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European Food Research and Technology

, Volume 244, Issue 5, pp 893–902 | Cite as

Maturation-related modifications of cell wall structures of kohlrabi (Brassica oleracea var. gongylodes)

  • Judith Schäfer
  • Mirko Bunzel
Original Paper

Abstract

Changes of the cell wall composition of plant-based foods affect both texture and potential physiological effects of cell wall-based dietary fiber components. In this study, maturation-related cell wall modifications were analyzed using the example of kohlrabi. Kohlrabi samples, which were suitable for consumption, were harvested at different time points. Non-starch polysaccharides and lignin structures were characterized, and quantitative lignin determinations were performed. Cell wall analyses demonstrate slight changes of polysaccharide portions during maturation of kohlrabi; arabinan and galactan portions decreased, whereas xylan portions increased. Furthermore, increasing lignin contents were accompanied by compositional changes, e.g. increased sinapyl alcohol incorporation was demonstrated. These modifications suggest being the result from increased deposition of secondary cell walls.

Keywords

Kohlrabi Dietary fiber Non-starch polysaccharides Lignin characterization Maturation 

Abbreviations

ABSL

Acetyl bromide soluble lignin

DFRC

Derivatization followed by reductive cleavage

G

Guaiacyl

H

p-Hydroxyphenyl

HA

Harvest

HPAEC-PAD

High-performance anion-exchange chromatography with pulsed amperometric detection

PMAA

Partially methylated alditol acetate

S

Sinapyl

Notes

Acknowledgements

The authors thank Bernhard Trierweiler and Matthias Frechen, Max Rubner-Institut, Department of Safety and Quality of Fruit and Vegetables, Karlsruhe, Germany, for cultivating and harvesting the kohlrabi samples used in this study. This work was funded by a fellowship from Carl Zeiss foundation.

Compliance with ethical standards

Conflict of interest:

The authors declare that they have no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2017

Authors and Affiliations

  1. 1.Department of Food Chemistry and Phytochemistry, Institute of Applied BiosciencesKarlsruhe Institute of Technology (KIT)KarlsruheGermany

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