Extraction and Identification of Health-Promoting Phytochemicals from Brussels Sprouts
Additional Document Info
2018 American Chemical Society. The genus Brassica comprises a large group of herbaceous plants, including many vegetables that originated in the Mediterranean region. These vegetables contain various phytochemicals such as phenolic acids, flavonoids, glucosinolates, and their hydrolyzed products. Among the Brassica vegetables, Brussels sprouts (Brassica oleracea var. gemmifera) are rich in vitamin A, ascorbic acid, glucosinolates, and certain phenolic compounds. This chapter gives an overview on extraction of health-promoting phytochemicals from Brussels sprouts, using green solvents with different extraction techniques from health perspective to reduce the detrimental issues associated with usage of organic solvents for the isolation in large quantities. In addition, we discuss the significance of accelerated solvent extraction and hyphenated chromatographic techniques used for rapid isolation and identification of phytochemicals. The functional properties of Brussels sprouts, along with the compounds identified, and assays used for determining their bioactivity are also presented in this chapter.