FOOD SCIENCE

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Comparison of Main Bioactive Substance Contents among Different Varieties and Parts of Cabbage

FANG Mengwei1, YANG Runqiang1, GUO Liping1,2, WANG Zhiying1, GU Zhenxin1,*   

  1. 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
    2. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
  • Online:2015-03-25 Published:2015-03-17
  • Contact: GU Zhenxin

Abstract:

Comparison of the contents of glucosinolates, isothiocyanates, total phenols, ascorbic acid and other major
bioactive substances among four cabbage varieties including ‘Chundajiang’, ‘Pate’, ‘Hancheng’, ‘Chunyou’ and different
parts of ‘Pate’ cabbage was conducted. The results showed that contents of aliphatic thioglycosides were the highest of
the total glucosinolates (GLs). Among the four cabbage varieties, the contents of total GLs and aliphatic thioglycosides
in ‘Pa Te’ cabbage were the highest. The content of total GLs in outer leaves of ‘Pate’ cabbage was the highest, and the
lowest in the central. The contents of ITCs and total phenols in ‘Pate’ cabbage were the highest among the cultivars
analyzed. Ascorbic acid content in ball leaves of ‘Hancheng’ cabbage was higher than in other three varieties. Ball leaves of
‘Chundajiang’ cabbage contained the highest myrosinase (MRY) activity. No significant difference in myrosinase (MRY)
activity was detected between ‘Pate’ and ‘Chunyou’, whereas in ‘Hancheng’, MRY activity was the lowest. The contents of
ITCs and ascorbic acid in outer leaves and the content of total phenols in central leaves of ‘Pate’ cabbage were the highest.
MRY activity in central and internal leaves of ‘Pate’ cabbage was significantly higher than that in the outer leaves. Thus, ‘Pate’
cabbage can be developed as a functional food raw material.

Key words: cabbage, glucosinolates, isothiocyanates, total phenols, ascorbic acid, myrosinase

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