Browse > Article
http://dx.doi.org/10.3746/pnf.2013.18.3.218

GC-MS Analysis of the Extracts from Korean Cabbage (Brassica campestris L. ssp. pekinensis ) and Its Seed  

Hong, Eunyoung (Plant Resources Research Institute, Duksung Women's University)
Kim, Gun-Hee (Plant Resources Research Institute, Duksung Women's University)
Publication Information
Preventive Nutrition and Food Science / v.18, no.3, 2013 , pp. 218-221 More about this Journal
Abstract
Korean cabbage, a member of the Brassicaceae family which also includes cauliflower, mustard, radish, and turnip plants, is a crucial leafy vegetable crop. Korean cabbage is harvested after completion of the leaf heading process and is often prepared for use in "baechu kimchi", a traditional Korean food. Many of the components in Korean cabbage are essential for proper human nutrition; these components can be divided into two groups: primary metabolites, which include carbohydrates, amino acids, fatty acids, and organic acids, and secondary metabolites such as flavonoids, carotenoids, sterols, phenolic acids, alkaloids, and glucosinolates (GSLs). Using gas chromatography-mass spectrometry, this study examined the variety of volatile compounds (including isothiocyanates) contained in Korean cabbage and its seed, which resulted in the identification of 16 and 12 volatile compounds, respectively. The primary volatile compound found in the cabbage was ethyl linoleolate (~23%), while 4,5-epithiovaleronitrile (~46%) was the primary volatile component in the seed.
Keywords
Korean cabbage seed; volatile compositions; 3-butenyl isothiocyanate; bio-protective effects;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Dorsch W, Adam O, Weber J, Ziegeltrum T. 1984. Antiasthmatic effects of onion extracts--detection of benzyl- and other isothiocyanates (mustard oils) as antiasthmatic compounds of plant origin. Eur J Pharmacol 107: 17-24.   DOI   ScienceOn
2 Isshiki K, Tokuoka K, Mori R, Chiba S. 1992. Preliminary examination of allyl isothiocyanate vapor for food preservation. Biosci Biotech Bioch 56: 1476-1477.   DOI
3 Delaquis PJ, Mazza G. 1995. Antimicrobial properties of isothiocyanates in food preservation. Food Technol 49: 73-84.
4 Verhoeven DTH, Goldbohm RA, van Poppel G, Verhagen H, van den Brandt PA. 1996. Epidemiological studies on Brassica vegetables and cancer risk. Cancer Epidem Biomar 5: 733-748.
5 Hounsome N, Hounsome B, Tomos D, Edwards-Jones G. 2008. Plant metabolites and nutritional quality of vegetables. J Food Sci 73: R48-R65.   DOI   ScienceOn
6 Fenwick GR, Heaney RK, Mullin WJ. 1983. Glucosinolates and their breakdown products in food and food plants. Crit Rev Food Sci Nutr 18: 123-201.   DOI
7 Ono H, Tesaki S, Tanabe S, Watanabe M. 1998. 6-Methylsulphinylhexyl isothiocyanate and its homologues as foodoriginated compounds with antibacterial activity against Escherichia coli and Staphylococcus aureus. Biosci Biotech Bioch 62: 363-365.   DOI   ScienceOn
8 Soledade M, Pedras C, Sorensen JL. 1998. Phytoalexin accumulation and antifungal compounds from the crucifer wasabi. Phytochemistry 49: 1959-1965.   DOI   ScienceOn
9 Rangkadilok N, Nicolas ME, Bennett RN, Premier RR, Eagling DR, Taylor PWJ. 2002. Developmental changes of sinigrin and glucoraphanin in three Brassica species (Brassica nigra, Brassica juncea and Brassica oleraca var. italica). Sci Hortic (Amsterdam) 96: 11-26.   DOI   ScienceOn
10 Rosa EAS, Rodrigues AS. 2001. Total and individual glucosinolate content in 11 broccoli cultivars grown in early and late seasons. Hortic Sci 36: 56-59.
11 Wallbank BE, Wheatley GA. 1976. Volatile constituents from cauliflower and other crucifers. Phytochemistry 15: 763-766.   DOI   ScienceOn
12 Al-Gendy AA, Lockwood GB. 2003. GC-MS analysis of volatile hydrolysis products form glucosinolates in Farsetia aegyptia var. Ovalis. Flavour Frag J 18: 148-152.   DOI   ScienceOn
13 Joulain D, Konig WA, Hochmuth DH. 2001. Terpenoids and related constituents of essential oils. Library of MassFinder 2.1, University of Hamburg, Hamburg, Germany.
14 Adams RP. 1995. Identification of essential oil components by gas chromatography/mass spectroscopy. Allured Publishing Corporation, Carol Stream, IL, USA. p 312-452.
15 Joulain D, Konig WA. 1998. The atlas of spectra data of sesquiterpene hydrocarbons. EB.-Verlag, Hamburg, Germany.
16 McLafferty FW, Stauffer DB. 1998. The Wiley/ NBS registry of mass spectral data. Wiley-Interscience, Hoboken, NJ, USA.
17 VanEtten CH, Daxenbichler ME, Williams PH, Kwolek WF. 1976. Glucosinolates and derived products in cruciferous vegetables. Analysis of the edible part from twenty-two varieties of cabbage. J Agric Food Chem 24: 452-455.   DOI
18 Gil V, MacLeod A. 1980. Benzylglucosinolate degradation in Lepidium sativum: Effect of plant age and time of autolysis. Phytochemisty 19: 1365-1368.   DOI   ScienceOn
19 Kessler A, Baldwin IT. 2002. Plant responses to insect herbivory; the emerging molecular analysis. Annu Rev Plant Biol 53: 299-328.   DOI   ScienceOn
20 Fahey JW, Zalcmann AT, Talalay P. 2001. The chemical diversity and distribution of glucosinolates and isothiocyanates among plants. Phytochemistry 56: 5-51.   DOI   ScienceOn
21 Charron CS, Sams CE. 1999. Inhibition of Phithium ultimum and Rhizoctonia solani by shredded leaves of Brassica species. J Am Soc Hortic Sci 124: 462-267.