Seasonal Effects on Bioactive Compounds and Antioxidant Capacity of Six Economically Important Brassica Vegetables 英文参考文献.docVIP

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Seasonal Effects on Bioactive Compounds and Antioxidant Capacity of Six Economically Important Brassica Vegetables 英文参考文献.doc

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Seasonal Effects on Bioactive Compounds and Antioxidant Capacity of Six Economically Important Brassica Vegetables 英文参考文献

Molecules 2011, 16, 6816-6832; doi:10.3390/molecule OPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Article Seasonal Effects on Bioactive Compounds and Antioxidant Capacity of Six Economically Important Brassica Vegetables Alfredo Aires 1,*, Concei??o Fernandes 2, Rosa Carvalho 3, Richard N. Bennett 1, Maria J. Saavedra 4 and Eduardo A.S. Rosa 1 1 CITAB?UTAD-Centre for the Research and Technology for Agro-Environment and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal 2 CIMO/IPB-Mountain Research Centre, Escola Superior Agrária, Instituto Politécnico de Bragan?a, Campus de Sta Apolónia, Apartado 1172, 5301-855 Bragan?a, Portugal 3 Departamento de Agronomia, Universidade de Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal 4 CECAV?UTAD-Veterinary and Animal Science Research Center, Departamento de Ciências Veterinárias, Universidade de Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal * Author to whom correspondence should be addressed; E-Mail: alfredoa@utad.pt; Tel.: +351 259350435; Fax: +351 259350327. Received: 14 June 2011; in revised form: 29 July 2011 / Accepted: 8 August 2011 / Published: 10 August 2011 Abstract: Research on natural and bioactive compounds is increasingly focused on their effects on human health, but there are unexpectedly few studies evaluating the relationship between climate and natural antioxidants. The aim of this study was analyze the biological role of six different Brassica vegetables (Brassica oleracea L. and Brassica rapa L.) as a natural source of antioxidant compounds. The antioxidant activity may be assigned to high levels of L-ascorbic acid, total phenolics and total flavonoids of each sample. The climate seasons affected directly the concentration of bioactive components and the antioxidant activity. Broccoli inflorescences and Portuguese kale showed high