Abstract
The biological activities of the primary metabolites and secondary metabolites of 69 green cabbage varieties were tested. The LC-MS detection method was used to determine the content of 19 free amino acids (lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine, valine, arginine, asparagine, glycine, proline, tyrosine, glutamine, alanine, aspartic acid, serine, and glutamate). The content of 10 polyphenols (chlorogenic acid, gallic acid, 4-coumaric acid, ferulic acid, gentisic acid, cymarin, erucic acid, benzoic acid, rutin, and kaempferol) was determined by the HPLC detection method. Considering the complexity of the data obtained, variance analysis, diversity analysis, correlation analysis, hierarchical cluster analysis (HCA), and principal component analysis (PCA) were used to process and correlate amino acid or polyphenol data, respectively. The results showed that there were significant differences between the different amino acids and polyphenols of the 69 cabbage varieties. The most abundant amino acids and polyphenols were Glu and rutin, respectively. Both amino acids and polyphenols had a high genetic diversity, and multiple groups of significant or extremely significant correlations. The 69 cabbage varieties were divided into two groups, according to 19 amino acid indexes, by PCA. Among them, seven varieties with high amino acid content all fell into the fourth quadrant. The HCA of amino acids also supports this view. Based on 10 polyphenols, the 69 cabbage varieties were divided into two groups by HCA. Based on 29 indexes of amino acids and polyphenols, 69 cabbage varieties were evaluated and ranked by PCA. Therefore, in this study, cabbage varieties were classified in accordance with the level of amino acids and polyphenols, which provided a theoretical basis for the genetic improvement of nutritional quality in cabbage.
Highlights
Cabbage (Brassica oleracea L. var. capitata L.), a member of the Brassica genus of the cruciferous family that includes broccoli, mustard, cauliflower, Brussels sprouts, kale, kohlrabi, and bok choy, is one of the most cultivated cruciferous vegetables worldwide [1]
Free amino acids are important parameters that reflect the flavor and nutritional value of fruits and vegetables [33,34]. Some amino acids, such as Asp and glutamic acid (Glu), may contribute to a sour taste; Ala, Gly, and Ser are more conducive to a sweet taste [35]; Leu, Phe, Trp, and Tyr are related to a bitter taste [36]; and they are closely related to human taste perception [37]
The diversity analysis of 19 amino acids showed that they had a high genetic diversity, and the most abundant one was Glu
Summary
Cabbage (Brassica oleracea L. var. capitata L.), a member of the Brassica genus of the cruciferous family that includes broccoli, mustard, cauliflower, Brussels sprouts, kale, kohlrabi, and bok choy, is one of the most cultivated cruciferous vegetables worldwide [1]. Capitata L.), a member of the Brassica genus of the cruciferous family that includes broccoli, mustard, cauliflower, Brussels sprouts, kale, kohlrabi, and bok choy, is one of the most cultivated cruciferous vegetables worldwide [1]. The large-scale cultivation and promotion of cabbages is mainly on account of the short vegetative cycle, wide adaptability, disease resistance and high productivity of cabbages. Cabbage is highly favored by people because of its rich and diverse varieties and high nutritional value. It is often used as a raw material for making various cuisines, such as raw vegetable salads, sauerkraut, kimchi and cooking food [5]
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