• Corpus ID: 6311303

Nutritional Facts and Free Radical Scavenging Activity of Turnip (Brassica rapa) From Pakistan

  title={Nutritional Facts and Free Radical Scavenging Activity of Turnip (Brassica rapa) From Pakistan},
  author={Muhammad Khalid Saeed and Shaheen Anjum and Ijaz Ahmad},
2 Abstract: It has been noticed that increasing the consumption of fruits and vegetables is a practical strategy for consumers to optimize their health and to reduce the risk of chronic diseases. Turnip (Brassica rapa) is one of the oldest cultivated vegetables that has been used for human consumption since prehistoric times. It is a rich source of vitamin C and anti-oxidants which possess the ability to protect the body from damage caused by free radical induced oxidative stress. In the… 

Figures and Tables from this paper

Evaluation of climatic and geographical effects on bioactive compounds and minerals profile of two selected samples of white turnip
With the rise of various disorders in human beings related with free radicals perceived to recompense the scrutiny on synthetic and natural antioxidants to control the numerous perilous ailments and
Antioxidant components of Brassica vegetables including turnip and the influence of processing and storage on their anti-oxidative properties.
industrial processing such as blanching, canning, sterilizing and freezing, as well as cooking methods probably affect the yield, chemical composition and bioavailability of antioxidants in Brassica vegetables.
Antioxidant and anticancer activities of Brassica rapa: a review
The anticancer activities of B. rapa against different types of cancer is given in Figure 1 and these compounds work strongly against broad ranges of cancer types like ovary, colon, bladder, lung and breast.
The Influence of Adding Turnip Roots (Brassica rapa var. rapa L.) Powder on The Antioxidant Activity and Acrylamide Content in some Fried Foods
The current study was designed to add turnip roots powder to some fried foods, including chicken nuggets and Falafel, in order to reduce their acrylamide content and increase their nutritional value,
Vegetables have a significant place in the healthy eating pyramid. It is recom- mended that vegetables should be consumed as often as possible to provide nutritional and biologically active
Influence of Thermal Treatments on Polyphenolic Contents and Antioxidant Properties of Underutilized Edible Flowers of Nelumbo nucifera and Nymphaea alba
The present study was proposed to investigate the antioxidant and radical scavenging property of aqueous acetone extract of raw flower petals and raw and processed (boiling and blanching) core parts
Nutritional and energetic value of Eruca sativa Mill. leaves.
Vegetables are important dietary components and constitute a group of the lowest calorie raw produce with a high nutritional value. The aim of the present study was to determine the nutritional and
Bringing Unconventional Greens from Fodder to Fork: A Review
  • Nidhi Joshi, K. Bains
  • Geography
    International Journal of Current Microbiology and Applied Sciences
  • 2019
About 600 species constitute the global diversity in vegetable crops but only one fourth is utilized as a major vegetable crop and rest are named as underutilized, underexploited, unconventional,
Protein nutritional value of rocket leaves and possibilities of itsmodification during plant growth
It was shown that the rocket leaves were characterized by a high content of protein with a beneficial amino acid composition, and rocket should be taken into consideration as a diet component.
Turnip (Brassica rapa var. rapa L.) Breeding
The efficiency of traditional breeding programs; simple recurrent selection, mass selection and selfing with selection on improving growth, yield and root quality of the Egyptian turnip cultivar Balady have been achieved, and the high-efficiency of a selection-breeding program resulted in improving turnip yield and quality.


Comparative antioxidant properties of water extracts from different parts of beefsteak plant (Perilla frutescens)
Water extracts from beefsteak plant stems (BS), leaves (BL), and ripe seeds (BR) were examined for their antioxidant activities and phenolic compounds. Based on superoxide anion radicals scavenging
Quince (Cydonia oblonga Miller) fruit (pulp, peel, and seed) and Jam: antioxidant activity.
The evaluation of the antioxidant activity of methanolic extracts showed that peel extract was the one presenting the highest antioxidant capacity, which seems to indicate that the phenolic fraction gives a higher contribution for the antioxidant potential of quince fruit and jam.
Effect of Plant Maturity on the Antioxidant Profile of Amaranthus cruentus L. and Celosia Argentea L
Amaranthus cruentus L. and Celosia argentea L. were analyzed for antioxidant activities and antioxidant phenolic compounds at 3, 4, 5 and 6 weeks maturity. The results of the study showed that as A.
Assessing antioxidant and prooxidant activities of phenolic compounds.
The antioxidant activity of many phenolic compounds and extracts was comparable to those of synthetic antioxidants using the beta-carotene bleaching and HPLC methods.
Glucosinolates, isothiocyanates and human health
The epidemiological evidence for the health promoting effects of cruciferous vegetables, the processes by which glucosinolates and isothiocyanates are absorbed and metabolised by humans, and the role of glutathione S-transferases are reviewed are reviewed.
Antioxidant and free radical scavenging activity of flavonol glycosides from different Aconitum species.
The results showed that 5 is the most active compound in the DPPH free-radical scavenging test (IC(50) 1.9 microM) while in the coupled oxidation of beta-carotene and linoleic acid assay compound 1 has the highest inhibitory ratio after 1h (58.9%).
Glucosinolates from flower buds of Portuguese Brassica crops
The average total glucosinolate content of the flower buds of Portuguese cabbage and Portuguese kale and B. rapa was much higher than the highest amounts reported for broccoli (B. italica), the florets of which are harvested at a similar stage in the plant's development.
Variability for the fatty acid composition of the seed oil in a germplasm collection of the genus Brassica
The results demonstrated that NIRS is an effective technique to assess variability for oleic, linoleic, Linolenic and erucic acid in intact-seed samples of multiple Brassica species, provided that calibration equations be developed from sets containing large taxonomic and chemical variability.
The glucosinolates sinigrin and progoitrin are important determinants for taste preference and bitterness of Brussels sprouts
Taste preference for sprouts is only correlated with sinigrin and progoitrin when their combined content exceeds 2·2 g kg−1, while bitterness is correlated with both glucosinolates for the whole studied content range.
Official methods of analysis
Contains 1,800 methods. Some of these methods are revised and others are new. Includes the latest technology in the field, such as antibody-based test kits, enzyme immunoassay and near infrared