Nutrients and bioactive compounds of red cabbage

The purpose of this study is to evaluate the biochemical components in the heads of some red cabbage accessions (Russian cultivar Mikhnevskaya, Russian hybrid from Co Sedek Promethey F1, Turkish variety Mohrenkopf, hybrids from the Netherlands Zomiro F1, Pecky F1, Remala F1, Japanese hybrid Pretino F1), during cultivation in the conditions of the Leningrad region. The content of dry matter, nutritional compounds of protein and sugars, biologically active pigments anthocyanins, chlorophylls, carotenoids, phenolic acids expressed in gallic acid equivalents, as well as the level of antioxidant activity using DPPH were determined. It was found that the content of most chemical components varied greatly between accessions, especially sugars, pigments, and phenolic compounds. As a result of metabolomic profiling, nine monosaccharides (84% of the total) and two disaccharides were identified, including five sugars common to all studied accessions, the predominant of which was fructose. The content of total chlorophylls in heads of cabbage was in the range of 0.48-50.43 mg/100 g (chlorophyll a was 70%), carotenoids in the range of 0.95-15.58 mg/100 g. Carotenoids included carotenes, represented mainly by βcarotene, luteins, violaxanthins, xanthophylls. The main anthocyanin in red cabbage accessions is cyanidin. A total of 19 components of the anthocyanin profile were identified; of which there are six main components, that account for 80% of the total. 11 phenolic compounds of various nature were identified, and all studied accessions contained quinic, ferulic, and sinapic acids. Sources of valuable biochemical traits have been found for breeding on quality for healthy nutrition: the cultivar Mohrenkopf stood out for its high content of dry substances; sugars – hybrid Zomiro F1; anthocyanins – hybrid Pecky F1; phenolic compounds – Pecky F1 and Mohrenkopf; high antioxidant activity - Mikhnevskaya, Mohrenkopf and Pecky F1.