This study was conducted to investigate the changes in the physicochemical properties and biological activities of kohlrabi according to the storage conditions. The kohlrabi was packed with or without polypropylene (PP) film or wrap, and stored at room temperature for 20 days prior to analysis. The reduction in the kohlrabi weight on the 20th day of storage was 20.9% when in an unpacked state, and 7.1% and 3.6% in PP film and wrap packages, respectively. However, the polyphenol, flavonoid, vitamin C, and glucosinolates content were not significantly affected by packaging conditions, although it varied with storage period. Sugar content (Brix) increased with the storage period. Total polyphenol content decreased by 5∼41% compared to the initial value according to the storage period. The content of the five flavonoids decreased by approximately 18% on the second day of storage and decreased rapidly to about 60% after the 5th day. The vitamin C content decreased significantly to 39∼49% compared to the control group from the 10th day. Total glucosinolates content tended to increase with the storage period. In addition, the DPPH radical scavenging activity decreased from the second day and decreased by 47∼49% on the 20th day, while the anti-inflammatory effect of the kohlrabi extract on lipopolysaccharide-stimulated RAW 264.7 cells was not significantly changed depending on the storage period. These results showed that the physicochemical properties of kohlrabi stored at room temperature significantly changed from the 10th day when the external quality changes occur. Specifically, the results indicated that antioxidant activity decreases due to the decrease in the content of antioxidant-related substances depending on the storage period.
The applicability of Brussels sprouts, which are widely cultivated in Jeju, as a functional biomaterial in the cosmetics and food industries is investigated. The active ingredients (total phenols and flavonoids, β-carotene, vitamin C, free sugar, minerals, glucosinolates, and isothiocyanates) and antioxidant activities of 70% ethanol extracts of Brussels sprouts and cabbage were analyzed. The total phenol, flavonoid, vitamin C, and βcarotene contents of Brussels sprouts were approximately 36%, 2.5 times, 2.3 times, and 65% higher than those of cabbage, respectively. The total free sugar content of Brussels sprouts was 58%-72% lower than that of cabbage. The K content was the highest among the other minerals, and there was little difference between the two samples. The Na content was approximately three times higher in cabbage than in Brussels sprouts. The total glucosinolate content of Brussels sprouts was 34.5 umol SE/g DW, twice that of cabbage. The sinigrin content of Brussels sprouts was thrice (10.06 µmol/g DW) that of cabbage. The isothiocyanate (sulforaphane, I3C) content in Brussels sprouts was double that of cabbage. The antioxidant activity of Brussels sprout extract was 2.5 to 2.8 times higher in 1,1-Diphenyl-2-picrylhydrazyl radical scavenging capacity and 3.3 to 3.6 times higher in 2,2'-Azino-bis(3-ethybenzothiazoline-6-sulfonic acid) radical scavenging capacity than those of cabbage extract. These are important basic data for the study of glucosinolates and isothiocyanates, which have anticancer activity, as well as antioxidant-related substances of Brussels sprout, which has high potential for use as a biomaterial in functional foods and cosmetics.
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