Antioxidant capacities and polyphenolics of Chinese cabbage (Brassica rapa L. ssp. Pekinensis) leaves.

Food Chemistry
Gi-Un SeongShin-Kyo Chung

Abstract

Chinese cabbage (Brassica rapa L. ssp. Pekinensis) is a green leafy vegetable used mainly in kimchi, salted and fermented dishes. Consumer preference for the leaf portion differs according to the type of dishes. In this study, Chinese cabbage was divided into three parts, and their antioxidant activities were investigated through in vitro assays. The total phenolic contents (TPC), total flavonoid contents (TFC), and vitamin C contents were also determined as indicators of antioxidant contents. The phenolic acids and flavonoids were separated and identified using high performance liquid chromatography (HPLC) and liquid chromatography/mass spectrometry (LC/MS). The outer leaf had the strongest antioxidant activity with the maximum antioxidant contents, followed by the mid- and inner leaves. Principal component analysis (PCA) revealed that outer leaf is positively related to caffeic acid, p-coumaric acid, ferulic acid, and myricetin contents, whereas the mid- and inner leaves are negatively related to sinapic acid contents.

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Citations

Oct 14, 2016·Frontiers in Microbiology·Jayanta Kumar PatraHan-Seung Shin
Jun 26, 2017·Biochemical and Biophysical Research Communications·Man-Sun KimYong Pyo Lim
Nov 7, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Yuan GaoXiao-Yuan Feng
Aug 29, 2019·Critical Reviews in Food Science and Nutrition·Anurag Khatkar, Krishna Kant Sharma
May 12, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Zhifeng LiChoon Nam Ong
Aug 28, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Sylwia BajkaczBogusław Buszewski

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