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Article

Comparative Evaluation of Bioactive Compounds and Volatile Profile of White Cabbages

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Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
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Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
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Polytechnic in Požega, Vukovarska 17, HR 34000 Pozega, Croatia
*
Author to whom correspondence should be addressed.
Molecules 2020, 25(16), 3696; https://doi.org/10.3390/molecules25163696
Received: 8 July 2020 / Revised: 7 August 2020 / Accepted: 10 August 2020 / Published: 13 August 2020
(This article belongs to the Section Natural Products Chemistry)
Cabbage is an important source of bioactive compound, which is available throughout the year. However, a lot of different traditional, and hybrid varieties with different levels and composition of bioactive compounds can be found on the market. The aim of the study was to obtain quantitative results showing comparative differences between different white cabbages (“Čepinski”, “Varaždinski”, “Bravo”, “Ogulinski”) from Croatia. Morphometric parameters and physicochemical composition were determined while using standard procedures. Phenolic acids were determined using high-performance liquid chromatography and volatile compounds were analysed by the solid-phase micro-extraction gas chromatography with mass spectrometry (SPME-GC-MS) smethod. The results showed that studied cabbage cultivars differed in physicochemical composition and morphological traits. Six phenolic acids were identified and quantified, whereas a sinapic acid was the most dominant component (65.9–78.15 mg/kg). Aldehydes, esters, alcohols, and terpenes were the major classes of organic volatile compounds present in the studied cabbages. “Čepinski”, which has never been analysed before, showed to contain the highest amount of d-limone (40.75 µg/L) and allyl isothiocyanate (1090.26 µg/L), the most important volatile compounds responsible for the fresh cabbage flavour. The presented results mark off “Čepinski” cultivar as valuable for larger production and further examination. View Full-Text
Keywords: physicochemical composition; phenolic acids; volatile profile; allyl isothiocyanate physicochemical composition; phenolic acids; volatile profile; allyl isothiocyanate
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MDPI and ACS Style

Lončarić, A.; Marček, T.; Šubarić, D.; Jozinović, A.; Babić, J.; Miličević, B.; Sinković, K.; Šubarić, D.; Ačkar, Đ. Comparative Evaluation of Bioactive Compounds and Volatile Profile of White Cabbages. Molecules 2020, 25, 3696. https://doi.org/10.3390/molecules25163696

AMA Style

Lončarić A, Marček T, Šubarić D, Jozinović A, Babić J, Miličević B, Sinković K, Šubarić D, Ačkar Đ. Comparative Evaluation of Bioactive Compounds and Volatile Profile of White Cabbages. Molecules. 2020; 25(16):3696. https://doi.org/10.3390/molecules25163696

Chicago/Turabian Style

Lončarić, Ante, Tihana Marček, Domagoj Šubarić, Antun Jozinović, Jurislav Babić, Borislav Miličević, Karmen Sinković, Drago Šubarić, and Đurđica Ačkar. 2020. "Comparative Evaluation of Bioactive Compounds and Volatile Profile of White Cabbages" Molecules 25, no. 16: 3696. https://doi.org/10.3390/molecules25163696

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