Publication: Phytochemical Composition, Antiglycation, Antioxidant Activity and Methylglyoxal-Trapping Action of Brassica Vegetables
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Issued Date
2021-09-01
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ISSN
15739104
09219668
09219668
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2-s2.0-85111895517
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Mahidol University
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SCOPUS
Bibliographic Citation
Plant Foods for Human Nutrition. Vol.76, No.3 (2021), 340-346
Suggested Citation
Thavaree Thilavech, Marisa Marnpae, Kittana Mäkynen, Sirichai Adisakwattana Phytochemical Composition, Antiglycation, Antioxidant Activity and Methylglyoxal-Trapping Action of Brassica Vegetables. Plant Foods for Human Nutrition. Vol.76, No.3 (2021), 340-346. doi:10.1007/s11130-021-00903-w Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/75595
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Phytochemical Composition, Antiglycation, Antioxidant Activity and Methylglyoxal-Trapping Action of Brassica Vegetables
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Abstract
Brassica vegetables are common in cuisines worldwide. The aim of this study was to investigate the antiglycation, methylglyoxal (MG)-trapping action and antioxidant activity of Brassica vegetable extract (BVE) from cabbage, cauliflower and Chinese cabbage. The results showed that cauliflower had the highest phenolic content with the strongest DPPH radical scavenging activity, ferric reducing antioxidant power and oxygen radical absorbance capacity. Seven phenolic acids and three flavonoids were identified by ESI-Q-TOF–MS analysis. The common phenolic compounds in all BVE were sinapic acid and p-hydroxybenzoic acid. The BVE (0.5 mg/mL) showed significant inhibitory activity against glucose-induced fluorescent advanced glycation end products (AGEs) formation (34 – 67%) and preserved the amount of protein thiol group (30 – 35%). In addition, all extracts (0.125 – 4 mg/mL) also had the ability to trap MG, a reactive glycating agent. Total phenolic content of BVE exhibited a positive correlation with DPPH radical scavenging activity (r = 0.524) and % inhibition of AGE formation (r = 0.570) and % MG-trapping capacity (r = 0.786). These findings suggest that the BVE possesses antioxidant and antiglycating activity that may help to protect against protein glycation and oxidation mediated by glycation reaction.