Profiling of Phenolic Compounds and Antioxidant Activity of 12 Cruciferous Vegetables
The phenolic profiles of 12 cruciferous vegetables (pakchoi, choysum, Chinese cabbage, kailan, Brussels sprout, cabbage, cauliflower, broccoli, rocket salad, red cherry radish, daikon radish, and watercress) were studied with UHPLC-MS/MS.Antioxidant activity and total phenolic content (TPC) were also evaluated.A total of 74 phenolic compounds were