Red Cabbage Research Articles

Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures.

Parkinson's disease (PD) is the second most common neurodegenerative disorder, and no efficient therapy able to cure or slow down PD is available. In this study, dehydrated red cabbage was evaluated as a novel source of bio-compounds with neuroprotective capacity. Convective drying was carried out at different temperatures. Total phenolics (TPC), flavonoids (TFC), anthocyanins (TAC), and glucosinolates (TGC) were determined using spectrophotometry, amino acid profile by LC-DAD and fatty acid profile by GC-FID. Phenolic characterization was determined by liquid chromatography-high-resolution mass spectrometry. Cytotoxicity and neuroprotection assays were evaluated in SH-SY5Y human cells, observing the effect on preformed fibrils of α-synuclein. Drying kinetic confirmed a shorter processing time with temperature increase. A high concentration of bio-compounds was observed, especially at 90 °C, with TPC = 1544.04 ± 11.4 mg GAE/100 g, TFC = 690.87 ± 4.0 mg QE/100 g and TGC = 5244.9 ± 260.2 µmol SngE/100 g. TAC degraded with temperature. Glutamic acid and arginine were predominant. Fatty acid profiles were relatively stable and were found to be mostly C18:3n3. The neochlorogenic acid was predominant. The extracts had no cytotoxicity and showed a neuroprotective effect at 24 h testing, which can extend in some cases to 48 h. The present findings underpin the use of red cabbage as a functional food ingredient.

Degradation of glucosinolates and formation of isothiocyanates, nitriles, amines, and N,N’-dialk(en)yl thioureas during domestic boiling of red cabbage

Red cabbage is a popular vegetable in Central Europe and a rich source of glucosinolates (GLSs). Upon hydrolysis, GLSs form health-promoting isothiocyanates (ITCs), but also nitriles and epithionitriles. Recently, ITCs were shown to undergo further hydrolysis, yielding amines. Here, we analyzed the degradation of GLSs and the formation of ITCs, nitriles, epithionitriles, and amines during domestic-like cooking of red cabbage with addition of vinegar or baking soda. Both additives strongly affected the stability of GLSs and the formation of nitriles during boiling. Primary amines were found as a major degradation product of GLSs. In control and vinegar samples, formation of methylsulfinylalkyl amines increased during boiling. Additionally, for the first time, the formation of several N,N’-dialk(en)yl thioureas during boiling of Brassica vegetables was demonstrated, resulting from the reaction of GLS-derived ITCs and amines, and they were subsequently quantified. As references, five N,N’-dialk(en)yl thioureas were synthesized and characterized by NMR and HRMS.

Effect of spraying with organic nutrients and adding levels of potassium fertilizer on the growth and yield of red cabbage

The research was conducted at Research Station (A) of the College of Agricultural Engineering Sciences - University of Baghdad in the autumn season 2022-2021 to know the effect of spraying the organic fertilizer Fertiorgan and adding potassium fertilizer on the growth and yield of red cabbage. The research was done using a randomized complete block design R.C.B.D. with three replications. The first factor included spraying with the organic nutrient (Fertiorgan) with three concentrations (0, 1.5 and 3 ml. L-1 ) symbolized by F0, F1, and F2, respectively. The second factor included the addition of potassium fertilizer in the form of potassium sulfate at four levels (0, 100, 135 and 170 kg.ha-1 ) with a symbol K0, K1, K2, and K3, respectively. The results showed the superiority of the concentration (3 ml. L-1 ) of the organic nutrient in the characteristics of plant height (47.53 cm), stem length (18.83 cm), number of outer leaves (18.74 leaves. plant-1 ) and leaf area (1214.96 dm2 .plant-1 ). The dry weight of the vegetative total was (225.92 g) and the total yield (45.53 tons. ha-1 ), and the level (170 kg. ha-1 ) of potassium fertilizer showed a significant increase for the same trait above, reaching (45.80 cm) and (17.72 cm) and ( 18.18 leaves. plant-1 ), (1171.02 dm2.plant-1), (208.11 g) and (40.48 tons. ha1 ), As for the two working interactions, the interaction treatment (F2K3) was excelled in giving it the highest values for these traits, as it reached (52.62 cm), (21.39 cm), (21.55 leaves. ) and (1296.97 dm2 .plant-1 ) and (248.33 gm) and (50.00 tons.ha1 ) Keywords: organic nutrients, red cabbage, potassium fertilizer, Fertiorgan.

Nanoencapsulation of Anthocyanins from Red Cabbage (Brassica oleracea L. var. Capitata f. rubra) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin.

Encapsulation is a valuable strategy to protect and deliver anthocyanins (ACNs), phenolic compounds with outstanding antioxidant capacity but limited stability. In this study, coacervation was used to encapsulate an ACN-rich red cabbage extract (RCE). Two agri-food by-product polymers, whey protein isolate (WPI) and apple high-methoxyl pectin (HMP), were blended at pH 4.0 in a specific ratio to induce the formation of nanoparticles (NPs). The process optimisation yielded a monodispersed population (PDI < 0.200) of negatively charged (-17 mV) NPs with an average diameter of 380 nm. RCE concentration influenced size, charge, and antioxidant capacity in a dose-dependent manner. NPs were also sensitive to pH increases from 4 to 7, showing a progressive breakdown. The encapsulation efficiency was 30%, with the retention of ACNs within the polymeric matrix being influenced by their chemical structure: diacylated and/or C3-triglucoside forms were more efficiently encapsulated than monoacylated C3-diglucosides. In conclusion, we report a promising, simple, and sustainable method to produce monodispersed NPs for ACN encapsulation and delivery. Evidence of differential binding of ACNs to NPs, dependent on specific acylation/glycosylation patterns, indicates that care must be taken in the choice of the appropriate NP formulation for the encapsulation of phenolic compounds.

Flagella-mediated adhesion of Escherichia coli O157:H7 to surface of stainless steel, glass and fresh produces during sublethal injury and recovery

E. coli O157:H7 can be induced into sublethally injured (SI) state by lactic acid (LA) and regain activity in nutrient environments. This research clarified the role of flagella-related genes (fliD, fliS, cheA and motA) in adhesion of E. coli O157:H7 onto stainless steel, glass, lettuce, spinach, red cabbage and cucumber during LA-induced SI and recovery by plate counting. Results of adhesion showed improper flagellar rotation caused by the deletion of motA resulting in the decreased adhesion. Motility of wildtype determined by diameter of motility halo decreased in SI state and repaired with recovery time increasing, lagging behind changes in expression of flagella-related genes. Flagellar function-impaired strains all exhibited non-motile property. Thus, we speculated that flagella-mediated motility is critical in early stage of adhesion. We also found the effects of Fe2+, Ca2+ and Mn2+ on adhesion or motility of wildtype was independent of bacterial states. However, the addition of Ca2+ and Mn2+ did not affect motility of flagellar function-impaired strains as they did on wildtype. This research provides new insights to understand the role of flagella and cations in bacterial adhesion, which will aid in development of anti-adhesion agents to reduce bio-contamination in food processing.

Purple cabbage (Brassica oleracea L.) cookies as nutraceutical product for Maintaining Healthy Heart

Purple cabbage (Brassica oleracea L.) is one of the agricultural products that contain anthocyanins which have the potential as antioxidants. The amount of production in Indonesia is still relatively low due to a lack of consumer demand and a lack of innovation in its utilization. So it is necessary to make new innovations, one of which is by processing it into flour to make Almond Crispy which is then given the name "Ceamond Crispy". The reason Almond Crispy is made, because it is easy to process and can be consumed for a long time. This study aims to determine the anthocyanin compounds contained in processed food "Ceamond Crispy". Almond Crispy is made with a ratio of purple cabbage flour and moderate protein flour in 3 formulations namely formulation 1 (1:2), formulation 2 (1:1), and formulation 3 (2:1). This research was conducted by organoleptic test, anthocyanin, nutritional content. Therefore, it can be concluded that the organoleptic test results obtained brown color, taste like chocolate, vanilla aroma, and crunchy texture. The anthocyanin test results obtained positive results in all three formulations. The results of the nutritional content test showed that the 3 formulations contained the same protein, carbohydrates (starch), and carbohydrates (glucose), but did not contain fat. The results of the preference test showed that formulation 3 was the most preferred formulation. Thus, proving that "Ceamond Crispy" can be received with a positive response by the community and has the potential to be developed into an innovative food that is beneficial for the heart. Thus, proving that "Ceamond Crispy" is safe for consumption by the public and can be developed into innovative foods that are beneficial for heart health.

A Study on the Phenolic Acid Compositions, Antioxidant Activities and Cell Cytotoxicity of Red Cabbage Leaf Extract as Functional Cosmetic Raw Materials

The total polyphenol and flavonoid content, phenolic acid composition and contents, some antioxidant activity effects, and cytotoxicity against HaCaT cell line of red cabbage leaf hot water extract were investigated as follows. As a result of measuring the total polyphenol and flavonoid content, the total flavonoid content was slightly higher than the total polypheol content. As a result of analyzing the composition and contents of phenolic acid and flavonoid, two types of phenolic acid were identified, but flavonoid was not identified. DPPH and ABTS radical scavenging activity, and FRAP tended to increase as the treatment concentration increased, and this tendency was found to have statistical significance (p&lt;.001). The degree of cytotoxicity to the HaCaT cell line was found to increase with increasing treatment concentration, and at a treatment concentration of 100 μg/ml, cell growth was reduced by about 22% compared to the control. Therefore, the hot-water extract of red cabbage leaves has significant antioxidant activity, and it is considered that it may be used as a natural antioxidant for functional cosmetic raw materials. However, it is considered that there is a need for more continuous research on the degree of cytotoxicity according to the cell line.

Digital image-based quantification of ethanol in distilled spirits using red cabbage (Brassica oleracea) extract

Digital image-based quantification of ethanol in distilled spirits using red cabbage (Brassica oleracea) extract

Gelatin/carrageenan-based smart packaging film integrated with Cu-metal organic framework for freshness monitoring and shelf-life extension of shrimp

A gelatin/carrageenan (Gel/Car) based antibacterial and pH-responsive intelligent film was developed by incorporating a Cu-metal organic framework (Cu-MOF) and anthocyanins from red cabbage (Brassica oleracea). Cu-MOF and anthocyanin were mixed compatibly with the polymer matrix to form a dense, flexible, and strong film. The film incorporated with 3 wt% Cu-MOF displayed excellent UV-barrier ability (98.5% in the UV-A and 99.9% in the UV-B), strong antioxidant efficacy against ABTS (100%), and DPPH (100%) and exhibited strong antibacterial activity to completely stop the growth of Gram-positive and Gram-negative bacteria after 3 h of incubation. In addition, the film exhibited pH-dependent color change under various pH conditions (pH 2 to 12), and freshness monitoring tests of shrimp demonstrated a qualitative and quantitative color change of the film (decreasing the redness, a-value, from 24.5 to 3.7). In packaging experiments using shrimp, this packaging film delayed the quality change rate of foods during storage and extended the shelf life of these foods. The gelatin/carrageenan-based multifunctional film combined with a Cu-metal organic framework is expected to help visualize food changes before consumption, extend processed foods' shelf life, and significantly reduce food waste problems.

Comparison of the activity of boiling water extract of purple cabbage leaves and albendazole drug against protoscolices of Echinococcus granulosus In vitro study.

Hydatid cystic disease is a financial burden in Iraq because it reduces the productivity of sheep, goats, cows, and camels by leaving their afflicted organs unsuitable for human consumption, causing weight loss and poor health. This study aimed to evaluate the efficacy and applicability of Brassica oleracea boiling water extract as an in-vitro anti-protoscolices therapy model to albendazole. Fresh leaves of purple cabbages (Brassica oleracea var. capitata) were extracted comprehensively by maceration in boiling water, and the required 100, 200, and 300 mg/ml concentrations were tested. Hydatid (human or animal) samples were collected from the hospital and external laboratories in Babylon province and stored in Kreb ringers culture media and cyst fluid (4:1) until use. For comparison, several concentrations of albendazole were generated. In three replications, the control group received one milliliter of distilled water and all of the extract and drug concentrations stated above. The viability rates of the protoscolices were determined for (0, 24, 48, 72, 96, 120, 144, 168, 192, 216) hours. According to the findings, the proportion of viable protoscolices was 84 % at zero time and 0 % on the ninth day after the experiment began. The boiling water extract for purple cabbages with a concentration of 300 mg/ml was shown to be the most successful in removing protoscolices viability at a percentage of 0.67% after 96 hours, compared to the albendazole medicine at a percentage of 0% after 120 hours. The findings of a boiling water extract from Brassica oleracea var. capitata revealed that protoscolices' viability had been effective. It can also be used as an alternative to chemotherapy in treating cyst hydatid infection. Keywords: Purple cabbages, Protoscolices, Echinococcosis, Albendazole, plant extract

Development of alginate-based film incorporated with anthocyanins of red cabbage and zinc oxide nanoparticles as freshness indicator for prawns

The objective of this study was to develop pH-sensitive film indicators for intelligent food packaging by incorporating red cabbage anthocyanins (RCA) and zinc oxide nanoparticles (ZnO NPs) into an alginate (Alg) film, aiming to mitigate the risk of foodborne illnesses. The films were fabricated using a solvent-casting method and crosslinked with a calcium chloride (CaCl2) solution. Thorough evaluations of the films' physical, mechanical, and structural properties demonstrated significant improvements in elastic modulus and UV/vis light barrier characteristics, reduced water vapor permeability (WVP), and moisture content attributed to integrating RCA and ZnO NPs. The resulting film displayed discernible color changes when exposed to various pH buffer solutions and ammonia vapor, indicating heightened sensitivity to pH fluctuations due to the presence of ZnO NPs. Visual assessment using prawns as test specimens revealed a color shift from violet (indicating satisfactory condition) to blue-greenish (indicating spoilage), corroborated by colorimetric analysis. Moreover, the Alg/ZnO/RCA film exhibited antioxidant and antibacterial properties, demonstrated biodegradation activity, and showed no toxic effects on RSC96 cells, further underscoring its potential as an effective freshness indicator for food products.

Anthocyanins extract as a non-toxic and green fluorescent label for bioimaging of HER2-positive breast cancer cells

Breast cancer is one of the most common causes of death among women. Fluorescent labeling is an essential research and diagnostic tool in the detection of cancer cells. The development of inexpensive and easily accessible fluorescent probes for the detection of cancerous cells is of great importance. Herein we report a green and inexpensive method for extraction of natural anthocyanin fluorophore from Red Cabbage and demonstrate its application for fluorescent bioimaging of human epidermal growth factor receptor 2 (HER2) positive breast cancer cells using non-covalent conjugation of anthocyanin fluorophores to Trastuzumab antibody. In this work, the extracted anthocyanins were characterized by Fourier transform infrared spectroscopy (FTIR), Ultraviolet–Visible (UV–Vis) and fluorescent spectroscopy. The anthocyanin extract showed proper fluorescent intensity for microscopic fluorescent cell imaging, negligible photobleaching and no sign of cytotoxicity (more than 90% viability). The presence of hydroxy and carboxyl functional groups in the structure of anthocyanins provided the opportunity for the non-covalent conjugation of anthocyanins to antibodies. The fluorescent probe made by non-covalent conjugation of the anthocyanin fluorophores to Trastuzumab antibody was used for specific fluorescent imaging of HER2 receptors on HER2 positive breast cancer cells. This green fluorescent probe may have several future applications in biological diagnosis and bio-imaging techniques.

Aktivitas Antioksidan Nata dengan Substrat Dami Nangka (Artocarpus heterophyllus Lam) dan Kubis Ungu (Brassica oleracea L var. capitata)

Jackfruit straw and purple cabbage are ingredients that can replace coconut water as a substrate in making nata because they contain nutrients that can be used for the growth of Acetobacter xylinum bacteria. The aim of this research was to determine the characteristics of nata that produce the highest antioxidant activity. The experimental design used is a Completely Randomized Design with two factors. The first factor was the ratio of jackfruit straw to water, (1:1), (2:1), and (3:1), while the second factor was the ratio of purple cabbage to water, (1:1), (2:1), and (3:1). Test parameters included chemical (antioxidant activity, total anthocyanin, moisture, ash, and crude fiber content), physical (weight, yield, thickness, and color lightness (L), redness (a*), yellowness (b*), fermentation media (total sugar content and pH), and organoleptic (color and elasticity) on nata. The results with the highest antioxidant activity were the treatments with a comparison of jackfruit straw extract 3:1 and a comparison of purple cabbage extract 3:1, resulting in antioxidant activity of 41.72%, total anthocyanin of 80.32%, moisture content of 33.29%, ash content of 0.28%, fiber content of 3.10%, weight of 47.86 g, the yield of 9.71%, thickness of 1.34 cm, color L (lightness) 23.09, color a* (redness) 3.17, color b* (yellowness) -5.56. The total sugar content in the media before fermentation was 38.13% with pH 4.2, while after fermentation, the total sugar content was 14.37% with pH 3,1. Extracts of jackfruit straw and purple cabbage in this study were able to increase antioxidant activity in nata.

Colorimetric pH indicators based on well-defined amylose and amylopectin matrices enriched with anthocyanins from red cabbage

This study aimed to prepare a novel colorimetric indicator film from virtually pure (99 %) amylose (AM) and anthocyanins extracted from red cabbage (RCA). The AM used was a unique engineered bulk material extracted from transgenic barley grains. Films produced by solution casting were compared to normal barely starch (NB) and pure barley amylopectin (AP), with amylose contents of 30 % and 0 %, respectively. The pH-indicator films were produced by incorporation of RCA into the different starch support matrices with different amylose contents. Barrier, thermal, and mechanical properties, photo degradation stability, and release behavior data revealed that RCA interact differently through the glucan matrices. Microstructural observations showed that RCA were evenly dispersed in the glucan matrix, and AM+RCA indicator films showed high UV-barrier and mechanical performance over normal starch. FTIR revealed that RCA was properly affected by the AM matrix. Moreover, the AM+RCA films showed sensitive color changes in the pH range (2–11) and a predominant Fickian diffusion release mechanism for RCA. This study provides for the first time data regarding AM films with RCA and their promising potential for application as support matrices in responsive food and other industrial biodegradable packaging materials.

Potential of Sappan Wood, Purple Cabbage and Beetroot Extract in Sperm Staining

Examination of sperm morphology is an essential criterion for evaluating male fertility. This examination can be done by staining sperm cells with various techniques to facilitate the visualization of sperm cells. Several other methods that can be used to evaluate sperm morphology are Eosin-nigrosin, AgNO3 staining, Papanicolaou, Diff Quick and Giemsa. However, using these synthetic dyes can harm the environment and water sources because they prefer to decompose. The natural dye derived from environmentally friendly plants expected to minimize hazardous waste. This study aimed to identify and compare the potency of several natural dyes derived from purple cabbage, sappan wood and beetroot, which have not been studied in sperm studies. Sperm obtained from 30 men in the campus area and underwent 3-5 days of abstinence from intercourse in preparation for sampling. The sperm stained with natural dye, and their quality compared with WHO standard Papanicolaou. Extracts of sappan wood, purple cabbage and beetroot are made with various mordant alum, ethanol and acetic acid compositions. The study's results showed that the presence of mordant increased the staining quality of sperm with sappan wood and purple cabbage extracts. The use of acid improves the quality of sperm staining with beet extract. There was no different between dyeing with beetroot extract in various solvent compositions and dyeing with Papanicolaou to color all sperm components (p&gt; 0.05). The results showed that beetroot extract has a high potential to evaluate sperm morphology.

Texture-modified soy protein foods: 3D printing design and red cabbage effect

3D printing can be used to develop texture-modified foodstuffs that are nutritious and appealing to meet the demands of special consumer needs such as those of the elderly with swallowing disorders (dysphagia). In this work, vegetable-containing protein-based food with different internal 3D structures (infill rates of 12.5, 25, and 50%) was elaborated using 3D printing. First, doughs with different soy protein isolate (SPI) content (20, 25 and 30 w/v %) were prepared to select the dough with the most suitable shape fidelity after being printed in an extrusion 3D printer, the dough with 25% SPI (25-SPI) in this case. Then the 25-SPI doughs with 10, 20 and 30 wt % red cabbage (RC) were prepared, and rheologically and physicochemically analysed before printing. All doughs presented a shear thinning behaviour since the viscosity decreased when the shear rate increased, a suitable rheological behaviour for 3D printing. Regarding the effect of RC in the food formulation, viscosity and storage (G′) and loss (G”) moduli increased as RC content increased, with G’ > G” for all doughs, indicating a solid-like behaviour, beneficial to maintain the shape and size of the food sample once it has been printed. 3D printed samples were homogeneous and showed cavities which got reduced gradually as more RC was added to the doughs, as confirmed by SEM analysis. Besides, the texture profile analysis showed that the hardness, gumminess and chewiness of the hydrated samples increased when the infill of the samples increased, while the addition of RC had an opposite minor effect. All food samples were labelled as transitional food, as defined by the International Dysphagia Diet Standardization Initiative (IDDSI) framework.

On-site colorimetric food spoilage monitoring with smartphone embedded machine learning

Real-time and on-site food spoilage monitoring is still a challenging issue to prevent food poisoning. At the onset of food spoilage, microbial and enzymatic activities lead to the formation of volatile amines. Monitoring of these amines with conventional methods requires sophisticated, costly, labor-intensive, and time consuming analysis. Here, anthocyanins rich red cabbage extract (ARCE) based colorimetric sensing system was developed with the incorporation of embedded machine learning in a smartphone application for real-time food spoilage monitoring. FG-UV-CD100 films were first fabricated by crosslinking ARCE-doped fish gelatin (FG) with carbon dots (CDs) under UV light. The color change of FG-UV-CD100 films with varying ammonia vapor concentrations was captured in different light sources with smartphones of various brands, and a comprehensive dataset was created to train machine learning (ML) classifiers to be robust and adaptable to ambient conditions, resulting in 98.8% classification accuracy. Meanwhile, the ML classifier was embedded into our Android application, SmartFood++, enabling analysis in about 0.1 s without internet access, unlike its counterpart using cloud operation via internet. The proposed system was also tested on a real fish sample with 99.6% accuracy, demonstrating that it has a great advantage as a potent tool for on-site real-time monitoring of food spoilage by non-specialized personnel.

Gelatin/poly(vinyl alcohol)-based dual functional composite films integrated with metal-organic frameworks and anthocyanin for active and intelligent food packaging

Innovative active and pH-colorimetric composite films were fabricated from gelatin/poly(vinyl alcohol) (Gel/PVA) integrated with copper-based metal-organic frameworks (Cu-MOFs) and red cabbage anthocyanin (RCA). The incorporation of Cu-MOFs improved the tensile strength, water resistance, and UV shielding properties of the developed composite films. The addition of anthocyanins and 3 wt% Cu-MOFs endowed the polymer matrix with excellent antioxidant (100 % against ABTS and DPPH radicals) and antibacterial (against Gram-positive and Gram-negative foodborne pathogenic bacteria) functions. The fabricated composite films exhibited significant color change at alkaline conditions of pH 7–12 and a marked color change upon exposure to ammonia. The designed indicator films used for shrimp freshness tracking and a visual color change from pink (for fresh shrimp) to green (for spoiled shrimp) was observed during storage at 28 °C for 24 h. The potential applications of the engineered composite films were studied by shrimp packaging, and the quality parameters of packaged samples were monitored during storage. The synergistic effects of adding anthocyanins and MOF nanostructures works for better product freshness preservation and responds well to shrimp spoilage level, introducing novel active and intelligent packaging options for practical smart packaging applications.

Characterisation of acylated anthocyanins from red cabbage, purple sweet potato, and Tradescantia pallida leaves as natural food colourants by HPLC-DAD-ESI(+)-QTOF-MS/MS and ESI(+)-MSn analysis.

Anthocyanins in red cabbage, sweet potato, and Tradescantia pallida leaves were characterised. A total of 18 non-, mono-, and diacylated cyanidins was identified in red cabbage by high performance liquid chromatography-diode array detection coupled to high-resolution and multi-stage mass spectrometry. Sweet potato leaves contained 16 different cyanidin- and peonidin glycosides being predominantly mono- and diacylated. In T. pallida leaves, the tetra-acylated anthocyanin tradescantin prevailed. The large proportion of acylated anthocyanins resulted in a superior thermal stability during heating of aqueous model solutions (pH 3.0) coloured with red cabbage and purple sweet potato extracts as compared to that of a commercial Hibiscus-based food dye. However, their stability was still outperformed by that of the most stable Tradescantia extract. Comparing vis spectra from pH 1-10, the latter had an additional, uncommon absorption maximum at approx. 585nm at slightly acidic to neutral pH values, yielding intensely red to purple colours.

In Vitro Bioactivities of Commonly Consumed Cereal, Vegetable, and Legume Seeds as Related to Their Bioactive Components: An Untargeted Metabolomics Approach Using UHPLC-QTOF-MS2.

We conducted a comprehensive evaluation of the antioxidant, anti-obesity, anti-diabetic, and anti-glycation activities associated with the consumption of broccoli, red cabbage, alfalfa, and buckwheat seeds. Additionally, we explored the relationship between these biological activities and the profiles of amino acids, polyphenols, and organic acids identified in the seeds. Our findings demonstrated that red cabbage, broccoli, and buckwheat extracts exhibited significantly higher antioxidant potential compared to the alfalfa extract. Moreover, buckwheat displayed the most significant capacity for inhibiting alpha-glucosidase. Remarkably, broccoli and red cabbage demonstrated substantial anti-glycation and lipase inhibitory potentials. We identified the presence of amino acids, polyphenols, and organic acids in the extracts through untargeted metabolomics analysis. Correlation analysis revealed that pyroglutamic acid positively correlated with all the investigated functional properties. Most polyphenols made positive contributions to the functional properties, with the exception of ferulic acid, which displayed a negative correlation with all tested biological activities. Furthermore, gluconic acid and arabinonic acid among the organic acids identified displayed a positive correlation with all the functional properties. These results strongly support the anti-diabetic, anti-obesity, and anti-glycation potential of red cabbage, broccoli, and buckwheat seeds.