Analysis and metabolite profiling of glucosinolates, anthocyanins and free amino acids in inbred lines of green and red cabbage (Brassica oleracea L.)

- Glucosinolates, anthocyanins and amino acids were quantified in green and red cabbage lines.
- Glucoraphanin and glucobrassicin were predominant in red cabbage lines.
- Cyanidin 3-(sinapoyl) (sinapoyl) diglucoside-5-glucoside made major part in red cabbage.
- Valine documented 34.1-66.8% of the total essential amino acids in green and red cabbage lines.
- Metabolite profiling is a useful tool for discriminating the inbred lines of cabbage.

We profiled and quantified glucosinolates (GSLs), anthocyanins and free amino acids in thirty-seven inbred lines green and red cabbage. Analysis of these distinct cabbages revealed the presence of 8 GSLs, 13 anthocyanins and 12 free amino acids. GSL contents were varied among the different lines of cabbage. The maximum levels of glucoraphanin (14.91 μmol/g DW) and glucobrassicin (12.37) were found in FX 1-28 and FX 1-32 lines, respectively. Total GSLs in red cabbage lines were 50% higher than those of green cabbage. Anthocyanin contents in red cabbage were ranged from 4.11 to 6.81 mg/g DW in FX 2-3 and FX 1-34 lines, respectively. Among the 13 anthocyanins, both cyanidin 3-(feruloyl) (sinapoyl)diglucoside-5-glucoside and cyanidin 3-(sinapoyl) (sinapoyl)diglucoside-5-glucoside levels were the highest amounts. The amounts of total free amino acids were ranged from 523.5 to 1308 mg/100 g fresh weight (FW) in green cabbage and 484.8 to 1271 in red cabbage, respectively. In red cabbage lines, 9.4% of the total free amino acids accounted essential amino acids such as valine, threonine, isoleucine, leucine and lysine. Thus, the amounts of GSLs, anthocyanins, and amino acids varied widely, and the variations in these compounds between the lines of cabbage were significant.