CCM: Identification and analysis of functional compounds in red cabbage 09-23-2016

Used the HPLC–DAD–ESI/MS method to analyze components and amounts of anthocyanins, glucosinolates (GS) and phenolic compounds in red cabbage (Brassica oleracea L. ssp. capitata f. rubra).

 

The results show that totally 14 different anthocyanins are separated and identified in red cabbage. The total content of anthocyanins is 1187.92 μg · g-1 FW and they are all cyanidins and derivatives. The main anthocyanins are cyanidin-3-feruloylsophoroside-5-glucoside, cyanidin-3-p-coumaroylsophoroside-5- glucoside and cyanidin-3-sophoroside-5-glucoside (accounting for 35.12%, 26.76% and 14.27%). Content of total glucosinolates in red cabbage reaches 6.39 μmol · g-1 FW. There are six aliphatic GS, three indole GS and one aromatic GS. Glucobrassicanapin, gluconapin, progoitrin and glucobrassicin as the major GS in red cabbage account for 40.76%, 30.92%, 11.39% and 7.38% respectively. Meanwhile, a reversed-phase high performance liquid chromatographic couples to ultraviolet detection (RP-HPLC/UV) method is developed for simultaneous determination of 17 phenolic compounds in red cabbage. Five phenolics and six flavonols are identified by LC–ESI–MS further, and content of total phenolic compounds is 2 003.79 μg · g-1 FW. Ferulic acid and caffeic acid are the main phenolic acids, which account for 10.62% and 10.41% respectively. Luteolin is the main flavonoids, and accounts for 10.10%.

 

*News from a paper titled Identification and Analysis of the Functional Compounds in Red Cabbage delivered by researchers Song Ya, Yang Jing and Zhu Zhujun from the School of Agriculture and Food Science of Zhengjiang A&F University and the Key Laboratory of Agricultural Produce Quality Improvement of Zhejiang Province.




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