Antioxidant capacities and polyphenolics of Chinese cabbage (Brassica rapa L. ssp. Pekinensis) leaves

Food Chem. 2016 May 15;199:612-8. doi: 10.1016/j.foodchem.2015.12.066. Epub 2015 Dec 15.


Chinese cabbage (Brassica rapa L. ssp. Pekinensis) is a green leafy vegetable used mainly in kimchi, salted and fermented dishes. Consumer preference for the leaf portion differs according to the type of dishes. In this study, Chinese cabbage was divided into three parts, and their antioxidant activities were investigated through in vitro assays. The total phenolic contents (TPC), total flavonoid contents (TFC), and vitamin C contents were also determined as indicators of antioxidant contents. The phenolic acids and flavonoids were separated and identified using high performance liquid chromatography (HPLC) and liquid chromatography/mass spectrometry (LC/MS). The outer leaf had the strongest antioxidant activity with the maximum antioxidant contents, followed by the mid- and inner leaves. Principal component analysis (PCA) revealed that outer leaf is positively related to caffeic acid, p-coumaric acid, ferulic acid, and myricetin contents, whereas the mid- and inner leaves are negatively related to sinapic acid contents.

Keywords: Antioxidants; Chinese cabbage leaves; Polyphenolics; Principal component analysis; Sinapic acid.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Antioxidants / analysis*
  • Ascorbic Acid / analysis*
  • Brassica / chemistry*
  • Chromatography, High Pressure Liquid
  • Coumaric Acids / analysis
  • Flavonoids / analysis*
  • Phenols / analysis*
  • Plant Leaves / chemistry*
  • Propionates


  • Antioxidants
  • Coumaric Acids
  • Flavonoids
  • Phenols
  • Propionates
  • sinapinic acid
  • myricetin
  • ferulic acid
  • trans-3-(4'-hydroxyphenyl)-2-propenoic acid
  • Ascorbic Acid