Evaluation of Red Cabbage Genotypes for Anthocyanin Content and Quality

Red cabbage (Brassica oleracea var. capitata) epidermal tissues are a known source of cyanadin-based anthocyanins, which provide a wide range of health benefits including neurological, anti-inflammatory and analgesic effects. Red cabbage genotypes were identified to evaluate for total anthocyanin content and levels of specific anthocyanins using HPLC and spectrophotometric analysis.  Pre-screening identified 11 red cabbage hybrid cultivars, 2 green cabbage control cultivars, 24 accessions from HRI Wellesbourne, UK, and 48 heading genotypes from USDA NE-9 identified from initial seedling screening of the crucifer collection for color, followed by field screening.  Genotypes were grown to maturity in Freeville, NY and harvested in October 2012.  Sections of the harvested cabbage heads were lyophilized and blended into powder samples.  These were concentrated via acidified methanol extraction and acidified water reconstitution for assaying. Significant variation was identified for anthocyanin content among the genotypes ranging from 0 mg.g^-1 in green control cultivars to 10.50 mg.g^-1 (dry weight, Cyanidin 3,5-diglucoside equivalent). Three genotypes were identified with a concentration of anthocyanins in excess of 9 mg.g^-1 that represent concentrations significantly higher than those identified in any of the hybrid cultivars. Acylated anthocyanins accounted for over 75% of those identified, representing types that are more stable than non-acylated under variable pH, temperature and light conditions.  These genotypes represent sources that can be utilized to introgress into new red cabbage cultivars containing higher levels of anthocyanins to promote nutritional, health and aesthetic traits.