Cabbage Extract Research Articles

Effectiveness of fermentation extract of cabbage leaves from harvesting waste to control purple blotch of garlic

Purple blotch caused by Alternaría porri, has an impact on garlic plantings. Furthermore, the severity of this disease on local garlic varieties can be greater than 60 %. This led to the use of a biological control, involving agricultural waste biomass of cabbage leaves as a form of alternative control against this disease. Also, these biological waste biomasses were chosen because their fermentation process produces antimicrobial compounds, which inhibits pathogen growth. This research aimed to analyse the effectiveness of fermentation extract of cabbage leaves, in order to control purple blotch on garlic, the level of concentration needed, and the frequency of the most effective applications. Furthermore, it used a completely randomized design for in vitro testing, and the non-factorial randomized complete block model for in vivo analysis, which involved 8 treatments. The results showed that the fermentation extract with a concentration of 200 mL.L−1, effectively inhibited 100% of colony growth, while the bi-weekly application of this product at 300 mL.L−1, effectively suppressed the disease incidence of purple blotch, by up to 74.69 %.

Identification of potential quorum quenching compounds in Brassica oleracea var. capitata against MDR Pseudomonas aeruginosa and Escherichia coli clinical isolates

Over the last decades, the development of microbial resistance has become an alarming situation. This has urged the search for new antimicrobial strategies. In this context, two Brassicaceae edible plants; Brassica oleracea var. capitata (cabbage) and Brassica rapa subsp. rapa (Turnip) were assessed for their antimicrobial activity against P. aeruginosa and E. coli clinical isolates. Antibiogram analysis was done according to the CLSI 2019 guidelines and proved that both P. aeruginosa and E. coli clinical isolates were multidrug resistant. A green extraction methodology – assisted by microwave and ultrasound- was used to prepare the aqueous extracts. Determination of minimum inhibitory concentration (MIC) of the extracts was also carried out according to the CLSI guidelines. At sub-MIC concentration, cabbage extract showed promising results in the inhibition of quorum sensing mediated virulence determinants of P. aeruginosa. Highest reduction was observed in pyocyanin and rhamnolipid production. Chemical profiling via UPLC-ESI-MS analysis of cabbage extract revealed the presence of different glucosinolates together with iberin and sulforaphane. The in silico docking study was conducted and revealed the ability of sulforaphane and iberin to bind to LasR regulator responsible for quorum sensing in P. aeruginosa. These compounds thus represent potential candidates that can be developed into novel antimicrobial infection control tools.

The toxicity of fumonisin B1on some biochemical and immunological parameters and its detoxification by red cabbage and garlic

The protective effects of red cabbage and garlic extracts against liver, kidney and thyroid gland damage induced by fumonisin B1 (FB1) in male mice were studied. Sixty mice divided in to six groups. Group one are the healthy mice, Group two are mice that received a daily oral dose of only FB-1 (100 µg/kg.b.w) for 1 month, Group three: are mice that received red cabbage extract (500 mg/kg.bw) plus FB1, Group four: are mice that received red cabbage extracts, Group five: are mice that received garlic extract (500mg/kg.bw) plus FB1, group 6:are mice that received only garlic extract. After finishing the experiments, samples of blood were used for biochemical examination. The results indicated that group (2) mice treated with fumonisin B1 had significantly increased levels of immunoglobulins (IgG and IgM), kidney function parameters (urea and creatinine), proteins (albumin and total protein (TP)), and thyroid hormones (T3 and T4), along with significantly decreased level of TSH (p < 0.05). In the LD50 experiment, we are choose concentration (100 µg/kg.b.w) gavage to the mice. Oral administration red cabbage garlic extracts produced significantl reduction the levels serum IgG, IgM, T3, T4, urea, creatinine, TP and albumin and with a significant increase in TSH.

Preparation and characterization of smart therapeutic pH-sensitive wound dressing from red cabbage extract and chitosan hydrogel

Developing a multifunctional wound dressing that protects, cures and indicates the healing progress, is a new approach of investigation. Red cabbage extract (RCE), consisting of bioactive compounds that have antioxidant, anti-inflammatory, anti-carcinogenic, bactericidal, antifungal, and antiviral activities, was utilized as a natural pH-sensitive indicator. Chitosan-based hydrogel, encapsulating RCE, was developed to obtain a smart therapeutic pH-sensitive wound dressing as antimicrobial bio-matrix provides a comfortable cushion for wound bed and indicates its status. Methacrylated-chitosan was crosslinked by different concentrations of methylenebisacrylamide (MBAA) by which hydrogel mechanical and morphological properties were tuned. The proposed mechanism for hydrogel formation was confirmed by FT-IR. The coloristic properties of the RCE and the changes in color intensity as a function of pH were confirmed by UV–Vis spectroscopy. The effect of MBAA on the mechanical, swelling, release and morphological properties of hydrogel were investigated. MBAA (2.5% wt/v) in 2% wt/v chitosan showed preferable mechanical (20 KPa), swelling (1294% at pH 8 ± 0.2), and release (prolonged up to 5 days) properties. Hydrogel matrices, loaded on cotton gauze submerged in different pH buffer solutions, showed explicit color changes from green to red as pH changed from 9 to 4.

UHPLC-ESI-QTOF-MS/MS Metabolite Profiling of the Antioxidant and Antidiabetic Activities of Red Cabbage and Broccoli Seeds and Sprouts.

The antioxidant and antidiabetic properties and metabolite profiling of ethanol extracts of red cabbage (RC) and broccoli (BR) seeds and sprouts were investigated in this study. The total phenolic, flavonoid, and saponin contents were in the ranges of 385.4–480.4 mg FAE/100 g, 206.9–215.6 mg CE/100 g, and 17.8–27.0 mg soysaponin BE/100 g, respectively. BR seed had the highest total phenolic (480.4 mg FAE/100 g) and flavonoid (216.9 mg CE/100 g) contents, whereas BR sprout had the highest saponin content (27.0 soysaponin BE/100g). RC sprout demonstrated the highest antioxidant capacity, with DPPH and ABTS radical scavenging activity levels of 71.5% and 88.5%, respectively. Furthermore, BR and RC sprouts showed the most potent inhibition against α-glucosidase (91.32% and 93.11%, respectively) and pancreatic lipase (60.19% and 61.66%, respectively). BR seed (60.37%) demonstrated the lowest AGE inhibition. A total of 24 metabolites, predominantly amino acids and phenolic compounds, were characterized using UHPLC-QTOF-MS/MS. Germination not only improved the levels of metabolites but also resulted in the synthesis of new compounds. Therefore, these findings show that germination effectively enhanced the functional properties and metabolite profiles of broccoli and red cabbage seeds, making their sprouts more applicable as functional ingredients.

The Influence of Red Cabbage Extract Nanoencapsulated with Brassica Plasma Membrane Vesicles on the Gut Microbiome of Obese Volunteers.

The aim of the study was to evaluate the influence of the red cabbage extracts on the bioaccessibility of their isothiocyanates, and their effect on the intestinal microbiota using a dynamic model of human digestion treated with the gut microbiome of obese adults. The elicitation of red cabbage plants with methyl jasmonate (MeJA) duplicated the content of glucosinolates (GSLs) in the plant organs used for elaborating the encapsulated formula. The use of plasma membrane vesicles, according to a proper methodology and technology, showed a high retention of sulforaphane (SFN) and indol-3-carbinol (I3C) over the course of the 14-day digestion study. The microbiome was scarcely affected by the treatments in terms of microbiota composition or the Bacteroidetes/Firmicutes ratio, but a 3 to 4-fold increase was observed in the production of butyric acid with the encapsulated extract treatment. Based on our pilot red cabbage extract study, the consumption of this extract, mainly encapsulated, may play a potential role in the management of obesity in adults.

Zinc oxide nanoparticles and periodate oxidation in developing pH-sensitive packaging film based on modified gelatin

Response surface methodology was used to develop pH-sensitive gelatin-based films containing red cabbage extract and zinc oxide nanoparticles (ZnONPs). We also evaluated oxidized sucrose (OS), prepared via the periodate oxidation of sucrose, as a cross-linker to compensate for gelatin solubility. Solubility decreased in films containing higher OS levels. The minimum WVP of the cross-linked gelatin films was obtained at 12.8 % OS and high levels of ZnONPs. Antioxidant activity was reinforced by both ZnONPs and OS. Higher OS concentrations caused decreased opacity, while ZnONPs had the opposite effect. The optimum treatment included 0.043 % ZnONPs and 11.45 % OS. Together, ZnONPs and OS resulted in enhanced strength and decreased flexibility. Greater antimicrobial activity was witnessed against Staphylococcus aureus than Escherichia coli. The optimum film’s color changed from reddish-purple to blue-green between pH 3−12. In summary, we reinforced the gelatin film structure and achieved functional characteristics in a novel, intelligent, and active packaging material.

The Utilization of Red Cabbage Extract (Brassica oleracea) in the Production of Avocado (Persea americana Mill) Freshness Indicator as Smart Packaging Element

The Utilization of Red Cabbage Extract (B<i>rassica oleracea</i>) in the Production of Avocado (<i>Persea americana</i> Mill) Freshness Indicator as Smart Packaging Element

Turmeric and RGB Analysis: A Low-Cost Experiment for Teaching Acid–Base Equilibria at Home

An experimental approach to chemistry is a more meaningful way to learn than the use of textbooks alone. Working in the laboratory helps students understand basic concepts through their active engagement. Here, we present a series of inexpensive and environmentally friendly laboratory exercises on acid–base equilibrium. Their difficulty level is low, and they can be performed at home. Thus, they are especially suited for teaching in a social-distance context, such as during the COVID-19 pandemic. The experiments were designed to exemplify the main concepts of acid–base equilibrium, buffer capacity, and titration curves, using safe household reactants and no special equipment. RGB image analysis is used to detect pH variation and follow experiments’ progress. Titration of sodium carbonate with acetic acid using curcumin and red cabbage extracts as indicators is described. Our results show that curcumin extract is an excellent indicator for this purpose, and the end point is clearly observed through image analysis. These assays can be used and further adapted to teach students of different ages and socioeconomic backgrounds.

Yeşil sentez yoluyla mikrosistemlerde çinko oksit nanopartiküllerin üretimi ve karakterizasyonu

Nanoparticles (NP), which can be produced for many different fields and purposes; are at size vary from nanometer to a micrometer. These particles can be prepared by different approaches such as chemical, physical and biological methods. However, the biological approach is the most promising approach among other methods due to its simplicity and environmentally friendly conditions. The production of the nanoparticle by means of a biological approach does not require any high temperature, acidic/basic conditions and hazardous chemicals. Therefore, this method is named “green synthesis”. Development in microtechnology has had profound effects in many areas such as drug discovery, biology, diagnosis, and tissue engineering. Microfluidics which focuses on the processing of liquids in microscale systems has attracted wide attention in the production process of nanoparticles due to precise control and fast mixing. The main purpose of this study is to produce and characterize metal nanoparticles by combining microsystems and green synthesis approaches. For this purpose, in the first step, the design of microsystems that suitable for the flow of different phases was performed. In the second step, ZnO nanoparticle synthesis was carried out using the red cabbage (Brassica oleracea var.capitata f. Rubra) extracts. The synthesis of nanoparticles achieved by optimizing different parameters such as; extract: zinc ratio, zinc solution concentration, flow rates, and flow rates ratio in the microsystem and temperature. The results showed that the herbal red cabbage components can be used for the green synthesis of ZnO nanoparticles.

Biosynthesis of Manganese Nanoparticles (MnNPs) from Brassica oleraceae (Cabbage leaves) and its Antibacterial Activity

Manganese nanoparticles are promising material for various applications such as water remediation, catalytic oxidation reactions, bio sensors, etc for their superior adsorbing, electrochemical, catalytic, magnetic, supercapactive like properties additionally, MnNPs possess significant medicinal values, hence, this research aims at synthesizing MnNPs biogenically, characterize them to explore antibacterial activity. Aqueous cabbage extract was allowed to react with precursor KMnO4 solution to synthesize the MnNPs. Then, MnNPs were characterized by: visual observation, UV-visible spectroscopy (UV-vis), X-ray diffraction (XRD), fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and energy dispersive spectroscopy (EDX). Finally, agarwell diffusion was employed to study antibacterial activity against human pathogenic bacteria: staphylococcus aureus ATCC 25923, escherichia coli ATCC 25922 and salmonella typhi. Turning of purple color solution to reddish brown after stirring was the indication of the formation of nanoparticles. The formation of MnNPs was confirmed by appearance of sharp peak at 420 nm, the assigned band for MnNPs and the energy absorption band at 6 keV in EDX spectrum. Diffraction pattern of MnNPs revealed polycrystalline type with crystallite size of 10.70 nm. FT-IR result showed the chief biomolecules: flavoniods, alkaloids, proteins present in the extract which acts as reducing agent. FE-SEM confirmed the formation of spherical and ellipsoidal shaped agglomerated MnNPs. Agarwell diffusion method showed zone of inhibition (ZOI) of range 10-13 mm with (gram + ve and gram –ve) bacteria. Cabbage mediated biosynthesis of MnNPs is found simple, ecofriendly. This work revealed the formation of agglomerated MnNPs confirmed from uv-vis spectra and FE-SEM. Chief biomolecules of the extract act as reducing agent and stabilizing agent. Results of agarwell diffusion method depicted MnNPs are promising material for its antibacterial properties.

Effect of Red Cabbage Leaves as Hypoglycemic and Antioxidant in Diabetic Rats Fed on HFT/HFR diet

Thirty six rats were used to study the effect of extract of red cabbage against diabetes induced by HFT/HFR diet. Rats were randomly distributed into 6 groups each containing (n=6). The first group kept as normal control fed standard diet only. The other six groups fed on basal diet and HFT/HFR diet and reclassified into positive control, red cabbage (RC) as powder and extract at levels groups (2.5% , 5% of the weight of basal diet), ( 250 mg/kg and 500 mg/kg weight of the rat) . Our results showed significant increase in weight gain, food intake and food efficiency ratio in all groups treated with RC as powder and extract groups comparing with (+ve) group, as well as significant reduction in serum glucose, HbA1c, lipid profile parameters, liver and kidney biomarkers and nitric oxide (NO) levels, moreover significantly increase in insulin, HDL-c, total antioxidant capacity (TAC) and superoxide dismutase (SOD) levels in treated all groups treated with RC powder at level 5% and extract 500 mg/kg groups comparing with (+v) group. This study suggests that treatment with red cabbage powder and extract has a beneficial effect against against diabetes and hyperlipidemia.

Effect of licorice root and cabbage leaf extracts as a natural fertilizer on growth and productivity of Cynara cardunculus L

Background There is an ongoing need to find safe natural sources of plant nutrients. Licorice root and cabbage leaf extracts are being used as sources that can be used for growth and yield of crops to substitute inorganic fertilizers. Objective To study the effect of extracts of cabbage leaves (waste) and licorice roots on Cynara cardunculus L. Materials and methods This experiment was carried out during two seasons (2017/2018 and 2018/2019) at Aladlya Field, Sekem, Sharkia Governorate, Egypt, to study the influence of some plant extracts, that is cabbage leaves’ extract at 0, 1, 2, and 3 g/l as well as licorice root’s extract at 0, 5, 10, and 15 g/l, on growth, yield, and chemical constituents (NPK, total phenolic content, and phenolic compounds) of C. cardunculus L. plants. Results and conclusion Both licorice root and cabbage leaf extracts had positive effects compared with control. However, licorice root extract had more effect on C. cardunculus L. plants compared with cabbage leaves’ extract. The main phenolic compounds were apigeni-7-glucoside (50.9272–161.8283 μg/g), rutin (79.8306–152.3828 μg/g), chlorogenic (4.5107–25.7202 μg/g).

A Study on the Potential of Cabbage Extract against Snake-venom

A Study on the Potential of Cabbage Extract against Snake-venom

Use of non-chemical methods for the management of southern blight disease of carrot incited by Sclerotium rolfsii

This experiment was conducted to assess the effect of Trichoderma harzianum, soil solarization, and biofumigant on southern blight dis-ease of carrot incited by Sclerotium rolfsii isolate CS 5. A series of in-vitro and in-vivo trials laid out to select a virulent isolate of S. rolfsii against the carrot variety New Kuroda and evaluated the mustard, cabbage, cauliflower, and broccoli leaf extracts for choosing an effec-tive biofumigant against test pathogen. Mustard was the most effec-tive in inhibiting the radial growth, and sclerotia formation (80.37 and 83.37%) of S. rolfsii (isolate CS 5) at 40% level of concentration followed by cabbage leaf extract (62.22 and 68.69%). On the contrary, a total of 10 isolates of T. harzianum were screened against the test pathogen on Potato Dextrose Agar (PDA) medium for choosing a dominant isolate of T. harzianum. The isolate Th-6 was found as the most active in inhibiting the radial growth (84.44%) of S. rolfsii fol-lowed by Th-1 (75.56%). In the application of T. harzianum, biofumi-gation, and soil solarization, the treatment appeared to be the most superior in reducing pre- and post-emergence mortality of carrot during secondary field trials. The lowest southern blight disease inci-dence (10.77%), and disease severity (12.78%) were found at the same treatment. Subsequently, the yield of carrot was increased 155.18% which might be due to the reduction of carrot disease as well as the addition of organic materials in the soil.

Amelioration of Olanzapine-Induced Impaired Glucose Tolerance in Mice with Methanol Extract of Steamed Brassica Oleracea (Cabbage) Leaves

Olanzapine is an antipsychotic drug and has been reported to induce impaired glucose tolerance leading to high blood glucose levels. In oral glucose tolerance tests (OGTT), methanolic extract of steamed cabbage (Brassica oleracea L. var. capitata) (MEBO) leaves have been shown to reduce elevated blood glucose levels in glucose-loaded mice. It was thus of interest to determine whether MEBO leaves can ameliorate olanzapineinduced impaired glucose tolerance in mice, which have been administered olanzapine for 28 days. Impaired glucose tolerance was measured through OGTT in mice. Olanzapine (28 days)-administered mice showed elevated blood glucose in OGTT. MEBO leaves showed significant reduction of blood glucose level in OGTT in mice (compared to vehicle or olanzapine treated mice for 28 days, Groups 2 and 3, respectively) both when administered for 28 days along with olanzapine, as well when administered 60 min prior to glucose loading in OGTT (positive control glibenclamide administered at 10 mg/kg). A single dose of MEBO (400 mg/kg) was used based on previous studies. Thus, MEBO leaves can be beneficial for improving glucose tolerance and reduce blood glucose levels in olanzapine-induced elevated blood glucose levels.

Effect of pH on the intelligent film-forming solutions produced with red cabbage extract and hydroxypropylmethylcellulose

Novel biodegradable pH-colorimetric indicator films based on hydroxypropylmethylcellulose (HPMC) and red cabbage extract (RCAE) were produced at different pH values of the film-forming solution (2, 4, 7, and 9). Coupled with intelligent characteristics, the RCAE exhibited stability as a function of pH and storage time (1440 min). The intelligent films showed a remarkable light barrier, higher degree of compaction and thermal stability than the control treatments. Both factors, the pH of the HPMC dispersion and the incorporation of RCAE affected the films’ melting behavior. Fourier transform infrared spectroscopy suggested that the RCAE interacted through hydrogen bonds with the HPMC chains. Regarding the mechanical performance, the films prepared at pH 2, added or not with RCAE, displayed a plasticizer effect. All HPMC-based intelligent films detected ammonia and exhibited different color reversibility properties. Besides, the intelligent film produced at pH 2 did not show complete color reversibility (after 8 h), which indicated a broad application potential as an irreversible food spoilage sensor.

Biodegradable films withBrassica Oleracea Capitataextract as a quality indicator in sheep meat

The development of smart biodegradable films emerges as an alternative capable of indicating the correlation between the pH of a product and the color changes related to the degradation processes. Therefore, the aim of this investigation was to develop smart biodegradable films using biopolymers, green banana starch, gelatin, alginate, and red cabbage extract as a quality indicator in sheep meat. The polymeric indicator films were prepared from three formulations: (I) 2% starch + 0.5 grams of glycerol + 5% of red cabbage extract; (II) 2% starch + 2% gelatin + 0.7 grams of glycerol + 5% red cabbage extract; (III) 1.5% alginate + 0.5% starch + 2% gelatin + 1% glycerol + 15% red cabbage extract and evaluated for light sensitivity, swelling index, water vapor transmission, and pH activation. The films showed changes in hydrophilicity according to their formulation. In addition, the alginate/starch/gelatin formulation added with 15% of red cabbage extract showed the highest swelling rate (91.30%), activation of water vapor transmission (5.3 g mm m²/h/Pa), and pH, in addition to activation in sheep meat the formulation with the best potential as a pH indicator package. Thus, smart biodegradable films with red cabbage extract have high biodegradability and allow consumers to choose a product with higher preservation quality. PRACTICAL APPLICATIONS: The deterioration of food is directly related to changes in the pH of the product, therefore, the use of smart biodegradable films incorporated with plant extracts, such as red cabbage, appears as an excellent alternative for the consumer to detect changes in the product. In this investigation, the use of natural polymers, starch, and alginate performed well in the production of films with plant extract. Therefore, the application of biodegradable polymers and red cabbage extract in the development of intelligent films, emerges as a new approach of satisfactory potential for insertion in the market, being a viable alternative for application in the food industry, with regard to the quality and conservation of food matrices.

Protective effect of red cabbage and garlic extracts against Fumonisin B1 induced hepatotoxicity in male mice

Red cabbage and garlic extracts have protective effect against liver damage induced by fumonisin B1 (FB1) in male mice was studied. Randomly sixty mice have been divided in to six groups. Group one are the healthy mice, Group two are mice received oral dose of only FB-1 (100 μg/kg.b.w) once on daily for 1 month, Group three: mice received with red cabbage extract (500 mg/kg.bw) plus FB1, Group four: mice receiving just red cabbage extracts, Group five: mice receiving garlic extract (500mg/kg.bw) plus FB1, group 6: mice received only garlic extract. After finished the experiment, samples of blood were used for biochemical examination. The results indicated that group (2) mice treated with Fumonisin B1 had significant increased (p less than 0.05) regarding the liver enzymes namely LDH, ALP, AST, GGT, as well as ALT and also in this work there has been significant increase (p less than 0.05) in lipid profile, T.ch, TG, HDL, VLDL but significantly decrease in reduction of LDL. Oral administration related to red cabbage as well as the garlic extracts produced significantly reducing the level related to serum of the VLDL, TG, LDH, ALP, AST, ALP, GGT, T.ch, ALT as well as HDL and cause increase significant in LDL.

OPTIMISATION OF MIXED DRINK MADE FROM RED CABBAGE (Brassica oleracea L.) AND ROSELLE (Hibiscus sabdariffa L.) EXTRACTS

Response surface methodology (RSM) was employed for optimising the formulation and processing parameters of red cabbage- roselle mixed drink. In this study, four independent variables namely red cabbage-roselle extracts concentration (30 to 70%), stingless honey concentration (1–10%), pasteurisation temperature (70–90°C), and pasteurisation time (30–300 s) were studied in order to determine the effect of the formulation (ingredients) and processing parameters towards the colour and anthocyanins content of the mixed drinks. Thirty different experimental combinations generated by RSM design were studied on the responses&#x0D; i.e. colour values (L*, a*, b*) and total anthocyanin content of red cabbage-roselle mixed drink. The optimal formulation and processing condition were obtained with a 70% combination of red cabbage-roselle extracts concentration and 1% of stingless honey concentration, with pasteurisation temperature, and time of 70.01°C and 284.07 s, respectively. In order to verify the models, the experimental values were compared with the predicted values to check the adequacy of the models. The experimental values were found to be in agreement with those predicted, thus, indicating the suitability of the models used by RSM to optimise the formulation and processing parameters of mixed drinks made from red cabbage and roselle extracts.