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KMID : 0665220200330050532
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Korean Journal of Food and Nutrition
2020 Volume.33 No. 5 p.532 ~ p.543
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Antioxidant Activity of Chinese Cabbage (Brassica rapa L. ssp. pekinensis) using Different Genotypes
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Hwang Byung-Soon
Kim Ji-Yeong
Kwon Su-Hyun
Kim Gi-Chang
Kang Hae-Ju
Rhee Ju-Hee
Hwang In-Guk
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Abstract
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This experiment was conducted to assess the high antioxidant activity varieties of Chinese cabbage (Brassica rapa L. ssp. pekinensis) from the 55 accessions. The antioxidant activity of Chinese cabbage were determined by the TPC, TFC, DPPH, ABTS, and chlorophyll, carotenoid contents. The TPC and TFC showed a range of 1.21~4.61 mg GAE/g DW, 0.18~3.09 mg CE/g DW. The DPPH and ABTS assay were in the range of 0.65~4.36 and 1.42~6.91 mg ascorbic acid equivalent (ASCE)/g DW, respectively. The UPLC analysis was performed quantitatively to identify chlorophyll and carotenoid in the Chinese cabbage extract. The levels of the total chlorophyll and total carotenoid were 86.60~1,235.91, and 75.86~490.11 μg/g, respectively. The comprehensive differences in the total and individual chlorophyll contents have also been observed among different varieties. These results will be valuable as basic data for the standardization of Chinese cabbage.
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KEYWORD
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Brassica rapa L. ssp. pekinensis, Chinese cabbage, antioxidant activity
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