Abstract
Chinese kale (Brassica oleracea var. alboglabra) has high nutritional value. This study investigated the contents of glucosinolates, antioxidants (chlorophylls, carotenoids, vitamin C, and total phenolics), and antioxidant capacity in five organs from six varieties of Chinese kale. The highest concentrations of individual and total glucosinolates were in the roots and inflorescences, respectively. The highest levels of antioxidants and antioxidant capacity were in inflorescences and leaves. Plant organs played a predominant role in glucosinolate and antioxidant accumulation. Glucoiberin, glucoraphanin, and glucobrassicin, the main anticarcinogenic glucosinolates, could be enhanced simultaneously because of their high positive correlations. The relationship between glucosinolates and antioxidant capacity indicated that glucobrassicin might contribute to the total antioxidant capacity. These results provide useful information related to consumption, breeding of functional varieties, and use of the non-edible organs of Chinese kale.
Highlights
Chinese kale (Brassica oleracea var. alboglabra) has high nutritional value
The results showed that the total phenolics content and antioxidant capacity was influenced by interaction effects (Table 3)
We studied the genetic effects and correlations of glucosinolates, main antioxidants and antioxidant capacity among the different organs in varieties of Chinese kale
Summary
This study investigated the contents of glucosinolates, antioxidants (chlorophylls, carotenoids, vitamin C, and total phenolics), and antioxidant capacity in five organs from six varieties of Chinese kale. The relationship between glucosinolates and antioxidant capacity indicated that glucobrassicin might contribute to the total antioxidant capacity These results provide useful information related to consumption, breeding of functional varieties, and use of the non-edible organs of Chinese kale. Glucosinolates are sulfur- and nitrogen-containing secondary metabolites that exist mainly in the Brassicaceae[4] They are grouped into aliphatic, aromatic, and indole glucosinolates[5,6]. The objective of this study was to evaluate the variation of the composition and contents of glucosinolates and antioxidants in different organs of typical varieties of Chinese kale, and analyze the genetic effects and correlation. The results will reveal the nutritional characteristics of these different varieties, provide consumer information on consumption of edible organs, and offer ideas about possible uses for the non-edible organs
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