quinic acid/アブラナ属

Four different cultivars of Chinese Brassica vegetables (two pak choi cultivars and two Chinese leaf mustard cultivars) were fermented according to a traditional Chinese method called pickling. The plant material was investigated before and after the fermentation procedure to determine the

The esters of caffeic, p-coumaric and ferulic acid with glucose or quinic acid and sinapoylglucose were determined in cauliflower, kale, Brussel sprouts, red, white, Savoy and Chinese cabbage and in garden cress by two different HPLC methods with gradient elution. In addition the occurrence of

The diamondback moth, Plutella xylostella (L.), is a major pest responsible for destroying cabbage and other Brassica vegetable crops. A diamondback moth-resistant cabbage line was studied by comparing its metabolite profiles with those of a susceptible cabbage. Fourier transform infrared

Twenty-eight polyphenols (11 flavonoid derivatives and 17 hydroxycinnamic acid derivatives) were detected in different cultivars of the Chinese cabbage pak choi ( Brassica campestris L. ssp. chinensis var. communis) by HPLC-DAD-ESI-MS(n). Kaempferol was found to be the major flavonoid in pak choi,

18 German vegetable species were analyzed for their organic acid content. Organic acids were isolated by methanol extraction followed by ion exchange. After derivatisation with BSA the trimethylsilyl derivatives were analyzed by gas chromatography using SE-52 and OV-1701 glass capillaries. The

ABSTRACT Coronatine is a non-host-specific chlorosis-inducing phytotoxin produced by the tomato and crucifer pathogen Pseudomonas syringae pv. tomato DC3000. How the chromosomal gene cluster controlling toxin synthesis in this strain is regulated in planta is unknown. Ice nucleation-active cor:inaZ

Rejection of nasturtium,Tropaeolum majus, by cabbage-reared larvae ofPieris rapae has been explained by the presence of feeding deterrents in the nastrutium foliage. Sensitivity to the deterrents develops as neonate larvae feed on cabbage. The most prominent deterrent compound, which is present in

Total aliphatic and indole glucosinolates, phenolic compounds (flavonoids and hydroxycinnamoyl derivatives), and vitamin C contents were evaluated in freshly harvested broccoli (Brassica oleracea L., var. italica, cv. Marathon) inflorescences. These were film-wrapped and stored for 7 days at 1