Analysis of Phenolic Compounds and Vitamin C in Some Purple Vegetables

The contents of anthocyanidins, total anthocyanins, vitamin C, total flavonoids and total phenolic acids in different purple vegetables were analyzed.The results showed that only delphinidin, cyanidin, and peonidin were detected in purple vegetables.Among them, cyanidin was found in red cabbage, Begonia fimbristipula Hance and purple onions with the significantly highest content of 44.52 mg/100 g in red cabbage, followed by Begonia fimbristipula Hance and purple onion (p<0.05). Delphinidin was detected only in the eggplant skin with the content of 38.72 mg/100 g. 5.10 mg/100 g peonidin and a small amount of cyanidin were detected simultaneously in the purple sweet potato. There was no anthocyanidins detected in Amaranthus tricolor and eggplant flesh. The content of total anthocyanins was highest in red cabbage of 98.01 mg Cy3G/100 g, followed by eggplant skin, purple sweet potato, purple onion and Begonia fimbristipula Hancewith no significantdifferences. The content of V_C was the highest in red cabbage of 22.52 mg/100 g, followed by Amaranthus tricolor, purple onion and purple sweet potato (p<0.05). The contents of total flavonoids in eggplant, red cabbage and Amaranthus tricolor were higher than in others. The highest content of total phenolic acids was in purple onion of 96.55 mg GAE/100 g, followed by red cabbage and eggplant skin (p<0.05). The red cabbage showed the best nutritional quality among the vegetables with comprehensive analysis. The characteristics of anthocyanidins, total anthocyanins, vitamin C, total flavonoids and total phenolic acids in purple vegetables could be used as guidance for vegetables selection of specific populations, and as basic data for the assessment of dietary exposure of nutritional components of residents.