Variation of glucosinolates in 62 varieties of Chinese cabbage (Brassica rapa L. ssp. pekinensis) and their antioxidant activity

Lee, Min-Ki; Chun, Jin‐Hyuk; Byeon, Dong Hae; Chung, Sun–Ok; Park, Sang Un; Park, Suhyoung; Arasu, Mariadhas Valan; Al-Dhabi, Naïf Abdullah; Lim, Yong-Pyo; Kim, Sun-Ju

doi:10.1016/j.lwt.2014.03.001

Cited by 74 publications

(68 citation statements)

References 22 publications

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“…The contents decreased during storage and reached minimum values (7.29 ± 0.01 and 7.78 ± 0.02 mg/100 g, respectively) on day 21. The total GSL content of Chinese cabbage is 2.83–48.53 μmol/g DW, and the major GSLs detected are progoitrin, sinigrin, gluconapin, and glucobrassicanapin (Lee et al, ). However, our results differed from the findings of Lim (), who reported that the sinigrin contents of DLMK during the initial fermentation stages and the postripe stages were similar, and that the maximum content was observed during the optimally ripe stage (pH 4.2, acidity 0.5–0.75%); however, in this study, DLMK storage was carried out at a low temperature (0°C), unlike the typical kimchi storage temperature (5–14°C).…”

Section: Resultsmentioning

confidence: 99%

Investigation of glucosinolates, and the antioxidant activity of Dolsan leaf mustard kimchi extract using HPLC and LC-PDA-MS/MS

Tsukamoto

Kim

et al. 2017

Journal of Food Biochemistry

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Leaf mustard (Brassica juncea), the main ingredient of leaf mustard kimchi, has a variety of biologically active secondary metabolites such as glucosinolates (GSLs), flavonoids, and polyphenols. In this study, the changes in GSL content and antioxidant properties during the storage of Dolsan leaf mustard kimchi (DLMK) for 35 days were examined by separation and purification of DLMK extracts using high‐performance liquid chromatography (HPLC) and preparative octadecylsilane‐HPLC. The total GSL content and antioxidant activity of the DLMK extracts had significantly lower values on day 21 of storage (p <.05). GSLs were detected in a single extract of DLMK using liquid chromatography‐tandem mass spectrometry. The GSLs detected throughout most of the storage period (sinigrin, gluconapin, and glucotropaeplin) were different from those detected on day 21 of storage (glucobrassicin and progoitrin), when the antioxidant activity was low. Thus, GSLs may contribute to the antioxidant activity of DLMK. Practical applications Dolsan leaf mustard kimchi (DLMK) is expected to have biological effects owing to the properties of its various ingredients, but the effects of fermentation and the overall composition of DLMK on physiological activity have not been determined. On the basis of this study, DLMK has high value as a natural antioxidant, but the antioxidant activity varies with fermentation time, which is lowest on day 21. Thus, these results can be used to establish appropriate preparation conditions for DLMK as a functional food.

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Section: Resultsmentioning

confidence: 99%

Investigation of glucosinolates, and the antioxidant activity of Dolsan leaf mustard kimchi extract using HPLC and LC-PDA-MS/MS

Tsukamoto

Kim

et al. 2017

Journal of Food Biochemistry

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“…The hydrolyzed products of GSLs (sulforaphane and other isothiocyanates) contributed to have a great potential role in anti-carcinogenic effects (Commane et al 2005). In the recent studies, individual GSL profiles are observed in different accessions of Chinese cabbage (Lee et al 2014). …”

Section: Introductionmentioning

confidence: 99%

LED Lights Enhance Metabolites and Antioxidants in Chinese Cabbage and Kale

Lee

Arasu

Park³

et al. 2016

Braz. arch. biol. technol.

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“…It is the main ingredient of "kimchi," which is the traditional fermented food of the Republic of Korea with a consumption pro capite of about 120-150 kg of kimchi per year. Analysis performed on fresh leaves of many Korean varieties identified glucobrassicanapin, gluconapin, and 4-methoxyglucobrassicin as the main GLS compounds [84,85] (Fig. 2).…”

Section: 5mentioning

confidence: 99%