• Food Science and Preservation
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• v.20 no.1
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• pp.88-96
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• 2013

This study was investigated to compare the major chemical components of kohlrabi (Brassica oleracea var. gongylodes) flesh and kohlrabi peel. Among the proximate compositions, the crude fat of kohlrabi peel contained lower than that of kohlrabi flesh, while the contents of carbohydrate and the crude protein were higher in the kohlrabi peel. Total free sugar content of the flesh kohlrabi was higher than that of the peeled kohlrabi, and the major free sugars of the flesh kohlrabi and peeled kohlrabi were identified as fructose and glucose. The value of glutamic acid was greater in amino acids of kohlrabi flesh and kohlrabi peel, and the contents of total amino acids and essential amino acids were higher in kohlrabi peel compared with kohlrabi flesh. Kohlrabi flesh also contained a higher level of unsaturated fatty acids than kohlrabi peel. The contents of organic acid were higher in kohlrabi peel, and the level of oxalic acid was the highest in both kohlrabi. The vitamin C contents of flesh kohlrabi and peeled kohlrabi were 231.36 mg/100 g and 402.75 mg/100 g, respectively. The mineral content of the peeled kohlrabi was higher than that of the flesh kohlrabi, and the mineral contents of the flesh and peeled kohlrabi were greater in the order of K>Ca>Mg>Na. As a result, the contents of total amino acid, essential amino acid, organic acid, vitamin C and mineral were higher in the peeled kohlrabi, and the free sugar and unsaturated fatty acid contents of the flesh kohlrabiwere higher.

• The Korean Journal of Community Living Science
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• v.26 no.2
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• pp.405-414
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• 2015

This study examines the effects of purple Kohlrabi fresh and peel ethanol extracts on the antioxidative activity and antiproliferation of human cancer cells (Hep G2 human liver, HCT-116 human colon, and A549 human lung cancer cells.) The total flavonoid and anthocyanin content of purple Kohlrabi ethanol extracts were much greater in the peel than in the flesh. The DPPH radical scavenging activity and antioxidative index of purple Kohlrabi peel extracts were similar to those of the BHA and the BHT. Antiproliferation effects of purple Kohlrabi peel extracts on human cancer cells (Hep G2, HCT-116, and A549) strengthened in a dose-dependent manner. In particular, the antiproliferation activity of purple Kohlrabi peel extracts exceeded 40% in colon cancer cells. These results indicate that the purple Kohlrabi peel may contain bioactive compounds such as flavonoids as well as anthocyanin and that these compounds may facilitate cancer prevention.

• Journal of Animal Science and Technology
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• v.55 no.1
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• pp.19-23
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• 2013

The current study was carried out to determine the effects of Kohlrabi (Brassica oleracea var. gongylodes) on proliferation and differentiation of pig preadipocytes and $_3T_3-L_1$ cells. Pig preadipocytes were isolated from the backfat of the new-born pigs. Twenty-four hours after seeding, the cells were washed with DMEM/F-12 (designated day 0). To measure the cell proliferation, the cells were treated with 25 ng/ml and 100 ng/ml ethanol extracts of Kohlrabi (peel and flesh) for two days (day 0 ~ 2). To measure differentiation, the cells were treated with Kohlrabi for two days (day 0 ~ 2) and cell differentiation was measured on day 6. Twenty-five ng/ml and 100 ng/ml of Kohlrabi peel decreased proliferation of pig preadipocytes by 4.59% and 17.7%, respectively, compared with the control and Kohlrabi flesh by 11.4% and 19.2%, respectively. However, Kohlrabi did not inhibit cell differentiation. To measure the effects of Kohlrabi on proliferation and differentiation of $_3T_3-L_1$ cells, the cells were treated with Kohlrabi for two days in culture, like pig preadipocytes. Kohlrabi (both peel and flesh) did not show any effects on cell proliferation and differentiation. In summary, the results of the current study showed that Kohlrabi decreased proliferation of pig preadipocytes, but no inhibitory effects on differentiation of the cells. Kohlrabi had no effects on proliferation and differentiation of $_3T_3-L_1$ cells.

• Journal of Applied Biological Chemistry
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• v.57 no.4
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• pp.353-358
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• 2014

Antioxidant activities of ethanol and water extracts of flesh, leaves, and peels of green and purple Kohlrabi were measured by rancimat method, total phenolic compound (TPC), DPPH radical scavenging effect, chelating effect, and reducing power analysis. The highest TPC was observed in ethanol extract from green peel and water extract from purple leaf with 12.00 and 11.70 mg/g of dry sample, respectively. The ethanol extracts from purple Kohlrabi leaf and peel exhibited strong DPPH radical scavenging effects with reducing power while water extracts from purple Kohlrabi leaf and peel also showed strong DPPH radical scavenging with chelating effects. Antioxidant index of ethanol and water extracts from green and purple Kohlrabi measured by rancimat was lower than butylated hydroxytoluene. These results suggest that extracts from purple Kohlrabi leaf and peel exhibited higher antioxidant activities than those of green Kohlrabi, and can be potentially used as proper natural antioxidants.