Comparative assessment of red and white cabbage resistance against diamondback moth (Plutella xylostella L.)

The glucosinolates and their breakdown products are responsible for much of the flavour of Brassica vegetables and condiments. Specific glucosinolates have long been known to exert antinutritional effects in animal feedstuffs, but there is an increasing body of evidence to suggest that glucosinolates like glucoraphanin, glucobrassicin, glucoiberin and gluconasturtiin also function as anticarcinogens in human foods. To study the variation in glucosinolate profile in cabbage, twenty-one varieties of red cabbage and six varieties of white cabbage were analysed. The varieties originated from the Netherlands, France, Japan, USA and Scandinavia. Intact individual glucosinolates were determined by ion-pair-HPLC-MS/DAD. Red cabbage contained significantly more glucoraphanin and gluconasturtiin than white cabbage, whereas white cabbage contained significantly higher concentrations of glucioberin. There were no significant differences between red and white cabbage in the content of glucobrassicin. For all of the health related glucosinolates there was a large variation between both red and white cabbage and between the different cultivars of red and white cabbage.

Brassica vegetables contain glucosinolates, which are well-known for their potential to form health-promoting isothiocyanates. Among those crucifers, white and red cabbage are commonly consumed vegetables, exhibiting different glucosinolate and hydrolysis profiles thereof. Regarding the health beneficial effects from these vegetables, more information, especially concerning the seasonal variation of glucosinolate profiles and the formation of their bioactive hydrolysis products in commercial cabbages, is needed. In this study, glucosinolates and glucosinolate hydrolysis product profiles in red and white cabbages from three different food retailers were monitored over six different sampling dates across the selling season in autumn. For the first time, it was shown that, while glucosinolate profiles were similar in each cabbage variety, glucosinolate hydrolysis product profiles and hydrolysis behavior varied considerably over the season. The highest total isothiocyanate concentrations were observed in conventional red (1.66 μmol/g FW) and organic white (0.93 μmol/g FW) cabbages purchased at the first sampling date in September. Here, red cabbage was with up to 1.06 μmol/g FW of 4-(methylsulfinyl)butyl isothiocyanate (sulforaphane), an excellent source for this health-promoting isothiocyanate. Cabbages purchased 11 weeks later in autumn released lower levels of isothiocyanates, but mainly nitriles and epithionitriles. The results indicate that commercial cabbages purchased in early autumn could be healthier options than those purchased later in the year.

Red and white cabbages (Brassica oleracea var. capitata f. alba and rubra, respectively) are two of the most commercially valued vegetables in crucifers, well-recognized for their unique sensory and nutritive attributes in addition to a myriad of health-promoting benefits. The current review addressed the differential qualitative/quantitative phytochemical make-ups for the first time for better utilization as nutraceuticals and to identify potential uses based on the chemical makeup of both cultivars (cvs.). In addition, extraction methods are compared highlighting their advantages and/or limitations with regards to improving yield and stability of cabbage bioactives, especially glucosinolates. Besides, the review recapitulated detailed action mechanism and safety of cabbage bioactives, as well as processing technologies to further improve their effects are posed as future perspectives. White and red cabbage cvs. revealed different GLSs profile which affected by food processing, including enzymatic hydrolysis, thermal breakdown, and leaching. In addition, the red cultivar provides high quality pigment for industrial applications. Moreover, non-conventional modern extraction techniques showed promising techniques for the recovery of their bioactive constituents compared to solvent extraction. All these findings pose white and red cabbages as potential candidates for inclusion in nutraceuticals and/or to be commercialized as functional foods prepared in different culinary forms.

Infection cycle of <i>Alternaria brassicicola</i> on <i>Brassica oleracea</i> leaves under growth room conditions

Observational studies suggest higher intake of cruciferous vegetables (e.g., broccoli, cauliflower, kale) is associated with lower chronic disease risk(1,2). Glucosinolates (GSL) and cysteine sulfoxides such as S-methyl cysteine sulfoxide (SMCSO) are sulfur-containing compounds found in high amounts in these vegetables(3). Currently, no data exists on SMCSO levels in Australian-grown cruciferous vegetables and limited data exists for glucosinolates (GSL). The levels of SMCSO retained in cruciferous vegetables after various domestic cooking methods is unknown, and measurement of SMCSO and GSL levels in cooked Australian-grown cruciferous vegetables is limited. This study sought to (1) quantify SMCSO and GSL in Australian-grown cruciferous vegetables and (2) identify the most preferable cooking methods to retain levels in these vegetables. Using liquid chromatography mass spectrometry, we quantified SMCSO and ten GSL in seven cruciferous vegetables before and after steaming. We further quantified levels in broccoli before and after microwaving, stir-frying, and boiling. Each cooking method; steaming (3 minutes), microwaving (2 minutes), boiling (3 minutes), stir-frying (4 minutes); was chosen so vegetables remained firm and not overcooked to mimic healthy cooking recommendations(4). Student t-tests were used to compare the differences in raw and steamed levels for all vegetables, and analysis of variance with Tukey post-hoc assessed the differences in raw and cooked broccoli (i.e., steamed, microwaved, boiled, stir-fried). Overall, SMCSO contributed greater dry weight (0.6–1.9%) than total GSL combined (0.3–1.2%). SMCSO levels from lowest to highest were Chinese cabbage &lt; white cabbage &lt; cauliflower &lt; kale &lt; red cabbage &lt; broccoli &lt; Brussels sprouts (6–19 mg/g dry weight [DW]) and GSL levels were cauliflower &lt; Chinese cabbage &lt; red cabbage &lt; kale &lt; broccoli &lt; white cabbage &lt; Brussels sprouts (3–12 mg/g DW). SMCSO increased after steaming (1–24%) in all vegetables except white cabbage (−31%), kale (−18%), and Chinese cabbage (−5%), but only reached statistical significance in Brussels sprouts (+16%, p &lt; 0.05). Most vegetables increased total GSL (ranging 1–34%) after steaming, except kale (−38%) and Chinese cabbage (−8%). Stir-frying and boiling broccoli led to significant losses in SMCSO (−34% and −50%, respectively) and in the two dominant GSL in broccoli; glucoraphanin (−47% and −52%, respectively) and glucobrassicin (−46% and –51%, respectively) (all p &lt; 0.05). We have quantified SMCSO and GSL levels in a selection of Australian-grown cruciferous vegetables (broccoli, kale, Brussels sprouts, cauliflower, red, white, and Chinese cabbages) before and after cooking. SMCSO and GSL levels were relatively stable after light steaming. Additionally, light steaming or microwaving were the most preferable methods to retain SMCSO and GSL levels in broccoli. Boiling or stir-frying broccoli were the least favourable. These results have important implications when estimating intake of these beneficial sulfur-containing compounds.

Accumulation of anthocyanin and related genes expression during the development of cabbage seedlings

From October to December 2001, a leaf spot disease was observed in numerous commercial fields of red and green cabbage (Brassica oleracea var. capitata L.) in the Everglades Agricultural Area, south and east of Lake Okeechobee and in the environs of Immokalee in southwestern Florida. Discrete water-soaked to greasy appearing spots were observed in the leaf blades with no evidence of marginal V-shaped lesions characteristic of black rot caused by Xanthomonas campestris pv. campestris. Profuse bacterial streaming was observed when cut leaf sections were examined microscopically. A bacterium that formed yellow colonies on nutrient agar was consistently isolated from these lesions. Ten bacteria were isolated, purified, and characterized. All strains were aerobic, gram-negative rods. Strains were positive for esculin hydrolysis, proteolysis in litmus milk, and gelatin liquefaction. Strains were negative for urease production, nitrate reduction, oxidase, and utilization of asparagine as a sole source of carbon and nitrogen. Fatty acid methyl ester analysis indicated a match with Florida library strains of X. campestris pv. raphani (similarity indices 0.605-0.738). Suspensions (2 × 107 CFU/ml in phosphate-buffered saline) of two Oklahoma strains identified as X. campestris pv. armoraciae provided by J. P. Damicone (3) and four representative Florida strains were applied to plants using a hand-held sprayer. Pathogenicity of the strains was tested on three replicate greenhouse-grown plants of the following: green cabbage cv. Market Early; red cabbage cv. Salad Delight; radish cv. Red Silk; tomato cv. Sunny; sweet bell pepper cv. Jupiter; and fresh horseradish roots purchased from a retail grocery chain. A strain of X. campestris pv. campestris originally isolated from Homestead, FL was also included in pathogenicity tests. All Florida and Oklahoma strains produced leaf spots, but no V-shaped lesions, on leaves of green cabbage, red cabbage, radish, tomato, and horseradish. Typical black rot symptoms were observed only in radish and green and red cabbage inoculated with the X. campestris pv. campestris strain. On the basis of these results, we identify the Florida strains as X. campestris pv. armoraciae (1,2,3), recognizing the precedent of X. campestris pv. armoraciae over X. campestris pv. raphani based on extensive genetic and serological data (1). Our strains appear to be more similar to those causing outbreaks on crucifers in Oklahoma (3) than those in Ohio (2), because Florida strains were pathogenic on tomato.

Head cabbage (Brassica oleracea var. capitata) is a cruciferous leafy vegetable consumed commonly in China. It has been suggested that diets rich in cabbages play an important role in disease prevention. The phytochemicals as well as antioxidant activity of four typical varieties of head cabbages in China were systematically investigated. Sinapic acid was the most abundant phenolic acid in all samples followed by iso-ferulic acid. Most phenolic acids in red head cabbage were significantly higher than in other head cabbages. The 5-CH3-H4 folate contents in all samples were much higher than folate. Conical head cabbage contained the highest amount of folic acids while red head cabbage had the lowest. Cyanidin was the only anthocyanidins found in red head cabbage with the content of 44.52 mg 100 g− 1 fresh weight (fw). Total isothiocyanates in flat head cabbage was significantly higher than other head cabbages. Red head cabbage had the significant the highest level of total phenolics and flavonoids with the values of 153.94 mg gallic acid equivalents·100 g− 1 and 51.32 mg rutin equivalents·100 g− 1, respectively, while flat head cabbage had the lowest level. Red head cabbage exhibited the highest antioxidant activity as measured by 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) and 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging and ferric ion reducing antioxidant power (FRAP) assays with the values of 69.82, 87.23% and 0.53, respectively. The study suggests that different varieties of head cabbages have different nutritional advantages, and provides useful information to recommend the right head cabbages for consumers.Graphical abstract

Vegetables of the Brassica oleracea group, such as broccoli, cauliflower, and cabbage, play an important role for glucosinolate consumption in the human diet. Upon maceration of the vegetable tissue, glucosinolates are degraded enzymatically to form volatile isothiocyanates, nitriles, and epithionitriles. However, only the uptake of isothiocyanates is linked to the cancer-preventive effects. Thus, it is of great interest to evaluate especially the isothiocyanate formation. Here, we studied the formation of glucosinolates and their respective hydrolysis products in sprouts and fully developed vegetable heads of different genotypes of the five B. oleracea varieties: broccoli, cauliflower as well as white, red, and savoy cabbages. Further, the effect of ontogeny (developmental stages) during the head development on the formation of glucosinolates and their respective hydrolysis products was evaluated at three different developmental stages (mini, fully developed, and over-mature head). Broccoli and red cabbage were mainly rich in 4-(methylsulfinyl)butyl glucosinolate (glucoraphanin), whereas cauliflower, savoy cabbage and white cabbage contained mainly 2-propenyl (sinigrin) and 3-(methylsulfinyl)propyl glucosinolate (glucoiberin). Upon hydrolysis, epithionitriles or nitriles were often observed to be the main hydrolysis products, with 1-cyano-2,3-epithiopropane being most abundant with up to 5.7 μmol/g fresh weight in white cabbage sprouts. Notably, sprouts often contained more than 10 times more glucosinolates or their hydrolysis products compared to fully developed vegetables. Moreover, during head development, both glucosinolate concentrations as well as hydrolysis product concentrations changed and mini heads contained the highest isothiocyanate concentrations. Thus, from a cancer-preventive point of view, consumption of mini heads of the B. oleracea varieties is recommended.

ABSTRACT: A study was carried out to evaluate the nutritional value of waste from lettuce, green cabbage, red cabbage and cauliflower to determine their potential use for feeding to livestock. Vegetable wastes were dried in a solar tunnel drier. The crude protein (CP), ether extract (EE), total ash, acid detergent fiber (ADF) and neutral detergent fiber (NDF) were 24.1, 2.7, 24.7, 29.3 and 29.0%; 17.7, 2.3, 13.7, 25.6, and 28.7%; 11.9, 1.9, 8.8, 23.1 and 25.6%; 10.3, 0.5, 7.0, 16.1 and 19.6 % (DM basis) in cauliflower, lettuce, green cabbage and red cabbage, respectively. The gross energy (MJ/kg DM) in cauliflower and green cabbage (16.9 and 16.6) was higher than that observed in red cabbage and lettuce (14.1 and14.3). The red and green cabbage waste had higher net gas production (73 and 71 ml/g DM/12h) compared to the lettuce and cauliflower vegetable waste (51 and 48 ml/g DM/12h respectively). The green and red cabbage waste had significantly higher metabolizable energy (ME) (approximately 12 MJ/kg DM) than both lettuce and cauliflower waste (approximately 9 MJ/kg DM). The in vitro DM and OM digestibility (OMD) in green and red cabbage waste was significantly higher than in lettuce and cauliflower. The green and red cabbage waste had significantly higher short chain fatty acids (SCFA) (1.7 and 1.6 µmol) than lettuce and cauliflower (1.2 and 1.1 µmol). It was concluded that leafy vegetable waste (lettuce, green cabbage, red cabbage and cauliflower) is an excellent source of nutrients which can potentially be used after drying as an animal feed to reduce animal feeding costs and consequently increase farmers’ profits. This would also help in waste management and the reduction of environmental pollution.

Survival of Salmonella enterica and Escherichia coli O157:H7 Sprayed onto the Foliage of Field-Grown Cabbage Plants

Background: Nowadays, bioactive moieties of plants are gaining attention amongst the masses to mitigate lifestyle related dysfunctions owing to their safe nature and functional properties. Objective: Considering phytochemistry and cost-effectiveness of cabbage, the current project was designed to probe the antioxidant capacity of locally grown green and red cabbage. Methods: The total polyphenols and free radical scavenging ability of red and green cabbage were determined using spectrophotometer while HPLC analysis was carried out to further fractionate phenolic acids and flavonoid constituents. Apart from this, antioxidant vitamins including vitamin C tocopherol and β-carotene were also detected using HPLC system. Results: The red cabbage showed higher amount of total polyphenols and flavonoids (224.37±6.96 &amp; 219.15±10.30 mg/100g F.W.) than green cabbage (58.41±3.01 &amp; 34.04±1.06 mg/100g F.W.) along with the existence of anthocyanins (69.86±4.12 mg/100g F.W.) in red cabbage. Comparative HPLC analysis regarding antioxidant moieties showed significant proportion of kempferol (171.10±5.99 mg/100g F.W.) followed by vitamin C (139.07±2.23 mg/100g F.W.) in red cabbage however, vitamin C (121.46±3.28 mg/100g F.W.) was found as the major antioxidant in green cabbage. The red cabbage depicted higher free radical quenching and reducing ability in contrast to green cabbage using DPPH (1, 1-diphenyl-2-picrylhydrazyl), ABTS [2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)], FRAP (ferric reducing antioxidant power) and PFRAP (potassium ferricyanide reducing antioxidant power) and H2O2 scavenging ability assays. Conclusion: In the nutshell, red cabbage showed better free radical scavenging ability as compared to green cabbage based on variation and quantification of antioxidant indices.

Some bioactive metabolites’ response to long-term water stress in red cabbage

Malnutrition remains a significant impediment to growth in many countries. Exploring the medicinal potentials of exotic vegetables represents a strategic approach to achieving sustainable development goals. This study focused on the evaluation of proximate, elemental, and phytochemical composition, including the antioxidant and cytotoxic potentials of green and purple cabbage varieties. The findings revealed different percentages of moisture, crude fat, fibre, protein, and carbohydrates in both varieties. Calcium, magnesium, potassium, sodium, iron, copper, zinc, saponins, terpenoids, flavonoids, phenolics, tannins, anthraquinones, and steroids were also detected and quantified. The green (IC50=186.3 μg/mL) and purple (IC50=187.6 μg/mL) cabbage extracts demonstrated broad-spectrum 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, as compared with the standard, ascorbic acid(IC50=267 μg/mL). Similarly, the green (IC50=148.7 μg/mL) and purple (IC50=103.9 μg/mL) cabbage extracts exhibited nitric oxide inhibitory activity, as compared with the standard, ascorbic acid (IC50=135.2 μg/mL). The green (CC50=10.6 μg/mL) and purple (CC50=16.66 μg/mL) cabbage extracts exhibited an inhibition on the growth of Rhabdomyosarcoma cell lines as compared with the standard, Vincristine (CC50=0.30 μg/mL). These results support the utilization of the two cabbage varieties as dietary supplements, potentially aiding in the discovery of anticancer drugs and the management of other disease conditions owing to their antioxidant properties.

Essential oils as reducing agents of cabbage peroxidase