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

• 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
• Institution: De La Salle University

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.