Investigation of glucosinolates, and the antioxidant activity of Dolsan leaf mustard kimchi extract using HPLC and LC-PDA-MS/MS

Abstract

Leaf mustard (Brassica juncea), the main ingredient of leaf mustard kimchi, has a variety of biologically active secondary metabolites such as glucosinolates (GSLs), flavonoids, and polyphenols. In this study, the changes in GSL content and antioxidant properties during the storage of Dolsan leaf mustard kimchi (DLMK) for 35 days were examined by separation and purification of DLMK extracts using high‐performance liquid chromatography (HPLC) and preparative octadecylsilane‐HPLC. The total GSL content and antioxidant activity of the DLMK extracts had significantly lower values on day 21 of storage (p <.05). GSLs were detected in a single extract of DLMK using liquid chromatography‐tandem mass spectrometry. The GSLs detected throughout most of the storage period (sinigrin, gluconapin, and glucotropaeplin) were different from those detected on day 21 of storage (glucobrassicin and progoitrin), when the antioxidant activity was low. Thus, GSLs may contribute to the antioxidant activity of DLMK. Practical applications Dolsan leaf mustard kimchi (DLMK) is expected to have biological effects owing to the properties of its various ingredients, but the effects of fermentation and the overall composition of DLMK on physiological activity have not been determined. On the basis of this study, DLMK has high value as a natural antioxidant, but the antioxidant activity varies with fermentation time, which is lowest on day 21. Thus, these results can be used to establish appropriate preparation conditions for DLMK as a functional food.

Ethnic Fermented Food Products of Nagaland, India

“…Diverse fermentation processes of fermented bamboo shoots and their method of preparation could contribute for the higher antioxidant activity. Oh et al [39] reported that during kimchi manufacturing process the antioxidant components contained in leaf mustard were degraded, similarly in the present study hungrii (73.3 µg/ml) had lower antioxidant activity than brassica/mustard leaves (65.7 µg/ml).…”

Phytochemistry and biological activity of mustard (Brassica juncea): a review

“…Park et al, 2017). Glucosinolate content showed a trend of first decreasing and then increasing during the fermentation process (Oh et al, 2017). During the storage of mustard greens, the content of hydroxycinnamic acid showed a trend of increasing first and then decreasing (Harbaum et al, 2008a).…”

“…The processing method had a great impact on the nutrient composition of mustard. Polyphenol content in Mustard tended to decrease during fermentation (Harbaum, Hubbermann, Zhu, Schwarz et al, 2008a;Oh et al, 2017) along with a corresponding decrease in flavonoids (Harbaum et al, 2008a;Oh et al, 2017;S.Y. Park et al, 2017).…”

“…It was linearly related to the content of flavonoids, and the antioxidant effect might be mediated by the content of polyphenols and flavonoids . Fermented mustard has high value as a natural antioxidant, although, its antioxidant activity may be affected by numerous factors such as fermentation time, temperature, pH, solvent, aerobic environment (Hur et al, 2014;Oh et al, 2017;S.Y. Park et al, 2017).…”

“…Specially, fermented mustard has been shown to exhibit various health benefits and disease prevention effects (J.H. Oh et al, 2017). Even though several reviews related to phytochemistry and the biological activity of cruciferous vegetables have been published (Cartea et al, 2011;Raiola et al, 2018;Sturm & Wagner, 2017), whereas the mustard has not been specifically studied.…”