Studio fitochimico di specie della tradizione mediterranea

plants of Capparales (or Brassicales) are widespread in the Mediterranean region where they are widely consumed cooked or as salad vegetables (cabbage, Brussels sprouts, cauliflower, broccoli) or as condiments (horseradish, mustard, capers). these plants are a good source of bioactive compounds such as glucosinolates, vitamins, flavonoids, minerals. glucosinolates are responsible for pungent and bitter taste of Brassicaceae and are the most extensively studied bioactive compounds for their potential as anticarcinogens due to their hydrolysis products, the isothiocyanates. this study describes the chemical profile of a poorly studied variety of Brassica oleracea, traditionally cultivated in Southern italy and locally called “mugnolo”, and of Capparis spinosa subsp rupestris. it was found that “mugnolo” inflorescences are characterized by aliphatic, aromatic and indole glucosinolates. among them the indole glucosinolates (7.68 μmol/g) are predominant, while aliphatic and aromatic glucosinolates are found in low quantities, 2.63 μmol/g and 0.83 μmol/g respectively. chemical composition of seeds and aerial parts of C. spinosa subsp rupestris was also determined. it was found that the principal glucosinolate of the seeds is the glucocapparin, moreover the seeds oil is rich in unsaturated and rare lipids such as cis-vaccenic acid. the aerial parts are characterized by rutin as predominant flavonoid.