15C-8 |
Nutritive evaluation of glucosinolates in Chinese cabbages |
G. H. KIM, Dept. of Food & Nutrition, DukSung Women's University, #419 SsangMun-Dong, ToBong-Ku, Seoul, 132-714, South Korea, G. Ishii, Dept. of Low Temperature Sciences, National Agricultural Research Center for Hokkaido Region, Hitsujigaoka-1, Toyohira-ku, Sapporo, 062-8555, Japan, and K. Oosawa, Graduate School of Agriculture, Hokkaido University, North 9, West 9, Kita-Ku, Sapporo, 060-8589, Japan. Brassica vegetables such as broccoli, cabbage, kale, leaf mustard and turnip, contain high levels of bioactive compounds glucosinolates. Even though Chinese Cabbages are one of the most popular vegetables in some Asian countries like China, Japan and Korea it has been less known on the functionality of their glucosinolates. However, little information has been available related to this compounds. The main objective of this study is to determine the quantitative and qualitative levels of glucosinolates, inturn used for resource base for functional analysis of food materials. For determination of glucosinolates, fresh Chinese cabbages and seeds were used for analytical sample preparation provided with an anion exchanges column, and measured by HPLC, GC and UV-Visible Spectrometer In results of this study, the major glucosinolate in the seed form Chinese cabbages is 3-butenyl (gluconapin) followed by 4-pentenyl (glucobrassicanapin), whereas in the fresh Chinese cabbages, 3-butenyl, 4-pentenyl and 2-phenylethyl (gluconasturtiin) were found to be the major glucosinolates. The glucosinolates level in the fresh Chinese cabbages was affected by the sampling method. This results implies that the level of glucosinolates was higher in leaf parts than that of in the midribs. The core parts of Chinese cabbages contained highest levels of glucosinolates followed by middle and outward leaves.
Session 15C, Food Chemistry: Food composition and analysis
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