraces. Several accessions exhibited partial resistance to the three races. Sources of resistance were identified in landraces of different crops of the species (Turnips, Turnip Greens and Turnip tops). These landraces could be grown after selection for resistance or they can be donors of resistance genes in breeding programmes.Ministerio de Economía y Competitividad: AGL2009-09922 and AGL2012-35539Excelentísima Diputación Provincial de PontevedraPeer reviewe
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Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C
'Elsevier BV', 2014Co-Authors: Francisco Candeira Marta, Velasco Pazos Pablo, Moreno, Diego A., García-viguera Cristina, Cartea González, María ElenaAbstract:Cooking Brassica vegetables as a domestic processing method has a great impact on health-promoting bioactive compounds: glucosinolates (GLS), flavonoids, hydroxycinnamic acids, and vitamin C. In Galicia (NorthWestern Spain), one of the most consumed horticultural crops is Brassica rapa, by using the leaves (Turnip Greens) and the young sprouting shoots (Turnip tops) in different culinary preparations. In order to determine the effect of cooking, on Turnip Greens and Turnip tops, bioactive GLS, flavonoids, hydroxycinnamic acids and vitamin C were analysed and simultaneously determined. The level of retention of each individual compound after cooking procedures was evaluated in the edible organs, and also in the cooking water, in order to compare their composition to a fresh uncooked control. Steaming, conventional boiling, and high-pressure cooking, traditional processing methods of this kind of vegetables, were the three domestic processing methods used in this work. Results showed that total GLS and phenolics were significantly affected by the cooking procedure and the loss rate varied among individual compounds. Steaming was the method that better preserved GLS and phenolic compounds. Conventional boiling and high-pressure cooking methods presented similar rate of losses of total GLS content (64%) and total phenolic content (more than 70%). Degradation among glucosinolate classes, aliphatic or indolic, was similar. The total flavonoids lost in Turnip Greens were 64% and 67% for conventional boiling and high-pressure, respectively. The main losses were caused by leaching into the cooking water. The concentration of vitamin C suffered a drastic loss in the process of sample handling and after cooking. Despite the fact that any cooking procedure affected negatively the nutritional composition of the Turnip Greens and tops, our results showed high retentions of individual compounds in steaming, and the lowest retentions were obtained in the traditional high-pressure cooking. High retention of health-promoting compounds in the cooking water should be considered for increasing the intake of properties of B. rapa. © 2010 Elsevier Ltd.Research supported by the Xunta de Galicia (PGIDIT06RAG40302PR) and Excma. Diputación Provincial de Pontevedra. Marta Francisco acknowledges an I3P fellowship from the CSIC.Xunta de GaliciaDiputación Provincial de PontevedraConsejo Superior de Investigaciones Científicas (España)Peer Reviewe
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Simultaneous identification of glucosinolates and phenolic compounds in a representative collection of vegetable Brassica rapa
'Elsevier BV', 2013Co-Authors: Francisco Candeira Marta, Cartea González, María Elena, Moreno, Diego A., Ferreres Federico, García-viguera Cristina, Velasco Pazos PabloAbstract:Brassica rapa rapa group is widely distributed and consumed in northwestern Spain. The consumption of Brassica vegetables has been related to human health due to their phytochemicals, such as glucosinolates and phenolic compounds that induce a variety of physiological functions including antioxidant activity, enzymes regulation and apoptosis control and the cell cycle. For first time in Brassica crops, intact glucosinolates and phenolic compounds were simultaneously identified and characterized. Twelve intact glucosinolates, belonging to the three chemical classes, and more than 30 phenolic compounds were found in B. rapa leaves and young shoots (Turnip Greens and Turnip tops) by LC-UV photodiode array detection (PAD)-electrospray ionization (ESI). The main naturally occurring phenolic compounds identified were flavonoids and derivatives of hydroxycinnamic acids. The majority of the flavonoids were kaempferol, quercetin and isorhamnetin glycosylated and acylated with different hydroxycinnamic acids. Quantification of the main compounds by HPLC-PAD showed significant differences for most of compounds between plant organs. Total glucosinolate content value was 26.84 μmol g-1 dw for Turnip Greens and 29.11 μmol g-1 dw for Turnip tops; gluconapin being the predominant glucosinolate (23.2 μmol g-1 dw). Phenolic compounds were higher in Turnip Greens 51.71 μmol g-1 dw than in Turnip tops 38.99 μmol g-1 dw, in which flavonols were always the major compounds. © 2009 Elsevier B.V. All rights reserved.Research supported by the Xunta de Galicia (PGIDIT06RAG40302PR) and Excma. Diputación Provincial de Pontevedra.Peer Reviewe
Antonio De ,haro Bailón - One of the best experts on this subject based on the ideXlab platform.
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Analysis of the Acid Detergent Fibre Content in Turnip Greens and Turnip Tops (Brassica rapa L. Subsp. rapa) by Means of Near-Infrared Reflectance
Foods (Basel Switzerland), 2019Co-Authors: S. Obregón-cano, Rafael Moreno-rojas, Ana María Jurado-millán, María Elena Cartea-gonzález, Antonio De ,haro BailónAbstract:Standard wet chemistry analytical techniques currently used to determine plant fibre constituents are costly, time-consuming and destructive. In this paper the potential of near-infrared reflectance spectroscopy (NIRS) to analyse the contents of acid detergent fibre (ADF) in Turnip Greens and Turnip tops has been assessed. Three calibration equations were developed: in the equation without mathematical treatment the coefficient of determination (R2) was 0.91, in the first-derivative treatment equation R2 = 0.95 and in the second-derivative treatment R2 = 0.96. The estimation accuracy was based on RPD (the ratio between the standard deviation and the standard error of validation) and RER (the ratio between the range of ADF of the validation as a whole and the standard error of prediction) of the external validation. RPD and RER values were of 2.75 and 9.00 for the treatment without derivative, 3.41 and 11.79 with first-derivative, and 3.10 and 11.03 with second-derivative. With the acid detergent residue spectrum the wavelengths were identified and associated with the ADF contained in the sample. The results showed a great potential of NIRS for predicting ADF content in Turnip Greens and Turnip tops.
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Analysis of the Acid Detergent Fibre Content in Turnip Greens and Turnip Tops (Brassica rapa L. Subsp. rapa) by Means of Near-Infrared Reflectance
'MDPI AG', 2019Co-Authors: Obregón Sara, Cartea González, María Elena, Moreno-rojas Rafael, Jurado-millán A. M., Antonio De ,haro BailónAbstract:Standard wet chemistry analytical techniques currently used to determine plant fibre constituents are costly, time-consuming and destructive. In this paper the potential of near-infrared reflectance spectroscopy (NIRS) to analyse the contents of acid detergent fibre (ADF) in Turnip Greens and Turnip tops has been assessed. Three calibration equations were developed: in the equation without mathematical treatment the coefficient of determination (R2) was 0.91, in the first-derivative treatment equation R2 = 0.95 and in the second-derivative treatment R2 = 0.96. The estimation accuracy was based on RPD (the ratio between the standard deviation and the standard error of validation) and RER (the ratio between the range of ADF of the validation as a whole and the standard error of prediction) of the external validation. RPD and RER values were of 2.75 and 9.00 for the treatment without derivative, 3.41 and 11.79 with first-derivative, and 3.10 and 11.03 with second-derivative. With the acid detergent residue spectrum the wavelengths were identified and associated with the ADF contained in the sample. The results showed a great potential of NIRS for predicting ADF content in Turnip Greens and Turnip tops.This research was funded by the Project “Metabolitos secundarios en Brassicaceae. Implicaciones en la mejora genética y defensa a estreses” Ref. RTI2018-096591-B-I00 of the Spanish Government, which was co-financed by the European Regional Development Fund (ERDF).Peer reviewe
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Cultivo de nabizas y grelos en el Valle del Guadalquivir
'Japanese Society of Applied Entomology & Zoology', 2017Co-Authors: Obregón Sara, Cartea González, María Elena, Moreno-rojas Rafael, Antonio De ,haro BailónAbstract:7 páginas.- 4 fotos.- 4 tablas.- 1 figura.[EN] In the northwest of Spain there is a great tradition of growing Brassica rapa subsp. rapa to obtain nabizas (Turnip Greens) and grelos (Turnip tops), whose peculiar flavor is related to its glucosinolatos content with chemopreventive properties. In order to expand the production area and consumption to other regions of Spain, a collection of germplasm of this species was cultivated, characterized and evaluated in the Guadalquivir Valley during the seasons 2009 to 2015. The work has allowed to establish the most adequate growing conditions and to select those lines capable of producing nabizas (Turnip Greens) and grelos (Turnip tops) with the yield, organoleptic properties and quality (high content of health beneficial glucosinolates) similar to those harvested in Galicia.[ES] En el noroeste de España existe una gran tradición de cultivo de Brassica rapa subsp. rapa para obtener nabizas y grelos, cuyo sabor peculiar está relacionado con su contenido en glucosinolatos con propiedades quimiopreventivas. Con el objetivo de ampliar la zona de producción y consumo a otras regiones de España, se procedió al cultivo, caracterización y evaluación de una colección de germoplasma de esta especie en el Valle del Guadalquivir durante las temporadas 2009 a 2015. El trabajo realizado ha permitido establecer las condiciones de cultivo más adecuadas y seleccionar aquellas líneas capaces de producir nabizas y grelos con un rendimiento, propiedades organolépticas y calidad (alto contenido en glucosinolatos beneficiosos para la salud) similares a los cosechados en Galicia.Al Ministerio de Economía y Competitividad del gobierno español por la financiación de los proyectos: 'Calidad y resistencia a estreses bióticos en los cultivos de Brasicas: Papel de los metabolitos secundarios (Ref. AGL2009-09922)' y 'Genética y Mejora de Brasicas hortícolas: papel de los metabolitos secundarios, Ref. AGL2012-35539'. A José Luís Luque Ojeda por su colaboración en los trabajos de campo en la finca experimental del IAS-CSIC de Córdoba.Peer reviewe
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Quantification of glucosinolates in vegetable crops of Brassica rapa by near-infrared spectroscopy
2016Co-Authors: Obregón Sara, Antonio De ,haro BailónAbstract:Trabajo presentado en la The Food Factor I Barcelona Conference, celebrada en Barcelona 2 al 4 de noviembre de 2016.In Spain, Brassica rapa subsp. rapa L. includes Turnip Greens and Turnip top as vegetable products. Turnip Greens are the young leaves harvested in the vegetative period, while Turnip tops are the fructiferous stems with the flower buds and the surrounding leaves. Both are boiled and generally consumed as meat companions. They are characterized by a particular bitter and pungent taste, which differentiate them from other vegetables in the genus Brassica, such as cabbage and cauliflower. The bitterness has been related to the content of some glucosinolate degradation products. Glucosinolates and their breakdown products are known to have important biological activity and chemoprotective effects against cancer1,2,3. The determination of glucosinolate content by the standard methods (HPLC) is expensive and time-consuming. In contrast, Near-infrared spectroscopy (NIRS) has many advantages, since analysis can be carried out with a considerable saving of time, at a low cost and without using hazardous chemicals. The purpose of this work was to test the potential of NIRS for predicting the total glucosinolate (t-GSL) content, as well as those major glucosinolates found in the leaves and stems of B. rapa. NIRS calibrations resulted in coefficients of determination and standard of prediction in external validation of 0.96 and 3.28 for t-GSL; 0.94 and 3.49 for Gluconapine; 0.41 and 1.08 for Progoitrine, and 0.55 and 0.60 for Glucobrassicanapine respectively. It was concluded that NIRS shows a high potential as an analytical method for total and individual glucosinolate routine analysis in Turnip Greens and Turnip tops.N
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Analysis of mineral content in Turnip Greens and Turnip tops (Brassica rapa L. var. rapa) by near-infrared reflectance spectroscopy
'Informa UK Limited', 2015Co-Authors: Obregón Cano Sara, Moreno-rojas Rafael, Jurado-millán A.m., Antonio De ,haro BailónAbstract:The objective of this study was to evaluate the potential and accuracy of near-infrared reflectance spectroscopy (NIRS) for predicting the mineral content in lyophilized samples of Turnip Greens and Turnip tops (Brassica rapa L. var. rapa). Mathematical treatments of the spectra and modified partial least squares regression (MPLS) were used for developing calibrations equations (n = 298). An independent set of samples (n = 69) was used to evaluate and validate the performance of the calibrations equations. The coefficients of determination obtained in the external validation (r2 ev) and error of prediction (SEP) for the different minerals were K = 0.86 (SEP = 4,90), Ca = 0.91 (SEP = 1,66), P = 0.73 (SEP = 0,86), Mg = 0.85 (SEP = 0,32), Na = 0.87 (SEP = 0,21), Fe = 0.90 (SEP = 60,48), Zn = 0.80 (SEP = 5,83), Mn = 0.81 (SEP = 5,72) and Cu = 0.62 (SEP = 1,13).The calibration equations obtained for Ca and Fe showed the highest predictive ability These results support the idea that NIRS technology is suitable for the fast, non-destructive, and accurate prediction of mineral content in Turnip Greens and Turnip tops.El objetivo de este trabajo fue la evaluación del potencial de la espectroscopía de reflectancia en el infrarrojo cercano (NIRS) para el análisis del contenido mineral en muestras liofilizadas de nabizas y grelos (Brassica rapa L. var. rapa). Se aplicó el método de mínimos cuadrados parciales modificados (MPLS) para desarrollar ecuaciones de calibración (n=298). Se evaluó la capacidad predictiva de las ecuaciones de calibración obtenidas mediante un lote de muestras (n=69) independientes del colectivo de calibración. Los coeficientes de determinación (r2 ve) y errores de predicción (SEP) obtenidos en la validación externa para los distintos minerales fueron K=0,86(SEP=4,90); Ca=0,91 (SEP=1,66); P=0,73(SEP=0,86); Mg=0,85(SEP=0,32); Na=0,87(SEP=0,21); Fe=0,90(SEP=60,48); Zn=0,80(SEP=5,83); Mn=0,81 (SEP=5,72)y Cu=0,62(SEP=1,13). Las ecuaciones para Ca y Fe fueron las que mostraron mayor capacidad predictiva. Estos resultados demuestran el potencial del NIRS para el análisis rápido, no destructivo y preciso del contenido mineral en nabizas y grelos
Francisco Candeira Marta - One of the best experts on this subject based on the ideXlab platform.
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Importancia del cultivo del grelo
Nova Àgora, 2017Co-Authors: Francisco Candeira Marta, Tortosa Viqueira María, Velasco Pazos Pablo, Fernández Fernández, Juan Carlos, Soengas Fernández, María Del PilarAbstract:4 páginas.- 1 figura.[EN] Turnip tops are crops belonging to the species Brassica rapa, which have been cultivated for centuries in Galicia (northwest Spain). This horticultural species produces three different products that occupy a prominent place in Galician traditional agriculture: Turnips (thickened root) for animal feeding, Turnip Greens (vegetative leaves) and Turnip tops (floral stems) for human feeding. In Spain it is the third crop in importance behind the broccoli and cauliflower, produced almost entirely in Galicia with 6.800 ha. In Europe, similar crops are widely distributed in Italy and Portugal. They are foods rich in proteins, vitamins A, E, C and minerals like iron, calcium and potassium and phenolic compounds with an antioxidant role. Additionally, they contain large amounts of a type of phytochemical called glucosinolates, responsible for the organoleptic, nutritional and medicinal qualities of the crop. Given the importance of the cultivation of this vegetable in the Galician community, the Consellería do Medio Rural and the producers of Turnip top promoted a quality mark recognized by the European Union 'Indicación Xeográfica Protexida Grelos de Galicia' (IXP), which augurs a promising future for this crop.[ES] Los grelos son un cultivo perteneciente a la especie Brassica rapa, que se cultivan desde hace siglos en Galicia (noroeste de España). Esta especie hortícola produce tres productos diferentes que ocupan un lugar destacado en la agricultura tradicional gallega: nabos (raíz engrosada) para alimentación del ganado, nabizas (hojas vegetativas) y grelos (tallos florales) para alimentación humana. En España, es el tercer cultivo en importancia por detrás del brécol y la coliflor, producida casi en su totalidad en Galicia con 6.800 ha. En Europa, cultivos similares se encuentran ampliamente distribuidos en Italia y Portugal. Son alimentos ricos en proteínas, vitaminas A, E, C y minerales como hierro, calcio y potasio y compuestos fenólicos con un papel antioxidante. Además, contienen grandes cantidades de un tipo de fitoquímicos denominados glucosinolatos, principales responsables de las cualidades organolépticas, nutritivas y medicinales del cultivo. Ante la importancia del cultivo de esta hortaliza en la comunidad gallega, la Consellería do Medio Rural y los productores de grelos impulsaron una marca de calidad reconocida por la Unión Europea: 'Indicación Xeográfica Protexida Grelos de Galicia' (IXP), lo que augura un futuro prometedor para este cultivo.Peer reviewe
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Screening for resistance to black rot in a Spanish collection of Brassica rapa
'Wiley', 2015Co-Authors: Lema Márquez Margarita, Francisco Candeira Marta, Velasco Pazos Pablo, Cartea González, María Elena, Soengas Fernández, María Del PilarAbstract:Productivity and quality of crops of Brassica rapa L. in north-western of Spain are highly affected by black rot, caused by the bacterium Xanthomonas campestris pv. campestris (Pammel) Dowson (Xcc). Several races of Xcc have been described in this area, being the race 6 the most frequent in B. rapa crops and races 1 and 4 the most frequent in B. oleracea crops. The control of the disease can be aided by the employment of resistant varieties. The aim of this work was to find sources of resistance to Xcc in a collection of open-pollinated varieties of B. rapa from north-western Spain. Resistance was evaluated in 191 landraces. Partial resistance to races 6, 1 and 4 and complete resistance to race 4 were identified in several landraces. Several accessions exhibited partial resistance to the three races. Sources of resistance were identified in landraces of different crops of the species (Turnips, Turnip Greens and Turnip tops). These landraces could be grown after selection for resistance or they can be donors of resistance genes in breeding programmes.Ministerio de Economía y Competitividad: AGL2009-09922 and AGL2012-35539Excelentísima Diputación Provincial de PontevedraPeer reviewe
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Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C
'Elsevier BV', 2014Co-Authors: Francisco Candeira Marta, Velasco Pazos Pablo, Moreno, Diego A., García-viguera Cristina, Cartea González, María ElenaAbstract:Cooking Brassica vegetables as a domestic processing method has a great impact on health-promoting bioactive compounds: glucosinolates (GLS), flavonoids, hydroxycinnamic acids, and vitamin C. In Galicia (NorthWestern Spain), one of the most consumed horticultural crops is Brassica rapa, by using the leaves (Turnip Greens) and the young sprouting shoots (Turnip tops) in different culinary preparations. In order to determine the effect of cooking, on Turnip Greens and Turnip tops, bioactive GLS, flavonoids, hydroxycinnamic acids and vitamin C were analysed and simultaneously determined. The level of retention of each individual compound after cooking procedures was evaluated in the edible organs, and also in the cooking water, in order to compare their composition to a fresh uncooked control. Steaming, conventional boiling, and high-pressure cooking, traditional processing methods of this kind of vegetables, were the three domestic processing methods used in this work. Results showed that total GLS and phenolics were significantly affected by the cooking procedure and the loss rate varied among individual compounds. Steaming was the method that better preserved GLS and phenolic compounds. Conventional boiling and high-pressure cooking methods presented similar rate of losses of total GLS content (64%) and total phenolic content (more than 70%). Degradation among glucosinolate classes, aliphatic or indolic, was similar. The total flavonoids lost in Turnip Greens were 64% and 67% for conventional boiling and high-pressure, respectively. The main losses were caused by leaching into the cooking water. The concentration of vitamin C suffered a drastic loss in the process of sample handling and after cooking. Despite the fact that any cooking procedure affected negatively the nutritional composition of the Turnip Greens and tops, our results showed high retentions of individual compounds in steaming, and the lowest retentions were obtained in the traditional high-pressure cooking. High retention of health-promoting compounds in the cooking water should be considered for increasing the intake of properties of B. rapa. © 2010 Elsevier Ltd.Research supported by the Xunta de Galicia (PGIDIT06RAG40302PR) and Excma. Diputación Provincial de Pontevedra. Marta Francisco acknowledges an I3P fellowship from the CSIC.Xunta de GaliciaDiputación Provincial de PontevedraConsejo Superior de Investigaciones Científicas (España)Peer Reviewe
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Simultaneous identification of glucosinolates and phenolic compounds in a representative collection of vegetable Brassica rapa
'Elsevier BV', 2013Co-Authors: Francisco Candeira Marta, Cartea González, María Elena, Moreno, Diego A., Ferreres Federico, García-viguera Cristina, Velasco Pazos PabloAbstract:Brassica rapa rapa group is widely distributed and consumed in northwestern Spain. The consumption of Brassica vegetables has been related to human health due to their phytochemicals, such as glucosinolates and phenolic compounds that induce a variety of physiological functions including antioxidant activity, enzymes regulation and apoptosis control and the cell cycle. For first time in Brassica crops, intact glucosinolates and phenolic compounds were simultaneously identified and characterized. Twelve intact glucosinolates, belonging to the three chemical classes, and more than 30 phenolic compounds were found in B. rapa leaves and young shoots (Turnip Greens and Turnip tops) by LC-UV photodiode array detection (PAD)-electrospray ionization (ESI). The main naturally occurring phenolic compounds identified were flavonoids and derivatives of hydroxycinnamic acids. The majority of the flavonoids were kaempferol, quercetin and isorhamnetin glycosylated and acylated with different hydroxycinnamic acids. Quantification of the main compounds by HPLC-PAD showed significant differences for most of compounds between plant organs. Total glucosinolate content value was 26.84 μmol g-1 dw for Turnip Greens and 29.11 μmol g-1 dw for Turnip tops; gluconapin being the predominant glucosinolate (23.2 μmol g-1 dw). Phenolic compounds were higher in Turnip Greens 51.71 μmol g-1 dw than in Turnip tops 38.99 μmol g-1 dw, in which flavonols were always the major compounds. © 2009 Elsevier B.V. All rights reserved.Research supported by the Xunta de Galicia (PGIDIT06RAG40302PR) and Excma. Diputación Provincial de Pontevedra.Peer Reviewe
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Compuestos bioactivos y producción de grelos y nabizas: variación fenotípica y ambiental
CSIC - Misión Biológica de Galicia (MBG), 2013Co-Authors: Francisco Candeira MartaAbstract:198 p.[EN] In Galicia (northwestern Spain), Brassica rapa subs. rapa L. includes Turnip Greens and Turnip tops as main crops and are widely distributed and consumed in this region. Turnip Greens are the leaves harvested in the vegetative period, while Turnip tops are the fructiferous stems with the flower buds and the surrounding leaves. According to the particularities of Galician agriculture (small familiar farms and tradicional cultural practices), farmers obtain their own seeds for sowing. This process has led to a great number of landraces adapted to different conditions and uses all along Galician geography. This diversity makes them a promising source to find desirable properties, either from the standpoint of quality, production or resistance to stresses. In the present thesis the study of several agronomic, nutritional and sensory traits in 12 local varieties of B. rapa grown in different environments has been carried out. Overall, results showed that there is a great variability in the local B. rapa varieties, therefore, it was possible to select the most suitable varieties for Turnip Greens or Turnip tops production and the varieties with enhanced and stable levels of health-beneficial compounds. The study of genotype × environment interaction allowed to determine the most stable varieties and also the suitable environments for fresh crop production. Besides, this work assessed the nutritional quality of Turnip Greens and Turnip tops with the identification and quantification of health-beneficial compounds. On some of these compounds a detailed study to determine the effect of genotype, environment and procesing methods on the final concentrations of these metabolites was carried out. Furthermore, were defined the sensory attributes of Turnip Greens and Turnip tops as well as their relationship with secondary metabolites. In conclusion, the data reported in this work may be usefull to deeper understanding about these crops, either for nutritional or sensory quality and its relationship with the culture environment or for selecting varieties for future breeding programs based on producers and consumers preferences.[ES] En Galicia, los cultivos de la especie Brassica rapa subs. rapa L conocidos como nabizas y grelos tienen una larga tradición y amplia distribución. Las nabizas son las hojas vegetativas y los grelos son los brotes florales junto con las hojas que los rodean. El cultivo de estas hortalizas se realiza en pequeños minifundios y los agricultores cosechan su propia semilla año tras año. Estos hechos favorecieron la generación de numerosas variedades adaptadas a las condiciones ecológicas de cada zona así como a las preferencias de los consumidores locales lo que implica una amplia diversidad de los cultivos en toda la geografía gallega. Esta diversidad hace que sean una fuente prometedora para buscar características deseables, ya sea desde el punto de vista de la calidad, producción o resistencia a estreses. En la presente tesis se ha llevado a cabo el estudio de diferentes caracteres agronómicos, nutritivos y sensoriales en 12 variedades locales de B. rapa cultivadas en diferentes ambientes. En conjunto, los resultados obtenidos demuestran que existe una gran variabilidad entre variedades locales de B. rapa, por lo que fue posible seleccionar aquellas más productivas en función de su uso (nabiza o grelo), o de sus cualidades nutritivas. Gracias al estudio de la interacción de los distintos genotipos con el ambiente fue posible determinar las variedades más estables así como los ambientes más idóneos para su producción. Además, se completó el estudio nutricional de nabizas y grelos con la identificación y cuantificación de compuestos beneficiosos para la salud humana. Sobre algunos de estos compuestos se realizó un estudio más detallado para determinar el efecto del genotipo, el ambiente y el procesado en su contenido final. Así mismo se definieron las cualidades organolépticas de nabizas y grelos y su relación con la presencia de determinados metabolitos secundarios. Como conclusión, los datos aportados en este trabajo pueden ser de utilidad, por un lado para profundizar en el conocimiento acerca de estos cultivos, ya sea de su calidad nutritiva u organoléptica como de su relación con el medio ambiente de cultivo, como a la hora de seleccionar variedades para futuros programas de mejora en base a preferencias tanto del agricultor como del consumidor.Agradecimientos al Consejo Superior de Investigaciones Científicas, por la concesión de la beca predoctoral I3P (BPD-2006) y al proyecto ‘Potencial fitogenético de grelos y nabizas (Brassica rapa): valor agronómico y nutritivo (PGIDIT06RAG40302PR), financiado por la Xunta de Galicia por aportar medios económicos con los que realizar este trabajo.Peer Reviewe
Maria Elena Cartea - One of the best experts on this subject based on the ideXlab platform.
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Genetic structure and diversity of a collection of Brassica rapa subsp. rapa L. revealed by simple sequence repeat markers
2020Co-Authors: P Soengas, Maria Elena Cartea, M Francisco, Lema M A NAbstract:SUM M ARY Brassica rapa subsp. rapa L. includes three different crops: Turnips (roots), Turnip Greens (leaves) and Turnip tops (inflorescences). A collection of B. rapa subsp. rapa from north-western Spain is currently kept at 'Misión Biológica de Galicia' (a research centre of the Consejo Superior de Investigaciones Científicas (CSIC), Spain). This collection has been characterized based on morphological and agronomical traits. A better understanding of the genetic diversity present in the collection is necessary in order to optimize its use and maintenance. The objectives of the present work were to assess the genetic diversity present in the B. rapa subsp. rapa collection, to establish genetic relationships among populations and to study the genetic structure of the collection. Eighty populations were analysed based on 18 simple sequence repeats (SSRs). Populations showed a broad range of genetic diversity, thus offering good potential for further genetic improvement. Most of the variability was found within the population level, probably due to high rates of allogamy, to migration and/or interchange of seed among local growers. Populations showed a low level of differentiation, grouping in just one cluster, and therefore they can be considered as samples of a highly variable metapopulation that can be used for B. rapa breeding programmes
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resistance to the cabbage root fly delia radicum diptera anthomyiidae of Turnip varieties brassica rapa subsp rapa
Euphytica, 2017Co-Authors: Serena Santolamazzacarbone, Pablo Velasco, Maria Elena CarteaAbstract:The cabbage root fly Delia radicum L. (Diptera: Anthomyiidae) is one of the major pests of many Brassica crops in the temperate areas of Europe and North America. At present, Turnip (B. rapa ssp. rapa L.) varieties resistant to the pest does not exist. With the aim to fill this gap, a no-choice tolerance test of 56 accessions among Turnips, Turnip tops and Turnip Greens was performed under controlled conditions by introducing D. radicum eggs. Plant survival, leaf and root conditions, pupae number and weight significantly varied among plant accessions. Ten putatively resistant and ten susceptible accessions (control group) were selected from this first screening, transplanted in the field and exposed to natural infestation to detect antibiosis and antixenosis mechanisms. Both in the laboratory and in the field, pupae number significantly varied within accessions and between resistant and susceptible group, although pupal weight did not, indicating the absence of antibiosis effect on this early stage. In the field, the number of galleries was significantly lower in the resistant group in comparison with the control. Resistant accessions had smaller size, and a smaller, white and mostly buried root. Within the resistant and susceptible accessions, larger plants harboured more pupae, however purple roots were those most preferred, and the hosted pupae weighed most. Three accessions from the resistant group (MBGBR0178, MBGBR0570 and MBGBR0371) stand out for resistance to D. radicum possibly through antixenosis mechanisms.
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AGRONOMY AND VARIETY TRIALS
2016Co-Authors: Marta Francisco, Pablo Velasco, Margarita Lema, Maria Elena CarteaAbstract:Performance of B. rapa varieties as Turnip Greens and Turnip tops. Effect of environment and genotyp
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cooking methods of brassica rapa affect the preservation of glucosinolates phenolics and vitamin c
Food Research International, 2010Co-Authors: Marta Francisco, Pablo Velasco, Diego A Moreno, Cristina Garciaviguera, Maria Elena CarteaAbstract:Cooking Brassica vegetables as a domestic processing method has a great impact on health-promoting bioactive compounds: glucosinolates (GLS), flavonoids, hydroxycinnamic acids, and vitamin C. In Galicia (NorthWestern Spain), one of the most consumed horticultural crops is Brassica rapa, by using the leaves (Turnip Greens) and the young sprouting shoots (Turnip tops) in different culinary preparations. In order to determine the effect of cooking, on Turnip Greens and Turnip tops, bioactive GLS, flavonoids, hydroxycinnamic acids and vitamin C were analysed and simultaneously determined. The level of retention of each individual compound after cooking procedures was evaluated in the edible organs, and also in the cooking water, in order to compare their composition to a fresh uncooked control. Steaming, conventional boiling, and high-pressure cooking, traditional processing methods of this kind of vegetables, were the three domestic processing methods used in this work. Results showed that total GLS and phenolics were significantly affected by the cooking procedure and the loss rate varied among individual compounds. Steaming was the method that better preserved GLS and phenolic compounds. Conventional boiling and high-pressure cooking methods presented similar rate of losses of total GLS content (64%) and total phenolic content (more than 70%). Degradation among glucosinolate classes, aliphatic or indolic, was similar. The total flavonoids lost in Turnip Greens were 64% and 67% for conventional boiling and high-pressure, respectively. The main losses were caused by leaching into the cooking water. The concentration of vitamin C suffered a drastic loss in the process of sample handling and after cooking. Despite the fact that any cooking procedure affected negatively the nutritional composition of the Turnip Greens and tops, our results showed high retentions of individual compounds in steaming, and the lowest retentions were obtained in the traditional high-pressure cooking. High retention of health-promoting compounds in the cooking water should be considered for increasing the intake of properties of B. rapa.
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simultaneous identification of glucosinolates and phenolic compounds in a representative collection of vegetable brassica rapa
Journal of Chromatography A, 2009Co-Authors: Marta Francisco, Maria Elena Cartea, Diego A Moreno, Federico Ferreres, Cristina Garciaviguera, Pablo VelascoAbstract:Brassica raparapa group is widely distributed and consumed in northwestern Spain. The consumption of Brassica vegetables has been related to human health due to their phytochemicals, such as glucosinolates and phenolic compounds that induce a variety of physiological functions including antioxidant activity, enzymes regulation and apoptosis control and the cell cycle. For first time in Brassica crops, intact glucosinolates and phenolic compounds were simultaneously identified and characterized. Twelve intact glucosinolates, belonging to the three chemical classes, and more than 30 phenolic compounds were found in B. rapa leaves and young shoots (Turnip Greens and Turnip tops) by LC-UV photodiode array detection (PAD)-electrospray ionization (ESI). The main naturally occurring phenolic compounds identified were flavonoids and derivatives of hydroxycinnamic acids. The majority of the flavonoids were kaempferol, quercetin and isorhamnetin glycosylated and acylated with different hydroxycinnamic acids. Quantification of the main compounds by HPLC-PAD showed significant differences for most of compounds between plant organs. Total glucosinolate content value was 26.84 micromol g(-1) dw for Turnip Greens and 29.11 micromol g(-1) dw for Turnip tops; gluconapin being the predominant glucosinolate (23.2 micromol g(-1) dw). Phenolic compounds were higher in Turnip Greens 51.71 micromol g(-1) dw than in Turnip tops 38.99 micromol g(-1) dw, in which flavonols were always the major compounds.
