MINERAL CONTENT OF SOME CRUCIFERAE SPECIES,

AVAILABLE ON ROMANIAN MARKET

Draghici G.A.1*, Sida Lidia1, Borozan Aurica Breica2, Nica D.3, Alda S.2, Alda Liana1, Gogoasa
I.1, Gergen I.1, Bordean Despina-Maria1*

1,
* Faculty of Food Processing Technology, University of Agricultural Sciences and Veterinary Medicine of Banat
"King Mihai I of Romania" Timisoara, 119 Calea Aradului, 300645 Timisoara , Romania; Facultatea de
Tehnologia Produselor Agroalimentare, Universitatea de Stiinte Agricole si Medicina Veterinara a Banatului
Regele Mihai I de Romania din Timisoara, Calea Aradului nr. 119, 300645 Timisoara , Romania

2
Faculty of Horticulture and Forestry, University of Agricultural Sciences and Veterinary Medicine of Banat "King
Mihai I of Romania" Timisoara, 119 Calea Aradului, 300645 Timisoara , Romania; Facultatea de Horticultura si
Silvicultura, Universitatea de Stiinte Agricole si Medicina Veterinara a Banatului Regele Mihai I de Romania din
Timisoara, Calea Aradului nr. 119, 300645 Timisoara , Romania

3
Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine of
Banat "King Mihai I of Romania" Timisoara, 119 Calea Aradului, 300645 Timisoara , Romania; Facultatea de
Zootehnie si Biotehnologii, Universitatea de Stiinte Agricole si Medicina Veterinara a Banatului Regele Mihai I
de Romania din Timisoara, Calea Aradului nr. 119, 300645 Timisoara , Romania

* Corresponding Authors: draghici.george.andrei@gmail.com, despina.bordean@gmail.com

ABSTRACT
The aim of this study was to investigate the mineral composition of cabbage (red and white), cauliflower and
broccoli, due to the fact that some of the Cruciferaceae species are recommended in hypocaloric diets, since
they are rich in fibre and low in calories and an important source of vitamins and minerals. From the studied
vegetables was concluded that broccoli presents the highest Zn, Cu, Fe and Mg content while red cabbage
presents the highest Mn and K content. Based on the mineral composition data are given recommendations for
different diets

Keywords: Hypocaloric diet, mineral content, cabbage, cauliflower and broccoli

The family of Brassicaceae (or Cruciferae) includes leafy plants which are among the most important wide-reaching
consumed vegetables. White and red cabbage along with Broccoli and Cauliflower are herbaceous, biennial, dicotyledonous
flowering plants [6].
The family Brassicaceae is a large group, having about 3000 species grouped in 350 genera, including several types of
edible plants [5].
The Food and Agriculture Organization of the United Nations (FAO reports that world production of cabbage and other
brassicas in 2011 was almost 69 million metric tons (68 million long tons; 75 million short tons) [2].
The cruciferous vegetables are the vegetable group which presents the highest content of conventional nutrients (vitamins,
minerals, proteins, folic acid, carbhydrates, fats and fiber). The results of some epidemiological studies [3, 4 and 8] suggest
that adults should consume at least five time weekly cruciferous vegetables.
Diets rich in fruits and vegetables are important for preventing the cardiovascular diseases, cancer, obesity, diabetes, and
hypertension as established by various experimental and clinical studies. For example, consumption of Brassicaceae sp. was
shown to be conversely associated with a reduced incidence of cancers incidence at a number of sites including the lung,
stomach, colon, and rectum [11].
According to Francis et al., 2002 cited by Salwa T. Tapozada et al., 2007, macro- and micronutrients are considered potent
dietary signals detected by the cellular sensor systems that can influence the metabolic programming of cells and have an
important role in the control of the homeostasis [10].
The mechanism of chemopreventive action of cruciferous vegetables is still not fully clarified, but many animal and human
intervention studies suggest, that the compounds present in these plants, are able to modulate activity of phase I and II
enzymes and to provide protective effects against chronic diseases [7].

MATERIALS AND METHODS

The vegetable material (white and red cabbage along with Broccoli and Cauliflower) were purchased from a local
supermarket from Timisoara in February 2012.

Sampling and preparation of studied Cruciferaceae vegetables

For each variety, three samples were collected. The samples were weighed by using an analytical balance, and then oven
dried at 105C to constant weight. The dried samples were crushed by using a mortar; the samples were kept for further
analysis at room temperature (t = 22C) [9].

Trace elements analysis

The trace metals contents in edible parts of vegetables were carried out in HNO 3 solution resulted by ash digestion and
determined by using flame atomic absorption spectrophotometer with high resolution continuum source (ContrAA 300,
Analytik Jena, Germany), as presented by Bordean D-M et al., 2011 and Nica, D. et al., 2012 [1 and 9]. All chemicals were
trace metal grade (Suprapur).

RESULTS AND DISCUSSION

The determination of trace elements (Zn, Cu, Fe, Mn, Cd, Pb, Ni, Mg, Ca, Na and K) was done in solutions previously
prepared by the method of acetylene flame atomic absorption using atomic absorption spectrometer contrAA300. The trace
(Figure 1) and macro (Figure 2) elements` analysis shows the differences in the analyzed vegetable material.

Figure 1. The analysis of the trace elements content in the vegetable material samples

Broccoli has the highest Zn (25.81 ppm), Cu (3.22 ppm) and Fe (26.37 ppm) content while red cabbage presents the highest
Mn content (16.61 ppm). Real high content of K presents red cabbage (2904 ppm) and cauliflower 2950 ppm), high Ca
content shows white cabbage (2420 ppm), and broccoli is very rich in Mg (914 ppm) and Na (927 ppm). The obtained
values are in accordance with various references.

Figure 2. The analysis of the macro elements content in the vegetable material samples

CONCLUSIONS

The desired low calories diet might be composed based on the mineral content of some hypocaloric Cruciferaceae species,
like cabbage (red and white), cauliflower and broccoli, taking into considerations the body needs. Persons which need high
doses of Ca are advised to eat cabbage, in special white cabbage and those who lack in Mn, are advised to consume red
cabbage.

At the same time the food industry can prepare food products by mixing the needed vegetables in accordance with
recommended diets, like low calories food, low sodium content or high potassium diet.

Therefore, if the product is recommended to be rich in Zn, Cu, Fe and Mn, for example, a pickling mix should contain red
cabbage and broccoli or, if the product is expected to be rich in Ca and K then the mixture should be composed of white
cabbage and cauliflower (Figure 2).

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