scholarly journals Differences in Growth, Anthocyanin Accumulation, and Antioxidant Activity between Cabbage (Brassica oleracea L.) and Perilla (Perilla frutescens (L.)) Sprouts Irradiated with UV-B

2019 ◽  
Vol 18 (4) ◽  
pp. 423-430
Author(s):  
Ryutaro Ito ◽  
Fumi Tatsuzawa ◽  
Munetaka Hosokawa
Keyword(s):  
Antioxidant Activity ◽  
Brassica Oleracea ◽  
Perilla Frutescens ◽  
Anthocyanin Accumulation

scholarly journals Antioxidant Enzyme Activities of some Brassica Species

2017 ◽  
Vol 74 (2) ◽  
pp. 191
Author(s):  
Rodica SOARE ◽  
Maria DINU ◽  
Cristina BĂBEANU ◽  
Mihaela POPESCU
Keyword(s):  
Antioxidant Activity ◽  
Superoxide Dismutase ◽  
Enzymatic Activity ◽  
Brassica Oleracea ◽  
Radical Cation ◽  
Colorimetric Method ◽  
Antioxidant Enzyme Activities ◽  
Red Cabbage ◽  
Soluble Peroxidase ◽  
Brassica Oleracea L

This paper set out to comparatively study five species: white cabbage (Brassica oleracea L. var. capitata alba Alef.), red cabbage (Brassica oleracea L. var. capitata f. rubra Alef.), Kale (Brassica oleracea L. var. Acephala), cauliflower (Brassica oleracea var. botrytis) and broccoli (Brassica oleracea var. cymosa) in order to identify those with high enzymatic and antioxidant activities. The enzymatic activity of superoxide dismutase (SOD), catalase (CAT) and soluble peroxidase (POX) as well as the antioxidant activity against 2.2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation were determined. Total superoxide dismutase activity was measured spectrophotometrically based on inhibition in the photochemical reduction of nitroblue tetrazolium. Total soluble peroxidase was assayed by measuring the increase in A436 due to the guaiacol oxidation and the catalase activity was assayed through the colorimetric method. The capacity of extracts to scavenge the ABTS radical cation was assessed colorimetric using Trolox as a standard. The obtained results show that studied enzymatic activities and the antioxidant activity against ABTS vary depending on the analyzed species. So, among the studied Brassicaceae species, it emphasize red cabbage with the highest enzymatic activity (CAT 22.54 mM H2O2/min/g and POX 187.2 mM ΔA/1min/1g f.w.) and kale with highest antioxidant activity, of 767 μmol TE/100g f.w. The results of this study recommendintroducing the studied varieties in diet due to the rich antioxidant properties.

scholarly journals Kandungan Antioksidan pada Kubis Merah (Brassica oleracea L.) Dan Aplikasinya Pada Pembuatan Kerupuk

METANA ◽  
2018 ◽  
Vol 14 (1) ◽  
pp. 1
Author(s):  
Aldila Sagitaning Putri ◽  
Endang i Bekti Kristiani ◽  
Sri Haryati
Keyword(s):  
Antioxidant Activity ◽  
Brassica Oleracea ◽  
Ash Content ◽  
Agricultural Products ◽  
Anthocyanin Content ◽  
Red Cabbage ◽  
Organoleptic Test ◽  
Tapioca Flour ◽  
Brassica Oleracea L

Kubis Merah (Brassica oleracea L.) merupakan salah satu hasil pertanian yang mengandung kandungan antosianin yang berpotensi sebagai antioksidan. Tujuan yang hendak dicapai dalam penelitian ini adalah untuk menggali potensi kubis merah sebagai antioksidan alami pada kerupuk kubis merah. Tahapan dari penelitian ini adalah pembuatan kerupuk kubis merah dengan berbagai formulasi tepung tapioka dan kubis merah, uji organoleptik serta penentuan aktivitas antioksidan dan kadar antosianin. Hasil penelitian menunjukkan bahwa aktivitas antioksidan dari kubis merah dan kerupuk kubis merah sebesar. Dari uji organoleptik yang paling disukai panelis adalah perlakuan T2K1 yaitu 150 gram tapioka dan 50 gram kubis mera yang memiliki kadar air sebesar 15,49%, kadar abu 1,18%, kadar protein 1,48%, kadar lemak 16,55%, antosianin 1,31% dan aktivitas antioksidan sebesar 23,93%. Dengan demikian dapat disimpulkan bahwa kerupuk kubis merah memiliki potensi sebagai sumber antioksidan. Antioxidant content  in Red Cabbage  (Brassica oleracea L.) and Application In The Making of Crackers Red Cabbage (Brassica oleracea L.) is one of the agricultural products containing anthocyanin content that has potential as antioxidant. The purpose of  this study was to explore the potential of red cabbage as a natural antioxidant in red cabbage crackers. The stages of this research are the manufacture of red cabbage crackers with various formulations of tapioca flour and red cabbage, organoleptic test and the determination of antioxidant activity and anthocyanin levels. The results showed that antioxidant activity of red cabbage and red cabbage cracker amounted to. The most preferred organoleptic test of panelist is T2K1 treatment which is 150 g tapioca and 50 g of red cabbage which has water content 15,49%, ash content 1,18%, protein content 1,48%, fat content 16,55%, antocyanin 1.31% and antioxidant activity of 23.93%. Thus it can be concluded that red cabbage crackers have the potential as a source of antioxidants.

Polymorphisms found in Brassica oleracea REVEILLE/LHY-CCA1-LIKE 5 (BoRVE5/BoLCL4) are associated with anthocyanin accumulation in cabbage

Euphytica ◽  
2021 ◽  
Vol 217 (9) ◽  
Author(s):  
Ju Young Ahn ◽  
Hayoung Song ◽  
Chang Soon Jang ◽  
Yoonkang Hur ◽  
Hankuil Yi
Keyword(s):  
Brassica Oleracea ◽  
Anthocyanin Accumulation

Highly glycosylated and acylated flavonols isolated from kale (Brassica oleracea var. sabellica) — Structure–antioxidant activity relationship

2012 ◽  
Vol 47 (1) ◽  
pp. 80-89 ◽  
Author(s):  
Michaela Fiol ◽  
Susann Adermann ◽  
Susanne Neugart ◽  
Sascha Rohn ◽  
Clemens Mügge ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Brassica Oleracea ◽  
Activity Relationship

Effect of Procedure Parameters on the Antioxidant Property of Perilla Frutescens Leave Extracts

2014 ◽  
Vol 644-650 ◽  
pp. 5259-5261 ◽  
Author(s):  
Ye Shen ◽  
Ming Zhu ◽  
Ming Yue Zhai ◽  
Gang Lv ◽  
Tan Li ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Oxidation ◽  
Antioxidant Property ◽  
Perilla Frutescens ◽  
Total Phenolic ◽  
Process Technology ◽  
Radical Oxidation

The aim of this study was to determine the procedure parameters, including drying, extracting and pH on the antioxidant activity and antioxidative compounds in Perilla frutescens leaves. The extraction of antioxidants from Perilla frutescens leaves is studied considering different drying and extracting procedures to investigate the selectivity of the process. The radical-scavenging activity (RSA) of 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and the determination of the total phenolic content are applied to evaluate the antioxidant activity and antioxidative compounds of the Perilla frutescens leave extracts. The highest antioxidant activity is observed for the extract obtained by freeze drying, extracting by ultrasound with 80% methanol adjusted at pH 4.The antioxidant compound extraction yield was also the highest at these extraction conditions. The total phenol contents among the Perilla frutescens leave extracts produced by different drying procedures were similar, while the antioxidant activities were different This concluding that the amount of phenolic compounds extracted was similar but the type and probable structure of the phenolic changed during heat-drying procedure providing in this way. Our study showed that proper process technology could ultimately extract compounds potentially effective against diseases related to free radical oxidation.

Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems

2009 ◽  
Vol 114 (1) ◽  
pp. 263-269 ◽  
Author(s):  
Molay Kumar Roy ◽  
Lekh Raj Juneja ◽  
Seiichiro Isobe ◽  
Tojiro Tsushida
Keyword(s):  
Antioxidant Activity ◽  
Brassica Oleracea ◽  
Cellular Assay
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