Original scientific paper
https://doi.org/10.17508/CJFST.2018.10.2.03
Bioactive polyphenolic compounds from white cabbage cultivars
LIDIJA JAKOBEK
orcid.org/0000-0002-4846-327X
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, Franje Kuhača 18, 31000 Osijek, Croatia
IVANA TOMAC
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, Franje Kuhača 18, 31000 Osijek, Croatia
PETRA MATIĆ
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, Franje Kuhača 18, 31000 Osijek, Croatia
MIRJANA SABO
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, Franje Kuhača 18, 31000 Osijek, Croatia
JELENA ĐUGUM
; Ministry of Agriculture, Ulica grada Vukovara 78, HR 10000 Zagreb, Croatia
DRAGO ŠUBARIĆ
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, Franje Kuhača 18, 31000 Osijek, Croatia
Abstract
The aim was to analyse polyphenols and their antiradical activity in white cabbage cultivars Čepinski, Varaždinski, Ogulinski and Bravo from different geographical locations of Croatia. Polyphenols were analysed by using high-performance liquid chromatography (HPLC) and spectrophotometric methods (total polyphenols and total flavonoids), antiradical activity by using DPPH and ABTS methods. Caffeic, p-coumaric, ferulic and sinapic acids were identified. Total polyphenols, total flavonoids and polyphenols determined with HPLC (467 – 598, 104 – 166, 94 – 126 mg kg-1 FW, respectively) and antiradical activity showed statistically significant variations. Varaždinski showed the highest polyphenol content, usually followed by Čepinski or Ogulinski while Bravo always showed the lowest polyphenol content. Principal component analysis showed clustering of all four cultivars. Čepinski, which was never analysed before, could be a valuable cultivar for further examination.
Keywords
bioactive compounds; polyphenols; antioxidants; flavonoids; čepinski
Hrčak ID:
210835
URI
Publication date:
30.11.2018.
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