Oriental brassica vegetables - alternatives for a higher intake of health-promoting substances

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F18%3A43914540" target="_blank" >RIV/62156489:43510/18:43914540 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.5586/aa.1749" target="_blank" >https://doi.org/10.5586/aa.1749</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5586/aa.1749" target="_blank" >10.5586/aa.1749</a>

Result language
angličtina
Original language name
Oriental brassica vegetables - alternatives for a higher intake of health-promoting substances
Original language description
Brassica vegetables are one of the most important groups of vegetables in terms of their nutritional composition. The aim of this work was to evaluate the lesser known Asian species from the family Brassicaceae cultivated in the conditions of the Czech Republic and to carry out a comparison with cabbage as a reference species. For the evaluation, two species of Chinese broccoli, two cultivars of Chinese cabbage ('Dwarf milk cabbage' and improved 'Tahtsai') and mizuna were selected. Among the properties evaluated were dry matter production, crude fiber content, vitamin C, carotenoids, TAC, flavonoids, phenols, and mineral composition (K, Na, Ca, and Mg). The highest contents of vitamin C were found in mizuna and the lowest in Chinese Cabbage 2. In comparison to the reference species, the majority of the properties of Chinese cabbage had higher values in comparison to traditional cabbage (range: 101-577%). Positive results were also found for mizuna. The worst brassica was Chinese Cabbage 2 in which the majority of the properties measured were lower in comparison to traditional cabbage.
Czech name
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Czech description
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Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
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OECD FORD branch
40105 - Horticulture, viticulture

Project
<a href="/en/project/QJ1510088" target="_blank" >QJ1510088: The use of modern biotechnology techniques to improve the quality of vegetables production of the genus Brassica L. species across the vertical from breeding, through cultivation to product storage.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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