Svitlana Belinska, Nataliia Kamienieva, Stanislava Levytska, Sergiy Rogalskiy


A wide range of fresh fruits and vegetables grown in different geographical areas and represented in international trade networks has changed the consumers' approaches to their choice. The determining criterion of choice is the biological value of plant raw materials, is determined by the content of amino acids, vitamins, mineral elements, β-carotene, which play a significant role in ensuring the functioning of the human body. The chemical composition of fruits and vegetables is highly variable and depends on the type, variety of vegetables, agro climatic conditions of their cultivation, storage characteristics and requires study.

The study of the amino acid composition and biological value of the protein of the broccoli varieties of French and Dutch selections, which are regionalized in Ukraine, will determine the most promising varieties in order to provide the population with full-fledged proteins of plant origin.

The amino acid composition of the protein of the broccoli Parthenon, Belstar F1, Quinta F1, Monaco F1 is regionalized and suitable for cultivation in different geographical regions of Ukraine. Calculation of the amino acidic score and biological value of the broccoli cabbage protein on which the varieties were ranked.

8 indispensable and 8 dispensable amino acids are identified and quantified. It is found that the greatest content of indispensable amino acids is characteristic for cabbage varieties Parthenon (41.95 mg/100 mg protein) and Belstar F1 (42.26 mg/100 mg protein). All the investigated varieties of broccoli cabbage don’t differ significantly in this indicator.

A high content of glutamic acid (from 16.27 to 18.43 mg/100 mg protein), aspartic acid (from 9.54 to 10.56 mg/100 mg protein), arginine (from 6.02 to 6.90 mg) is found in the dispensable amino acids in broccoli cabbage varieties/100 mg).

The calculated amino acid scores show that the broccoli cabbage protein is a valuable source of isoleucine, methionine, phenylalanine and tryptophan. The score of methionine, tryptophan and isoleucine ranges from 165.1 % to 183.1 %; from 121.0 to 156.0 % and from 115.3 to 127.8 % respectively.

Species of broccoli cabbage are identified, the protein of which has the highest biological value. The performed calculations confirm that the highest biological value is possessed by the broccoli cabbage protein of Quinta F1 variety (64.2 %). This variety is the most balanced in its amino acid composition compared to other varieties. The biological value of the protein of the varieties of Monaco F1, the Parthenon is different and amounted to 63.2 % and 63.1 %, respectively. The lowest biological value is found for the protein Belstar F1 – 60.5 %.

The research results of the amino acid composition and biological value of the broccoli cabbage protein of varieties bred and grown in different countries will contribute to the expansion of the scientific database on the effect of climatic growing conditions on the biological value of the broccoli cabbage protein.

The obtained results can also be useful for specialists in the agrarian sector and the fruit and vegetable industry.


broccoli cabbage; amino acid composition; biological value; protein quality evaluation

Full Text:



Kudynov, P. Y., Shchekoldyna, T. V., Slyzkaia, A. S. (2012). Sovremennoe sostoianye y struktura myrovykh resursov rastytelnoho belka. Yzvestyia vuzov. Pyshchevaia tekhnolohyia, 5-6, 7–9.

Guss, J. M., Freeman, H. C. (2006). Cucumber Basic Protein. Handbook of Metalloproteins. doi: 10.1002/0470028637.met188

Fallis, A. G. (2013). Vegetables I – Asteraceae, Brassicaceae, Chenopodicaceae, and Cucurbitaceae. Journal of Chemical Information and Modeling, 89–97.

Houška, M., Vinagre Marques da Silva, F. (Eds.) (2017). High Pressure Processing of Fruit and Vegetable Products. Boca Raton: CRC Press, 194. doi: 10.1201/9781315121123

Mishra, D. K., Sinha, N. K. (2011). Principles of Vegetable Canning. Handbook of Vegetables and Vegetable Processing, 243–258. doi: 10.1002/9780470958346.ch11

Florkowski, W. (2017). Integrated View of Fruit and Vegetable Quality. Boca Raton: CRC Press, 354. doi: 10.1201/9781351073769

Bolotskykh, A. S. (2001). Ovoshchy Ukrainy. Kharkiv: Orbyta, 1088.

Belinska, S. O. (2017). Eksportno-importnyi potentsial Ukrainy v torhivli zamorozhenymy ovochamy. Tovary i rynky, 2, 72–79.

Favell, D. J. (1998). A comparison of the vitamin C content of fresh and frozen vegetables. Food Chemistry, 62 (1), 59–64. doi: 10.1016/s0308-8146(97)00165-9

Derzhavnyi reiestr sortiv roslyn, prydatnykh dlia poshyrennia v Ukraini (2015). Derzhavna veterynarna ta fitosanitarna sluzhba Ukrainy. Available at:

Lazarus, W. (1973). Purification of plant extracts for ion-exchange chromatography of free amino acids. Journal of Chromatography A, 87 (1), 169–178. doi: 10.1016/s0021-9673(01)91530-4

Kozarenko, T. D. (1975). Yonoobmennaia khromatohrafyia amynokyslot. Novosybyrsk: Nauka, 136.

Rohov, Y. A. (2008). Khymyia pyshchy. Printsypy formyrovaniya kachestva miasoproduktov. Sankt-Peterburg: Yzdatelstvo RAPP, 340.



  • There are currently no refbacks.

Copyright (c) 2018 Svitlana Belinska, Nataliia Kamienieva, Stanislava Levytska, Sergiy Rogalskiy

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)