A Comparative Study on the Nutrients, Mineral Elements, and Antioxidant Compounds in Different Types of Cruciferous Vegetables

• 全文链接

不同类型十字花科蔬菜营养成分、矿质元素和抗氧化化合物的比较研究

关键词：

来源：

Agronomy

全文链接：

//agri.nais.net.cn/topic/downloadFile/b11a8b2c-b660-4a36-8d51-51d15ce2d261

来源地址：

https://www.mdpi.com/2073-4395/12/12/3121

资源所属：

蔬菜育种专题

类型：

学术文献

语种：

英语

原文发布日期：

2022-12-08

摘要：

Studies on the diversity within and among cabbage (Brassica oleracea L. var. capitata L.), cauliflower (Brassica oleracea var. botrytis), and Chinese cabbage (Brassica rapa L. ssp. pekinensis) variants are essential for the development of healthy diets. However, most studies on them have been limited to a single species, with little integrated analysis between them. In this study, the diversity within and among these species and varieties is assessed by determining the contents of 15 major characteristic nutrients, antioxidants, and minerals in 12 varieties of cabbage, 9 varieties of cauliflower, and 12 varieties of Chinese cabbage cultivated under the same conditions. The results show that there are significant differences in the compositional distributions of cabbage, cauliflower, and Chinese cabbage. Cabbage has the highest contents of soluble sugars (27.73 mg·kg−1 FW), flavonoids (5.90 mg·g−1 FW), and Fe (46.90 mg·kg−1 DW). Cauliflower is an ideal source of soluble protein (603.04 mg·kg−1 FW), polyphenols (1.53 mg·g−1 FW), glucosinolates (25.27 μmol·g−1 FW), and Cu (4.25 mg·kg−1 DW). Chinese cabbage is rich in vitamin C (0.45 mg·g−1 FW) and minerals (K, Ca, Mg, P, Mn, and Zn, at 9206.67 mg·kg−1 DW, 3297.00 mg·kg−1 DW, 3322.79 mg·kg−1 DW, 5614.78 mg·kg−1 DW, 15.36 mg·kg−1 DW, and 21.87 mg·kg−1 DW, respectively). There is a correlation between the quality, antioxidant properties, and minerals of the three species. In principal component analysis, a wide distribution of cabbage varieties and a high degree of overlap with the confidence ellipse of cauliflower are observed, indicating that certain cabbage varieties share compositional characteristics with cauliflower. These findings provide a reference for selecting varieties with higher nutritional value and antioxidant properties, as well as breeding new varieties.