PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników

Czasopismo

2018 | 71 | 4 |

Tytuł artykułu

Oriental brassica vegetables - alternatives for a higher intake of health-promoting substances

Treść / Zawartość

Warianty tytułu

PL
Azjatyckie warzywa kapustne źródłem związków istotnych dla promocji zdrowia

Języki publikacji

EN

Abstrakty

EN
Brassica vegetables are one of the most important groups of vegetables in terms of their nutritional composition. The aim of this work was to evaluate the lesser known Asian species from the family Brassicaceae cultivated in the conditions of the Czech Republic and to carry out a comparison with cabbage as a reference species. For the evaluation, two species of Chinese broccoli, two cultivars of Chinese cabbage (‘Dwarf milk cabbage’ and improved ‘Tahtsai’) and mizuna were selected. Among the properties evaluated were dry matter production, crude fiber content, vitamin C, carotenoids, TAC, flavonoids, phenols, and mineral composition (K, Na, Ca, and Mg). The highest contents of vitamin C were found in mizuna and the lowest in Chinese Cabbage 2. In comparison to the reference species, the majority of the properties of Chinese cabbage had higher values in comparison to traditional cabbage (range: 101–577%). Positive results were also found for mizuna. The worst brassica was Chinese Cabbage 2 in which the majority of the properties measured were lower in comparison to traditional cabbage.
PL
Warzywa kapustne charakteryzują się dużym zróżnicowaniem wartości odżywczych. Celem pracy była ocena wartości odżywczej mniej znanych azjatyckich gatunków z rodziny Brassi- caceae uprawianych w Czechach oraz porównanie wartości odżywczej tych warzyw z kapustą głowiastą białą. Obiektem badań był brokuł chińska kapusta chińska w typie Tahtsai (odmiany ‘Dwarf milk cabbage’ i ulepszona ‘Tahtsai’) oraz kapusta chińska mizuna. Analizowano zawartość suchej masy, błonnika surowego, witaminy C, karotenoidów, fenoli, flawonoidów, aktywność antyoksydacyjną ogółem oraz skład mineralny (K, Na, Ca i Mg). Największą zawartością wi- taminy C charakteryzowała się kapusta chińska mizuna, a najniższą ‘Tahtsai’. W porównaniu do tradycyjnie uprawianej kapusty głowiastej białej, kapustę chińską charakteryzował wyższy poziom analizowanych parametrów składu chemicznego (pomiędzy 101% a 577%). Najmniej korzystny skład chemiczny w porównaniu do kapusty głowiastej białej charakteryzował kapustę chińską ‘Tahtsai’.

Słowa kluczowe

Wydawca

-

Czasopismo

Rocznik

Tom

71

Numer

4

Opis fizyczny

Article: 1749 [8 p.], fig.,ref.

Twórcy

autor
  • Faculty of Horticulture, Mendel University in Brno, Valticka 337, 691 44 Lednice, Czech Republic
autor
  • Faculty of Horticulture, Mendel University in Brno, Valticka 337, 691 44 Lednice, Czech Republic
autor
  • Faculty of Horticulture, Mendel University in Brno, Valticka 337, 691 44 Lednice, Czech Republic

Bibliografia

  • World Health Organization. Fruit and vegetables for health: report of the Joint FAO/WHO Workshop on Fruit and Vegetables for Health, 1–3 September 2004, Kobe, Japan. Geneva: World Health Organization; 2005.
  • Buchtová I. Situační a výhledová zpráva. Praha: Ministerstvo zemědělství České republiky; 2017.
  • Eurostat. Daily consumption of fruit and vegetables by sex, age and educational attainment level [Internet]. 2017 [cited 2018 Mar 20]. Available from: http://appsso.eurostat.ec.europa.eu/nui/show.do?dataset=hlth_ehis_fv3e〈=en
  • Ferro LA, Gibney M, Sjöström M. Nutrition and diet for healthy lifestyles in Europe: the EURODIET evidence. Public Health Nutr. 2001;4(2A):437–740.
  • Cummings JH, Bingham SA. Diet and the prevention of cancer. Br Med J. 1998;317:1636–1640. https://doi.org/10.1136/bmj.317.7173.1636
  • Schafer G, Schenk U, Ritzel U, Ramadori G, Leonhardt U. Comparison of the effects of dried peas with those of potatoes in mixed meals on postprandial glucose and insulin concentrations in patients with type 2 diabetes. Am J Clin Nutr. 2003;78:99–103. https://doi.org/10.1093/ajcn/78.1.99
  • Manchali A, Murthy KNC, Patil BS. Crucial facts about health benefits of popular cruciferous vegetables. J Funct Foods. 2012;4(1):94–106. https://doi.org/10.1016/j.jff.2011.08.004
  • Aires A, Fernandes C, Carvalho R, Bennett RN, Saavedra MJ, Rosa EAS. Seasonal effects on bioactive compounds and antioxidant capacity of six economically important Brassica vegetables. Molecules. 2011;16:6816–6832. https://doi.org/10.3390/molecules16086816
  • Bellostas N, Sorensen JC, Sorensen H. Qualitative and quantitative evaluation of glucosinolates in cruciferous plants during their life cycle. Agroindustria. 2004;3:5–10.
  • Singh J, Upadhyay AK, Prasad K, Bahadur A, Rai M. Variability of carotenes, vitamin C, E and phenolics in Brassica vegetables. J Food Compost Anal. 2007;20:106–112. https://doi.org/10.1016/j.jfca.2006.08.002
  • Liu B, Mao Q, Lin Y, Zhou F, Xie L. The association of cruciferous vegetables intake and risk of bladder cancer: a meta-analysis. World J Urol. 2013;31:127–133. https://doi.org/10.1007/s00345-012-0850-0
  • Wu QJ, Yang Y, Vogtmann E, Wang J, Han LH, Li HL, Xiang YB. Cruciferous vegetables intake and the risk of colorectal cancer: a meta-analysis of observational studies. Ann Oncol. 2013;24:1079–1087. https://doi.org/10.1093/annonc/mds601
  • Wills RBH, Wong AWK, Scriven FM, Greenfield H. Nutrient composition of Chinese vegetables. J Agric Food Chem. 1984;32(2):413–416. https://doi.org/10.1021/jf00122a059
  • Sun B, Liu N, Zhao Y, Yan H, Wang Q. Variation of glucosinolates in three edible parts of Chinese kale (Brassica alboglabra Bailey) cultivars. Food Chem. 2011;124:941–947. https://doi.org/10.1016/j.foodchem.2010.07.031
  • Yolley, D. Specialty and minor crop handbook. 2nd ed. Oakland, CA: University of California; 1998.
  • Morgan W, Midmore D. Chinese broccoli (Kailaan) in Southern Australia. A report for the Rural Industries Research and Development Corporation. Barton: RIRDC; 2003.
  • Larkcom, J. Oriental vegetables: the complete guide for the gardening cook. 2nd ed. New York, NY: Kodansha International; 2008.
  • Kudrnáčová E, Kouřimská L. Qualitative properties of non-traditional types of vegetables – determination of nitrates and ascorbic acid. Potravinarstvo. 2015;9(1):237–241. https://doi.org/10.5219/466
  • Wang X, Yu W, Zhou Q, Han R, Huang D. Metabolic response of pakchoi leaves to amino acid nitrogen. J Integr Agric. 2014;13:778–788. https://doi.org/10.1016/S2095-3119(13)60622-X
  • Rakow G. Species origin and economic importance of Brassica. In: Pua EG, Douglas CJ, editors. Brassica. Berlin: Springer; 2004. p. 3–11.(Biotechnology in Agriculture and Forestry; vol 54). https://doi.org/10.1007/978-3-662-06164-0_1
  • Reich M, van den Meerakker AN, Parmar S, Hawkesford MJ, de Kok LJ. Temperature determines size and direction of effects of elevated CO2 and nitrogen form on yield quantity and quality of Chinese cabbage. Plant Biol. 2016;18:63–75. https://doi.org/10.1111/plb.12396
  • Kopta T, Pokluda R. Evaluation of organically grown Chinese broccoli (Brassica oleracea L. var. alboglabra) under the conditions of the Czech Republic. Acta Hortic. 2012;936:251–256. https://doi.org/10.17660/ActaHortic.2012.936.30
  • Petříková K, Hlušek J, Koudela M, Malý I, Pokluda R, Lošák T, et al. Zelenina – pěstování, výživa, ekonomika. Praha: ProfiPress; 2012.
  • Holm G. Chlorophyll mutations in barley. Acta Agriculturae Scandinavica. 1954;4:457–471. https://doi.org/10.1080/00015125409439955
  • Shen YC, Chen SL, Wang CK. Contribution of tomato phenolics to antioxidation and down-regulation of blood lipids. J Agric Food Chem. 2007;55(16):6475–6481. https://doi.org/10.1021/jf070799z
  • Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT – Food Science and Technology. 1995;28:25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
  • USDA Food Composition Databases [Internet]. 2018 [cited 2018 May 5]. Available from: https://ndb.nal.usda.gov/ndb/search/list
  • Kaulmann A, André CM, Schneider YJ, Hoffmann L, Bohn T. Carotenoid and polyphenol bioaccessibility and cellular uptake from plum and cabbage varieties. Food Chem. 2016;197:325–332. https://doi.org/10.1016/j.foodchem.2015.10.049
  • Rokayya S, Li CJ, Zhao Y, Li Y, Sun CH. Cabbage (Brassica oleracea L. var. capitata) phytochemicals with antioxidant and anti-inflammatory potential. Asian Pac J Cancer Prev. 2013;14(11):6657–6662. https://doi.org/10.7314/APJCP.2013.14.11.6657
  • Kosson R, Felczyński K, Szwejda-Grzybowska J, Grzegorzewska M, Tuccio L, Agati G, et al. Nutritive value of marketable heads and outer leaves of white head cabbage cultivated at different nitrogen rates. Acta Agric Scand B Soil Plant Sci. 2017;67(6):524–533. https://doi.org/10.1080/09064710.2017.1308006
  • Podsędek A, Sosnowska D, Redzynia M, Anders B. Antioxidant capacity and content of Brassica oleracea dietary antioxidants. Int J Food Sci Technol. 2006;41:49–58. https://doi.org/10.1111/j.1365-2621.2006.01260.x
  • Tanongkankit Y, Chiewchan N, Devahastin S. Physicochemical property changes of cabbage outer leaves upon preparation into functional dietary fiber powder. Food and Bioproducts Processing. 2012;90:541–548. https://doi.org/10.1016/j.fbp.2011.09.001
  • Lee SK, Kader AA. Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biol Technol. 2000;20:207–220. https://doi.org/10.1016/S0925-5214(00)00133-2
  • Kopsell DA, Kopsell DE. Accumulation and bioavailability of dietary carotenoids in vegetable crops. Trends Plant Sci. 2006;11:499–507. https://doi.org/10.1016/j.tplants.2006.08.006
  • Bell L, Wagstaff C. Glucosinolates, myrosinase hydrolysis products, and flavonols found in rocket (Eruca sativa and Diplotaxis tenuifolia). J Agric Food Chem. 2014;62:4481–4492. https://doi.org/10.1021/jf501096x
  • Amron NA, Konsue N. Antioxidant capacity and nitrosation inhibition of cruciferous vegetable extracts. Int Food Res J. 2018;25(1):65–73.
  • Miller-Cebert RL, Sistani NA, Cebert E. Comparative mineral composition among canola cultivars and other cruciferous leafy greens. J Food Compost Anal. 2009;22:112–116. https://doi.org/10.1016/j.jfca.2008.11.002

Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

bwmeta1.element.agro-0e5defdc-4107-4d36-bb5a-c9b9bf8f7ee4
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.