Bioactive polyphenolic compounds from white cabbage cultivars

Jakobek, Lidija; Tomac, Ivana; Matić, Petra; Sabo, Mirjana; Đugum, Jelena; Šubarić, Drago

doi:10.17508/cjfst.2018.10.2.03

Cited by 3 publications

(5 citation statements)

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“…“ Varaždinski ” cultivar had the highest TPC, followed by “ Čepinski ”, “ Ogulinski ” and “ Bravo ”. The presented results are in accordance with those published by [ 8 ]. Furthermore, the results for total polyphenols and antioxidant activity showed good correlation (r 2 = 0.89).…”

Section: Resultssupporting

confidence: 93%

“…The results showed that the “ Bravo ” cultivar had the largest head mass (1677.73 g) and “ Ogulinski ” had the smallest (1384.12 g). The value of the height/width ratio indicate that “ Čepinski ” and “ Bravo ” cabbages had almost regular round shaped heads (1 and 0.85, respectively), while “ Varaždinski ” and “ Ogulinski ” had distinctively oval-shaped heads (0.67 and 0.62, respectively), which is in agreement with the results that were published by [ 8 ]. “ Čepinski ” cabbage (5.30 cm) had the shortest, while “ Varaždinski ” had the longest (8.30 cm) stem base ( Table 1 and Table 2 ).…”

Section: Resultssupporting

confidence: 91%

“…capitate f. alba ) from Croatia were studied—‘ Čepinski ’, ‘ Varaždinski ’, ‘ Bravo ’, and ‘ Ogulinski ’. The protocol described by [ 8 ] was followed in order to prepare samples for the analysis. Each cabbage cultivar consisted of ten cabbages, which were harvested from local producers in October 2019.…”

Section: Methodsmentioning

confidence: 99%

“…capitate f. alba ) is rich in phenolic acids and flavonols [ 2 , 3 , 4 , 5 , 6 , 7 ]. A previous study on polyphenol content and antiradical activity that was conducted by [ 8 ] on these four cabbage cultivars (“ Varaždinski ”, “ Ogulinski ”, “ Čepinski ” and “ Bravo ”) showed that the most characteristic phenolic acid was sinapic acid, followed by ferulic, caffeic, and p -coumaric acids. It is concluded that, between the studied cultivars, [ 8 ] “ Varaždinski ” had the highest polyphenol content, followed by “ Čepinski ” and “ Ogulinski ”, and the lowest amount had “ Bravo ” cultivar.…”

Section: Introductionmentioning

confidence: 99%

“…A previous study on polyphenol content and antiradical activity that was conducted by [ 8 ] on these four cabbage cultivars (“ Varaždinski ”, “ Ogulinski ”, “ Čepinski ” and “ Bravo ”) showed that the most characteristic phenolic acid was sinapic acid, followed by ferulic, caffeic, and p -coumaric acids. It is concluded that, between the studied cultivars, [ 8 ] “ Varaždinski ” had the highest polyphenol content, followed by “ Čepinski ” and “ Ogulinski ”, and the lowest amount had “ Bravo ” cultivar. Beside polyphenols, cabbage contains many flavour compounds, among which allyl isothiocyanate is the most important volatile compound for cabbage, as it gives it a characteristic, desirable aroma, and is responsible for the fresh cabbage flavour [ 9 , 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

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Comparative Evaluation of Bioactive Compounds and Volatile Profile of White Cabbages

et al. 2020

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Cabbage is an important source of bioactive compound, which is available throughout the year. However, a lot of different traditional, and hybrid varieties with different levels and composition of bioactive compounds can be found on the market. The aim of the study was to obtain quantitative results showing comparative differences between different white cabbages (“Čepinski”, “Varaždinski”, “Bravo”, “Ogulinski”) from Croatia. Morphometric parameters and physicochemical composition were determined while using standard procedures. Phenolic acids were determined using high-performance liquid chromatography and volatile compounds were analysed by the solid-phase micro-extraction gas chromatography with mass spectrometry (SPME-GC-MS) smethod. The results showed that studied cabbage cultivars differed in physicochemical composition and morphological traits. Six phenolic acids were identified and quantified, whereas a sinapic acid was the most dominant component (65.9–78.15 mg/kg). Aldehydes, esters, alcohols, and terpenes were the major classes of organic volatile compounds present in the studied cabbages. “Čepinski”, which has never been analysed before, showed to contain the highest amount of d-limone (40.75 µg/L) and allyl isothiocyanate (1090.26 µg/L), the most important volatile compounds responsible for the fresh cabbage flavour. The presented results mark off “Čepinski” cultivar as valuable for larger production and further examination.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 91%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Comparative Evaluation of Bioactive Compounds and Volatile Profile of White Cabbages

et al. 2020

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Bebidas Mistas de Frutas e Vegetais no Contexto de Alimentação Saudável: uma Revisão de Literatura

2020

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Este trabalho objetivou realizar uma revisão de literatura sobre bebidas mistas de frutas e vegetais e seus principais componentes no contexto do consumo alimentar. O presente estudo é uma revisão narrativa elaborada a partir da consulta em diferentes bases de dados, como: Web of science e Science Direct. Optou-se pela busca por termos livres. Os termos juice, drinks foram combinados com as palavras fruits “AND” vegetables para localizar estudos sobre os dois temas. Posteriormente, a fim de selecionar estudos com os principais componentes das bebidas mistas, foram utilizados os termos livres “citrus limon”, “Malus domestica”, “Ananas comosus”, “Cucumis savitus”, “Brassica oleracea”, “Spinacia oleracea”, “Zingiber officinale” e “Mentha ssp”. O critério de inclusão dos trabalhos foi pautado na seleção de materiais que tivessem por objetivo estudar os efeitos isolados do consumo dos principais ingredientes das bebidas mistas, como também os artigos que utilizaram a bebida mista com alegação “detox” nos estudos. O direcionamento dos artigos selecionados está relacionado com a prospecção da atividade antioxidante e, apesar da composição das bebidas ser diversificada, destacam-se o uso de maçã, de repolho e de pepino como ingredientes das preparações. As bebidas mistas, sucos ou smoothies apresentaram variável composição que determina os atributos sensoriais, composição físico-química, compostos bioativos e atividade antioxidante. Palavras-chave: Suco. Nutrição. Alimentação. Abstract This study aimed to conduct a literature review on mixed fruit and vegetable drinks and their main components in the context of food consumption. The present study is a narrative review elaborated from the consultation in different databases, such as Web of science and Science Direct databases. It was chosen to search free terms. The terms juice, drinks were combined with the words fruits “AND” vegetables to locate studies on both themes. Subsequently, in order to select studies with the main components of mixed drinks, the free terms "citrus limon", "Malus domestica", "Ananas comosus", "Cucumis savitus", "Brassica oleracea", "Spinacia oleracea" ”,“ Zingiber officinale ”and “Mentha ssp ”. The inclusion criterion of the studies was based on the selection of materials that aimed to study the effects of vegetable consumption alone, which are the main ingredients of mixed drinks and included articles that used the mixed drink or juices with claim “detox” in the studies. The direction of the selected studies is related to the prospecting of antioxidant activity and, although the drinks composition is diverse, the use of apple, cabbage and cucumber as ingredients of the preparations stand out. Plant foods are important sources of nutrients for food. The mixed drinks, juices or smoothies presented variable composition that determines the sensory attributes, physicochemical composition, bioactive compounds and antioxidant activity. Keywords: Juice. Nutrition. Food.

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Bioactive Properties, Volatile Compounds, and Sensory Profile of Sauerkraut Are Dependent on Cultivar Choice and Storage Conditions

Major

Bažon

Išić

et al. 2022

Foods

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Sauerkraut is produced by cabbage fermentation either spontaneously or by adding lactic acid bacteria. Although commercial cabbage cultivars are more desirable due to their higher yield and uniformity, traditional cultivars are highly prized for their unique sensory characteristics and suitability for fermentation. The aim of this study was to investigate the properties of sauerkrauts from traditional cabbage cultivars (‘Brgujski’ and ‘Žminjski’) compared to commercial samples, and to unravel the effects of ambient (18 °C) and cold storage (4 °C) on sauerkraut properties. Higher total phenolic contents and total antioxidant capacities measured by both FRAP and DPPH methods were observed for sauerkrauts from traditional cultivars. In total, 32 volatile compounds were identified, and differences in the volatile profile were observed among the investigated sauerkrauts. The sensory properties of traditional cabbage cultivars were on par, or even better, compared to those of commercially available sauerkraut products. The cold storage conditions characteristic of commercial environments preserved the total antioxidant capacity, the red to green color ratio (a), as well as the lightness (L) of sauerkraut compared to the ambient temperatures characteristic of domestic conditions, indicating the preservation of bioactive compounds responsible for the purple cabbage head coloration of the investigated traditional cultivars.

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Bioactive polyphenolic compounds from white cabbage cultivars

Abstract: Indexing p. 1  Editorial Bord p. 1  Guide for Authors p. 3  Manuscript preparation p. 5

Cited by 3 publications

References 0 publications

Comparative Evaluation of Bioactive Compounds and Volatile Profile of White Cabbages

Comparative Evaluation of Bioactive Compounds and Volatile Profile of White Cabbages

Bebidas Mistas de Frutas e Vegetais no Contexto de Alimentação Saudável: uma Revisão de Literatura

Bioactive Properties, Volatile Compounds, and Sensory Profile of Sauerkraut Are Dependent on Cultivar Choice and Storage Conditions

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