Effects of harvest time and storage on dietary fibre components in various cultivars of white cabbage (Brassica oleracea var capitata)

Abstract

The effect of harvest time and storage on dietary fibre content and composition was investigated in six cultivars of white cabbage (Brassica oleracea var capitata). Three cultivars were of early maturity type (SW Nordpol, Rolly and Balbro) and three of late maturity type (Predikant, Hanna and Lion). The average total dietary fibre (TDF) content was 241 g kg À1 dry matter (DM) (CV = 13), of which approximately 25% was soluble (CV = 15). The main dietary fibre components were glucose (37%), uronic acid (32%), arabinose (12%) and galactose (8%) residues. Early cultivars generally had a lower TDF content than late maturity types, due to a lower amount of both insoluble (arabinose, galactose and glucose) and soluble (arabinose) polymers. An early cultivar, Rolly, had the highest solubility, 33%, versus 25 AE 4% for the other cultivars. The early cultivar SW Nordpol had a similar TDF content and proportion of soluble dietary fibre (SDF) to the late cultivar Hanna, but the dietary fibre composition was different, with the early cultivar having a lower proportion of arabinose residues. Storage for 6 weeks had minor effects on the dietary fibre. After further storage of the late maturity cultivars, there was an increase in insoluble dietary fibre (IDF) (glucose and uronic acid residues) and a decrease in SDF (arabinose and galactose residues). As a consequence the solubility of TDF decreased from 29 to 19% on average. Harvesting before physiological maturity was reached resulted in a somewhat lower content of TDF and IDF for two cultivars (Predikant and Hanna), while SDF was more or less unaffected for all cultivars. Long-term storage had fewer effects on cabbage harvested prior to maturity than when harvested at the right physiological maturity. It is concluded that the observed differences between cultivars and after long term storage are of such magnitude that they may affect nutritional properties of the dietary fibre.

Pectin isolated from white cabbage – structure and complement-fixing activity

“…Araf and Galp could constitute an individual arabinogalactan or be degradation products from pectic side chains, as suggested elsewhere [34]. The absence of starch was in accordance with results published previously [1], still the resonance at 100.7 could be a-linked Glcp. Based on this, and linkage studies, this polymer could be similar to the glucomannan described by Hua et al Table 1).…”

“…White cabbage is an important vegetable in Scandinavian household [1]. In addition to nutrition, leaves from white cabbage are used in traditional medicine to treat bedsores and inflammation in skin and joints.…”

Dietary Fibre Content and its Fractional Composition in Cabbage as Affected by Cultivar Earliness and Sauerkraut Storage Period

“…The early cabbage variety, Tekila F 1 , contained lower amounts of fibre than the later-maturing cultivars, which was associated with lower levels of cellulose and pectins in the fibre of that cultivar. Studies by Wennberg et al (2002), who analysed several cabbage varieties of different maturity earliness, had also shown that the early cultivars had lower levels of fibre and its fractions in comparison with medium-late and late cultivars.…”

“…The relative amounts of the separate constituents of the dietary fibre in fresh cabbage vary and depend on the cultivar, fertilization and harvest date (Sorensen 1984, Elkner 2000. A considerable effect on the changes in fibre content and the size of its fractions in cabbage is shown by the length of the storage period and the method of processing (Elkner 2002, Wennberg et al 2002. Studies by Elkner & Kosson (1995) had revealed that the fermentation process reduced the fibre content in the late cabbage cultivar Kamienna Głowa.…”

Preventing constipation: a review of the laxative potential of food ingredients

“…Eating large quantities of carrots even appears to have a constipating effect (Sansone & Sansone, 2012). Some vegetables contain much fibre but this varies according to cultivar, time of harvest and storage; early maturity types or plants harvested before maturity had the least dietary fibre (Wennberg et al, 2002). About 10% of total dietary fibre in cabbage is lost during cooking in boiling water (Wennberg et al, 2003).…”