期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 58, 期 1, 页码 203-213出版社
ELSEVIER
DOI: 10.1016/j.lwt.2014.03.002
关键词
Brassica oleracea L; Glucosinolates; Anthocyanins; Free amino acids
资金
- Research Cooperative program for Agricultural Science and Technology Development, Rural Development Administration, Republic of Korea [PJ006082]
- Addiriyah Chair for Environmental Studies, Department of Botany and Microbiology, College of Science, King Saud University, Saudi Arabia
We profiled and quantified glucosinolates (GSLs), anthocyanins and free amino acids in thirty-seven inbred lines green and red cabbage. Analysis of these distinct cabbages revealed the presence of 8 GSLs, 13 anthocyanins and 12 free amino acids. GSL contents were varied among the different lines of cabbage. The maximum levels of glucoraphanin (14.91 mu mol/g DW) and glucobrassicin (1237) were found in FX 128 and FX 1-32 lines, respectively. Total GSLs in red cabbage lines were 50% higher than those of green cabbage. Anthocyanin contents in red cabbage were ranged from 4.11 to 6.81 mg/g DW in FX 2-3 and FX 1-34 lines, respectively. Among the 13 anthocyanins, both cyanidin 3-(feruloyl) (sinapoyl)diglucoside-5glucoside and cyanidin 3-(sinapoyl) (sinapoyl)diglucoside-5-glucoside levels were the highest amounts. The amounts of total free amino acids were ranged from 523.5 to 1308 mg/100 g fresh weight (FW) in green cabbage and 484.8 to 1271 in red cabbage, respectively. In red cabbage lines, 9.4% of the total free amino acids accounted essential amino acids such as valine, threonine, isoleucine, leucine and lysine. Thus, the amounts of GSLs, anthocyanins, and amino acids varied widely, and the variations in these compounds between the lines of cabbage were significant. (C) 2014 Elsevier Ltd. All rights reserved.
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