scholarly journals The Utilization of Red Cabbage Extract (Brassica oleracea) in the Production of Avocado (Persea americana Mill) Freshness Indicator as Smart Packaging Element

2021 ◽  
Vol 21 (3) ◽  
pp. 261-270
Author(s):  
Andi Dirpan ◽  
Muspirah Djalal ◽  
Riskawanti Rahman ◽  
Jalil Genisa
Keyword(s):  
Brassica Oleracea ◽  
Persea Americana ◽  
Smart Packaging ◽  
Red Cabbage ◽  
Freshness Indicator ◽  
Cabbage Extract

scholarly journals Obtenção de corante do repolho roxo (Brassica oleracea) por dois métodos de extração

2015 ◽  
Vol 10 (3) ◽  
pp. 47
Author(s):  
J. C. Almeida ◽  
D. S. Severo ◽  
A. S. Araújo ◽  
M. A. S. Cordeiro ◽  
J. N. V. Deodato
Keyword(s):  
Brassica Oleracea ◽  
Titratable Acidity ◽  
Extraction Methods ◽  
Solid Content ◽  
Soluble Solid Content ◽  
Red Cabbage ◽  
Initial Volume ◽  
Soluble Solid ◽  
Total Anthocyanins ◽  
Cabbage Extract

<p>O repolho é uma hortaliça folhosa, com grande versatilidade, não somente pelo seu valor nutritivo. Além de colorir a mistura, destaca-se pelo elevado teor de antocianinas e compostos fenólicos, contribuindo para a prevenção de doenças cardiovasculares, bem como de alguns tipos de câncer. As antocianinas são largamente encontradas na natureza e responsáveis pela maioria das colorações azuis, violeta e vermelhas de flores e frutos, sendo sua principal utilização como corante natural na indústria. O presente trabalho tem como objetivo a obtenção de um corante, antocianina, de repolho roxo (<em>Brassica </em><em>oleracea</em>) por dois métodos distintos de extração. No corrente estudo, o extrato foi <em>obtido por meio de procedimento alcoólico e aquoso. </em>As características avaliadas foram: pH; acidez total titulável; Teor de sólidos solúveis <em>(°Brix); umidade; cinzas; proteínas; </em>extração e quantificação de antocianinas totais; Vitamina C. O resultado encontrado para antocianina no repolho roxo in natura foi de 6,58 mg/100g, para o extrato por método alcoólico foi de 4,58 mg/100g e 5,33 mg/100g para o extrato aquoso. Observou-se que a extração pelo método aquoso teve um rendimento melhor, correspondente a 50% do seu valor inicial, a extração alcoólica foi de 30% do seu volume inicial.</p><p align="center"><strong><em>Red cabbage dye obtaining (Brassica oleracea) by two extraction methods</em></strong><strong><em></em></strong></p><p><strong>Abstract</strong><strong>: </strong>Cabbage is avegetable crop with great versatility, not limited to its nutritional value. Besides coloring the mixture, it stands out for its high quantity of anthocyanin and phenolic compounds, which contribute to prevention of cardiovascular diseases and some types of cancer. Anthocyanins are widely found in nature and are responsible for the majority of blue, violet and red present in flowers and fruits. Thus, its main utilization is in industries as a natural dye. This study aims to obtain a colorant, anthocyanin, the red cabbage (Brassica oleracea) by two different extraction methods. In the present study, the cabbage extract was obtained through alcoholic and aqueous procedure. The pigment characteristics evaluated were: pH, total titratable acidity, soluble solid content <em>(°Brix), humidity, ashes, proteins, extraction and quantification of total anthocyanins, vitamin C. </em>The result found for anthocyanin in red cabbage <em>in natura</em> was 6.58 mg/100g. The results found for the extraction through alcoholic method and through aqueous method were 4.58 mg/100g and 5.33 mg/100g, respectively. It was observed that the extraction through aqueous procedure had a better efficiency, corresponding to 50% of the initial volume, while alcoholic procedure was 30% of the initial volume.</p>

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 The toxicity of fumonisin B1on some biochemical and immunological parameters and its detoxification by red cabbage and garlic

2021 ◽  
pp. 1467-1476
Author(s):  
Mohanad S. Al-Fayyadh ◽  
Shatha Abdul Wadood
Keyword(s):  
Thyroid Gland ◽  
Fumonisin B1 ◽  
Garlic Extract ◽  
Protective Effects ◽  
Male Mice ◽  
Immunological Parameters ◽  
Red Cabbage ◽  
Group 2 ◽  
Cabbage Extract ◽  
Biochemical Examination

The protective effects of red cabbage and garlic extracts against liver, kidney and thyroid gland  damage induced by fumonisin B1 (FB1) in male mice were studied. Sixty mice divided in to six groups. Group one are the healthy mice, Group two are mice that received a daily oral dose of only FB-1 (100 µg/kg.b.w) for 1 month, Group three: are mice that received   red cabbage extract (500 mg/kg.bw) plus FB1, Group four: are mice that received  red cabbage extracts, Group five: are mice that received  garlic extract (500mg/kg.bw) plus FB1, group 6:are mice that received only garlic extract. After finishing   the experiments, samples of blood  were used for biochemical examination. The results indicated that group (2) mice treated with fumonisin B1 had significantly increased levels of immunoglobulins (IgG and IgM), kidney function parameters (urea  and creatinine), proteins (albumin and total protein (TP)), and thyroid hormones (T3 and T4), along with significantly decreased level of TSH (p < 0.05). In the LD50 experiment, we are choose concentration (100 µg/kg.b.w) gavage to the mice. Oral administration    red cabbage  garlic extracts produced significantl reduction the levels  serum  IgG, IgM, T3, T4, urea, creatinine, TP and albumin and with a significant increase in TSH.

scholarly journals Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of a Red Cabbage Extract Chemically Profiled through UHPLC-Q-Orbitrap HRMS

Antioxidants ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 955 ◽  
Author(s):  
Luana Izzo ◽  
Yelko Rodríguez-Carrasco ◽  
Severina Pacifico ◽  
Luigi Castaldo ◽  
Alfonso Narváez ◽  
...  
Keyword(s):  
Gastrointestinal Digestion ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Red Cabbage ◽  
Beneficial Effects ◽  
Total Polyphenol Content ◽  
In Vitro Gastrointestinal Digestion ◽  
Stress Oxidative ◽  
Cabbage Extract

Red cabbage is a native vegetable of the Mediterranean region that represents one of the major sources of anthocyanins. The aim of this research is to evaluate the antioxidant capability and total polyphenol content (TPC) of a red cabbage extract and to compare acquired data with those from the same extract encapsulated in an acid-resistant capsule. The extract, which was qualitatively and quantitatively profiled by UHPLC-Q-Orbitrap HRMS analysis, contained a high content of anthocyanins and phenolic acids, whereas non-anthocyanin flavonoids were the less abundant compounds. An in vitro gastrointestinal digestion system was utilized to follow the extract’s metabolism in humans and to evaluate its colon bioaccessibility. Data obtained showed that during gastrointestinal digestion, the total polyphenol content of the extract digested in the acid-resistant capsule in the Pronase E stage resulted in a higher concentration value compared to the extract digested without the capsule. Reasonably, these results could be attributed to the metabolization process by human colonic microflora and to the genesis of metabolites with greater bioactivity and more beneficial effects. The use of red cabbage extract encapsulated in an acid-resistant capsule could improve the polyphenols’ bioaccessibility and be proposed as a red cabbage-based nutraceutical formulation for counteracting stress oxidative diseases.

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.

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