Change of total glucosinolates level according to processing treatments in Chinese cabbage (Brassica campestris L. ssp. pekinensis) from different harvest seasons

This study was carried out to investigate the level of total glucosinolates in different parts (outer and inner part) of fresh, salted Chinese cabbage (Brassica campestris L. ssp. Pekinensis) and Kimchi at different harvesting periods (June-July, August-September, October-November, December-April, and May). For determination of total glucosinolates, Chinese cabbage was used for analytical sample preparation, provided with an anion exchanges column and measured by UV-visible Spectrophotometer. The fresh Chinese cabbage (FCC) that was harvested in June-July contained the highest level of total glucosinolates and was higher in outer part than inner part in all harvesting periods. The salted Chinese cabbage (SCC) that was harvested in May contained the lowest level of total glucosinolates. Total glucosinolates level of SCC in outer part was higher in June-July and August-September. The manufactured Kimchi (K) using harvested Chinese cabbage in June-July and August-September contained the highest level of total glucosinolates while that harvested in May contained the lowest level. The level of total glucosinolates in different parts was higher in inner part than outer part in all harvesting periods except for May. In all harvesting times, the level of total glucosinolates of FCC was higher than processed Chinese cabbage (SCC and K). Based on these results, levels of total glucosinolates are influenced by harvesting periods, parts and processing conditions of Chinese cabbage.