Search results for "Red cabbage"
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Colon bioaccessibility under in vitro gastrointestinal digestion of a red cabbage extract chemically profiled through UHPLC‐Q‐Orbitrap HRMS
2020
Red cabbage is a native vegetable of the Mediterranean region that represents one of the major sources of anthocyanins. The aim of this research is to evaluate the antioxidant capability and total polyphenol content (TPC) of a red cabbage extract and to compare acquired data with those from the same extract encapsulated in an acid-resistant capsule. The extract, which was qualitatively and quantitatively profiled by UHPLC-Q-Orbitrap HRMS analysis, contained a high content of anthocyanins and phenolic acids, whereas non-anthocyanin flavonoids were the less abundant compounds. An in vitro gastrointestinal digestion system was utilized to follow the extract&rsquo
AN ENZYME-ENHANCED EXTRACTION OF ANTHOCYANINS FROM RED CABBAGE AND THEIR THERMAL DEGRADATION KINETICS
2020
There is a great demand for developing efficient anthocyanins extraction related to each plant material. Conventional methods have been replaced by novel techniques, but they might remain attractive when combined with the latter. Anthocyanins extraction from fresh and dried red cabbage was investigated by maceration, ultrasonication, and with enzymes. Pre-treatments through drying determined an improved extraction with respect to fresh samples, freeze-drying emerging as the best method. Combined enzyme-assisted extraction with maceration resulted in higher yield by conducting several extractions (1078.8±12.5 mg/100 g DW). The kinetic studies revealed good stability of anthocyanins at 50 °C,…