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Journal of Central European Agriculture, Vol. 19 No. 3, 2018.

Original scientific paper

https://doi.org/10.5513/JCEA01/19.3.2077

Bioactive compounds, pigment content and antioxidant capacity of selected cabbage cultivars

Sandra Voća ; University of Zagreb Faculty of Agriculture, Zagreb, Croatia
Jana Šic Žlabur orcid id orcid.org/0000-0002-3232-585X ; University of Zagreb Faculty of Agriculture, Zagreb, Croatia
Nadica Dobričević ; University of Zagreb Faculty of Agriculture, Zagreb, Croatia
Božidar Benko ; University of Zagreb Faculty of Agriculture, Zagreb, Croatia
Stjepan Pliestić ; University of Zagreb Faculty of Agriculture, Zagreb, Croatia
Matea Filipović ; University of Zagreb Faculty of Agriculture, Zagreb, Croatia
Ante Galić ; University of Zagreb Faculty of Agriculture, Zagreb, Croatia

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Abstract

The main aim of this research was to determine the amount of bioactive compounds and antioxidants, as well as differences in chemical composition between six cabbage cultivars. Also, the amount of pigment compounds and relationship between chromaticity parameters between selected cabbage cultivars was determined. The significant differences (P≤0.0001) of all analyzed chemical parameters were determined. According to the obtained results of pigment composition, white cabbage cultivars contained the higher amounts of total chlorophylls (average 3.15 mg*g-1 fresh weight), while red cabbage cultivars contained the higher amounts of anthocyanins (average 696.08 mg*kg-1 fresh weight). Red cabbage cultivars contained the higher amounts of biologically active compounds. Average values of total phenols, total flavonoids, non-flavonoids and vitamin C were as follows: 172.45 mg GAE*100 g-1 fresh weight, 88.88 mg GAE*100 g-1 fresh weight, 83.59 mg GAE*100 g-1 fresh weight and 28.49 mg*100 g-1 fresh weight. Higher antioxidant capacity was determined in red cabbage cultivars. On average, in red cabbage cultivars even 3.9 times higher antioxidant capacity was determined compared to the selected white cabbage cultivars.

Keywords

antioxidants; Brassica oleracea L. var. capitata; chemical composition; pigments; total phenols; vitamin C

Hrčak ID:

205602

URI

https://hrcak.srce.hr/205602

Publication date:

14.9.2018.

Article data in other languages: croatian

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