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Phenolic acid contents of kale (Brassica oleraceae L. var. acephala DC.) extracts and their antioxidant and antibacterial activities
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SYSNO ASEP 0322094 Document Type J - Journal Article R&D Document Type Journal Article Subsidiary J Článek ve WOS Title Phenolic acid contents of kale (Brassica oleraceae L. var. acephala DC.) extracts and their antioxidant and antibacterial activities Title Obsah fenolických kyselin v brukvi (Brassica oleraceae L. var. acephala) extracts and their antioxidant and antibacterial activities Author(s) Ayaz, F. A. (TR)
Hayirlioglu-Ayaz, S. (TR)
Karaoglu, S.A. (TR)
Grúz, Jiří (UEB-Q) RID, ORCID
Valentová, K. (CZ)
Ulrichová, J. (CZ)
Strnad, Miroslav (UEB-Q) RID, ORCIDSource Title Food Chemistry. - : Elsevier - ISSN 0308-8146
Roč. 107, č. 1 (2008), s. 19-25Number of pages 7 s. Language eng - English Country NL - Netherlands Keywords Black cabbage ; Kale ; Brassica oleraceae var. acephala Subject RIV CE - Biochemistry CEZ AV0Z50380511 - UEB-Q (2005-2011) UT WOS 000251535800003 DOI 10.1016/j.foodchem.2007.07.003 Annotation Nine phenolic acids were identified and quantified by HPLC–MS in leaves and 10 in seeds of kale (black cabbage). The free, ester (methanol-soluble), glycoside and ester-bound (methanol-insoluble) phenolic acid contents of the leaves were 487, 532, 4989 and 6402 ng/g fresh weight, respectively. Ferulic and caffeic acids (total contents; 4269 and 4887 ng/g, respectively) were the most abundant. The seed contents of these fractions were 1993, 1477, 1231 and 4909 ng/g dry weight (DW), respectively, and sinapic acid was the most abundant (5037 ng/g DW). The fractions’ total phenolic contents, determined colorimetrically, were highly correlated with their DPPH scavenging capacity, and in antimicrobial activity assays, with nine test organisms representing a wide array of taxa, all of the fractions were effective against Staphylococcus aureus, Enterococcus faecalis, Bacillus subtilis and (most strongly) Moraxella catarrhalis. Antimicrobial and antioxidant activities of kale phenolics in free and conjugated forms are discussed. Workplace Institute of Experimental Botany Contact David Klier, knihovna@ueb.cas.cz, Tel.: 220 390 469 Year of Publishing 2009
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