title: Quantification of glucosinolates, anthocyanins, free amino acids, and vitamin C in inbred lines of cabbage (Brassica oleracea L.).
abstract: 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 μmol/g DW, and sinigrin was the predominant GSL accounted mean 4.0 μmol/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/100g fresh weight (FW) to 1089.1mg/100g FW. Vitamin C levels were much higher in red cabbage line (129.9 mg/100g 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.
authors.affiliation: Department of Horticultural Crop Research, National Institute of Horticultural and Herbal Science (NIHHS), Rural Development Administration (RDA), 475 Imok-dong, Jangan-gu, Suwon 440-706, Republic of Korea.
authors.forename: Suhyoung
authors.initials: S
authors.lastname: Park
authors.forename: Mariadhas
authors.initials: M
authors.lastname: Valan Arasu
authors.forename: Min-Ki
authors.initials: MK
authors.lastname: Lee
authors.forename: Jin-Hyuk
authors.initials: JH
authors.lastname: Chun
authors.forename: Jeong Min
authors.initials: JM
authors.lastname: Seo
authors.forename: Sang-Won
authors.initials: SW
authors.lastname: Lee
authors.forename: Naif Abdullah
authors.initials: NA
authors.lastname: Al-Dhabi
authors.forename: Sun-Ju
authors.initials: SJ
authors.lastname: Kim
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D000872:Anthocyanins / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis*; D001937:Brassica / Q000737:chemistry* / Q000145:classification; D005504:Food Analysis; D018682:GABA Agents / Q000032:analysis; D005961:Glucosinolates / Q000032:analysis*; D007096:Imidoesters / Q000032:analysis*; D007211:Indoles / Q000032:analysis*; D010091:Oximes; D013454:Sulfoxides; D014815:Vitamins
chemical_list: D000596:Amino Acids; D000872:Anthocyanins; D018682:GABA Agents; D005961:Glucosinolates; D007096:Imidoesters; D007211:Indoles; D010091:Oximes; D013454:Sulfoxides; D014815:Vitamins; C010330:sinigrin; C017154:cyanidin; C048308:glucobrassicin; D001205:Ascorbic Acid; C119494:glucoraphanin
keywords: Anthocyanins; Brassica oleracea L.; Free amino acids; Glucosinolates; Vitamin C