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

Authors

Consolacion Y. Ragasa, De La Salle University, Manila
Vincent Antonio S. Ng, De La Salle University, Manila
Oscar B. Torres, De La Salle University, Manila
Nicole Samantha Y. Sevilla, De La Salle University, Manila
Kim Valerie M. Uy, De La Salle University, Manila
Ma. Carmen S. Tan, De La Salle University, Manila
Marissa G. Noel, De La Salle University, Manila
Chien Chang Shen, National Research Institute of Chinese Medicine Taiwan

College

College of Science

Department/Unit

Chemistry

Document Type

Article

Source Title

Journal of Chemical and Pharmaceutical Research

Volume

5

Issue

12

First Page

1237

Last Page

1243

Publication Date

12-1-2013

Abstract

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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Recommended Citation

Ragasa, C. Y., Ng, V. S., Torres, O. B., Sevilla, N. Y., Uy, K. M., Tan, M. S., Noel, M. G., & Shen, C. (2013). Sterols, triglycerides and essential fatty acid constituents of Brassica oleracea varieties, Brassica juncea and Raphanus sativus. Journal of Chemical and Pharmaceutical Research, 5 (12), 1237-1243. Retrieved from https://animorepository.dlsu.edu.ph/faculty_research/535

Disciplines

Chemistry

Keywords

Cole crops--Analysis

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