Analysis and metabolite profiling of glucosinolates, anthocyanins and free amino acids in inbred lines of green and red cabbage (Brassica oleracea L.)

LWT

Volumn 58, Issue 1, 2014, Pages 203-213

  Park, Suhyoung ^a   Arasu, Mariadhas Valan ^b,c   Lee, Min Ki ^b   Chun, Jin Hyuk ^b   Seo, Jeong Min ^b   Al Dhabi, Naif Abdullah ^c   Kim, Sun Ju ^b  

^a Rural Development Administration   (South Korea)

^b Chungnam National University   (South Korea)

^c KING SAUD UNIVERSITY   (Saudi Arabia)

Author keywords

Anthocyanins; Brassica oleracea L.; Free amino acids; Glucosinolates

Indexed keywords

AMINO ACIDS; CARBOHYDRATES;

BRASSICA OLERACEA; BRASSICA OLERACEA L; CYANIDIN; FREE AMINO ACIDS; GLUCOSINOLATE CONTENTS; GLUCOSINOLATES; INBRED LINE; MAXIMUM LEVELS; METABOLITE PROFILING; RED CABBAGES;

ANTHOCYANINS;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA;

EID: 84899129779     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.03.002     Document Type: Article

References (32)

1. Agerbirk N., Olsen C.E. Glucosinolate structures in evolution. Phytochemistry 2012, 77:16-45. Review.
2. Barbieri G., Pernice R., Maggio A., Pascale S.D., Fogliano V. Glucosinolates profile of Brassica rapa L. subsp. Sylvestris L. Janch. var. esculenta Hort. Food Chemistry 2008, 107:1687-1691.
3. Cabbage Market Trends GAIN report number: KS1027 (Date: 11/5/2010).
4. Cartea M.E., Velasco P. Glucosinolates in Brassica foods: bioavailability in food and significance for human health. Phytochemistry Reviews 2008, 7:213-229.
5. Cartea M.E., Velasco P., Obregon S., Padilla G., DeHaro B. Seasonal variation in glucosinolate content in Brassica oleracea crops grown in northwestern Spain. Phytochemistry 2008, 69:403-410.
6. Charron C.S., Clevidence B.A., Britz S.J., Novontny J.A. The effect of dose size on bioavailability of acylated and nonacylated anthocyanins from red cabbage (Brassica oleracea L. Var. capitata). Journal of Agricultural and Food Chemistry 2007, 55(13):5354-5362.
7. Clarke D.B. Glucosinolates, structures and analysis in food. Analytical Methods 2010, 2:310-325.
8. Conaway C.C., Yang Y.M., Chung F.L. Isothiocyanates as cancer chemopreventive agents: their biological activities and metabolism in rodents and humans. Current Drug Metabolism 2002, 3:233-255.
9. Craig S.S., Beverly A.C., Steven J.B., Janet A.N. Effect of dose size on bioavailability of acylated and nonacylated anthocyanins from red cabbage (Brassica oleracea L. var. capitata). Journal of Agricultural and Food Chemistry 2007, 55:5354-5362.
10. Dekker M., Verkerk R., Jongen M.F. Predictive modelling of health aspects in the food production chain: a case study on glucosinolates in cabbage. Trends in Food Science & Technology 2000, 11:174-181.
11. Delgado-Vargas F., Jimenez A.R., Paredes-Lopez O. Natural pigments: carotenoids, anthocyanins, and betalains - characteristics, biosynthesis, processing, and stability. Critical Reviews in Food Science and Nutrition 2000, 40:173-289.
12. Faulkner K., Mithen R., Williamson G. Selective increase of the potential anticarcinogen 4-methylsulfphinylbutyl glucosinolate in broccoli. Carcinogenesis 1998, 19:605-609.
13. Giamoustaris A., Mithen R. Genetics of aliphatic glucosinolates. Side chain modification in Brassica oleracea. Theoretical and Applied Genetics 1996, 93:1006-1010.
14. Giusti M.M., Rodriguez-Saona L.E., Griffin D., Wrolstad R.E. Electrospray and tandem mass spectroscopy as tools for anthocyanin characterization. Journal of Agricultural and Food Chemistry 1999, 47:4657-4664.
15. Giusti M., Wrolstad R. Acylated anthocyanins from edible sources and their applications in food systems. Biochemical Engineering Journal 2003, 14:217-225.
16. Gomes M.H., Rosa E. Free amino acid composition in primary and secondary inflorescences of 11 broccoli (Brassica oleracea var. italica) cultivars and its variation between seasons. Journal of Science Food Agriculture 2000, 81:295-299.
17. Henderson J.W., Ricker R.D., Bidlingmeyer B.A., Woodward C. Rapid, accurate, sensitive, and reproducible HPLC analysis of amino acids 2000, Agilent Technologies. https://www.chem.agilent.com/Library/chromatograms/59801193.pdf.
18. Ikeda K., Kikuzaki H., Nakamura M., Nakatani N. Structure of two acylated anthocyanins from red cabbage (Brassica oleracea). Chemistry Express 1987, 2:563-566.
19. International Standards Organisation (ISO) Rapeseed: Determination of glucosinolates content - Part 1: Method using high performance liquid chromatography 1992, 1-9. ISO 9167-1:1992 (E). Geneva, Switzerland.
20. James D., Devaraj S., Bellur P., Lakkanna S., Vicini J., Boddupalli S. Novel concepts of broccoli sulforaphanes and disease: induction of phase II antioxidant and detoxification enzymes by enhanced-glucoraphanin broccoli. Nutrition Reviews 2012, 70:654-665.
21. Kim S.J., Kawaharada C., Jin S., Hashimoto M., Ishii F., Yamauchi H. Structural elucidation of 4-(cystein-S-yl) butyl glucosinolate from the leaves of Eruca sativa. Bioscience, Biotechnology, and Biochemistry 2007, 71:114-121.
22. Li T., Zirpoli G.R., Jayaprakash V., Reid M.E., McCann S.E., Nwogu C.E., et al. Cruciferous vegetable intake is inversely associated with lung cancer risk among smokers: a case-control study. BMC Cancer 2010, 10:162-170.
23. Martinez-Villaluenga C., Penas E., Ciska E., Piskula M.K., Kozlowska H., Vidal-Valverde C., et al. Time dependence of bioactive compounds and antioxidant capacity during germination of different cultivars of broccoli and radish seeds. Food Chemistry 2010, 120:710-716.
24. Mazza G., Miniati E. Anthocyanins in fruits, vegetables, and grains 1993, CRC.
25. Mithen R. Glucosinolate - biochemistry, genetics and biological activity. Plant Growth Regulation 2001, 34:91-103.
26. Park S., Arasu M.V., Lee M.K., Chun J.H., Seo J.M., Lee S.W., et al. Quantification of glucosinolates, anthocyanins, free amino acids, and vitamin C in inbred lines of cabbage (Brassica oleracea L.). Food Chemistry 2014, 145:77-85.
27. Pocock K., Heaney R.K., Wilkinson A., Beaumont J.E., Vaughan J.G., Fenwick G.R. Changes in myrosinase activity and isoenzyme pattern, glucosinolate content and the cytology of myrosinase cells in the leaves of head of three cultivars of English white cabbage. Journal of the Science of Food and Agriculture 1987, 41:245-257.
28. Rosa E.A.S., Heaney R.K., Fenwick G.R., Portas C.A.M. Glucosinolates in crop plants. Journal of the American Society for Horticultural Science 1997, 19:99-215.
29. Shimizu T., Muroi T., Ichi T., Nakamura M., Yoshihira K. Analysis of red cabbage colors in commercial foods using high performance liquid chromatography with photodiode array detection mass spectrophotometry. Journal of the Food Hygienic Society of Japan 1997, 38:34-38.
30. Verhoeven D.T.H., Goldbohm R.A., Van-Poppel G., Verhagen H., Van den Brandt P.A. Epidemiological studies on Brassica vegetables and cancer risk. Cancer Epidemiology, Biomarkers & Prevention 1996, 5:733-748.
31. Wu X., Prior R.L. Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common foods in the United States: vegetables and nuts. Journal of Agricultural and Food Chemistry 2005, 53:3101-3113.
32. Zhang Y., Talalay P. Anticarcinogenic activities of organic isothiocyanates: chemistry and mechanisms. Cancer Research 1994, 54:1976-1981.