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Table 1 The contents of phenolic acids in cabbage samples

From: Phytochemicals and antioxidant activity in four varieties of head cabbages commonly consumed in China

Cabbages Moisture content (%) Phenolic acids (μg·g− 1 fw)
Gallic acid 3, 5-Dihydroxy- benzoic acid Chlorogenic acid Caffeic acid Sinapic acid Ferulic acid Iso-ferulic acid p-Coumaric acid Sum of phenolic acids
Red head cabbage
B. o. var. capitata f, rubra
91.79 ± 0.77a 0.90 ± 0.28 a 1417.78 ± 251.35 a 2.45 ± 1.34 a 98.78 ± 26.99 a 12,736.82 ± 2373.25 a 1378.08 ± 169.05 a 3482.20 ± 264.87 a 7.59 ± 2.51 a 19,124.60 ± 2618.45 a
Flat head cabbage
B. o. var. capitata f, linn
92.08 ± 0.65a 0.24 ± 0.15 b 44.21 ± 8.25 b 4.39 ± 2.01 a 4.67 ± 1.32 b 787.15 ± 271.62 b 75.02 ± 18.75 b 512.32 ± 164.23 b 21.79 ± 1.23 b 1449.73 ± 328.24 b
Ball head cabbage
B. o. var. capitata f, alba
92.49 ± 0.59a 0.07 ± 0.05 b 43.99 ± 6.30 b 2.51 ± 1.77 a 4.04 ± 1.05 b 976.45 ± 276.12 b 88.18 ± 12.47 b 478.72 ± 90.82 b 17.86 ± 8.08 ab 1611.80 ± 346.64 b
Conical head cabbage
B. o. var. capitata f, acuta
92.76 ± 0.86a 0.16 ± 0.06 b 42.84 ± 15.18 b 0.09 ± 0.08 b 2.45 ± 1.24 b 635.90 ± 47.64 b 88.15 ± 12.80 b 415.63 ± 177.23 b 22.72 ± 8.52 b 1207.92 ± 71.23 b
  1. Data expressed as means ± standard deviation. Different letters in each column mean significant differences (p < 0.05)