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KMID : 1134820230520070679
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 7 p.679 ~ p.690
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Evaluation of the Antioxidant Activities in Cabbage (Brassica oleracea var. capitata) Accessions
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Ha Ji-Su
Park So-Eun
Hwang In-Guk
Bang Kyeong-Won
Kim Seong-Hoon
Lee Jun-Gu
Choi Chang-Sun
Kang Hae-Ju
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Abstract
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Cabbage (Brassica oleracea var. capitata) is the main Brassicaceae and a rich source of bioactive substances, such as polyphenols and flavonoids. This study was conducted to select resources with high antioxidant activity and functional compounds of 17 colored cabbage genetic resources and 114 white cabbage genetic resources cultivated in Korea. The antioxidant activity was examined by measuring the total polyphenol contents (TPC), total flavonoid contents (TFC), DPPH radical scavenging activity, and ABTS radical scavenging activity were evaluated, and carotenoid compounds were analyzed by LC-DAD. The average TPC, TFC, DPPH, and ABTS values for colored cabbage were 3.38±0.83 mg GAE/g, 0.86±0.29 mg CE/g, 3.47±1.14 mg AA eq/g, and 9.09±2.81 mg AA eq/g, respectively, and the white cabbage were 3.44±0.63 mg GAE/g, 0.95±0.21 mg CE/g, 1.04±0.30 mg AA eq/g, and 1.93±0.53 mg AA eq/g, respectively. An analysis of carotenoid identified lutein and α-carotene to be the main compounds of cabbage. The colored cabbage had an average lutein and α-carotene content of 2.85±1.46 and 2.80±1.21 mg/100 g, respectively, and the white cabbage had 4.61±2.60 and 3.90±1.92 mg/100 g, respectively. There was a significant difference in the antioxidant activities of colored cabbage and white cabbage in TPC and TFC (P<0.05), but the DPPH and ABTS radical scavenging activities were significantly higher in colored cabbage (P<0.0001), whereas the total carotenoid content was significantly higher in white cabbage (P<0.05). Overall, selecting Korean cabbage cultivars with high antioxidant and functional contents will provide basic data for developing varieties customized to consumer needs.
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KEYWORD
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cabbage, Brassica oleracea var. capitata, genetic resources, antioxidant activity
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