Red and White Cabbage Extracts: Antioxidant Effects on Bovines Albumins

Background: Reactive oxygen species (ROS) may cause extensive tissue damages in various disease conditions.It may also induce an irreversible structural and/or functional modification of proteins. Flavonoids and theirderivatives are the largest group in plant polyphenols that are known to have an antioxidant effect. The aim ofthe present study is to evaluate the antioxidant effects of red or white cabbage on bovine serum albumin (BSA).Methods: Fresh leaves of red or white cabbage were washed with distilled water, and sliced into small pieces.Finally, the pieces were dried and extracted with 80% ethanol overnight. The antioxidant activity of cabbageextracts were studied by ferric reducing antioxidant power (FRAP) and H2O2 scavenging assays. Statisticalanalysis: Statistical significances were analyzed by one-way analysis of variance (ANOVA) by using software Rversion 2.8.1 (R Development Core Team, 2008). Significant differences (p < 0.05) are denoted by differentletters. Results: Red and white cabbage extract showed a pronounced antioxidant activity. White cabbageexhibited a highest antioxidant activities compared to red cabbage extract. Conclusion: Both red and whitecabbages have a high antioxidant effects. White cabbage extract had higher antioxidant activity than red cabbageextract.

Formulation and Charcterization of Lake Color Obtained From Red Cabbage.

Colorants are mainly used to impart a distinctive appearance to the pharmaceutical dosage forms. The present study was carried out to develop aluminium lake color of a dye obtained from red cabbageusing different adsorbent (s) (Aluminium oxide or aluminium hydroxide or combination of both) in different ratio by simply mixing them to get dye adsorbed onto the surface of adsorbent.Batch Mode studies were carried out for 60 minutes. Aluminiumhydroxide at a concentration level of 30% w/v found to be the choice of adsorbent after optimization because maximum adsorption of dye from reaction mixture after 60 minutes and maximum % yield.After optimization of adsorbent the effect of pH and temperature also studied by formulating lake by varying these two parameters. It was observed that a higher temperature (50oC) and a slight acidic pH (6) favor the adsorption. The lake then characterized for various physicochemical properties like angle of repose, Carr’s index, hausner’s ratio, loss on drying, particle size and limit test for heavy metals. The lake was found to follow pseudo second order kinetics.

Cytoprotective and antiinflammatory effect of polyphenolic fraction from Red cabbage (Brassica oleracea Linn var. capitata f rubra) in experimentally induced ulcerative colitis.

In present study we investigated the anti-inflammatory effect of polyphenolic fraction isolated from Red cabbage Brassica oleracea Linn var. capitata f. rubra (PBO) on lipoplysacharide (LPS) stimulated HT-29 colonocytes and in rats with acetic acid induced colitis. Our results from in vitro studies demonstrated that PBO effectively attenuated the inflammatory response produced by cycloxygenase (COX), 5-lipoxygenase (5-LOX) and oxidative stress created via reactive oxygen species (ROS) and nitric oxide (NO) in LPS treated HT-29 cells. Additionally PBO down regulated the mRNA expression of inflammatory marker genes like COX-2, inducible nitric oxide (iNOS) tumor necrosis factor α (TNF-α), interleukin-6 (IL-6) in HT-29 cells. PBO at a dose of 200 mg/kg body weight was tested in treatment groups of animals (n = 6) for 14 consecutive days after induction of colitis. The colonic mucosal injury was assessed by histological examination. Moreover, PBO administration markedly increased the mucin content as evidenced in periodic acid Schiff (PAS) staining and the mucosal content of lipid peroxidation (LPO), confirms that PBO could significantly inhibit colonic mucosal damage. These results indicated that PBO exert marked anti-inflammatory effect in experimental colitis, possibly by regulating the antioxidant and inflammatory mediators.

Encapsulation of Red Cabbage (Brassica oleracea L. var.capitata L. f. rubra) Anthocyanins by Spray Drying using Different Encapsulating Agents

ABSTRACT This study aimed to evaluate the influence of the drying air temperature (140 and 160°C) and the concentration of encapsulating agents gum Arabic and polydextrose (10 and 15%) on the physicochemical characteristics of the red cabbage extract obtained through extraction in acidulated water and drying using a spray dryer. The anthocyanin retention, antioxidant activity, water activity, solubility, color and microstructure of the final product were analyzed. Results showed that increase in the temperature did not cause significant changes in the anthocyanin quantity and antioxidant activity. The microscopic analysis revealed that for both the encapsulating agents, the absence of fissures and porosity in the particle surfaces produced powder with high solubility in water. The principal component analyses showed a strong correlation between the anthocyanin content and the antioxidant activity (r = 0.82) and luminosity (r = 0.81).

Extraction of red cabbage anthocyanins: optimization of the operation conditions of the column process

The aim of this work was to extract anthocyanins from the red cabbage. Batch studies under several extraction conditions indicated that acetic acid in aqueous solution (10 percent V/V) was the best solvent, used in the proportion of 0.25 g of red cabbage mL-1. At this condition, column assays were carried out to evaluate the influence of the ionic force, pH, solvent flow rate, recirculated volume of red cabbage juice and the mass of red cabbage. Results showed that the pH, recirculation and mass of red cabbage had statistically significant effects, where the optimum operation conditions found for the process were pH 2.3, recirculation volume of the solvent 0.83 L and mass of red cabbage 50 g.

Desde os primórdios dos tempos as antocianinas são extraídas de vegetais, mas avanços que garantam um processo viável e rentável exigem conhecimento, quantificação e controle das condições de operação. Estudos em batelada sob várias condições de extração indicaram que ácido acético em solução aquosa (10 por cento V/V) foi o melhor solvente, quando usado na proporção de 0,25 g de repolho roxo mL-1. Nesta condição de operação foram feitos ensaios em coluna para avaliar a influência da força iônica, pH, taxa de escoamento do solvente, volume recirculado da solução de extração e massa de repolho roxo. Os resultados mostraram que o pH, recirculação e massa de repolho foram estatisticamente significativos, e as condições ótimas de operação encontradas para o processo foram pH 2,3, volume de solvente recirculado de 0,83 L e massa de repolho roxo igual a 50g.

Antioxidant capacity and phenolic content of selected commercially available cruciferous vegetables

Antioxidant activity, free radical scavenging activity and phenolic content of red cabbage (Brassica oleracea var. capitata rubra), Chinese cabbage (Brassica rapa pekinensis var cylindrica), green cabbage (Brassica oleracea var capitata), mustard cabbage (Brassica juncea var rugosa) and Chinese white cabbage (Brassica rapa var chinensis), grown in Malaysia, were evaluated. Red cabbage had the highest antioxidant activity and phenolic content compared to the other cruciferous vegetables studied (p 79%. The radical scavenging activity was in the order of Chinese white cabbage > red cabbage > mustard cabbage > Chinese cabbage > green cabbage. There was a significant difference (p Chinese white cabbage > green cabbage > Chinese cabbage >mustard cabbage. The study indicated that red cabbage possessed the highest antioxidant capacity and phenolic compounds concentration among all the cruciferous vegetables studied.