Quantification of glucosinolates, anthocyanins, free amino acids, and vitamin C in inbred lines of cabbage (Brassica oleracea L.)
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- 作者：Suhyoung Park ; Mariadhas Valan Arasu ; Min-Ki Lee ; Jin-Hyuk Chun ; Jeong Min Seo ; Sang-Won Lee ; Naif Abdullah Al-Dhabi ; Sun-Ju Kim
- 关键词：Brassica oleracea L. ; Glucosinolates ; Anthocyanins ; Free amino acids ; Vitamin C
- 刊名：Food Chemistry
- 出版年：2014
- 出版时间：15 February, 2014
- 年：2014
- 卷：145
- 期：Complete
- 页码：77-85
- 全文大小：506 K
文摘
We profiled and quantified glucosinolates (GSLs), anthocyanins, free amino acids, and vitamin C metabolites in forty-five lines of green and red cabbages. Analysis of these distinct cabbages revealed the presence of 11 GSLs, 13 anthocyanins, 22 free amino acids, and vitamin C. GSL contents were varied amongst the different lines of cabbage. The total GSL content was mean 10.6 ¦Ìmol/g DW, and sinigrin was the predominant GSL accounted mean 4.0 ¦Ìmol/g DW (37.7 % of the total) followed by glucoraphanin (1.9) and glucobrassicin (2.4). Amongst the 13 anthocyanins, cyanidin 3-(sinapoyl) diglucoside-5-glucoside levels were the highest. The amounts of total free amino acids in green cabbage lines ranged 365.9 mg/100 g fresh weight (FW) to 1089.1 mg/100 g FW. Vitamin C levels were much higher in red cabbage line (129.9 mg/100 g FW). Thus, the amounts of GSLs, anthocyanins, free amino acids, and vitamin C varied widely, and the variations in these compounds between the lines of cabbage were significant.