Page 141 - Natural Antioxidants, Applications in Foods of Animal Origin

120 Natural Antioxidants: Applications in Foods of Animal Origin
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3.5.4.4 CRUCIFEROUS VEGETABLES

The Brassicaceae (Cruciferae) family is composed of 350 genera and about
3500 species (Sasaki & Takahashi, 2002). Brassica is an inexpensive, though
very nutritive, source of food, providing nutrients and health-promoting
phytochemicals such as phenolic compounds, vitamins (Dekker et al., 2000;
Vallejo et al., 2002, 2003; Vallejo et al., 2004), phytic acid, fiber, soluble
sugars (Pedroche et al., 2004), glucosinolates (Fowke et al., 2003), minerals,
polyphenols (Heimler et al., 2005), fat, and carotenoids (Zakaria-Rungkat et
al., 2000). There is ever-increasing evidence that a higher consumption of
Brassica vegetables, for example, broccoli, cabbage, kale, mustard greens,
Brussels sprouts, and cauliflower, reduces the risk of several types of cancer
(Kristal & Lampe, 2002; Wang et al., 2004). The anti-carcinogenic effect
of these vegetables has been attributed to decomposition products of gluco-
sinolates, indoles, and iso-thiocyanates (Zukalova & Vasak, 2002), phyto-
alexins, and other antioxidants (Samaila et al., 2004; Hanf & Gonder, 2005).
Extracts of the different species of the Brassicaceae family show antioxidant
effects (Banerjee et al., 2012; Banerjee et al., 2015) and decrease oxida-
tive damage (Ferguson, 1999). Phenolic compounds with vitamin C are the
major antioxidants of Brassica vegetables, due to their high content and
high antioxidant activity. On the contrary, lipid-soluble antioxidants such
as carotenoids and vitamin E were responsible for up to 20% of the total
antioxidant activity of Brassica vegetables (Podsedek, 2007). The order of
the oxygen radical absorbance capacity (ORAC) values of the fresh weight
extracts reported by Cao et al. (1996) was: kale > Brussels sprouts > broc-
coli > cauliflower > cabbage. Generally, among Brassica vegetables, Brus-
sels sprouts, broccoli, and red cabbage have the highest antioxidant capacity.
Common cabbage demonstrated rather low antioxidant activity. However,
the antioxidant activities depend on the extraction method, and on the type
of the reactive species in the reaction mixture (Azuma et al., 1999; Cao et al.,
1996). Mustard leaf (Brassica juncea), a cruciferous vegetable originating
from China has attracted a lot of attention as a functional food for mainte-
nance of health and disease prevention (Kim et al., 2004). Lee et al. (2010)
demonstrated the effectiveness of mustard leaf kimchi ethanolic extract
(MK; 0.05, 0.1, and 0.2%) on microbial growth and lipid oxidation and in
extending the shelf life of raw ground pork meats during storage at 4 °C for
14 days. The TBARS values indicated that at MK @ 0.1 or 0.2% was as effec-
tive as 0.02% L-ascorbic acid, and at the level of 0.2%, it suppressed lipid
oxidation and reduced the formation of peroxides more than the ascorbic
acid treatment, indicating the high protective effect of MK against oxidation