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Antioxidant Activity of Chinese Cabbage (Brassica rapa L. ssp. pekinensis) using Different Genotypes

배추 유전자원의 항산화 효과

  • Hwang, Byung Soon (Dept. of Agrofood Resources, National Institute of Agricultural Science, RDA) ;
  • Kim, Ji Yeong (Dept. of Agrofood Resources, National Institute of Agricultural Science, RDA) ;
  • Kwon, Su Hyun (Dept. of Agrofood Resources, National Institute of Agricultural Science, RDA) ;
  • Kim, Gi-Chang (Dept. of Agrofood Resources, National Institute of Agricultural Science, RDA) ;
  • Kang, Hae Ju (Dept. of Agrofood Resources, National Institute of Agricultural Science, RDA) ;
  • Rhee, Ju Hee (National Agrobiodiversity Center, National Institute of Agricultural Science, RDA) ;
  • Hwang, In Guk (Dept. of Agrofood Resources, National Institute of Agricultural Science, RDA)
  • 황병순 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김지영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 권수현 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김기창 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 강해주 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 이주희 (농촌진흥청 국립농업과학원 농업유전자원센터) ;
  • 황인국 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2020.09.11
  • Accepted : 2020.09.29
  • Published : 2020.10.31

Abstract

This experiment was conducted to assess the high antioxidant activity varieties of Chinese cabbage (Brassica rapa L. ssp. pekinensis) from the 55 accessions. The antioxidant activity of Chinese cabbage were determined by the TPC, TFC, DPPH, ABTS, and chlorophyll, carotenoid contents. The TPC and TFC showed a range of 1.21~4.61 mg GAE/g DW, 0.18~3.09 mg CE/g DW. The DPPH and ABTS assay were in the range of 0.65~4.36 and 1.42~6.91 mg ascorbic acid equivalent (ASCE)/g DW, respectively. The UPLC analysis was performed quantitatively to identify chlorophyll and carotenoid in the Chinese cabbage extract. The levels of the total chlorophyll and total carotenoid were 86.60~1,235.91, and 75.86~490.11 ㎍/g, respectively. The comprehensive differences in the total and individual chlorophyll contents have also been observed among different varieties. These results will be valuable as basic data for the standardization of Chinese cabbage.