Red Cabbage Research Articles

Quality Analysis of Fresh Vegetable Product with Prima Certificate (Case Study Of Nagari Padang Lua Kecamatan Banuhampu Kabupaten Agam)

Referring to the Indonesian National Standard (SNI), fresh food quality parameters must have certain physical quality criteria, free from pesticide residues, microbial contamination and free of heavy metal contamination. The purpose of the study was to analyze the quality of red chili peppers, spring onions, cabbage, eggplant and chickpeas that have been certified prima with 3 (three) testing parameters, namely testing the physical quality of vegetables referring to SNI 01-4480-1998 for red chili products, SNI 01-6996-2004 for spring onion products, SNI 01-3174: 1992 for cabbage products, SNI 3163: 2014 for purple eggplant and chickpea products. Lead heavy metal contamination testing refers to SNI 7387:2009 and microbiological contamination testing refers to SNI 7388:2009. The research was conducted in the Nagari Padang Lua area, Kecamatan Banuhampu, Kabupaten Agam on 5 vegetable cultivation businesses that have been certified as prima. The research method used was descriptive testing. The results showed that there were deviations in the physical quality of fresh red chilies, namely the level of uniformity of the size of red chilies that were below the SNI quality standard (92.33%), very high levels of impurities in leaf onions, total microbial contamination (ALT) in leaf onions and cabbage/cabbage exceeded the maximum limit of total contamination allowed in food, namely 1.39x104 and 1.708x104 E.Coli contamination was detected exceeding the maximum limit of contamination in chickpeas which was 3/gr, while for lead contamination (P4), the total microbial contamination (ALT) in leaf onions and cabbage exceeded the maximum limit of total contamination allowed in food, respectively.

Ultrasound-Assisted Anthocyanins Extraction from Purple Cabbage for Optical Biosensor of Wound Healing Monitoring

The ethanol-water based extraction of phenolic bioactive components, anthocyanins, from purple cabbage (PC) was carried out. Ultrasound assisted extraction was performed and each cycle was set to 3 minutes. UV-visible absorbance was evaluated at each cycle (total 3 cycles) and the intensity of absorbance at 546~550 nm was interpreted as the extraction efficiency of anthocyanin. The pH sensibility of PC extracts was evaluated at pH 4, 5, 6, 7, and 8 and measured with UV-Visible spectrometry. Each pH condition, the extracts presented different color shades and wavenumbers of maximum absorbance proving their pH sensibility. Antioxidant activity of PC extract was evaluated and the excellent inhibition capacity was observed (~98%). PC extract was then embedded in alginate membrane to use as wound dressing materials. Alginate membrane with PC extract also presented high pH sensibility showing remarkable color changes after exposure to different pH environments.

The effect of pH and extraction time on total phenolic content and antioxidant properties of coloured water extracts from Brassica Oleracea

Red cabbage (Brassica oleracea) is a rich source of phenolic content including colour pigments and have also high antioxidant capacities. The amounts of their phenolic substances and antioxidant activities change depending on the extraction conditions (pH, time, solvent, etc.). In this work, the coloured water extract was obtained from red cabbage at different pH values (pH 4-10) for both an hour and 24 hours. The extracts were evaluated regarding total phenolic contents and antioxidant activities. The results showed that the total phenolic content of red cabbage extracts in all extraction conditions ranged from 4.93±0.20 to 7.59±1.22 mg GAE/g fw. The highest total phenolic contents (7.59±1.22 mg GAE/g fw) were obtained from red cabbage at 24 h and pH=6. On the other hand, the red cabbage extracts have high DPPH (IC50 values ranged from 0.21±0.06 to 0.94±0.03 mg/mL) and ABTS (IC50 values ranged from 0.29±0.01 to 0.46±0.05 mg/mL) activities at all pH values and times. The extract obtained from red cabbage at 1 h and pH=7 exhibited the strongest DPPH activity with the IC50 values of 0.21±0.06 mg/mL, it showed the best ABTS activity with the IC50 values of 0.29±0.01 mg/mL at 1 h and pH=5 and 8.

Exploring deep eutectic solvent extraction's impact on anthocyanin degradation kinetics in various conditions

This study evaluated the stability of anthocyanins in red cabbage extracts using deep eutectic solvents (DESs) and acidified methanol under thermal and storage conditions. DESs included combinations of choline chloride with malic acid (Ma), xylitol (Xy), lactic acid (La), and glycerol (Gl). Extracts were heat-treated at 40 °C–100 °C and stored at temperatures of 25 °C, 4 °C, and −18 °C for 35 days. Analysis involved pH differential methodology, browning and polymeric color indexes, antioxidant assays (DPPH• and ABTS•+), HPLC, and FT-IR spectroscopy. Results showed that anthocyanin content in all solvents decreased with increasing temperature. Acidified methanol samples experienced a notable reduction from 304.2 mg/L at 40 °C to 246.5 mg/L at 100 °C. Malic acid, lactic acid, xylitol, and glycerol samples also showed significant declines at higher temperatures. Cold storage effectively preserved anthocyanin levels. Kinetic analysis indicated that ChCl-Xy was the most effective solvent in preserving anthocyanins and minimizing browning, while ChCl-Ma led to the highest anthocyanin degradation and color changes. At 25 °C, Ac-MetOH demonstrated the highest antioxidant activity (DPPH• scavenging rate k of 5.66 ± 0.15), but ChCl-Ma exhibited the highest browning index (k of 3.4 ± 0.13) and polymeric color index (k of 5.54 ± 0.12), suggesting lower stability compared to other solvents.

Encapsulation and drying methods in the production of powdered red cabbage (Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy.

In this study, powder colorant was obtained from red cabbage (Brassica oleracea L.). The stability of the colorants obtained by spray and freeze drying was investigated in terms of antioxidant capacity and anthocyanin content. The yield of the products increased with the encapsulation for both drying methods and encapsulation application. Drying method and encapsulation application had a significant effect on most of the physical properties of powders except for flowability and adhesiveness values. An increase in L*, a*, and C values was observed with the encapsulation process. Antioxidant activity of the samples increased with the encapsulation process by 13.44% in the spray-dried samples, while it increased by 9.75% in the freeze-dried samples. Total monomeric anthocyanin content was detected as 9039.21 mg/kg for encapsulated freeze-dried samples and 7811 mg/kg for encapsulated spray-dried ones. Nine anthocyanins were detected in the samples by using high-performance liquid chromatography. To discriminate samples according to drying methods with/without encapsulation principal component analysis (PCA) was used based on the Fourier transform infrared (FTIR) data. Four groups were observed for the PCA. The chemometric evaluation was done to predict the antioxidant capacity, anthocyanin content, and individual anthocyanins using FTIR spectra. High correlations were observed between the calculated and reference values for partial least square regression analysis.

Soil water distribution and water productivity in red cabbage crop using superabsorbent polymeric hydrogels under different drip irrigation regimes

The water issue has emerged as a significant barrier to agricultural productivity, particularly in dry and semiarid agro-ecologies, particularly during the winter season. Superabsorbent hydrogels have been identified as effective tools for improving crop and water productivity in arid locations by enhancing moisture retention. The application of hydrogel to soil is commonly done as a basal application, and its effectiveness is heavily influenced by the moisture level present in the soil. Therefore, a two-year field study was carried out to study the effects of various hydrogels and their application techniques and to assess the efficacy of recently developed cross–linked hydrogels (SPG 1118 and Pusa hydrogel) on soil water distribution (both spatial and temporal), water productivity and profitability of red cabbage. The experiment consisted of two irrigation regimes [full irrigation (100% ETc) and limited irrigation (75% ETc)] assisted in main plots, with two type of hydrogels (Pusa Hydrogel and SPG 1118) and two methods of application [root dipping and soil application of hydrogels and Control with no application of hydrogel] assisted in sub plots. The field experiment was conducted using spilt plot design with three replications. The analysis of soil water distribution patterns reveals that the utilization of hydrogels has resulted in a notable increase of 3–6% in soil water content (SWC) under full irrigation conditions, as compared to plots subjected to limited water conditions. In comparison to plots without hydrogel application, the plots treated with SPG 1118 and Pusa hydrogel exhibited enhanced soil water content of 5–6% and 2–4%, respectively. Additionally, the application of hydrogels in the root dipping showed increased water availability in the crop's root zone compared to soil application in throughout the crop season. Thus, hydrogels with reduced irrigation application resulted in significantly higher crop water productivity (14%) and irrigation water productivity (8 – 14%) compared to full irrigation levels. Likewise, root dipping of SPG 1118 led in considerable improvement in CWP (12–14%) and IWP (11–12%) over no hydrogel applied plots. In relation to profitability, the adoption of full irrigation in conjunction with SPG 1118 hydrogel resulted in an 8% increase in the benefit cost ratio compared to the control plots. Hence, the use of the unique SPG 1118 hydrogel through direct application to the roots, whether under conditions of full or limited irrigation, presents an inventive approach to address the growing issues of water shortages and sustainability in countries experiencing water stress.

Health-Promoting Properties of Processed Red Cabbage (Brassica oleracea var. capitata f. rubra): Effects of Drying Methods on Bio-Compound Retention.

The aim of this work is to describe the effect of convective drying (CD), vacuum drying (VD), infrared drying (IRD), low-temperature vacuum drying (LTVD) and freeze drying (FD) on bio-compound retention of red cabbage and its beneficial health properties. The total phenolics content (TPC), flavonoids (TFC), anthocyanin (TAC) and glucosinolates (TGC) were determined by spectrophotometry. The profiles of phenolic acids, amino acids and fatty acids were determined by HPLC-UV-DAD, LC-DAD and GC-FID, respectively. Antioxidant potential was verified by DPPH and ORAC assays. The antiproliferative activity was measured in the human gastric cell line (AGS). Anti-inflammatory activity was evaluated by phorbol 12-myristate 13-acetate and arachidonic acid models. VD showed high values of TPC = 11.89 ± 0.28 mg GAE/g d.m.; TFC = 11.30 ± 0.9 mg QE/g d.m.; TAC = 0.265 ± 0.01 mg Cya3glu/g d.m.; and TGC = 51.15 ± 3.31 µmol SE/g d.m. Caffeic acid, ferulic acid and sinapic acid were identified. The predominant amino acid and fatty acid were glutamic acid and γ-linolenic acid, respectively. The antioxidant potential was dependent on drying methods for both DPPH and ORAC assays. Dried red cabbage extracts showed clear anti-inflammatory and antiproliferative activity. The dehydration process is an alternative for the retention of bio-compounds and health-promoting properties of red cabbage.

Effect of different light intensities on agronomic characteristics and antioxidant compounds of Brassicaceae microgreens in a vertical farm system

Microgreens are vegetable or edible herb shoots harvested in the early stages of development. They have an important number of bioactive compounds and add color, texture, and flavor to dishes and salads. Given their benefits, small size, and high market prices, they can grow in indoor systems, where light is determinant. This study aimed to evaluate the effect of different light intensities on agronomic characteristics, color, chlorophylls and carotenoids content, and antioxidant activity represented by total phenolic content (TPC), eliminate, and antioxidant capacity (AC) in four Brassicaceae species in two colors (green and red). The experiment was conducted in a controlled light-emitting diode (LED) environment growth chamber (day/night temperatures of 25/20 ± 1.2°C, 16 h photoperiod, and 79 ± 2% relative humidity). Three light intensities were used for microgreen growth with the same LED light spectrum: low (120 ± 5.1 μmol m−2 s−1), medium (160 ± 3.6 μmol m−2 s−1), and high (210 ± 5.9 μmol m−2 s−1). Eight g of the seeds of green and red cultivars of cabbage, kale, mizuna, and mustard were sown in a plastic tray (64 cm x 35 cm x 6 cm) with a mixture of peat and perlite (1:2 = v: v). Overall, the high intensity increased dry matter percentage and dry weight, except in green and red kale and green cabbage cultivars. In contrast, low intensity promoted a larger hypocotyl in all species than with high intensity; moreover, it enhanced the cotyledon area in green and red mizuna. Cabbage, kale, and mustard green cultivars were greener under medium intensity, whereas the low intensity enhanced the purple color of mizuna. In addition, chlorophyll a and b increased under low intensity in most species except the red kale and mustard cultivars. The high intensity raises the antioxidant activity, promoting a higher TPC and AC. The findings revealed that the light intensity generated variations in agronomic characteristics, color, chlorophyll content, and antioxidant activity of Brassicaceae microgreens, and the changes were based on the specific species and cultivars.

Deficits in Micronutrients and Immunological Response: Editorial Note

When we consider improved nourishment for our bodies, do we remember to priorities our brain? It is the one area of our bodies that has been overused recently. However, we rarely give it special nutritional care. What nutrients does the brain require, and which foods contain them? Eat largely plant-based foods like fruits, vegetables, legumes, and whole grains. Vegetables, particularly green leafy ones like kale and indigenous leaves, dark green ones like broccoli, yellow ones like pumpkin, and purple ones like red cabbage, are high in beneficial vitamins and antioxidants. These are excellent for brain function. Berries, particularly blueberries and other dark red berries prevalent in your local food chain, curcumin found in turmeric, and most nuts, particularly almonds, are beneficial, as is the oil they contain. There is an increased interest in what people eat, and there is just too much information and marketing out there, which can confuse consumers. Foods like chia seeds, pumpkin seeds, and quinoa have recently been labelled as exotic and uniquely beneficial; edible mushrooms are said to be great; and insects, which have always been eaten in Africa, are gaining popularity worldwide.

Convective Hot Air Drying of Red Cabbage (Brassica oleracea var. Capitata Rubra): Mathematical Modeling, Energy Consumption and Microstructure

This study examined the convective drying of red cabbage at temperatures ranging from 50 to 90 °C. Mathematical modeling was used to describe isotherms, drying kinetics and rehydration process. The effects of drying conditions on energy consumption and microstructure were also evaluated. The Halsey model had the best fit to the isotherm data and the equilibrium moisture was determined to be 0.0672, 0.0490, 0 0.0379, 0.0324 and 0.0279 g water/g d.m. at 50, 60, 70, 80 and 90 °C, respectively. Drying kinetics were described most accurately by the Midilli and Kuçuk model. Also, the diffusion coefficient values increased with drying temperature. Lower energy consumption was found for drying at 90 °C and the rehydration process was best described by the Weibull model. Samples dehydrated at 90 °C showed high water holding capacity and better maintenance of microstructure. These results could be used to foster a sustainable drying process for red cabbage.

Development of pH-freshness smart label based on gellan gum film incorporated with red cabbage anthocyanins extract and its application in postharvest mushroom

Novel colorimetric films based on gellan gum (GG) containing red cabbage anthocyanins extract (RCAE) were prepared as pH-freshness smart labels for real-time visual detection of mushroom freshness. The GG/RCAE films had excellent pH and ammonia sensitivity. The GG/RCAE-0.2–0.3 films had the highest sensitivity to acetic acid. The SEM micrographs, AFM images, FT-IR and XRD spectra demonstrated that RCAE were successfully combined into the film-forming substrate. The incorporation of RCAE resulted in the increase of thermal stability, opacity and surface hydrophobicity of films. Meanwhile, the GG/RCAE-0.2 film exhibited stronger tensile strength and excellent color stability at 4℃. The color changes of GG/RCAE-0.2 film were visually easier to distinguish during the storage of mushroom. The results showed the GG/RCAE films could be used as pH-freshness smart labels to detect the freshness of fruits and vegetables.

Elucidation of the mechanism of elicitation of edible sprouts using UV-C radiation

The major aim of this study was to demonstrate the influence of UV-C radiation exposure of the edible sprouts on their redox status and the mechanism of production of selected phytochemicals in them. The study has shown that UV-C irradiation of broccoli sprouts and red cabbage for 5 min, and alfalfa for 15 min activates mechanisms involved in the antioxidant protection of the cell, resulting in an increase in the level of low-molecular antioxidants, i.e. polyphenols and glutathione. It was proven that sprouts irradiated with UV-C were characterised by higher MAPK expression, as well as higher level of ABA (ROS-dependent) which contributed to the induction of transcription factors (MYB) and consequently, to increased expression of proteins involved in antioxidants biosynthesis (PAL, CHS, γ-GCS, GS) and antioxidant enzymes (MnSOD, CAT). Moreover, UV-C increased mitochondrial activity, which was observed by higher concentration of ATP, as well as increased expression of SnRK1 protein.

Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage

This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The interaction between temperature and RH was significant in all sliced vegetables. Higher temperatures and RH values favored Salmonella growth. As temperature or RH decreased, the rate of S. enterica change varied by vegetable. The models developed here can improve risk management of Salmonella in fresh cut vegetables.

Spectrophotometry and Histological Staining Potential of Ethanol Extract of brassica Oleracea (Red Cabbage) on Selected Organs of Sprague Dawley rat

Objective: Plants with coloring and dyeing effects have widely been used in histological staining. Natural dyes are less expensive, nontoxic, renewable and sustainable resources, with minimal environmental impact compared to synthetic stains. Red cabbage is one of such natural dyes. The red color of the red cabbage derived from anthocyanin pigments confers a great advantage to red cabbage. In this study, the physiochemical and spectrophotometric characteristics of red cabbage as well as its histological staining potentials on various tissues were carried out to determine its tissue specificity. Methods:The ethanol extract of red cabbage was prepared using 100% ethanol, then pH, spectrophotometry, and concentration of the red cabbage ethanol extract were measured before the solution was divided into two equal volumes, and one part was added with 2ml glacial acetic acid while the other part was added with 10g of aluminum sulfate. The two solutions were used to stain 10% neutral-buffered formalin-fixed, paraffin-wax-embedded tissue sections separately. Stained sections were viewed with a photomicroscope. Results: The ethanol extract was acidic at a pH of 4.89 and the spectrophotometry graph showed 3 peak absorbances at the wavelengths of 395nm, 545nm and 670nm. The maximum absorbance was 0.795 at the wavelength of 395nm and this is indicative of the pigment cyanidin which is the anthocyanin present in red cabbage. The red cabbage ethanol extract with both glacial acetic acid and aluminum sulfate showed good histological details in tissues of kidney, stomach, lungs, liver, spleen, small intestine and skin. There was no difference between the red cabbage ethanol extract and the conventional hematoxylin and eosin stain (P>0.05). Our study showed that red cabbage ethanol extract with acetic acid and aluminum sulfate is stable at 4oC, with color amber to light gold with a pH of 4.89 and a concentration of 1000 which gave good histological details. In general, our result indicates that red cabbage ethanol extract is an efficient stain for histological tissue structures and can be used as an eco-friendly alternative to eosin. Conclusion: Red cabbage ethanol extract stained basic structures of the cell such as the cytoplasm, muscle fibers and mucins. Therefore, red cabbage ethanol extract can be used in histological staining when appropriate modifications are done.

A Study on Isolation of Fibre from Red Cabbage to Enhance Athletic Performance

Achieving peak performance in sports is a multifaceted process that goes beyond training and skill development. Nutrition, particularly dietary fiber, is a crucial aspect often overlooked in this pursuit. Fiber, a complex carbohydrate found in plant-based foods, is essential for the overall health and performance of sports people. Red cabbage, also known as purple cabbage, is a nutritious vegetable with antioxidant properties. It is rich in vitamins C and K, dietary fiber, and supports gut health by nourishing gut bacteria, enhancing digestion, and reducing inflammation. Two samples of red cabbage were dried: one sample was sun-dried for 3 days, and the other sample was dried in a cabinet dryer at 9 ° C for 8 hours. The results indicated that the sample dried in the cabinet dryer showed high fiber content, and the isolation of fiber was done in this sample. This study contributes valuable insights into maximizing the nutritional benefits of red cabbage and finger millet to enhance sports performance of the sports person.

Using Natural Dye Additives to Enhance the Energy Conversion Performance of a Cellulose Paper-Based Triboelectric Nanogenerator.

Green and sustainable power sources for next-generation electronics are being developed. A cellulose paper-based triboelectric nanogenerator (TENG) was fabricated to harness mechanical energy and convert it into electricity. This work proposes a novel approach to modify cellulose paper with natural dyes, including chlorophyll from spinach, anthocyanin from red cabbage, and curcumin from turmeric, to enhance the power output of a TENG. All the natural dyes are found to effectively improve the energy conversion performance of a cellulose paper-based TENG due to their photogenerated charges. The highest power density of 3.3 W/m2 is achieved from the cellulose paper-based TENG modified with chlorophyll, which is higher than those modified with anthocyanin and curcumin, respectively. The superior performance is attributed not only to the photosensitizer properties but also the molecular structure of the dye that promotes the electron-donating properties of cellulose.

Sulforaphane content enhancement of red cabbage microgreens by using different planting media and nutrition solution

Red cabbage contains sulforaphane that have many health benefit. The highest sulforaphane content is found in young plant, known as microgreens. Media and natural plant growth regulator as nutrient solutions adjustments can be used to raise the sulforaphane content of microgreens. This study aims to investigated the best planting media and natural plant growth regulator as nutrient solution to enhanced the sulforaphane content in red cabbage microgreens. Completely randomized design (CRD) with two factors (nutrition solution and planting media) is used for the research. Research result was analyzed by ANOVA followed by Duncan Multiple Range Test. Planting media and nutrition solutions had significant effects on the height, fresh weight, and the content of sulforaphane in microgreens. The combination of vermiculite as planting media and young coconut water as nutrient solution could increase the growth of microgreens, furthermore the used of cocopeat in combination with young coconut water may raise the sulforaphane content of microgreens. The amount of sulforaphane increased by two-fold with the used of cocopeat and young coconut water.

Assessment of Sorption of Anthocyanins from Red Cabbage onto Bentonites from Patagonia (Argentina)

In the northern Patagonian region of Argentina, some of the largest bentonite deposits exist. Four bentonite samples (B1, B2, B3, and B4) from two deposits were thoroughly characterised and evaluated as potential adsorbents of anthocyanins extracted from red cabbage. Anthocyanins (ACys) are natural colourants obtained from fruits and plants and have shown excellent antioxidant properties that have promising applications in health. The adsorption of ACys onto bentonites enhances their stability relative to that observed in aqueous solutions. Material characterisation showed that three of the samples are soFdium bentonites (Na-bentonites: B2, B3, and B4), while the fourth exhibits a large quantity of magnesium and calcium in its interlayer, classifying it as a Mg-Ca-Na-bentonite (B1). Na-bentonites demonstrated higher ACy adsorption capacities, occurring through cation exchange, while Mg-Ca-Na-bentonite adsorption occurs by another type of interaction and a cooperative adsorption mechanism, resulting in the lowest ACy adsorption. The highest adsorption capacity was noted for B3, characterised by the highest smectite content, cation exchange capacity, and proportion of monovalent cations in its interlayer. Under the conditions studied, sodium smectites proved to be capable of retaining red cabbage ACys, thereby introducing a novel avenue for potential applications of regional materials with potential implications for health-related uses.

Subcritical water extraction of red cabbage regarding cholinesterase and tyrosinase inhibitory activity

Pressurized high-temperature processing of water where polarity can be regulated has been an advanced extraction technology considering sustainable management and efficient use of natural resources. In this study, subcritical water extraction of red cabbage and its enzyme inhibitory potential were investigated using response surface methodology. Spectrophotometric quantification was utilized for total phenol, flavonoid, and anthocyanin contents, while dominant anthocyanin molecules were identified with UPLC-DAD, ESI-MS/MS. The 200 bar-120°C-30 min-30 solvent:solid ratio extract was determined with the highest total anthocyanin content (2.33 mg Cya3GluE/g), where cyanidin-3-sophoroside-5-glucoside, cyanidin-3-(sinapoyl)-sophoroside-5-glucoside, and cyanidin-3-(sinapoyl)(sinapoyl)-sophoroside-5-glucoside were identified as the dominant anthocyanins (1.15 mg Cya3GluE/g). IC50 values for acetylcholinesterase, butyrylcholinesterase, and tyrosinase inhibitory activities were found to be 0.058 mg/ml, 0.215 mg/ml, and 0.86 mg/ml, respectively (tenfold superior to solvent extract). Despite the well-known high-temperature lability of phenolic compounds, subcritical water proved to be useful as a more selective system for extracting red cabbage bioactives with enzyme inhibitory activity when appropriate process conditions could be determined.

Acidification and tissue disruption affect glucosinolate and S-methyl-l-cysteine sulfoxide hydrolysis and formation of amines, isothiocyanates and other organosulfur compounds in red cabbage (Brassica oleracea var. capitata f. rubra)

Cabbages are rich in sulfur-containing metabolites like glucosinolates (GLSs) and S-methyl-l-cysteine sulfoxide (SMCSO). Tissue disruption initiates hydrolysis of these compounds and bioactive volatile hydrolysis products such as isothiocyanates (ITCs), sulfides, and thiosulfinates are formed. However, nitriles, epithionitriles, or amines can also result from GLSs. Here, the influence of hydrolysis time, extent of tissue disruption (chopping vs. homogenization), and addition of lemon juice or vinegar on the outcome of enzymatic hydrolysis of GLSs and SMCSO was investigated in red cabbage. Chopping led to partial hydrolysis of GLSs, whereas homogenization completely degraded GLSs but only had a small effect on SMCSO. Homogenization increased amine formation from alkenyl and methylthioalkyl ITCs, but not from methylsulfinylalkyl ITCs. Acidification inhibited formation of products from SMCSO. Further, it reduced nitrile and epithionitrile formation and stopped amine formation, thereby increasing ITC levels. Therefore, acidification is a valuable mean to enhance ITC levels in fresh Brassica foods.