Planta Med 2008; 74 - PB150
DOI: 10.1055/s-0028-1084495

Characterization of white cabbages from different cultivations by isothiocyanates and antioxidant activities

A Śmiechowska 1, B Kusznierewicz 2, A Bartoszek 2, A Szumska 3, A Kawecka 3, J Namieœnik 1
  • 1Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, 11/12 G. Narutowicza Str., 80–952 Gdańsk, Poland
  • 2Department of Food Chemistry, Chemical Faculty, Gdansk University of Technology, 11/12 G. Narutowicza Str., 80–952 Gdańsk, Poland
  • 3Department of Pharmaceutical Technology and Biochemistry, Chemical Faculty, Gdansk University of Technology, 11/12 G. Narutowicza Str., 80–952 Gdańsk, Poland

Several epidemiological studies have shown that high intake of cabbage is associated with lower risk of certain cancers. The mechanism of chemopreventive action of cruciferous vegetables is not fully clarified, however many animal and human intervention studies suggest that substances present in these plants, especially isothiocyanates (ITC) are able to modulate activity of phase I and II enzymes. The other mechanism of biological action of phytochemicals present in cabbage is antioxidant activity. Both ITC content and antioxidant activity could depend on conditions of cabbage cultivation such as the place of origin under ecological regard, agrotechnical interventions, insolation or insect attack. The determination of influence of cabbage cultivation on antioxidant activity and ITC content could allow to define health benefits of final products.

Total ITC content in the samples of cabbage juices was assessed by Zhang method and the antioxidative properties were measured using three tests: ABTS, DPPH and Folin-Ciocalteu.

The samples of fresh cabbage juices exhibited different antioxidant activity. However, the levels of antioxidant potency of sauerkraut juices were similar and showed higher potential compared to fresh cabbage juices. The lowest activity was observed for industrial cabbage and cabbage grown near oil refinery. The highest values were observed for cabbage growing on sandy soil and exposed to limited insolation. There is a strong correlation between the total antioxidant capacity determined by all tests, while ITC content was relatively comparable in all cabbage juices.

Different conditions cultivation of cabbage influence the antioxidative activity and do not seem to influence ITC content.