Sterols, triglycerides and essential fatty acid constituents of Brassica oleracea varieties, Brassica juncea and Raphanus sativus

Sterols, triglycerides and essential fatty acid constituents of Brassica oleracea varieties, Brassica juncea and Raphanus sativus

The dichloromethane extracts of the leaves of Brassica oleracea var capitata f. rubra L (red cabbage) and Brassica oleracea L (green/white cabbage) and the stem of Brassica oleracea L var. italic (broccoli) afforded β-sitosterol (1) and unsaturated triglycerides (2). The red cabbage also afforded st...

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Bibliographic Details
Main Authors: Ragasa, Consolacion Y., Ng, Vincent Antonio S., Torres, Oscar B., Sevilla, Nicole Samantha Y., Uy, Kim Valerie M., Tan, Ma. Carmen S., Noel, Marissa G., Shen, Chien Chang
Format: text
Published: Animo Repository 2013
Subjects:
Cole crops > Analysis
Chemistry
Online Access:https://animorepository.dlsu.edu.ph/faculty_research/535
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Institution: De La Salle University
Description
Summary:The dichloromethane extracts of the leaves of Brassica oleracea var capitata f. rubra L (red cabbage) and Brassica oleracea L (green/white cabbage) and the stem of Brassica oleracea L var. italic (broccoli) afforded β-sitosterol (1) and unsaturated triglycerides (2). The red cabbage also afforded stigmasterol (3), while the green/white cabbage and broccoli stem also yielded the essential fatty acid, linoleic acid (4). Brassica juncea (mustard) leaves and Raphanus sativus (radish) roots afforded 1, and the essential fatty acids 4 and α-linolenic acid (6). Mustard leaves also yielded trilinolenin (5), lutein (7) and β-carotene (8), while radish roots also afforded 2. These compounds were reported to exhibit anticancer properties.

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