Naslov
Comparative evaluation of bioactive compounds and volatile profile of white cabbages

Autori
Lončarić, Ante ; Marček, Tihana ; Šubarić, Domagoj ; Jozinović, Antun ; Babić, Jurislav ; Miličević, Borislav ; Sinković, Karmen ; Šubarić, Drago ; Ačkar, Đurđica

Izvornik
Molecules (1420-3049) 25 (2020), 16; 3696, 13

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
physicochemical composition ; phenolic acids ; volatile profile ; allyl isothiocyanate

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Kemijsko inženjerstvo, Prehrambena tehnologija

POVEZANOST RADA