Investigation of phenolic compounds and antioxidative potential of Chinese Brassica vegetables

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The extractable phenolic fraction will be studied from a selection of varieties of Chinese Brassica vegetables: Brassica campestris chinensis (pakchoi), Brassica campestris pekinensis (chinese cabbage), Brassica juncea Coss (mustard), Brassica oleracea (cabbage, cauliflower, broccoli). After quantitative extraction the individual phenolic compounds of the main phenolic classes (hydroxybenzoic- and hydroxycinnamic acids, flavonoids and anthocyanins as a subgroup of flavonoids) will be determined. Special attention will be given to the pigmenting anthocyanins and phenolics located in cell wall. The phenolic composition and the antioxidative potential will be compared before and after fermentation.