Red Cabbage Anthocyanins Research Articles

PH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage

The aim of this study was to develop pH-sensitive films based on corn starch and anthocyanins extracted from black bean seed coat and red cabbage. The pH-sensitive films were developed from solvent casting of polymer solutions containing corn starch, glycerol, and anthocyanin extract (from red cabbage or black bean) prepared at pH 5. The color of films changed from pink to purple and blue, as a function of the pH. The pH-sensitive films were evaluated by their morphological, chemical, physical, mechanical and thermal properties. In addition, the stability was evaluated during 28 days of storage (presence and absence of light; with and without cooling). The pH-sensitive films with red cabbage anthocyanins showed a higher stability than that with black bean anthocyanins when stored at room temperature and exposed to light. Both pH-sensitive films exhibited greater color stability when stored under refrigeration as compared to storage at room temperature.

The effects of selected metal ions on the stability of red cabbage anthocyanins and total phenolic compounds subjected to encapsulation process

In this study, the stability of red cabbage anthocyanins and total phenolic compounds (TPC) co-pigmented with various metals ions (Al3+, Ca2+, Fe3+, and Sn2+) under thermal treatment, spray drying, and storage was investigated. In general, it was found that the addition of metal ions accelerated the anthocyanins degradation but delayed TPC loss. Thermally treated samples experienced the highest loss of anthocyanins (k = 0.00173 min−1) when Sn2+ was added whereas less detrimental effect (k = 0.00106 min−1) was observed with aluminum ion (Al3+). During spray drying, metal ions, excluding Al3+, induced significant losses of anthocyanins, ranging from 7.3% to 10.6%. However, TPC degradation of samples containing metal ions (18.6–22.2%) was less than control samples (26.7%). Similarly, degradation of anthocyanins during storage was more severe in samples containing Sn2+ (k = 0.03602 week−1) than in control samples (0.00644 week−1) but TPC retention could be improved up to 6% by metal ions. Practical application Anthocyanins in fruits and vegetables are important sources of natural colorants. Co-pimentation with metal ions is a viable mechanism to impart the color and improve the stability of anthocyanins from plant and fruit extracts. However, its implications in anthocyanins treatments and preservation remain unknown. This study reported potential effects of metal ions on the stability of anthocyanins and other phenolic compounds under thermal treatment, encapsulation, and storage.

Molar absorptivity (ε) and spectral characteristics of cyanidin-based anthocyanins from red cabbage

Red cabbage extract contains mono and di-acylated cyanidin (Cy) anthocyanins and is often used as food colorants. Our objectives were to determine the molar absorptivity (ε) of different red cabbage Cy-derivatives and to evaluate their spectral behaviors in acidified methanol (MeOH) and buffers pH 1–9. Major red cabbage anthocyanins were isolated using a semi-preparatory HPLC, dried and weighed. Pigments were dissolved in MeOH and diluted with either MeOH (0.1% HCl) or buffers to obtain final concentrations between 5×10−5 and 1×10−3mol/L. Spectra were recorded and ε calculated using Lambert–Beer’s law. The ε in acidified MeOH and buffer pH 1 ranged between ~16,000–30,000 and ~13,000–26,000L/molcm, respectively. Most pigments showed higher ε in pH 8 than pH 2, and lowest ε between pH 4 and 6. There were bathochromic shifts (81–105nm) from pH 1 to 8 and hypsochromic shifts from pH 8 to 9 (2–19nm). Anthocyanins molecular structures and the media were important variables which greatly influenced their ε and spectral behaviors.

Red cabbage anthocyanins as inhibitors of lipopolysaccharide-induced oxidative stress in blood platelets

LPS is a Gram-negative bacteria endotoxin, which is an important pro-inflammatory agent. Blood platelets take part both in inflammatory processes and in pathogenesis of septic shock following accumulation of LPS. As a platelet agonist LPS causes the intraplatelet overproduction of ROS/RNS that are responsible for adverse modifications in the structure of platelet compounds being associated with a development of platelet-dependent diseases.Existing evidence suggests that anthocyanins (ATH) are able to protect the circulatory system. The antioxidative properties of ATH are believed to be mainly responsible for their positive health effects.The main goal of the present in vitro study was to investigate the potential protective properties of red cabbage ATH against oxidative damage induced by LPS in blood platelets. Exposure of platelets to LPS resulted in carbonyl group increase, 3-nitrotyrosine formation, lipid peroxidation and O2− generation. We have shown that ATH extract effectively decreased oxidative stress induced by LPSs. The in silico analysis demonstrated that both cyanin and LPS were located at the same region of human TLR4-MD-2 complex.Our findings suggest that there could be two-way ATH platelet protection mechanism, by their antioxidant properties and directly by binding with TLRs.

The impact of red cabbage fermentation on bioavailability of anthocyanins and antioxidant capacity of human plasma

The effect of red cabbage fermentation on anthocyanin bioavailability and plasma antioxidant capacity in humans was studied. In a randomized crossover study, 13 volunteers consumed fresh and fermented red cabbage. Blood and urine samples were collected before and after consumption. Analyses of anthocyanins by HPLC–MS/MS and plasma antioxidant capacity by photochemiluminescence assay were conducted. Red cabbage products contained 20 different nonacylated and acylated anthocyanins with the main structure of cyanidin triglucosides. The anthocyanins ingested were present in physiological fluids in form of 18 native anthocyanins and 12 metabolites (methylated, glucuronided, sulfated). Among cyanidin metabolites identified, methylated forms were predominant. Bioavailability of anthocyanin from fresh red cabbage was over 10% higher than from fermented red cabbage. Upon fresh cabbage consumption, volunteers plasma showed higher antioxidant capacity than after fermented cabbage intake. The study has shown that fermentation process affects red cabbage anthocyanins bioavailability and human plasma antioxidant capacity.

ADSORÇÃO DO CORANTE DE REPOLHO ROXO ATRAVÉS DE CARVÃO DA CASCA DE PEQUI (CARYOCAR BRASILIENSE)

A adsorção é um fenômeno de superfície que envolve o contato de um sólido com um fluido, ocasionando uma transferência de massa da fase fluida para a superfície do sólido. O carvão apresenta-se como uns dos materiais mais utilizados para esta finalidade. Alguns resíduos agrícolas, devido à existência de carbono em sua composição, podem ser usados para esse efeito, evitando seu descarte no ambiente. O carvão de pequi, por exemplo, pode ser utilizado como adsorvente, possibilitando uma agregação tecnológica e de valor a este subproduto. O presente trabalho teve como objetivo estudar a adsorção de antocianinas do repolho roxo através do carvão da casca de pequi. Os principais resultados obtidos foram: na análise por DSC e TGA o pico exotérmico foi de aproximadamente 440ºC e obteve-se um valor residual de 3,173% de compostos inorgânicos. Nos ensaios de cinética o tempo de equilíbrio foi de 150 minutos para as diferentes concentrações de corante testadas e com a determinação dos parâmetros das isotermas, o melhor ajuste foi obtido com o modelo Freundlich. Conclui-se, pelo conjunto dos resultados obtidos, que o carvão da casca de pequi pode ser uma alternativa para a separação de corante de repolho roxo para fins alimentícios.

Process integration for purification and concentration of red cabbage (Brassica oleracea L.) anthocyanins

Multistage aqueous two phase extraction was carried out using polyethylene glycol (PEG) 4000/magnesium sulfate (14.8/10.3%, w/w) system. The phase forming polymer (PEG 4000) was successfully separated from anthocyanins employing organic–aqueous extraction. Different processes employed for the purification and concentration of anthocyanins were compared with one another. The highest concentration of anthocyanins (3123.45mg/L and 43°Brix) was obtained in case of integration of aqueous two phase extraction with forward osmosis. Non-enzymatic browning index (0.11) and degradation constant (0.21) were found to be lowest in case of the integrated process involving aqueous two phase extraction followed by forward osmosis when compared to other processes. Color density was found to increase from 0.6 to 14.56 and stability of anthocyanins (with respect to pH and temperature) was found to be more in case of integrated process (aqueous two phase extraction followed by forward osmosis).

Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewing

The effect of fermentation, storage and stewing on the content and composition of anthocyanins as well as antioxidant capacity of red cabbage was studied. The observation of anthocyanins profile by HPLC-DAD-MS/MS was conducted. Red cabbage products contained twenty different nonacylated and acylated anthocyanins with main structure of cyanidin-3-diglucoside-5-glucoside. Treatments applied affected concentration and profile of red cabbage anthocyanins. Anthocyanins content was reduced by 24%, 25% and 34% in fermented and stewed (30 and 60-min) red cabbage, respectively. The intensity of anthocyanins degradation during storage depended on the process length. Derivatives of cyanidin-3-diglucoside-5-glucoside acylated with sinapic acid were characterised by the highest losses. Five assays were used to analysis of antioxidant capacity. Fresh red cabbage had stronger antioxidant capacity in comparison to fermented, stored and stewed red cabbage. The study has shown that red cabbage products are valuable vegetables for daily consumption in fresh, fermented, stored as well as stewed form.

Matrix Effects on the Stability and Antioxidant Activity of Red Cabbage Anthocyanins under Simulated Gastrointestinal Digestion

Red cabbage is, among different vegetables, one of the major sources of anthocyanins. In the present study an in vitro digestion method has been used to assay the influence of the physiological conditions in the stomach and small intestine, as well as faecal microflora on anthocyanins stability in red cabbage and anthocyanin-rich extract. The recovery of anthocyanins during in vitro gastrointestinal digestion was strongly influenced by food matrix. The results showed that other constituents present in cabbage enhanced the stability of anthocyanins during the digestion. The amount of anthocyanins (HPLC method) and antioxidant capacity (ABTS and FRAP assays) strongly decreased after pancreatic-bile digestion in both matrices but total phenolics content (Folin-Ciocalteu assay) in these digestions was higher than in initial samples. Incubation with human faecal microflora caused further decline in anthocyanins content. The results obtained suggest that intact anthocyanins in gastric and products of their decomposition in small and large intestine may be mainly responsible for the antioxidant activity and other physiological effects after consumption of red cabbage.

Red cabbage anthocyanins: Profile, isolation, identification, and antioxidant activity

Red cabbage is rich in a number of bioactive substances, including anthocyanins. The anthocyanin profile of red cabbage consisting of twenty derivatives of cyanidin glucosides was described by means of HPLC-DAD-MS/MS. The base structure of anthocyanins identified was cyanidin-3-diglucoside-5-glucoside. Their glucoside residues were nonacylated, monoacylated and diacylated. Sinapic, ferulic, caffeic and p-coumaric acids were recognized as main phenolic acids in this structure. The predominant anthocyanin in red cabbage was nonacylated form of cyanidin-3-diglucoside-5-glucoside, followed by cyanidin-3-(sinapoyl)(sinapoyl)-diglucoside-5-glucoside and cyanidin-3-(p-coumaroyl)-diglucoside-5-glucoside. Anthocyanins were isolated and purified by Amberlite XAD-16 column chromatography and by HPLC on C18 semi-preparative column. Among the seven isolated and purified red cabbage anthocyanins, cyanidin-3-diglucoside-5-glucoside diacylated with sinapic acid showed the highest radical-scavenging activities toward both 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonate) radical cation and superoxide anion radical. The relative contribution of anthocyanins to the antioxidant capacity of red cabbage extract was low. The results obtained indicated that red cabbage has its own characteristic anthocyanin pattern as well as a kind of acylation that affects the antioxidant activity of acylated anthocyanins.

Evaluation of red cabbage anthocyanins after partial purification on clay

The aim of this work was to evaluate the red cabbage anthocyanins quality after purification by static adsorption assays on clay (Tonsil Terrana 580FF). Thin-layer chromatography analysis and scan spectrometry on UV-Visible showed a good dye stability of the pigment interacting with the clay. The use of pH 3.0 buffer during the batch assays provided a protective effect on the cabbage anthocyanins, limiting the dye acid hydrolyses. Analyses of the reducing sugars contents of the extract showed that clay retained 20% average of total free sugars under the test conditions.

Red cabbage anthocyanins may protect blood plasma proteins and lipids

Abstract The present in vitro study was designed to examine the antioxidative activity of red cabbage anthocyanins (ATH) in the protection of blood plasma proteins and lipids against damage induced by oxidative stress. Fresh leaves of red cabbage were extracted with a mixture of methanol/distilled water/0.01% HCl (MeOH/H2O/HCl, 50/50/1, v/v/w). Total ATH concentration [µM] was determined with cyanidin 3-glucoside as a standard. Phenolic profiles in the crude red cabbage extract were determined using the HPLC method. Plasma samples were exposed to 100 µM peroxynitrite (ONOO−) or 2 mM hydrogen peroxide (H2O2) in the presence/absence of ATH extract (5–15 µM); oxidative alterations were then assessed. Pre-incubation of plasma with ATH extract partly reduced oxidative stress in plasma proteins and lipids. Dose-dependent reduction of both ONOO− and H2O2-mediated plasma protein carbonylation was observed. ATH extract partly inhibited the nitrative action of ONOO−, and significantly decreased plasma lipid peroxidation caused by ONOO− or H2O2. Our results demonstrate that anthocyanins present in red cabbage have inhibitory effects on ONOO− and H2O2-induced oxidative stress in blood plasma components. We suggest that red cabbage ATH, as dietary antioxidants, should be considered as potentially usable nutraceuticals in the prevention of oxidative stress-related diseases.

Isotopic Labeling of Red Cabbage Anthocyanins with Atmospheric 13CO2

Isotopic labeling of plants provides a unique opportunity for understanding metabolic processes. A significant challenge of isotopic labeling during plant growth is that isotopes must be administered without disrupting plant development and at sufficient levels for mass spectral analysis. We describe a system for isotopic labeling of leafy vegetables with 13C and demonstrate successful incorporation of 13C into anthocyanins of preheading red cabbage (Brassica oleracea L. var. capitata L.). ‘Super Red’ red cabbage seedlings were grown for 34 days in an airtight acrylic labeling chamber supplied with 13CO2 to maintain 400 μL·L−1. Nutrient solution was delivered hydroponically without allowing infusion of natural CO2 into the labeling chamber. Plants were initially grown at 22 °C ± 1 °C in constant light of 228 μmol·m−2·s−1. Upon canopy closure, anthocyanin development was promoted by reducing the nutrient solution concentration and reducing the temperature to 10.5 °C ± 1.5 °C. Total shoot fresh weight (FW) was 1556 g and root FW was 491 g at harvest. Analysis of red cabbage shoot tissue by high-performance liquid chromatography/tandem mass spectrometry indicated the presence of 37 anthocyanins, of which 14 are reported here for the first time. Mass shifts representing 13C incorporation into anthocyanins were evident in mass spectra of anthocyanins from labeled tissue and demonstrate successful isotopic labeling.

Extraction of red cabbage anthocyanins: optimization of the operation conditions of the column process

The aim of this work was to extract anthocyanins from the red cabbage. Batch studies under several extraction conditions indicated that acetic acid in aqueous solution (10% V/V) was the best solvent, used in the proportion of 0.25 g of red cabbage mL-1. At this condition, column assays were carried out to evaluate the influence of the ionic force, pH, solvent flow rate, recirculated volume of red cabbage juice and the mass of red cabbage. Results showed that the pH, recirculation and mass of red cabbage had statistically significant effects, where the optimum operation conditions found for the process were pH 2.3, recirculation volume of the solvent 0.83 L and mass of red cabbage 50 g.

Effect of Dose Size on Bioavailability of Acylated and Nonacylated Anthocyanins from Red Cabbage (Brassica oleracea L. Var. capitata)

Recent studies indicate that anthocyanin intake conveys a variety of health benefits, which depend on absorption and metabolic mechanisms that deliver anthocyanins and their bioactive metabolites to responsive tissues. The anthocyanin bioavailability of red cabbage (Brassica oleracea L. var. capitata) was evaluated as reflected by urinary excretion of anthocyanins and anthocyanin metabolites. Twelve volunteers consumed 100, 200, and 300 g of steamed red cabbage (containing 1.38 micromol of anthocyanins/g of cabbage) in a crossover design. Anthocyanin concentration in cabbage extract and urine was measured by HPLC-MS/MS. Six nonacylated and 30 acylated anthocyanins were detected in red cabbage, and 3 nonacylated anthocyanins, 8 acylated anthocyanins, and 4 metabolites were present in urine. Mean 24 h excretion of intact anthocyanins increased linearly from 45 (100 g dose) to 65 nmol (300 g dose) for acylated anthocyanins and from 52 (100 g dose) to 79 nmol (300 g dose) for nonacylated anthocyanins. Urinary recovery of intact anthocyanins (percent of anthocyanin intake) decreased linearly from 0.041% (100 g dose) to 0.020% (300 g dose) for acylated anthocyanins and from 0.18% (100 g dose) to 0.09% (300 g dose) for nonacylated anthocyanins. Anthocyanin metabolites consisted of glucuronidated and methylated anthocyanins. The results show that red cabbage anthocyanins were excreted in both intact and metabolized forms and that recovery of nonacylated anthocyanins in urine was >4-fold that of acylated anthocyanins.

Properties of Anthocyanins from Grape Cell Culture

ABSTRACTColor and thermal‐ and pH‐stability of anthocyanins from a grape cell suspension culture were compared with those of commercial food colorants using Hunter and spectrophotometric analysis. At pH 3, grape cell anthocyanins showed color vividness (Chroma) similar to red cabbage and higher than that of other samples and a hue (Theta) similar to purple corn and redder than other samples. Brown oxidized phenolics were absent from the cell culture and red cabbage preparations, but were found in other samples. Color loss during incubation at 30 and 95°C, pH 3 and during an increase in pH from 3 to 5 was more severe for cell culture than red cabbage anthocyanins probably indicating they were intrinsically more sensitive.

Quantitative Comparison of the Stability of Anthocyanins from Brassica oleracea and Tradescantia pallida in Non‐Sugar Drink Model and Protein Model Systems

ABSTRACTThe Tradescantia pallida anthocyanins were about 29 times more stable in a nonsugar drink model system than red cabbage (Brassica oleracea) anthocyanins, and 15 times in a fish protein system. The degradation of the anthocyanins from both sources in a nonsugar drink model was logarithmic rather than linear. The mechanism for logarithmic relationship was assumed to be the difficulty of water molecules diffusion to the hydrophobic center formed by the acyl groups and the aglycone.