Phytochemicals and antioxidant activity in four varieties of head cabbages commonly consumed in China

Abstract

Head cabbage (Brassica oleracea var. capitata) is a cruciferous leafy vegetable consumed commonly in China. It has been suggested that diets rich in cabbages play an important role in disease prevention. The phytochemicals as well as antioxidant activity of four typical varieties of head cabbages in China were systematically investigated. Sinapic acid was the most abundant phenolic acid in all samples followed by iso-ferulic acid. Most phenolic acids in red head cabbage were significantly higher than in other head cabbages. The 5-CH 3 -H 4 folate contents in all samples were much higher than folate. Conical head cabbage contained the highest amount of folic acids while red head cabbage had the lowest. Cyanidin was the only anthocyanidins found in red head cabbage with the content of 44.52 mg 100 g − 1 fresh weight (fw). Total isothiocyanates in flat head cabbage was significantly higher than other head cabbages. Red head cabbage had the significant the highest level of total phenolics and flavonoids with the values of 153.94 mg gallic acid equivalents•100 g − 1 and 51.32 mg rutin equivalents•100 g − 1 , respectively, while flat head cabbage had the lowest level. Red head cabbage exhibited the highest antioxidant activity as measured by 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) and 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging and ferric ion reducing antioxidant power (FRAP) assays with the values of 69.82, 87.23% and 0.53, respectively. The study suggests that different varieties of head cabbages have different nutritional advantages, and provides useful information to recommend the right head cabbages for consumers.

Radical Scavenging Activities, Total Reducing Power, Total Phenolic and Flavonoids Contents of Four Common Vegetables

“…K, 2015;Sotelo et al, 2014;Yang et al, 2015). Previous study corroborates the total reducing powers and DPPH radical scavenging activities found in this study which showed that red cabbage has a greater total reducing power and a greater radical scavenging activity than green cabbage (Liang et al, 2019). But other results of the same study showed that red cabbage has a greater total phenol and flavonoid contents than green cabbage in contrary to our findings.…”

“…B. oleraceae antioxidant activities were already demonstrated in previous studies (Bidchol et al, 2012;Ferreres et al, 2009;Liang et al, 2019;M & Rameshwari. K, 2015;Sotelo et al, 2014;Yang et al, 2015).…”

“…Fruits and vegetables are known for their ability to protect living organisms thanks to their antioxidant properties. They are rich in antioxidants and several publications have been released on the various plants of this study (Bidchol et al, 2012;Ferreres et al, 2009;Liang et al, 2019;Rameshwari, 2015;Sotelo et al, 2014;Yanget al, 2015). Some highlighted the concern about the richness of some of these common fruits and vegetables in antioxidants such as vitamin C, vitamin E and quercetin in the plants of this study.…”

Evaluation of Phytochemical Content and the Antioxidant and Antiproliferative Potentials of Leaf Layers of Cabbage Subjected to Hot Air and Freeze-Drying

“…Several studies have investigated the antioxidant activity of cabbage [36,37]. However, studies assessing the antioxidant activities of different cabbage layers are limited.…”

Detection of Profenofos in Chinese Kale, Cabbage, and Chili Spur Pepper Using Fourier Transform Near-Infrared and Fourier Transform Mid-Infrared Spectroscopies

“…Head cabbage is rich in nutrients, very low in calories, and fat free and is a good source of potassium, quercetin, beta carotene, vitamins K, C, A, and E, 1 as well as phytochemicals, particularly sinapic acid which is the most abundant phenolic acid. 2 Chinese kale is an excellent source of glucosinolates and phenolic antioxidants, 3 while chili peppers provide a good range of vitamins, minerals, phytochemicals, and dietary fiber. These vegetables are well known as being consumed universally, and their nutritional components may play a role in decreasing human micronutrient deficiencies.…”