Glucosinalate compound and antioxidant activity of fresh green cabbage and fermented green cabbage products
Abstract
This research focused on the investigation of the total phenolic contents (TPC), total flavonoid contents (TFC), antioxidant activity and analysis of glucosinolate compound in fresh green cabbage and fermented green cabbage products. The TPC and TFC of all samples were determined using folin-ciocalteu and aluminum chloride colorimetric methods, respectively. The antioxidant activity was assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging method. The results showed that all fermented green cabbage products exhibited the total phenolic and flavonoid contents and antioxidant activity significantly lower than those from fresh green cabbage. The analysis of glucosinolates active compounds namely sinigrin, progoitrin, glucotropaeolin and glucoraphanin in samples was?? investigated via high performance liquid chromatography (HPLC) technique. The result showed that only sinigrin was detected in fresh green cabbage and fermented green cabbage products with different amount and also found in fresh green cabbage with a highest amount
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