Antioxidant Components of Brassica Vegetables Including Turnip and the Influence of Processing and Storage on their Anti-oxidative Properties

Curr Med Chem. 2019;26(24):4559-4572. doi: 10.2174/0929867325666181115111040.


Brassica vegetables, particularly turnip, contain many natural antioxidants. This review focuses on antioxidant components and the influence of different processing and storage conditions on antioxidant activities of some Brassica vegetables including turnip. Long storage times had an adverse effect on antioxidant value of turnip. Also, the activity of antioxidants in cruciferous vegetables could be influenced by antioxidant breakdown and leaching during cooking. Heat treatment has a major impact on the antioxidant activity of Brassica vegetables and it has been perceived minor antioxidant ability in processed vegetables compared with uncooked samples. Food processing operations in terms of blanching, canning, sterilizing and freezing, in addition to cooking methods perhaps can have a major influence on the yield, chemical structure and bioavailability of antioxidants in Brassica family. Cooking methods such as steaming and microwaving are proper methods for a short time. Consumption of raw or slightly blanched turnip is an appropriate way to maximize its health benefits.

Keywords: Turnip; antioxidant; brassica; natural antioxidants; storage; thermal processing..

Publication types

  • Review

MeSH terms

  • Antioxidants / chemistry*
  • Ascorbic Acid / chemistry
  • Brassica / chemistry*
  • Brassica / metabolism
  • Cooking
  • Flavonoids / chemistry
  • Food Storage
  • Glucosinolates / chemistry
  • Oils, Volatile / chemistry
  • Phenols / chemistry


  • Antioxidants
  • Flavonoids
  • Glucosinolates
  • Oils, Volatile
  • Phenols
  • Ascorbic Acid