Antioxidant properties of raw and processed cabbages

Chun, Ock K.; Smith, Nancy L.; Sakagawa, Amber; Lee, Chang Yong

doi:10.1080/09637480410001725148

Cited by 54 publications

(45 citation statements)

References 13 publications

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“…Similar to total polyphenols, total lavonoids can be measured by spectrophotometry methods, and the AlCl 3 method [128,129] is the most vulgarized method used to determine the total lavonoid content. Vanillin and 4-(dimethylamino)-cinnamaldehyde (DMCA) assays are often used to determine the level of proanthocyanidins, in which the lavonoid catechin is used as standard [130,131].…”

Section: The Classical Colorimetric Methodsmentioning

confidence: 99%

Phenolics in Foods: Extraction, Analysis and Measurements

Aires¹

2017

Phenolic Compounds - Natural Sources, Importance and Applications

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The increasing consumers demands to acquire healthier fruits and vegetables as well as the urgency in looking to natural compounds with antioxidant activity and enhanced antimicrobial activity against antibiotic-resistant pathogenic bacterial strains have encouraged a quick expansion of research studies about enhanced phenolic extraction and identiication methods. Considering the importance of phenolics as natural compounds with antioxidant and antimicrobial activity, this chapter aims to present the most updated information about extraction methods, ranging from the traditional to the most advanced processes, as well as the access to the modern methods used in the identiication and quantiication of phenolics. The main goal of this chapter is to provide the reader with a broad view on the diferent protocols used to extract, identify and quantify phenolic compounds from diferent kinds of foods, including fruits and vegetables.Keywords: phytochemicals, extraction, determination, colorimetric methods, HPLC, HPLC-MS IntroductionThe growing resistance of pathogenic bacterial isolates against the traditional chemical antibiotics as well as the resurgent of old disappeared diseases associated with the constant consumers' demanding of healthier, nutritious and safe food has led the researchers to focus on searching for new, safe and efective molecules. One class of such molecules is the class of polyphenols. Polyphenols are a ubiquitous class of compounds largely present in plants as their secondary metabolites, which are synthesized during their normal development [1] in response to several stressful biotic and abiotic factors [2,3]. This class of compounds are a much diversiied group derived from the amino acids phenylalanine and tyrosine and The results from the last decade's research have shown that polyphenols have important beneicial properties for human health, including antioxidative, antiaging, antibacterial and antimutagenic [7][8][9][10][11]. Moreover, the recent evidence of their interaction with proteins, DNA and other biological molecules has enhanced their exploitation for the production of new natural product-derived therapeutic agents. Despite these advantages, several limitations still persist, particularly those related with their extraction eiciency, which afects the large-scale use of some of these substances. The diiculties in screening, extracting, separation and purifying these compounds have increased the development of new and modern methods to address these limitations. In this context, the aim of this chapter is to present an updated review about sources, technologies and methods that have been developed until now to improve the extraction, detection, separation and full characterization of such beneicial compounds, with special emphasis to their possible application in the design of nutraceuticals and functional food products. Foods as natural resources of phenolicsPolyphenols have been exhaustively studied in their diferent natural matrices such as fruits, vegetables, teas, algae a...

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Section: The Classical Colorimetric Methodsmentioning

confidence: 99%

Phenolics in Foods: Extraction, Analysis and Measurements

Aires¹

2017

Phenolic Compounds - Natural Sources, Importance and Applications

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“…Both vegetables are reported to contain similar amounts of polyphenols (B100 mg/100 g wet weight) (Ninfali and Bacchiocca, 2003;Chun et al, 2004), an important class of inhibitors of iron absorption (Hurrell et al, 1999), but may vary in content. Ascorbic acid is a potent enhancer of iron absorption (Cook and Monsen, 1977;Hallberg et al, 1986) and kale has been reported to contain 105 mg/100 g compared to 52 mg/100 g in spinach (Souci et al, 1994).…”

Section: Introductionmentioning

confidence: 99%

Oxalic acid does not influence nonhaem iron absorption in humans: a comparison of kale and spinach meals

et al. 2007

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Objective: To evaluate the influence of oxalic acid (OA) on nonhaem iron absorption in humans. Design: Two randomized crossover stable iron isotope absorption studies. Setting: Zurich, Switzerland. Subjects: Sixteen apparently healthy women (18-45 years, o60 kg body weight), recruited by poster advertizing from the staff and student populations of the ETH, University and University Hospital of Zurich, Switzerland. Thirteen subjects completed both studies. Methods: Iron absorption was measured based on erythrocyte incorporation of 57 Fe or 58 Fe 14 days after the administration of labelled meals. In study I, test meals consisted of two wheat bread rolls (100 g) and either 150 g spinach with a native OA content of 1.27 g (reference meal) or 150 g kale with a native OA content of 0.01 g. In study II, 150 g kale given with a potassium oxalate drink to obtain a total OA content of 1.27 g was compared to the spinach meal. Results: After normalization for the spinach reference meal absorption, geometric mean iron absorption from wheat bread rolls with kale (10.7%) did not differ significantly from wheat rolls with kale plus 1.26 g OA added as potassium oxalate (11.5%, P ¼ 0.86). Spinach was significantly higher in calcium and polyphenols than kale and absorption from the spinach meal was 24% lower compared to the kale meal without added OA, but the difference did not reach statistical significance (P40.16). Conclusion: Potassium oxalate did not influence iron absorption in humans from a kale meal and our findings strongly suggest that OA in fruits and vegetables is of minor relevance in iron nutrition.

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“…They are reported to reduce the risks of some cancers especially due to its content of glucosinolates and their derived products [14][15][16][17], although phenolic compounds are also considered to contribute to this capacity [18][19][20]. Some Brassica oleracea varieties, namely cauliflower [21,22], broccoli [8,9,22,23] and several cabbages [2,3,13,22,24] have already been studied for their antioxidant capacity in different experimental models.…”

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Chemical composition and antioxidant activity of tronchuda cabbage internal leaves

Ferreres

Sousa

Vrchovská

et al. 2005

Eur Food Res Technol

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A phytochemical study was undertaken on the internal leaves of tronchuda cabbage (Brassica oleracea L. var. costata DC). Seventeen phenolic compounds were characterized and quantified by reversed-phase HPLC-DAD-ESI-MS n and HPLC/DAD, respectively: quercetin 3--p-coumaroylquinic acid, sinapic acid, kaempferol 3-O-sophoroside, 3 isomeric forms of 1,2-disinapoylgentiobiose, 1-sinapoyl-2-feruloylgentiobiose, 1,2,2-trisinapoylgentiobiose and 1,2 -disinapoyl-2-feruloylgentiobiose. Seven organic acids (aconitic, citric, ascorbic, malic, quinic, shikimic and fumaric acids) were also identified and quantified. The hot water extract of tronchuda cabbage internal leaves was investigated for its

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Antioxidant properties of raw and processed cabbages

Cited by 54 publications

References 13 publications

Phenolics in Foods: Extraction, Analysis and Measurements

Phenolics in Foods: Extraction, Analysis and Measurements

Oxalic acid does not influence nonhaem iron absorption in humans: a comparison of kale and spinach meals

Chemical composition and antioxidant activity of tronchuda cabbage internal leaves

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