Red Cabbage Extract Research Articles

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.

Immobilization of anthocyanin-based red-cabbage extract onto cellulose fibers toward environmentally friendly biochromic diagnostic biosensor for recognition of urea

Simple, green, sustainable, portable, wearable, cheap, reversible, flexible, comfortable, real time and highly sensitive viscose (Vis) fabric was developed for visual colorimetric recognition of urea in fluids. Natural anthocyanin (Ac) spectroscopic probe extracted from red-cabbage as well as urease enzyme as a catalyst were subjected to co-encapsulation process into the matrix of the calcium alginate biopolymer, which in turn was immobilized in situ into viscose fibers as a host matrix. Calcium alginate nanocapsules were generated on viscose surface utilizing the anthocyanin extract in combination with urease enzyme as the interior materials and the crosslinked calcium alginate as a shell. This co-encapsulation process was carried out in situ employing the pad-dry-cure method under ambient conditions. Both high sensitivity and small molecular size of this anthocyanin probe made it suitable for encapsulation within calcium alginate nanoparticles biosensor assay (Vis-Ac). The anthocyanin receptor encapsulated into calcium alginate displayed ratiometric variations in the absorbance spectra to the degree of a 127 nm hypsochromic blue-shift from 567 nm to 440 nm with the increasing the total content of urea in an aqueous medium. The colorimetric changes of Vis-Ac were monitored between purple and greenish-yellow in relative to increasing the concentration of urea. Those colorimetric changes were studied using CIE Lab chromogenic parameters, UV–visible absorbance spectra and colorimetric strength (K/S). HPLC-MS was utilized to describe the colored solution extracted from red-cabbage. Transmission electron microscopic (TEM) images were used to explore the generated Vis-Ac nanocapsules to display diameters in the range of 50–65 nm. The morphologies of Vis-Ac immobilized on viscose fabrics were investigated with energy-dispersive X-ray patterns (EDS), Fourier-transform infrared spectra (FT-IR) and scan electron microscope (SEM). The current biochromic sensor barcode showed a comparatively quick responsiveness (6–9 min) with a detection limit in the range of 300–1000 ppm. The comfortability of the treated viscose was studied by exploring its bend length, air-permeability and fastness properties.

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.

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 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.

Fluorescent Products of Anthocyanidin and Anthocyanin Oxidation.

We found that the oxidation of cyanidin with hydrogen peroxide, tert-butyl hydroperoxide, 2,2'-azobis(2-methylpropionamidine), 3-morpholinosydnonimine hydrochloride, sodium hypochlorite, Fe3+, and Fe2+ induced the appearance of a new fluorescence band, centered at 525-540 nm when excited at 470-490 nm. The intensity of this fluorescence was related to the oxidant concentration. The same fluorescence was induced by the oxidation of other anthocyanidins, an anthocyanin (cyanidin-3-O-glucoside) as well as anthocyanin-rich red cabbage extract, and blackcurrant and elderberry juices. Peroxidized blood plasma also induced the appearance of cyanidin fluorescence. We also showed that the formation of the fluorescent product of pelargonidin can be observed in a culture of the MRC-5 human fetal lung fibroblast cell line and the DU-145 human prostate carcinoma cell line. Our results suggest that this new anthocyanidin/anthocyanin fluorescence may be an indicator of oxidation, especially of food products, where these compounds are present or added as colorants, and can also be useful to detect oxidation in biomedical experiments.

Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of a Red Cabbage Extract Chemically Profiled through UHPLC-Q-Orbitrap HRMS.

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.

Designing New Multifunctional Food Pads Using Red Cabbage Extract (Brassica oleracea)

Abstract&#x0D; &#x0D; Packaged fresh food is one of the factors that trigger the shelf life negatively; It is at the forefront that the liquid percolated by food accumulates inside of the package, accelerating chemical and microbial spoilage and finalized with reducing food quality. In order to prevent the accumulation of liquid in the package, the absorbent pads disposed therein are partially presented as a solution of the problem. The aim of this research is to enrich absorbent pads with naturally derived antioxidants to make them more functional and extend the shelf life of food. It is also possible to easily inform the consumer about the quality of food with the expected color change in the absorbent pad. This is the first study by making use of extract of red cabbage plant and preparing absorbent pads by combining with cellulose for examination of color change on the pad through microbial growth by time. In this study, 25 gr of trout sample were used to observe color change on the fresh prepared food pads. For each pad were prepared using 5 ml of red cabbage extract (1:1 ratio) and dried. Salmonelle typhi ATCC 14028, Escherichia coli ATCC 25893, and Staphylococcus aureus 25922 were syringed to each fish sample to make the microbial growth faster. After 12 hours color change on the pad was observed with a naked eye that purple red cabbage color was changed to greenish- blue. However, pH measurements also showed a parallel result with the color change and the pH of the fresh fish samples was 6.3 then this value increased from 6.3 to 7.9 in the day-3.

Active packaging with starch, red cabbage extract and sweet whey: Characterization and application in meat

Objectiveof the study was to evaluate the influence of the concentration of red cabbage extract (RCE) and sweet whey on the properties of starch films using glycerol as plasticizer. The influence of independent variables on the barrier, physical-chemical, mechanical, optical, spectroscopic and antioxidant properties of the films was evaluated. T2 (64.18% RCE and 4.36% sweet whey), T7 (50% RCE and 0.0% sweet whey) and T10 (50% RCE and 15% sweet whey) films presented good mechanical properties, high antioxidant capacity, low solubility and low water vapor permeability, and for that reason they were chosen as treatment that are suitable for use as ground beef packaging. After application as packaging in ground beef, the smallest changes in the quality parameters were noticed in the sample packed with film T2, showing that besides producing an active packaging, the presence of anthocyanins contributes to the conservation of the ground meat.

Green synthesis, characterization, catalytic and antibacterial studies of copper iodide nanoparticles synthesized using Brassica oleracea var. capitata f. rubra extract

Abstract The aim of the present study is the synthesis of CuI nanoparticles (CuI Nps) through a green route using red cabbage extract. X-ray diffraction (XRD) analysis confirmed the crystalline nature with face-centered cubic structure of CuI Nps and the average crystallite size was found to be 78nm. The Transmission Electron Microscope (TEM) image revealed the spherical shape of synthesized CuI Nps and the average particle size was around 77.5nm, which is in agreement with the crystallite size calculated from XRD. The presence of capping agent over the metal nanoparticle was confirmed by FTIR spectrum, and the band gap energy was calculated to be 2.75 eV from UV-Vis spectroscopy. The application of green synthesized CuI nanoparticles as a catalyst in Hantzsch reaction to form 1,4-dihydropyridine derivatives, and as an antibacterial agent against Escherichia coli and Staphylococcus aureus bacteria showed, the syntheised CuI to be good catalyst and antibacterial agent.

Investigation of Dyeing Properties of Red Cabbage to Cotton Fabrics in Different pH and Mordanting Conditions

In this study, dyeing properties of cotton fabrics with red cabbage extract as a natural colorant and by mordanting materials like potassium aluminumsulphate and tannic acid were investigated. Pre-mordanting, simultaneous mordanting and post-mordanting methods were used for mordanting of cotton fabric and natural dyeing process was carried out by exhaustion method. Moreover, since it is known that red cabbage presents different colors in different pH values due to its indicator property, the trials were renewed for three pH conditions as acidic, basic and neutral. After dyeing processes, color measurement, washing and rubbing fastness tests were applied to the samples. As a result of the study, it was observed that red cabbage extract can be used to dye cotton fabrics and the most permanent colors can be obtained in neutral pH conditions. When mordanting methods and mordanting materials were compared to each other, it was determined that various color shades were provided according to the mordanting materials and methods. In terms of general, it was concluded that uniform dyeings with high color yield can be obtained by tannic acid mordant and pre-mordanting method and high mordant concentration should be used to get dark color shades. In addition, washing and rubbing fastness values were determined to be in acceptable limits for natural dyeing.

Thermal degradation of the anthocyanins extracts from jabuticaba peels and red cabbage leaves

Anthocyanins are phenolic compounds with tinctorial capacity. Their successful extraction and purification depends on information associated with their thermal stability. This work presents a study on the degradation kinetics of the anthocyanins in the peels of the jabuticaba fruits and the leaves of red cabbage through assays performed at different temperatures (ranging from 323.15 K to 363.15 K) and degradation times (up to 10 hours for jabuticaba and 30 hours for red cabbage). Total monomeric anthocyanins were determined through the pH differential method. Regarding the extraction, it was observed a larger quantity of anthocyanins from red cabbage extracts, with an average value of 1.3774 mg‧gdb-1, when compared to jabuticaba extracts, with an average value of 1.0479 mg‧gdb-1. The results suggest that the anthocyanins in the red cabbage leaves are much more thermally stable than the anthocyanins in the jabuticaba peels. The experimental assays suggest that the thermal degradation reaction proceeds according to a first-order kinetics model for the anthocyanins in both sources under study. The experimental values were treated according to their thermodynamic relations, which indicated that the thermal degradation process of the evaluated anthocyanins is endothermic and not spontaneous, with similar values of 64.8 kJ‧mol-1 for the red cabbage and 70.2 kJ‧mol-1 for the jabuticaba.

Preparation of natural indicator incorporated media and its logical use as a colorimetric biosensor for rapid and sensitive detection of Methicillin-resistant Staphylococcus aureus

Herein, we report a rational design in preparation of natural indicator incorporated media used as a rapid, selective, sensitive and economic colorimetric biosensor for detection of Methicillin-resistant Staphylococcus aureus (MRSA). Anthocyanins obtained from red cabbage (Brassica oleracea) extract (RCE) are major components and acted as pH responsive indicators in the RCE media. The RCE media was tested for eight gram-positive, four gram-negative bacterial and one model fungal pathogens. We experimentally revealed how salt concentration and antibiotic (cefoxitin) in the RCE media influence the growth of pathogens and especially MRSA. Benefiting pH dependent color change function of anthocyanins is indispensable point of the RCE media in sensing of MRSA growth. The potential MRSA colorimetric sensing mechanism of anthocyanins relies on both protonation and decrease in electron density on structures of anthocyanins by acidic organic volatile compounds produced during growth of MRSA. The protonated anthocyanins with low electron density changed original purple color of the RCE media to pink color. We demonstrated that detection of MRSA was achieved by spectrophotometrically (one single cell) and visually with naked eyes (100 cells) in 2nd hrs and 6th hrs of incubation, respectively. We optimized concentrations of cefoxitin (from 1 μg/mL to 20 μg/mL) against MRSA and Methicillin-sensitive Staphylococcus aureus (MSSA) bacterial cell (3 McFarland) suspensions, then growth of MRSA was visually and clearly detected in the presence of 4 μg/mL cefoxitin between 90 min and 3 h. We persistently offer that the proposed RCE media can be a well alternative to currently used phenotypic methods in clinics owing to its much rapid, sensitive, selective and economic properties.