The Antioxidative Properties of White Cabbage (Brassica Oleracea Var. Capitata F. Alba) Fresh and Submitted to Culinary Processing

Abstract

White cabbage, fresh or fermented belongs to major dietary ingredients in Central Europe. Here we concentrated on antioxidative properties of cabbage since such activities are believed to prevent undesirable effects in human organism. These properties were assessed for juices in cell‐free system by antioxidant capacity, in HT29 cells by protection against DNA oxidation, and stimulation of GSTs and DNA repair. Although cabbage does not possess high antioxidative potential compared with other plantborne foods, it may provide a very effective antioxidative barrier especially if culinary processing caused the release of antioxidants. All juices increased GST activities to various degree regardless of cabbage origin or year of cultivation and stimulated DNA repair enzymes. Cabbage juices also prevented DNA damage when applied to HT29 cells concomitantly with H2O2; however, no protective effect was seen after prolonged (24 h) incubation with these juices prior to ROS exposure. Interestingly, in this tumor cell line, both cabbage juices displayed moderate inhibitory effect on cell growth and induced DNA fragmentation readily detectable by comet assay. PRACTICAL APPLICATIONS The presented research demonstrated different antioxidative activities for cabbage juices, that is, the actual food component, at dietarily relevant concentrations, which allows one to draw practical conclusions. Technologically, the direct ability to scavenge ROS, especially its increase upon heat processing, suggests that cabbage may protect other food components against undesirable oxidative changes. In another study, we confirmed that animal fats low in natural antioxidants, therefore very liable to thermooxidative spoilage, are effectively protected by cabbage phytocomplex. Biologically, the ability to induce in human cells a variety of protective mechanisms at low concentrations implies that the consumption of this vegetable should be recommended. However, our results also demonstrated dangers of overdosing. The exposure to cabbage juices prior to ROS strongly sensitized cells to oxidative stress and in this context, the use of concentrated extracts from cruciferous vegetables, offered by several producers as dietary supplements, seems to require more careful consideration.

Evaluation of refrigerated storage in nitrogen-enriched atmospheres on the microbial quality, content of bioactive compounds and antioxidant activity of sauerkrauts

“…These authors also found that fermentation increased 3e4-fold the antioxidant activity of cabbage. Our results together with those observed by Kusznierewicz et al (2010) suggest that the consumption of stored sauerkrauts could provide potential health benefits. Table 5 Antioxidant activity (mmol Trolox/g f.w.)…”

“…Antioxidant activity is a valuable attribute for marketing the potential health benefits of L. mesenteroides sauerkrauts. Kusznierewicz et al (2010) have indicated that phytochemicals of white cabbage, both raw and processed, at doses expected during normal daily consumption, may prevent oxidative damage to biomolecules. These authors also found that fermentation increased 3e4-fold the antioxidant activity of cabbage.…”

Bioactive Compounds and Microbial Quality of Stored Fermented Red Beetroots and Red Beetroot Juice

“…Kimchi has been reported to have anti-obesity effects [Jung et al, 2014;Kim et al, 2011;Park et al, 2012]. Some studies have documented the protective effects of sauerkraut or sauerkraut juice against breast [Ju et al, 2000;Licznerska et al, 2013;Szaefer et al, 2015] and colon [Kusznierewicz et al, 2010] cancer. Microorganisms involved in the fermentation proce ss (lactic acid bacteria like: Lactobacillus, Leuconostoc, and Streptococcus genera) impart the products a characteristic sour taste, form aromatic compounds [McFe eters, 2004], chang e the structure of fermented plant material [Parada & Aguilera, 2007], increase the digestibility of the plant mass [Swain et al, 2014] as well as increase the content of vitamins (mainly B2 and PP ones) [Capozzi et al, 2012;Thapa & Tamang, 2015].…”

New insights into antioxidant activity of Brassica crops

“…Several authors have found significant and high correlations between antioxidant activity measured with electron-transfer based assays and total phenolic content, employing the Folin-Ciocalteu method, in samples of white and red cabbages (Kusznierewicz et al, 2010;Podsedek et al, 2006), cauliflower, savoy cabbage, Brussels sprouts (Podsedek et al, 2006) and broccoli (Kaur, Kumar, Anil & Kapoor, 2007;Podsedek et al, 2006). However, the Folin-Ciocalteu method is an indirect measurement of the total phenolic content.…”