Processing effects on antioxidant, glucosinolate, and sulforaphane contents in broccoli and red cabbage
Sign Up to like & getrecommendations! Published in 2018 at "European Food Research and Technology"
DOI: 10.1007/s00217-018-3126-0
Abstract: The objective of this study is to investigate the effects of three home cooking methods traditionally used all around the world (boiling, steaming and microwaving) in two vegetables: broccoli and red cabbage. Their effects on… read more here.
Keywords: broccoli red; steaming microwaving; effects antioxidant; processing effects ... See more keywords
Investigation into the removal of glucosinolates and volatiles from anthocyanin-rich extracts of red cabbage.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.10.126
Abstract: The aim of the present article was an in-depth characterization of cyanidine-rich red cabbage extracts and the identification of challenges emerging during the purification of their pigments. Two extraction procedures using either hot acidified or… read more here.
Keywords: red cabbage; investigation removal; removal glucosinolates; glucosinolates volatiles ... See more keywords
Solid phase fractionation techniques for segregation of red cabbage anthocyanins with different colorimetric and stability properties.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2018.11.026
Abstract: Red cabbage anthocyanin extract contains cyanidin derivatives as various non-, mono-, and di-acylated forms capable of expressing various colors from red to blue. The objective of this study was to develop a simple solid phase… read more here.
Keywords: cabbage; stability; cabbage anthocyanins; solid phase ... See more keywords
Development and characterization of intelligent cellulose acetate-based films using red cabbage extract for visual detection of volatile bases
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109780
Abstract: Abstract Visual pH-sensing cellulose acetate (CA)-based films was incorporated with different concentrations of red cabbage extract (RCE). The films were characterized by color, barrier and thermal properties, microscopic and topographic characteristics, mechanical performance, detection capacity… read more here.
Keywords: detection; cabbage extract; acetate based; based films ... See more keywords
Inhibitory Potential of Red Cabbage against Digestive Enzymes Linked to Obesity and Type 2 Diabetes.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.7b02499
Abstract: Assays of the inhibitory potential against enzymes involved in carbohydrate and lipid digestion (α-amylase, α-glucosidase, and lipase) as well as the total contents of phenolics and anthocyanins, anthocyanin profile, and antioxidant capacity revealed significant differences… read more here.
Keywords: antioxidant capacity; inhibitory potential; potential red; inhibitory activity ... See more keywords
Enhancement of phenolic and flavonoids compounds, antioxidant and cytotoxic effects in regenerated red cabbage by application of Zeatin
Sign Up to like & getrecommendations! Published in 2018 at "Natural Product Research"
DOI: 10.1080/14786419.2018.1508145
Abstract: Abstract This study evaluated the roles of zeatin (2 mg/L) on direct organogenesis, phytochemical compounds, antioxidant activity, and cytotoxic activity in regenerated shoots of red cabbage. The results revealed that the extract of explant treated by… read more here.
Keywords: antioxidant activity; zeatin; red cabbage; compounds antioxidant ... See more keywords
Kinetics of enzymatic inactivation and loss of anthocyanins and antioxidant activity in red cabbage blanched under different conditions
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Biochemistry"
DOI: 10.1111/jfbc.12340
Abstract: The inactivation kinetics of the enzymes polyphenoloxidase, peroxidase, and myrosinase, the degradation of anthocyanins and antioxidant activity of the red cabbage were studied during steam blanching at 100°C and in water at 80 and 90°C,… read more here.
Keywords: antioxidant activity; inactivation; anthocyanins antioxidant; activity ... See more keywords
Red cabbage (Brassica oleracea L.) extract reverses lipid oxidative stress in rats.
Sign Up to like & getrecommendations! Published in 2020 at "Anais da Academia Brasileira de Ciencias"
DOI: 10.1590/0001-3765202020180596
Abstract: Red cabbage (Brassica oleracea L. var. capitata f. rubra DC.) extract has been demonstrated hypolipidemic and antioxidant capacity. Herein, we investigated the effect of red cabbage aqueous extract (RC) or fenofibrate (FF) in oxidative stress… read more here.
Keywords: brassica oleracea; cabbage brassica; red cabbage; oxidative stress ... See more keywords
UHPLC-ESI-QTOF-MS/MS Metabolite Profiling of the Antioxidant and Antidiabetic Activities of Red Cabbage and Broccoli Seeds and Sprouts
Sign Up to like & getrecommendations! Published in 2021 at "Antioxidants"
DOI: 10.3390/antiox10060852
Abstract: The antioxidant and antidiabetic properties and metabolite profiling of ethanol extracts of red cabbage (RC) and broccoli (BR) seeds and sprouts were investigated in this study. The total phenolic, flavonoid, and saponin contents were in… read more here.
Keywords: seed; cabbage broccoli; metabolite profiling; antioxidant antidiabetic ... See more keywords
Red Cabbage Rather Than Green Cabbage Increases Stress Resistance and Extends the Lifespan of Caenorhabditis elegans
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DOI: 10.3390/antiox10060930
Abstract: Many studies have demonstrated that cabbages possess various biological activities, and our previous studies confirmed that cyanidin-3-diglucoside-5-glucoside (CY3D5G), the major core of red cabbage anthocyanins, exhibited in vitro antioxidant activity. This study further investigated the… read more here.
Keywords: caenorhabditis elegans; green cabbage; cabbage; rather green ... See more keywords
Androgenesis of Red Cabbage in Isolated Microspore Culture In Vitro
Sign Up to like & getrecommendations! Published in 2021 at "Plants"
DOI: 10.3390/plants10091950
Abstract: Red cabbage belongs to the economically important group of vegetable crops of the Brassicaceae family. A unique feature of this vegetable crop that distinguishes it from other members of the family is its unique biochemical… read more here.
Keywords: isolated microspore; culture vitro; culture; microspore culture ... See more keywords