ovoshchiОвощи РоссииVegetable crops of Russia2072-91462618-7132Федеральный научный центр овощеводства10.18619/2072-9146-2024-4-49-53ovoshchi-2449Research ArticleСАДОВОДСТВО, ОВОЩЕВОДСТВО, ВИНОГРАДАРСТВО И ЛЕКАРСТВЕННЫЕ КУЛЬТУРЫAGROCHEMISTRY, SOIL SCIENCE, PLANT PROTECTION AND QUARANTINEВариабельность фенольных соединений у разных сортов капусты кейл (Brassica oleracea L. var. acephala)Variability of phenolic compounds in different varieties of kale cabbage (Brassica oleracea L. var. acephala)https://orcid.org/0000-0001-7341-7841АлмуграбиЕ.AlmugrabiE.

Есраа Алмуграби – кандидат биологических наук, старший преподаватель кафедры ботаники и физиологии растений, институт Фундаментальной медицины и биологии

420008, Казань, ул. Кремлевская, д.18

Esraa Almugrabi – Cand. Sci. (Biology), Senior Lecturer at the Department of Botany and Plant Physiology, Institute of Fundamental Medicine and Biology

420008, Kazan, st. Kremlevskaya, 18 

esraaalmgrabe@gmail.comhttps://orcid.org/0000-0002-2328-1568ГалиевИ. В.GalievI. V.

Инсаф Вакифович Галиев – аспирант кафедры ботаники и физиологии растений, институт Фундаментальной медицины и биологии

420008, Казань, ул. Кремлевская, д.18

Insaf V. Galiev – Graduate Student of the Department of Botany and Plant Physiology, Institute of Fundamental Medicine and Biology 

420008, Kazan, st. Kremlevskaya, 18 

defotan@gmail.comhttps://orcid.org/0000-0003-0975-8910ХакимзяноваР. П.KhakimzyanovaR. P.

Римма Павловна Хакимзянова – магистрант кафедры ботаники и физиологии растений, институт Фундаментальной медицины и биологии

420008, Казань, ул. Кремлевская, д.18

Rimma P. Khakimzyanova – Master’s Student of the Department of Botany and Plant Physiology, Institute of Fundamental Medicine and Biology

420008, Kazan, st. Kremlevskaya, 18 

hakimru@yandex.ruhttps://orcid.org/0000-0003-3854-1913МостяковаА. А.MostyakovaA. A.

Антонина Анатольевна Мостякова – кандидат сельскохозяйственных наук, доцент кафедры ботаники и физиологии растений, институт Фундаментальной медицины и биологии

420008, Казань, ул. Кремлевская, д.18

Antonina A. Mostyakova – Cand. Sci. (Agriculture), Associate Professor of the Department of Botany and Plant Physiology, Institute of Fundamental Medicine and Biology

420008, Kazan, st. Kremlevskaya, 18 

AAMostyakova@kpfu.ruhttps://orcid.org/0000-0003-4921-458XТимофееваО. А.TimofeevaO. A.

Ольга Арнольдовна Тимофеева – доктор биологических наук, профессор, заведующей кафедрой ботаники и физиологии растений, институт Фундаментальной медицины и биологии

420008, Казань, ул. Кремлевская, д.18

 AuthorID: 107661

Olga A. Timofeeva – Dr. Sci. (Biology), Professor, Head of the Department of Botany and Plant Physiology, Institute of Fundamental Medicine and Biology

420008, Kazan, st. Kremlevskaya, 18 

AuthorID: 107661

otimofeeva2008@mail.ruФедеральное государственное автономное образовательное учреждение высшего образования «Казанский (Приволжский) федеральный университет» (ФГАОУ ВО КФУ)РоссияFederal state autonomous educational institution of higher education "Kazan (Volga Region) federal universityRussian FederationФедеральное государственное автономное образовательное учреждение высшего образования «Казанский (Приволжский) федеральный университет» (ФГАОУ ВО КФУ)РоссияFederal state autonomous educational institution of higher education "Kazan (Volga Region) federal university"Russian Federation202409072024044953Copyright © Алмуграби Е., Галиев И.В., Хакимзянова Р.П., Мостякова А.А., Тимофеева О.А., 20242024Алмуграби Е., Галиев И.В., Хакимзянова Р.П., Мостякова А.А., Тимофеева О.А.Almugrabi E., Galiev I.V., Khakimzyanova R.P., Mostyakova A.A., Timofeeva O.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vegetables.su/jour/article/view/2449Актуальность

Актуальность. Капуста кейл (Brassica oleracea L. var. acephala) – листовая овощная культура с зелеными, красными и фиолетовыми листьями, культивируется в Северной и Центральной Европе, а также в Северной Америке. Кейл занимает заслуженно высокое место в списке функциональных продуктов из-за большого содержания биологически активных веществ. Капуста кейл содержит витамины, минералы, антиоксидантные соединения, углеводы, ненасыщенные жирные кислоты, белки и пищевые волокна. Несмотря на высокую привлекательность в качестве функционального продукта питания, в России она в массовых масштабах не возделывается.

Материал и методика

Материал и методика. Целью настоящей работы является изучение содержания фенольных соединений в двух сортах капусты кейл для обоснования рекомендаций по ее культивированию в России. В качестве объекта исследования использовали сорт и гибрид капусты кейл – Dwarf Blue Scotch с зеленым листьями и гибрид Redbor F1 с красными листьями. Изучали содержание растворимых фенольных соединений и флавоноидов, а также качественный состав фенольных соединений в капусте кейл, определение проводили по общепринятым методикам. В качестве проб для анализа использовали выращенные растения в возрасте 16 недель. Опыт проводили в лабораторных условиях в 5-кратной повторности.

Результаты

Результаты. Результаты проведенных исследований свидетельствуют о достаточно высоком содержании фенольных соединений и флавоноидов у изученных сортов капусты кейл. Продемонстрировано, что гибрид Redbor F1 характеризуется более высоким содержанием растворимых фенольных соединений, по сравнению с сортом Dwarf Blue Scotch в среднем на 20%. Сделано заключение, что данный гибрид Redbor F1 может быть использован для разработки приемов повышения эффективности синтеза вторичных метаболитов, полезных для здоровья человека, и рекомендован фермерам для выращивания на территории РФ.

Relevance

Relevance. Cabbage Kale (Brassica oleracea L. var. acephala) is a green, red and purple leafy vegetable cultivated in Northern and Central Europe, as well as North America. Kale deservedly occupies a high place in the list of functional products due to its high content of biologically active substances. Kale contains vitamins, minerals, antioxidant compounds, carbohydrates, unsaturated fatty acids, proteins and dietary fiber. Despite its high attractiveness as a functional food product, it is not cultivated on a massive scale in Russia.

Methodology

Methodology. The purpose of this work is to study the content of phenolic compounds in two varieties of kale cabbage to substantiate recommendations for its cultivation in Russia. The variety and hybrid of kale cabbage – Dwarf Blue Scotch with green leaves and the hybrid Redbor F1 with red leaves – were used as the object of the study. The content of soluble phenolic compounds and flavonoids, as well as the qualitative composition of phenolic compounds in kale cabbage, was studied. Determination was carried out according to generally accepted methods. Grown plants at the age of 16 weeks were used as samples for analysis. The experiment was carried out in laboratory conditions in 5 replicates.

Results

Results. The results of the studies indicate a fairly high content of phenolic compounds and flavonoids in the studied varieties of kale cabbage. It has been demonstrated that the Redbor F1 hybrid is characterized by a higher content of soluble phenolic compounds compared to the Dwarf Blue Scotch variety by an average of ~20%. It was concluded that this Redbor F1 hybrid can be used to develop methods for increasing the efficiency of the synthesis of secondary metabolites that are beneficial to human health, and is recommended to farmers for cultivation in the Russian Federation.

капуста кейлсортфенольные соединенияфлавоноидывысокоэффективная жидкостная хроматографияkalevarietyphenolic compoundsflavonoidshigh performance liquid chromatographyReferencesPennington J.A.T., Fisher R.A. Classification of fruits and vegetables. Food Composition and Analysis. 2009;(22):S23-S31. https://doi.org/10.1016/j.jfca.2008.11.012Pennington J.A.T., Fisher R.A. Classification of fruits and vegetables. Food Composition and Analysis. 2009;(22):S23-S31. https://doi.org/10.1016/j.jfca.2008.11.012Pem D., Jeewon R. Fruit and vegetable intake: Benefits and progress of nutrition education interventions-narrative review article. Iranian Journal of Public Health. 2015;(44):1309-1321.Pem D., Jeewon R. Fruit and vegetable intake: Benefits and progress of nutrition education interventions-narrative review article. Iranian Journal of Public Health. 2015;(44):1309-1321.Aune D., Giovannucci E., Boffetta P., Fadnes L.T., Keum N., Norat T., Greenwood D.C., Riboli E., Vatten L.J., Tonstad S. Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality-A systematic review and dose-response meta-analysis of prospective studies. International Journal of Epidemiology. 2017;(46):1029-1056. https://doi.org/10.1093/ije/dyw319Aune D., Giovannucci E., Boffetta P., Fadnes L.T., Keum N., Norat T., Greenwood D.C., Riboli E., Vatten L.J., Tonstad S. Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality-A systematic review and dose-response meta-analysis of prospective studies. International Journal of Epidemiology. 2017;(46):1029-1056. https://doi.org/10.1093/ije/dyw319Šamec D., Urlić B., Salopek-Sondi B. Kale (Brassica oleracea var. acephala) as a superfood: Review of the scientific evidence behind the statement. Critical Reviews in Food Science and Nutrition. 2019;(59):241- 2422. https://doi.org/10.1080/10408398.2018.1454400Šamec D., Urlić B., Salopek-Sondi B. Kale (Brassica oleracea var. acephala) as a superfood: Review of the scientific evidence behind the statement. Critical Reviews in Food Science and Nutrition. 2019;(59):241- 2422. https://doi.org/10.1080/10408398.2018.1454400Noichinda S., Bodhipadma K., Mahamontri C., Narongruk T., Ketsa S. Light during storage prevents loss of ascorbic acid and increases glucose and fructose levels in Chinese kale (Brassica oleracea var. alboglabra). – Postharvest Biology and Technology. 2007;(44):312-315. https://doi.org/10.1016/j.postharvbio.2006.12.006Noichinda S., Bodhipadma K., Mahamontri C., Narongruk T., Ketsa S. Light during storage prevents loss of ascorbic acid and increases glucose and fructose levels in Chinese kale (Brassica oleracea var. alboglabra). – Postharvest Biology and Technology. 2007;(44):312-315. https://doi.org/10.1016/j.postharvbio.2006.12.006Walsh R.P., Bartlett H., Eperjesi F. Variation in Carotenoid Content of Kale and Other Vegetables: A Review of Pre- and Post-harvest Effects. Agricultural and Food Chemistry. 2015;(63):9677-9682. https://doi.org/10.1021/acs.jafc.5b03691Walsh R.P., Bartlett H., Eperjesi F. Variation in Carotenoid Content of Kale and Other Vegetables: A Review of Pre- and Post-harvest Effects. Agricultural and Food Chemistry. 2015;(63):9677-9682. https://doi.org/10.1021/acs.jafc.5b03691Джантасова А.С., Т.Е. Айтбаев, Нусупова А.О., Джантасов С.К. оценка продуктивности листовой капусты кале в условиях открытого грунта юго-востока Казахстана. Ізденістер, нəтижелер – Исследования, результаты. 2023;(97):2304-3334. https://doi.org/10.37884/1-2023/05Dzhantasova A.S., T.E. Aitbaev, Nusupova A.O., Dzhantasov S.K. assessment of the productivity of kale cabbage in open ground conditions in south-east Kazakhstan. Izdenister, natizheler – Research, results. 2023;(97):2304-3334. https://doi.org/10.37884/1-2023/05 (In Russ.)Ashenafi E.L., Nyman M.C., Holley J.M., Mattson N.S., Rangarajan A. Phenotypic plasticity and nutritional quality of three kale cultivars (Brassica oleracea L. var. acephala) under field, greenhouse, and growth chamber environments. Environmental and Experimental Botany.2022;(199):104895. https://doi.org/10.1016/j.envexpbot.2022.104895Ashenafi E.L., Nyman M.C., Holley J.M., Mattson N.S., Rangarajan A. Phenotypic plasticity and nutritional quality of three kale cultivars (Brassica oleracea L. var. acephala) under field, greenhouse, and growth chamber environments. Environmental and Experimental Botany.2022;(199):104895. https://doi.org/10.1016/j.envexpbot.2022.104895Pojer E., Mattivi F., Johnson D., Stockley C.S. The case for anthocyanin consumption to promote human health: A review. Comprehensive Reviews in Food Science and Food Safety. 2013;(12):483-508. https://doi.org/10.1111/1541-4337.12024.Pojer E., Mattivi F., Johnson D., Stockley C.S. The case for anthocyanin consumption to promote human health: A review. Comprehensive Reviews in Food Science and Food Safety. 2013;(12):483-508. https://doi.org/10.1111/1541-4337.12024.Алмуграби Е., Калимуллин М.И., Мостякова А.А., Тимофеева О.А. Фитохимический состав Brassica oleracea var. sabellica в онтогенезе. АгроЭкоИнфо. http://agroecoinfo.narod.ru/journal/STATYI/2020/1/st_115.pdfAlmugrabi E., Kalimullin M.I., Mostyakova A.A., Timofeeva O.A. Phytochemical composition of Brassica oleracea var. sabellica in ontogenesis. AgroEcoInfo. 2020. http://agroecoinfo.narod.ru/journal/STATYI/2020/1/st_115.pdf (In Russ.)Anteh J.D., Almugrabi E., Mostyakova A., Timofeeva O. Biochar influences on phytochemical composition and expression genes of curly kale at different treatment times. Turkish Journal of Botany. 2023;(47):529-540. https://doi.org/10.55730/1300-008X.2782Anteh J.D., Almugrabi E., Mostyakova A., Timofeeva O. Biochar influences on phytochemical composition and expression genes of curly kale at different treatment times. Turkish Journal of Botany. 2023;(47):529-540. https://doi.org/10.55730/1300-008X.2782Schmidt S., Zietz M., Schreiner M., Rohn S., Kroh L.w., Krumbein A. Genotypic and climatic influences on the concentration and composition of flavonoids in kale (Brassica oleracea var. sabellica). Food Chemistry. 2010;(119):1293-1299. https://doi.org/10.1016/j.foodchem.2009.09.004Schmidt S., Zietz M., Schreiner M., Rohn S., Kroh L.w., Krumbein A. Genotypic and climatic influences on the concentration and composition of flavonoids in kale (Brassica oleracea var. sabellica). Food Chemistry. 2010;(119):1293-1299. https://doi.org/10.1016/j.foodchem.2009.09.004Krumbein A., Saeger-Fink H., Schonhof I. Changes in quercetin and kaempferol concentrations during broccoli head ontogeny in three broccoli cultivars. Applied Botany and Food Quality. 2007;(81):136-139.Krumbein A., Saeger-Fink H., Schonhof I. Changes in quercetin and kaempferol concentrations during broccoli head ontogeny in three broccoli cultivars. Applied Botany and Food Quality. 2007;(81):136-139.Vidal N.P., Pham H.T., Manful C., Pumphrey R., Nadeem M., Cheema M., Galagedara L., Leke-Aladekoba F., Abbey L., ThomasR R. The use of natural media amendments to produce kale enhanced with functional lipids in controlled environment production system. Scientific Reports. 2018;(8):14771. https://doi.org/10.1038/s41598-018-32866-5Vidal N.P., Pham H.T., Manful C., Pumphrey R., Nadeem M., Cheema M., Galagedara L., Leke-Aladekoba F., Abbey L., ThomasR R. The use of natural media amendments to produce kale enhanced with functional lipids in controlled environment production system. Scientific Reports. 2018;(8):14771. https://doi.org/10.1038/s41598-018-32866-5Kuerban A., Yaghmoor S.S., Almulaiky Y.Q., Mohamed Y.A., Razvi S.S.,Hasan M.N., Moselhy S.S., Al-Ghafari A., Alsufiani H.M., Kumosani N.A., AL-Malki A. Therapeutic Effects of Phytochemicals of Brassicaceae for Management of Obesity. Pharmaceutical Resea rch International. 2017;(19):1-11. https://doi.org/10.9734/jpri/2017/37617Kuerban A., Yaghmoor S.S., Almulaiky Y.Q., Mohamed Y.A., Razvi S.S.,Hasan M.N., Moselhy S.S., Al-Ghafari A., Alsufiani H.M., Kumosani N.A., AL-Malki A. Therapeutic Effects of Phytochemicals of Brassicaceae for Management of Obesity. Pharmaceutical Resea rch International. 2017;(19):1-11. https://doi.org/10.9734/jpri/2017/37617Cisneros-Zevallos L. The use of controlled postharvest abiotic stresses as a tool for enhancing the nutraceutical content and adding-value of fresh fruits and vegetables. Food Science. 2003;(68):1560-1565. https://doi.org/10.1111/j.1365-2621.2003.tb12291.xCisneros-Zevallos L. The use of controlled postharvest abiotic stresses as a tool for enhancing the nutraceutical content and adding-value of fresh fruits and vegetables. Food Science. 2003;(68):1560-1565. https://doi.org/10.1111/j.1365-2621.2003.tb12291.xJacobo-Velázquez D.A., González-Aguëro M., Cisneros-Zevallos L. Cross-talk between signaling pathways: The link between plant secondary metabolite production and wounding stress response. Scientific Reports. 2015;(5):8608. https://doi.org/10.1038/srep08608Jacobo-Velázquez D.A., González-Aguëro M., Cisneros-Zevallos L. Cross-talk between signaling pathways: The link between plant secondary metabolite production and wounding stress response. Scientific Reports. 2015;(5):8608. https://doi.org/10.1038/srep08608Ortega-Hernández E., Antunes-Ricardo M., Jacobo-Velázquez D.A. Improving the Health-Benefits of Kales (Brassica oleracea L. var. acephala DC) through the Application of Controlled Abiotic Stresses: A Review. Plants. 2021;(10):2629. https://doi.org/10.3390/plants10122629Ortega-Hernández E., Antunes-Ricardo M., Jacobo-Velázquez D.A. Improving the Health-Benefits of Kales (Brassica oleracea L. var. acephala DC) through the Application of Controlled Abiotic Stresses: A Review. Plants. 2021;(10):2629. https://doi.org/10.3390/plants10122629Gupta R.K., Dudeja P. Food Packaging. Food Safety in the 21st Century, Academic Press. 2017. P. 491-496. ISBN 978-0-12-801773-9.Gupta R.K., Dudeja P. Food Packaging. Food Safety in the 21st Century, Academic Press. 2017. P. 491-496. ISBN 978-0-12-801773-9.Neela S., Solomon W.F. Kale: Review on nutritional composition, bio-active compounds, anti-nutritional factors, health beneficial properties and value-added products. Cogent Food & Agriculture. 2020;(6):1811048. https://doi.org/10.1080/23311932.2020.1811048Neela S., Solomon W.F. Kale: Review on nutritional composition, bio-active compounds, anti-nutritional factors, health beneficial properties and value-added products. Cogent Food & Agriculture. 2020;(6):1811048. https://doi.org/10.1080/23311932.2020.1811048Ayaz F.A., Ayaz S.H., Karaoglu S.A., Gru´z J., Valentova´ K., Ulrichova´ J., Strnad M. Phenolic acid contents of kale (Brassica oleraceae L. var. acephala DC.) extracts and their antioxidant and antibacterial activities. Food Chemistry. 2008;(7):19-25. https://doi.org/10.1016/j.foodchem.2007.07.003Ayaz F.A., Ayaz S.H., Karaoglu S.A., Gru´z J., Valentova´ K., Ulrichova´ J., Strnad M. Phenolic acid contents of kale (Brassica oleraceae L. var. acephala DC.) extracts and their antioxidant and antibacterial activities. Food Chemistry. 2008;(7):19-25. https://doi.org/10.1016/j.foodchem.2007.07.003Huang Z., Wang B., Eaves D.H., Shikany J.M., Pace R.D. Phenolic compound profile of selected vegetables frequently consumed by African Americans in the southeast United States. Food Chemistry. 2007;(103):1395-1402. https://doi.org/10.1016/j.foodchem.2006.10.077Huang Z., Wang B., Eaves D.H., Shikany J.M., Pace R.D. Phenolic compound profile of selected vegetables frequently consumed by African Americans in the southeast United States. Food Chemistry. 2007;(103):1395-1402. https://doi.org/10.1016/j.foodchem.2006.10.077Neill S.O., Gould K.S. Anthocyanins in leaves: Light attenuators or antioxidants? Functional Plant Biology. 2003;30(8):865-873. https://doi.org/10.1071/FP03118Neill S.O., Gould K.S. Anthocyanins in leaves: Light attenuators or antioxidants? Functional Plant Biology. 2003;30(8):865-873. https://doi.org/10.1071/FP03118

The authors declare that there are no conflicts of interest present.