Abstract

This project is to understand the composition of polyphenolics in cabbages and their antioxidant activities.

Issue

Several studies have indicated that there is an inverse association between consumption of Brassica vegetables and the risk of developing cancer. The apparent protective qualities of cabbage are attributable in part to the fact that they contain glucosinolates and that fresh cabbages, at least, have high flavonoid and antioxidant activity. However, there is limited information about the flavonoid composition and antioxidant properties of processed cabbage products. Understanding the composition of phenolics and their antioxidant capacity will provide information on nutraceutical function of fresh cabbage and cabbage products in our daily diet.

Response

We isolated individual phenolic compounds by using HPLC and analyzed total phenolics, total flavonoids, vitamin C content, and the antioxidant capacities of four commercial raw cabbages and four sauerkraut samples obtained from local markets.

Fresh and pickled red cabbages exhibited the highest total phenolic content, flavonoid content, and antioxidant capacity among tested samples. There was a good linear relationship between the total phenolics and antioxidant capacity; however, the relationship between the ascorbic acid content and antioxidant capacity was very low. This study showed that ascorbic acid contributes insignificant antioxidant capacity but that certain phenolics, such as cyanidins in red cabbages, are major contributors to antioxidant capacity in cabbages.

Impact

Our research on the composition of flavonoids and the antioxidant properties of processed cabbage furthers our knowledge of the nutraceutical function of cabbage, particularly its role in reducing the risk of cancer.

Funding Sources

• State or Municipal (e.g., NYSDAM)
• NYS Cabbage Association

Topic Description

• Antioxidant activity of cabbages

Collaborators

• New York State Cabbage Association

Key Personnel

• Dae Ok Kim, postdoct, Food Science & Technology, NYSAES, Geneva, New York
• Ock Kyung Chun, Visiting scientist, Food Science & Technology, NYSAES. Geneva, New York; Present address; Food Science & Human Nutrition, Michigan State University
• Nancy Smith, Laboratory supporting staff, NYSAES, Geneva, New York