Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/21/2013
Publication Date: 10/21/2013
Citation: Sun, J., Xiao, Z., Lin, L., Lester, G.E., Wang, Q., Harnly, J.M., Chen, P. 2013. Anthocyanidins and polyphenols in five brassica species microgreens: analysis by UHPLC-PDA-ESI/HRMS/MSn. Journal of Agricultural and Food Chemistry. 61:10960-10970. Interpretive Summary: Brassica vegetables are known to contain relatively high concentrations of bioactive compounds associated with human health. Microgreens are hypothesized to have even higher concentration of these bioactive compounds than their mature counterparts. A comprehensive profiling of polyphenols from five Brassica species microgreens was conducted to verify the hypothesis. The results showed that the Brassica species microgreens tended to have more variety of complex polyphenols in total compared to their mature plants. Thus, Brassica species microgreens could be considered more nutritious.
Technical Abstract: Brassica vegetables are known to contain relatively high concentrations of bioactive compounds associated with human health. A comprehensive profiling of polyphenols from five Brassica species microgreens was conducted using ultra high-performance liquid chromatography photo diode array high-resolution multi-stage mass spectrometry (UHPLC-PDA-ESI/HRMSn). A total of 161 polyphenols including 30 anthocyanins, 101 flavonol glycosides, and 30 hydroxycinnamic acid and hydroxybenzoic acid derivatives were putatively identified. The glycosylation patterns of the flavonols were assigned based on direct comparisons of their parent flavonoid glycosides reference compounds. The putative identifications were based on UHPLC-HRMSn analysis using retention times, elution orders, UV/Vis spectra and high resolution mass spectra, as well as an in-house polyphenol database, and literature comparisons. This study showed that these five Brassica species microgreens could be considered as good sources of food polyphenols.