Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Effect of season, tissue position and color on content of amino acids in cabbage (Brassica oleracea)

계절, 부분, 색의 영향에 의한 양배추의 유리 아미노산 함량 변화

  • Oh, Il-Nam (Department of Food Science and Technology, Chungnam National University) ;
  • Choi, Seung-Hyun (Department of Food Science and Technology, Chungnam National University) ;
  • Park, Suh-Young (National Institute of Horticultural & Herbal Science) ;
  • Lim, Yong-Pyo (Department of Horticultural Science, Chungnam National University) ;
  • An, Gil-Hwan (Department of Food Science and Technology, Chungnam National University)
  • Received : 2011.01.07
  • Accepted : 2011.03.09
  • Published : 2011.03.30
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Abstract

The contents of free amino acid in cabbage cultivars originated from China and Korea were measured to determine the quality for taste and nutrition. The experimental variables were season (spring-sowing and fall-sowing), leaf position (inside and outside), and the cabbage color (green and red). Eighteen free amino acids were detected at the range of 0-38 mg/g dry weight. The most abundant amino acid was serine(0-128 mg/g). Alanine, aspartate, glutamate, asparagine, histidine, and proline were relatively rich at 2-12 mg/g dry weight. Glycine were significantly increased in spring-sowing cabbages by 2-fold but proline was reversely decreased by 7-fold. The inside parts of cabbages contained significantly more alanine, glutamate, glycine, isoleucine, serine, and valine than the outside ones. The higher contents of isolecuine, leucine, proline, and valine were observed in the red cabbages than the green ones. The significant cross effects of season-color and position-color were also observed, indicating the red and the green cabbages were differently affected by season and tissue position.

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References

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