Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2013
Volume 16
Issue 2
Topic:
Horticulture
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Tendaj M. , Sawicki K. , Mysiak B. 2013. THE CONTENT OF SOME CHEMICAL COMPOUNDS IN RED CABBAGE (Brassica oleracea L.var. capitata f. rubra) AFTER HARVEST AND LONG-TERM STORAGE, EJPAU 16(2), #02.
Available Online: http://www.ejpau.media.pl/volume16/issue2/abs-02.html

THE CONTENT OF SOME CHEMICAL COMPOUNDS IN RED CABBAGE (BRASSICA OLERACEA L.VAR. CAPITATA F. RUBRA) AFTER HARVEST AND LONG-TERM STORAGE

Maria Tendaj, Krzysztof Sawicki, Barbara Mysiak
Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin

 

ABSTRACT

The aim of the present study was to evaluate some chemical components in heads of some red cabbage cultivars ('Huzaro F1', 'Kalibos','Langedijker Polana', 'Rodeo F1', 'Roxy F1', 'Zelox F1') immediately after harvest and after 5 months of storage at a temperature of 0–1°C. The study determined the content of total and reducing sugars, crude fibre, anthocyanins, flavonoids expressed as quercetin equivalents, phenolic acids expressed as caffeic acid equivalents,  nitrates (V) and (III), and the level of antioxidant activity using DPPH. The content of individual chemical components greatly varied depending on the cultivar and the time from harvest. Immediately after harvest, heads of the cultivars 'Zelox F1'and 'Langedijker Polana' contained the highest amount of total sugars, while' Rodeo F1' and 'Zelox F1' had the highest content of reducing sugars. Long-term storage of heads had a significant effect on increasing the anthocyanin content and slightly increasing the content of flavonoids and phenolic acids. The study also found a significant decrease in the content of nitrates (V) and an increase in the content of nitrates (III). In spite of an increase in the content of some polyphenolic compounds after 5 months of storage of red cabbage heads, antioxidant activity measured as a percentage of DPPH radical reduction did not increase.

Key words: red cabbage, storage, sugars, crude fibre, anthocyanins, flavonoids, phenolic acids, nitrates.


Maria Tendaj
Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin
Leszczyńskiego 58
20-068 Lublin
Poland
email: maria.tendaj@up.lublin.pl

Krzysztof Sawicki
Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin
Leszczyńskiego 58
20-068 Lublin
Poland

Barbara Mysiak
Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin
Leszczyńskiego 58
20-068 Lublin
Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.