Abstract
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’s metabolism in humans and to evaluate its colon bioaccessibility. Data obtained showed that during gastrointestinal digestion, the total polyphenol content of the extract digested in the acid-resistant capsule in the Pronase E stage resulted in a higher concentration value compared to the extract digested without the capsule. Reasonably, these results could be attributed to the metabolization process by human colonic microflora and to the genesis of metabolites with greater bioactivity and more beneficial effects. The use of red cabbage extract encapsulated in an acid-resistant capsule could improve the polyphenols’ bioaccessibility and be proposed as a red cabbage-based nutraceutical formulation for counteracting stress oxidative diseases.
Highlights
Red cabbage (Purple Brassica oleracea L. var. capitata F. rubra) is a native vegetable of the Mediterranean region that originated in Europe in the 16th century and nowadays is largely consumed worldwide
The red cabbage extract from the hydroalcoholic solution MeOH:H2 O (6:4, v/v), acidified with 0.1% formic acid (FA), appeared to be the most active. This extract, which was chemically profiled by UHPLC-Q-Orbitrap HRMS, underwent an in vitro gastrointestinal digestion simulation, together with its encapsulated form
As reported by Lapornik et al [24], who studied the solvent effect on the extraction of anthocyanins and other polyphenols from grape and red currant, ethanol and methanol extracts resulted in a major amount of bioactive compounds than water extracts
Summary
Red cabbage (Purple Brassica oleracea L. var. capitata F. rubra) is a native vegetable of the Mediterranean region that originated in Europe in the 16th century and nowadays is largely consumed worldwide. Among different vegetables in the human diet, it represents one of the major sources of polyphenolic compounds, especially anthocyanins [1]. Anthocyanins are natural glycoside compounds belonging to the flavonoids group, and they are mainly responsible for the colors of fruits, vegetables, and flowers. Anthocyanins variability in plants is mainly due to the sugar moieties identity and number as well as to the diversity in acylated substituents [both aromatic (largely hydroxycinnamic acids, and/or simple C6 C1 acids) or aliphatic acids (e.g., malonic acid)], which could be linked to the anthocyanin core or directly to the anthocyanidin nucleus. The red cabbage matrix contains cyanidin 3-diglucoside-5-glucoside derivatives highly conjugated with sugars such as glucose and xylose and acyl groups including caffeoyl, p-coumaroyl, feruloyl, p-hydroxybenzoyl, sinapoyl, and oxaloyl [2,3]
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