Anthocyanin composition of cauliflower (Brassica oleracea L. var. botrytis) and cabbage (B. oleracea L. var. capitata) and its stability in relation to thermal treatments

Scalzo, Roberto Lo; Genna, A.; Branca, F.; Chedin, Mostafa; Chassaigne, H.

doi:10.1016/j.foodchem.2007.07.072

Cited by 152 publications

(135 citation statements)

References 8 publications

Supporting

Mentioning

117

Contrasting

Unclassified

Order By: Relevance

“…The degradation rate of anthocyanins in a microwave is smaller than for conventional heating method. These results are in agreement with those reported by Scalzo et al (2008). These results demonstrate the time dependency of anthocyanin.…”

Section: Total Anthocyanins Contentsupporting

confidence: 93%

See 1 more Smart Citation

Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate

2011

View full text Add to dashboard Cite

Black mulberry juice was concentrated by different heating methods, including conventional heating and microwave heating, at different operational pressures (7.3, 38.5 and 100 kPa). The effects of each method on evaporation rate, quality attributes of concentrated juice were investigated. The final juice concentration of 42°Brix was achieved in 140, 120, and 95 min at 100, 38.5, and 7.3 kPa respectively by using a rotary evaporator. Applying microwave energy decreased required times to 115, 95, and 60 min. The changes in color, anthocyanin content during the concentration processes were investigated. Hunter parameters (L, a, and b) were measured to estimate the intensity of color loss. All Hunter color parameters decreased with time. Results showed that the degradation of color and consequently anthocyanins, was more pronounced in rotary evaporation compared to microwave heating method.

show abstract

Section: Total Anthocyanins Contentsupporting

confidence: 93%

“…The stability of anthocyanins during thermal processing has been well documented by several researchers (Scalzo et al 2008;Kirca et al 2007;Wang and Xu 2007).…”

Section: Total Anthocyanins Contentmentioning

confidence: 98%

Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate

2011

View full text Add to dashboard Cite

show abstract

“…In this paper, it was found that blanching caused a 10% reduction in polyphenol content compared to the raw material, Lo Scalzo et al [2008], who examined violet caulifl ower, observed a 35.4% decrease in anthocyanins alone after blanching compared to the raw material. In this research, a slight increase in total polyphenol content compared to the blanched vegetable was observed for the products stored in PE-LD packages after the fi rst month of their storage and after the second month for those kept in OPS packages.…”

Section: Total Polyphenolsmentioning

confidence: 83%

“…A decrease in natural antioxidants in the products may be accompanied by an increase in their antioxidant activity due to the better availability of the remaining antioxidants [Lo Scalzo et al, 2008].…”

Section: Total Polyphenolsmentioning

confidence: 99%

Impact of Different Packaging Systems on Selected Antioxidant Properties of Frozen-Stored Cauliflower (Brassica oleracea L. var. botrytis)

Kapusta‐Duch¹,

Leszczyńska²,

Borczak³

et al. 2017

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

“…Conjugation occurs most frequently at the 3 position of the Cring, but substitutions can also occur at the 5, 7, 4´, 3´ and 5´ positions (Aron and Kennedy, 2008;Crozier et al, 2006;Hollman and Arts, 2000). Within the colored flavonoids, anthocyanins are the most important group of plant pigments, also considered as multifunctional components of food due to their antioxidant activities and other beneficial biological properties (McDougall et al, 2007;Moreno et al, 2010;Sadilova et al, 2006) The most common anthocyanins are pelargonidin, cyanidin, delphinidin, peonidin, petunidin and malvidin, with cyanidin the most common in Brassica crops (Lo Scalzo et al, 2008;Moreno et al, 2010;Tatsuzawa et al, 2006)…”

Section: Flavonoids and Their Glycosidesmentioning

confidence: 99%

Therapeutic potentials of Brassica juncea: an overview

Kumar¹,

Thakur²,

Barothia³

et al. 2011

TANG [HUMANITAS MEDICINE]

View full text Add to dashboard Cite

Diverse medicinal uses of different types of products obtainable from Brassica juncea have been known for centuries. Most such traditionally known uses of the plant have been centered on its seeds and oils obtainable from them. During more recent decades diverse bio-active molecules and their therapeutically interesting pharmacological properties of its green edible leaves have also been described, and they are now often considered to be effective substitutes for other so called "healthy" Brassica vegetables. However, little concentrated effort has yet been made to obtain a pharmacologically better defined phytopharmaceutical from this easily cultivable plant of commercial interest in many underdeveloped and developing countries. The main aim of this overview is to point out some possibilities for designing and developing such products from the plant for combating the rapidly spreading obesity epidemic in the developed countries and some other countries. Efforts to achieve such goals could as well be an economically more feasible, and culturally more acceptable, starting point for better understanding the potential health benefits of other vegetarian foods.

show abstract

Anthocyanin composition of cauliflower (Brassica oleracea L. var. botrytis) and cabbage (B. oleracea L. var. capitata) and its stability in relation to thermal treatments

Cited by 152 publications

References 8 publications

Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate

Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate

Impact of Different Packaging Systems on Selected Antioxidant Properties of Frozen-Stored Cauliflower (Brassica oleracea L. var. botrytis)

Therapeutic potentials of Brassica juncea: an overview

Contact Info

Product

Resources

About