Red Cabbage

The effect of pH and temperature on the stability and visual colour of aqueous anthocyanin (ACY) extracts from purple-and red-flesh potatoes was evaluated and compared to commercial ACY extracts from grape and purple carrot. Extracts from purple carrot and redflesh potatoes showed higher stability than grape and purple-flesh potato extracts. Stability to pH (63) and thermal degradation of extracts (pH 3) followed first-order kinetics. Changes in lightness and hue followed zero-order kinetics, while changes in chroma followed first-order kinetics. Degradation parameters such as t 1/2 , k-, D-, z-and Q 10 -values were determined. Extracts from red-and purple-flesh potatoes at pH 3 showed similar hues to FD&C Red #40 and red cabbage extracts, respectively. The visual colour of both potato ACY extracts was also affected by tinctorial strength. The use of purple-and red-flesh potatoes as a source of natural colorants shows potential use in the pH region around 3.

The future of human space missions relies on the ability to provide adequate food resources for astronauts and also to reduce stress due to the environment (microgravity and cosmic radiation). In this context, microgreens have been proposed for the astronaut diet because of their fast-growing time and their high levels of bioactive compounds and nutrients (vitamins, antioxidants, minerals, etc.), which are even higher than mature plants, and are usually consumed as ready-to-eat vegetables. Methods: Our study aimed to identify the best light recipe for the soilless cultivation of two cultivars of radish microgreens (Raphanus sativus, green daikon, and rioja improved) harvested eight days after sowing that could be used for space farming. The effects on plant metabolism of three different light emitting diodes (LED) light recipes (L1-20% red, 20% green, 60% blue; L2-40% red, 20% green, 40% blue; L3-60% red, 20% green, 20% blue) were tested on radish microgreens hydroponically grown. A fluorimetric-based technique was used for a real-time non-destructive screening to characterize plant methabolism. The adopted sensors allowed us to quantitatively estimate the fluorescence of flavonols, anthocyanins, and chlorophyll via specific indices verified by standardized spectrophotometric methods. To assess plant growth, morphometric parameters (fresh and dry weight, cotyledon area and weight, hypocotyl length) were analyzed. We observed a statistically significant positive effect on biomass accumulation and productivity for both cultivars grown under the same light recipe (40% blue, 20% green, 40% red). We further investigated how the addition of UV and/or far-red LED lights could have a positive effect on plant metabolite accumulation (anthocyanins and flavonols).

The aim of this work was to fortified biscuits with psyllium flour obtained from Plantago psyllium seeds and checked how this additive, reach in fibre and mucilage, had the impact on the physical, mechanical and sensory parameters of biscuits. The following addition psyllium flour was applied: 5, 10, 15 and 20% in relation to wheat flour. The moisture, texture, volume, spreadability factor, volume as well as texture, color and sensory assessment of biscuits were determined. The applied fortification contributed to increase the spreadability of biscuits and the decrease in their volume and hardness. According to consumers, the best sensory attributes received biscuits with 5% addition of psyllium flour, and higher levels of the additive had a negative impact on their sensory assessment.

The objective of this work was to develop a sustainable process for the extraction of anthocyanins from red cabbage byproducts using, for the first time, apple vinegar in extractant composition. Our results showed that the mixture 50% (v/v) ethanol–water, acidified with apple vinegar, used in the proportion of 25 g of red cabbage by-products per 100 mL of solvent, was the best solvent for the preparation of an anthocyanin extract with good stability for food applications. The chemical characterization of this extract was performed by FTIR, UV-VIS, HPLC-DAD, and ICP-OES. The stability was evaluated by determining the dynamics of the total polyphenol content (TPC) and the total monomeric anthocyanin pigment content (TAC) during storage. On the basis of the statistical method for analysis of variance (ANOVA), the standard deviation between subsamples and the repeatability standard deviation were determined. The detection limit of the stability test of TPC was 3.68 mg GAE/100 g DW and t...

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The bacterial cells dwelling within the biofilm usually develop resistance against common disinfectants. In this current study, to improve the effectiveness of photocatalytic treatment, a natural sensitizer in combination with unsupported titanium dioxide nanoparticles (TiO2-NPs) was used to optimize the absorbance of NPs in the visible region and, to enhance the catalytic activity of the semiconductor. Different kinetic parameters were determined according to the first-order and the biphasic models to evaluate the ability of tested bacteria to form biofilm under different photocatalytic treatment conditions. As a result, the addition of red cabbage anthocyanins (RCA) as photosensitizer allows the enhancement of biocide activity of TiO2-NPs and the reduction of biofilm formation by tested bacteria.

Broccoli florets are rich in health-promoting compounds such as glucoraphanin, the precursor of the bioactive compound sulforaphane. In addition, broccoli byproducts such as broccoli stalk also contain health promoting compounds and represent attractive ingredients in the development of functional foods. The bioconversion of glucosinolates into bioactive isothiocyanates is affected by many factors including heat and therefore cooking of Brassicas such as broccoli may result in significant loss of sulforaphane production. The aim of this study was to develop a suitable food system as a vehicle for the delivery of sulforaphane in the human diet in adequate quantities. To this end, the feasibility of dry-mix ready soup as a food matrix for the delivery of broccoli floret and byproducts was evaluated. In particular, this study investigated the bioconversion of glucosinolates into bioactive isothiocyanates during the cooking process of this novel food product by microwave heating. In addition to total isothiocyanate and sulforaphane content, other key physical and biochemical quality attributes of the broccoli floret-and byproduct-enriched soups were investigated. These included colour, antioxidant capacity and sensory acceptability. Total isothiocyanate and sulforaphane content in floret-and stalk-enriched ready soups was high in both cases and increased in the order stalk<floret which followed the trend observed in measured levels of glucoraphanin in stalk and floret respectively. The overall acceptability of stalk containing soups was not significantly different compared to the control soups, whereas floret containing soups received significantly lower acceptability scores. These results suggest that ready soups prepared by microwave heating represent a feasible food product for the delivery of broccoli florets and byproducts which is compatible with the bioconversion of glucosinolates into bioactive isothiocyanates. Industrial relevance: Broccoli florets and broccoli byproducts have significant potential in the development of novel functional foods. Broccoli byproducts such as stalks offer significant advantages as they are currently considered rest-raw materials from agricultural and processing practices. Functional foods such as broccoli containing ready-soups represent adequate vehicle systems for the delivery and bioconversion of broccoli glucosinolates into isothiocyanates.

The development of biodegradable packaging materials has become a widely addressed topic in recent years. Microparticles generated from Brassica oleracea var. capitata f. rubra (red cabbage, RC) and Beta vulgaris L. var. conditiva (beetroot, BR) which contained anthocyanins or betalains, were included in the formulation of edible films based on cassava starch (CS) giving origin to films CSRC, CSBR, or CSBC (mixture of both particles). The inclusion of the filler determined an increase in the stress at rupture from 0.8 MPa (CS) to 1.2 MPa (CSRC) or 1.0 MPa (CSBC), of the contact angle from 2.6 • to 13.8 • (CSBR) or 19.6 • (CSBC). The use of these films for developing a smart label for hake packaging and the study of the TBV-N content, the microbiological characteristics of the muscle, and the color changes of the label with time, allowed us to conclude that the films CSRC and CSBC would be suitable for sensing the deterioration of packaged and chilled hake and that the color change of the label CSBC was completely consistent with fish muscle deterioration. As the microparticles can be obtained from by-products of the production and industrialization of plant tissues, the composite films and the smart labels developed can contribute not only to the development of safe food but also to the addition of value to those residues and to environmental protection.

There is a growing demand for sustainable and eco-friendly alternatives in the textile industry, particularly in search of natural colourants derived from plants. This research study investigates the extraction and characterization of natural colourant from the leaf of D. edulis and explores its application to polyamide fabrics. Laboratory experiments, such as solvent extraction was performed to obtain the colourant. The extraction process was optimized using Response Surface Methodology-Central Composite Design (RSM). The dye was isolated and characterized using vacuum liquid chromatography, UV-Vis spectrophotometry, high-performance liquid chromatography and Fourier-transform infrared spectroscopy. Physical properties such as light fastness, perspiration fastness, rubbing fastness and wash fastness were assessed to determine the durability and stability of the natural colourant on the fabrics. The results indicated that the optimal conditions for dye extraction are 65.9 °C and 2 hours, providing feasible parameters for replication. Examination of the natural dye obtained from the isolated fraction, revealed the presence of carbon-carbon double bonds (C=C), carbonyl (C=O), ester (-COO), aldehyde (CHO) and hydroxyl (-OH) groups; with rutin, isoquercetin and tannic acid as its major compounds. The isolated dye exhibited an absorption peak at 403 nm. The ratings for the treated fabrics varied from fair to good and very good. The light fastness ranged from 4 to 6, perspiration fastness and wash fastness ranged from 2-4, and rubbing fastness ranged from 3-5. On the other hand, the untreated fabrics had ratings, with a range of 2-5 for light fastness, 2-4 for perspiration fastness and wash fastness and 1-4 for rubbing fastness, it was also observed that the colour strength values of mordanted fabrics were deeper than those of the unmordanted fabrics. These results indicate that the dye obtained from D. edulis leaf has considerable potential as a source of natural dyes. These findings contribute valuable insights into the extraction, characterization and application of natural colourants, promoting a shift towards more sustainable and eco-friendly practices in the textile industry.

There is a great demand for developing efficient anthocyanins extraction related to each plant material. Conventional methods have been replaced by novel techniques, but they might remain attractive when combined with the latter. Anthocyanins extraction from fresh and dried red cabbage was investigated by maceration, ultrasonication, and with enzymes. Pre-treatments through drying determined an improved extraction with respect to fresh samples, freeze-drying emerging as the best method. Combined enzyme-assisted extraction with maceration resulted in higher yield by conducting several extractions (1078.8±12.5 mg/100 g DW). The kinetic studies revealed good stability of anthocyanins at 50 °C, while constant degradation at 80 °C. The rate constant k at 80 °C and pH 3.5 was 1.7 10–3 min–1 and the half-life time t1/2 was 6.7 h. Thermal analysis evidenced heat-induced changes in particular for extracts undergoing pre-heating. These results are valuable for optimal processing conditions of...

While plants of the genus Dyssodia are used by man to a certain extent, few phytochemical and pharmacological studies have been performed with species of this genus. D. tagetiflora is an endemic plant of Mexico and has been used as fodder. The aim of this research was to isolate and identify the main bioactive components and evaluate the insecticidal, antioxidant, genotoxic and cytoprotective activities of D. tagetiflora. The isolated substances included an essential oil composed of six monoterpenes, and extracts containing two flavonols, three flavonol-glycosides and four thiophenes. The compounds were characterised using spectroscopic and spectrometric methods, including GC/MS, MS and NMR. The essential oil showed insecticidal activity against Drosophila melanogaster larvae. The methanolic extract of D. tagetiflora (DTME) had strong antioxidant activity against DPPH and ABTS radicals; DTME showed no evidence of genotoxic or cytotoxic effects. In contrast, DTME showed a cytoprotective effect attenuating the formation of H 2 O 2 -induced micronuclei in Vicia faba roots. This report is the first to describe the phytochemical and biological activity of D. tagetiflora.

Understanding the anticipated impact of climate change on agriculture, as well as water conservation, is critical to achieving food security. Therefore, during this critical time and due to reduced water resources and increased food demand, it is important to study the impact of water-stress conditions on crops. Two successive seasons were carried out through the 2021 and 2022 seasons to estimate the crop coefficient (Kc) and study the effect of abscisic acid on red cabbage plants (Brassica oleracea var. capitata) under water-stress conditions at a private farm in the Bilbeis region, Sharqia Governorate, Egypt. The aim was to estimate the crop coefficient (Kc) and effect of different concentrations of abscisic acid (ABA) (0, 25, 50, and 75 ppm) under various irrigation levels (100, 80, and 60% of field capacity “FC”) on the growth process and yield parameters of red cabbage plants. The results revealed that the average estimated crop coefficient (Kc) for red cabbage crops under stan...

Brassicaceae vegetables, among them broccoli and Chinese cabbage, are well recognized due to the nutritional properties. Four-week-old Chinese cabbage and broccoli seedlings were fumigated with O 3 for 3 days before being transplanted into the field. The effect of O 3 treatment was determined after reaching marketable quality (ca. 10 weeks). The inflorescences of O 3 -treated broccoli were enriched in vitamin E (α-tocopherol and γ-tocopherol), whereas Chinese cabbage heads had an increased content of anthocyanins and β-carotene. Ozone treatment did not significantly affect the productivity of both examined vegetables.

We are grateful to all staff at the National Zoo of Malaysia (Zoo Negara) for their help on this project. We would particularly like to thank the zookeepers at the ape centre; Sharul, John and Firdaus for their assistance and endless patience. We would also like to acknowledge the skills of Danial Hafeez and Research Assistant Nadia Zulkilfi, in collecting and collating data. Many thanks to the Director, Zoology, Hospital & Veterinarian Services & Giant Panda Conservation Centre, Dr. Mat Naim Bin Haji Ramli. We also appreciate advice on enrichment from Zoo Curator, Doreen Khoo, and Education Officer, Junaidi Bin Omar. This research was possible through grants awarded from the Malaysian Ministry of Science, Technology and Innovation (MOSTI), grant number 06-02-12-SF0187, and from the Malaysian Ministry of Education, Fundamental Research Grant Scheme (FRGS) no. F0004.54.02.

Anthocyanins are phenolic compounds with important technological applications due to its bioactive and color properties. In this study, pomaces from four red berries (blueberries, red raspberries, red currants and blackberries) have been analyzed as sources of anthocyanins. Anthocyanins were determined by high-performance liquid chromatography/mass spectrometry, total phenolic content (TPC) by Folin-Ciocalteu method, antioxidant activity by ABTS assay, and color by tristimulus colorimetry. A total of 15 anthocyanins were identified and quantified in the different pomaces from red berries. Pomaces exhibited different qualitative and quantitative anthocyanin profile and antioxidant activity, depending on type of red berry. The highest amounts of anthocyanins were found in blueberries (1188 mg/100 g); however, red currant pomaces exhibited the highest TPC (3447 mg/100 g) and AA (61 mmol/100 g). Color of extracts was different depending on individual and total content of anthocyanins. Results indicate that these berry pomaces are a natural source of antioxidants and pigments, and they may be useful for industrial purposes. Therefore, the exploitation of these pomaces, such as possible byproducts for their reuse in the food, cosmetics, and drug industries, could be of great interest, considering either the whole pomaces or its individual components.

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 ± 26...

Encapsulation is a valuable strategy to protect and deliver anthocyanins (ACNs), phenolic com-pounds with outstanding antioxidant capacity but limited stability. In this study, coacervation was used to encapsulate an ACNs-rich red cabbage extract (RCE). Two agri-food by-products 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 &lt; 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 increase from 4 to 7, showing a progressive breakdown. The encapsulation efficiency was 30%, with a retention of ACNs within the polymeric matrix being influenced by their chemical structure: diacylated and/or C3-triglucoside forms were more efficiently encapsulated than monoa...

White cabbage, fresh or fermented belongs to major dietary ingredients in Central Europe. Here we concentrated on antioxidative properties of cabbage since such activities are believed to prevent undesirable effects in human organism. These properties were assessed for juices in cell-free system by antioxidant capacity, in HT29 cells by protection against DNA oxidation, and stimulation of GSTs and DNA repair. Although cabbage does not possess high antioxidative potential compared with other plantborne foods, it may provide a very effective antioxidative barrier especially if culinary processing caused the release of antioxidants. All juices increased GST activities to various degree regardless of cabbage origin or year of cultivation and stimulated DNA repair enzymes. Cabbage juices also prevented DNA damage when applied to HT29 cells concomitantly with H 2 O 2 ; however, no protective effect was seen after prolonged (24 h) incubation with these juices prior to ROS exposure. Interestingly, in this tumor cell line, both cabbage juices displayed moderate inhibitory effect on cell growth and induced DNA fragmentation readily detectable by comet assay.

Mediante experimentos de libreelección en invernadero, se han determinado las tasas de in festación de Aleyrodes proletella (L.) en los siguientes cultivos y cultivares del género bras sica: coliflor temprana (cult. Matra) , lombarda (cult. Cabeza negra), bróculi (cult. Chevalier) y romanesco (cult. Agripa). El orden decreciente de preferencia de los adultos en términos de porcentajes de infestación fue romanesco> bróculi > coliflor> lombarda. Con los valores de las tasas de infestación (y) por adultos, se estimaron porregresión lineal los porcentajes de infestación de plantas. con al menos un adulto, en función del número de insectos (x) pre sentes diariamente, utilizándose la función z= -ax, siendo z =In [1-(y/1 00)]. Se obtuvieron va lores de los coeficientes de regresión (R) con significación estadística del 99,99% en todos los casos. El número estimado de adultos de A. proletella necesario para infestar el 50 y el 90% de las plantas utilizadas fue similar en todos los casos : coliflor: 15 y 49, respectiva mente; romanesco : 13 y 43. bróculi: 17 y 57 Ycol lombarda: 11 y 37. Palabras clave: A/eyrodes pro/ele/la ~ asskas rasasde infestación , mode los.

There is an increasing interest in anthocyanins, as natural food colorants, in food products and also in pharmaceutical products due to their antioxidative potential. The present study deals with extraction and purification of anthocyanins from red cabbage. Conventional extraction methods of anthocyanin from plant material are nonselective and yield pigment solutions with large amounts of byproducts such as sugars, organic acids and proteins. Some of these impurities may accelerate anthocyanin degradation. Different extracting media were used and the mixture of 50% (v/v) ethanol and acidified water resulted in maximum anthocyanin content (390.6 mg/L). In order to obtain anthocyanins in a purified form, adsorption was carried out with six different adsorbents. Among these, nonionic acrylic ester adsorbent, namely Amberlite XAD-7HP, showed the highest adsorption capacity (0.84 mg/mL of resin) and desorption ratio (92.85%). Adsorption results were found to be correlated best using the Langmuir isotherm equation especially at low temperature. The resulting anthocyanin solution after purification was free from sugars, which are the major cause for degradation of anthocyanin. No browning was observed and chroma increased by 27% compared to crude anthocyanin.

Objective: of 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.

The effect of garlic (Allium sativum) and cabbage (Brassica oleracea var. capitata) extracts on the healing of gastric ulcer in experimental rats has been investigated. Thirty-three albino male rats (115 ± 4 g B.Wt. each) were used and divided into 6 groups (n = 6 rats); one was used as a negative control while the others were given aspirin orally (200 mg/kg B.Wt.). One of these groups was employed as a positive control and the others were administrated with 150 or 300 mg/kg B.Wt. doses of garlic and cabbage juice for 7 days. The length of the gastric ulcer, the volume of gastric juice, the total acidity, the pH value, the total bacterial count, and the histopathological changes of the stomach were examined. Results revealed that oral administration with both tested plant extracts reduced the length of gastric ulcer, the total acidity, the volume of gastric juice, the bacterial count, and the histopathological changes caused by aspirin. On the other hand, both aqueous plants extract increased the pH value of gastric juice. It is concluded that, garlic and cabbage extract could be used for healing acute gastric ulcer.

Goal of the study was to investigate nutrient uptake, growth and yield of the cabbage (Brassica oleracea var. capitata) variety'Atlas-70'as influenced by the application of different organic fertilizers. Randomized complete block design (RCBD) comprising five treatments with three replications were executed to conduct the study. Treatments were T 1 = Soil Test Based 100% Recommended Dose of Chemical Fertilizer (RDCF), T 2 = 5 t/ha Cow dung (CD) + integrated plant nutrient system (IPNS) based Chemical fertilizers (CF), T 3 =5 t/ha Poultry Manure (PM) + integrated plant nutrient system (IPNS) based Chemical fertilizers (CF), T 4 = 5 t/ha vermicompost (VC) + integrated plant nutrient system (IPNS) based Chemical fertilizers (CF), T 5 = Absolute control. Results of the experiment showed that the same amount of N, P, K and S from cow dung, poultry manure and vermicompost showed significant differences (P≤0.05) on plant height, unfolded leaves, head circumference, marketable yield, total yield and nutrient content in cabbage. Organic fertilizers (cow dung, poultry manure and vermicompost) resulted better nutrient uptake as compared to the chemical fertilizers. However, vermicompost tended to be the potential organic source for higher yield and nutrient uptake of cabbage and thus is suitable substitute of the most commonly used nitrogen (urea) sources for the production of cabbage.

The future of human space missions relies on the ability to provide adequate food resources for astronauts and also to reduce stress due to the environment (microgravity and cosmic radiation). In this context, microgreens have been proposed for the astronaut diet because of their fast-growing time and their high levels of bioactive compounds and nutrients (vitamins, antioxidants, minerals, etc.), which are even higher than mature plants, and are usually consumed as ready-to-eat vegetables. Methods: Our study aimed to identify the best light recipe for the soilless cultivation of two cultivars of radish microgreens (Raphanus sativus, green daikon, and rioja improved) harvested eight days after sowing that could be used for space farming. The effects on plant metabolism of three different light emitting diodes (LED) light recipes (L1-20% red, 20% green, 60% blue; L2-40% red, 20% green, 40% blue; L3-60% red, 20% green, 20% blue) were tested on radish microgreens hydroponically grown. A fluorimetric-based technique was used for a real-time non-destructive screening to characterize plant methabolism. The adopted sensors allowed us to quantitatively estimate the fluorescence of flavonols, anthocyanins, and chlorophyll via specific indices verified by standardized spectrophotometric methods. To assess plant growth, morphometric parameters (fresh and dry weight, cotyledon area and weight, hypocotyl length) were analyzed. Results: We observed a statistically significant positive effect on biomass accumulation and productivity for both cultivars grown under the same light recipe (40% blue, 20% green, 40% red). We further investigated how the addition of UV and/or far-red LED lights could have a positive effect on plant metabolite accumulation (anthocyanins and flavonols).

Goal of the study was to investigate nutrient uptake, growth and yield of the cabbage (Brassica oleracea var. capitata) variety'Atlas-70'as influenced by the application of different organic fertilizers. Randomized complete block design (RCBD) comprising five treatments with three replications were executed to conduct the study. Treatments were T 1 = Soil Test Based 100% Recommended Dose of Chemical Fertilizer (RDCF), T 2 = 5 t/ha Cow dung (CD) + integrated plant nutrient system (IPNS) based Chemical fertilizers (CF), T 3 =5 t/ha Poultry Manure (PM) + integrated plant nutrient system (IPNS) based Chemical fertilizers (CF), T 4 = 5 t/ha vermicompost (VC) + integrated plant nutrient system (IPNS) based Chemical fertilizers (CF), T 5 = Absolute control. Results of the experiment showed that the same amount of N, P, K and S from cow dung, poultry manure and vermicompost showed significant differences (P≤0.05) on plant height, unfolded leaves, head circumference, marketable yield, total yield and nutrient content in cabbage. Organic fertilizers (cow dung, poultry manure and vermicompost) resulted better nutrient uptake as compared to the chemical fertilizers. However, vermicompost tended to be the potential organic source for higher yield and nutrient uptake of cabbage and thus is suitable substitute of the most commonly used nitrogen (urea) sources for the production of cabbage.

Cruciferous vegetables are very popular in latitudes corresponding to central and eastern Europe. They are rich in bioactive compounds such as chlorophylls, carotenoids, and polyphenols. The type and quality of fertilization has a significant impact on their chemical composition. The aim of this study was to determine the impact of specific forms of sulfur fertilization on the chemical properties of white cabbage, and to explore the effect of storage conditions on its bioactive components and antioxidant activity. The research material was the late cultivar of white cabbage ‘Stonehead’, fertilized with a dose of 30 kg S·ha−1, administered in the form of elemental sulfur, ammonium sulfate, and potassium sulfate. Sulfur fertilization had a significant impact on the parameters selected for this study, and the form in which it was applied resulted in different effects on these individual parameters. For all parameters investigated, the effect of sulfur fertilization was detectable. Anti...

Addition of encapsulated anthocyanins in margarine formulation improved the stability of margarine. In this study, investigation on the storage and stability characteristics of water-in-oil emulsion, i.e. margarine, containing encapsulated or non-encapsulated anthocyanins from roselle and red cabbage was carried out. Encapsulation of anthocyanins was performed using microwaveassisted technique to study the dispersion and stability of anthocyanins in the margarine. Margarines were formulated with three different oil-to-aqueous ratios (75:25, 80:20 and 85:15). The stability of the margarine was determined by using Solid Fat Content, thermal and phase stability analysis. Margarine containing encapsulated anthocyanin showed improved stability compared to non-encapsulated anthocyanin.

ABSTRACT: A study was carried out to evaluate the nutritional value of waste from lettuce, green cabbage, red cabbage and cauliflower to determine their potential use for feeding to livestock. Vegetable wastes were dried in a solar tunnel drier. The crude protein (CP), ether extract (EE), total ash, acid detergent fiber (ADF) and neutral detergent fiber (NDF) were 24.1, 2.7, 24.7, 29.3 and 29.0%; 17.7, 2.3, 13.7, 25.6, and 28.7%; 11.9, 1.9, 8.8, 23.1 and 25.6%; 10.3, 0.5, 7.0, 16.1 and 19.6 % (DM basis) in cauliflower, lettuce, green cabbage and red cabbage, respectively. The gross energy (MJ/kg DM) in cauliflower  and green cabbage (16.9 and 16.6) was higher than that observed in red cabbage and lettuce (14.1 and14.3). The red and green cabbage waste had higher net gas production (73 and 71 ml/g DM/12h) compared to the lettuce and cauliflower vegetable waste (51 and 48 ml/g DM/12h respectively). The green and red cabbage waste had significantly higher metabolizable energy (ME) (app...

Often encountered in laboratory settings, conventional pH level indicators are crucial tools that come in various forms, determining a substance's pH. However, synthetic indicators have some drawbacks, including high cost, limited availability, and chemical pollution. This study aims to investigate the effectiveness and accuracy of red cabbage as a pH level indicator as an alternative. Using a quantitative quasi-experimental design, the researchers employed a purposive sampling technique to select the survey respondents. In total, the number of respondents for this research were 32. The researchers created the pH jellies using environmentally friendly materials such as red cabbage, unflavored gelatin, and distilled water. The statistical treatment used was the weighted mean, with results interpreted as highly effective for each indicator. The researchers found that the pH jellies were highly acceptable in terms of portability and accuracy. Based on the trials the pH jellies can only be used up to pH-12. Despite the positive results, the researchers suggest further investigation on the effectiveness of the indicator particularly in modifying its pH range up to pH-14 and extending its shelter life.

There is an increasing interest in anthocyanins, as natural food colorants, in food products and also in pharmaceutical products due to their antioxidative potential. The present study deals with extraction and purification of anthocyanins from red cabbage. Conventional extraction methods of anthocyanin from plant material are nonselective and yield pigment solutions with large amounts of byproducts such as sugars, organic acids and proteins. Some of these impurities may accelerate anthocyanin degradation. Different extracting media were used and the mixture of 50% (v/v) ethanol and acidified water resulted in maximum anthocyanin content (390.6 mg/L). In order to obtain anthocyanins in a purified form, adsorption was carried out with six different adsorbents. Among these, nonionic acrylic ester adsorbent, namely Amberlite XAD-7HP, showed the highest adsorption capacity (0.84 mg/mL of resin) and desorption ratio (92.85%). Adsorption results were found to be correlated best using the Langmuir isotherm equation especially at low temperature. The resulting anthocyanin solution after purification was free from sugars, which are the major cause for degradation of anthocyanin. No browning was observed and chroma increased by 27% compared to crude anthocyanin.

An untargeted approach to profiling of polyphenolics of Brassicaceae microgreens was employed to characterize the phenolic composition in microgreens grown under 8 different treatments of combined amber (590 nm), blue (455 nm), and red (655 nm) LED, using full MS and HRMS/MS-ESI. Hydroxycinnamic acid (HCA) derivatives predominated the pool of phenolics in the microgreens, followed by free phenolic acids and flavonol glycosides/acylglycosides, with most of the HCA derivatives existing as malate esters. Most HCA malates in mustard (Barbarossa) and all HCA malates in mizuna (red kingdom)/ radish (red Rambo, organic) were significantly decreased under most treatments, whereas all malates were overall increased under combined lighting in radish (red Rambo), mustard (Garnet Giant), mizuna (organic), Pac choi (red Pac) and mustard (Scarlet Frills). The present study demonstrated that amber in combination with blue and red LED contributed to the altered phenolic profile and increase and/or ...

Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

BACKGROUNDPackage oxygen transmission rate (OTR) can affect the stability of natural color pigments such as anthocyanins, betalains and chlorophylls in foods during storage. In the present study, we investigated the oxygen sensitivity of selected pigments in thermally pasteurized vegetable purees held at a refrigeration temperature. We modulated the oxygen ingress in packaging using multilayer films with OTRs of 1, 30 and 81 cm3 m−2 day−1. Red cabbage, beetroot and pea purees were vacuum packed, pasteurized to achieve a cumulative lethality of = 12.8–13.4 min and stored at 7 °C for 80 days.RESULTSAnthocyanins were relatively stable (&lt; 4% losses), regardless of the film OTR. Betalains showed the highest sensitivity to different OTRs, with total losses varying from 4% to 49% at the end of storage and showing significant differences (P &lt; 0.05) among the three films. Chlorophylls showed no significant difference (P &gt; 0.05) in sensitivity to film OTRs. However, continuous degrad...

White cabbage (Brassica oleracea L. var. capitata) is an important source of dietary fibre (DF) and various bioactive compounds, which are claimed to possess antioxidant and anticarcinogenic activities. Sulforaphane, one of the most potent food-derived anticarcinogens, is a hydrolysis product of glucosinolates, which are abundant in Brassica vegetables. As the formation of sulforaphane is via enzymatic reactions and since the compound is heat sensitive, processing temperature is of importance. In this study the effect of hot air drying temperature (40-70°C) on the evolution of sulforaphane in cabbage during drying was investigated; outer leaves of cabbage, which are discarded and normally considered as waste, were used. The retention of sulforaphane in the finally dried DF powder was also determined. The results showed that the formation of sulforaphane occurred when the cabbage temperature during drying was in the range of 25-53.5°C and thermal degradation took place once the cabbage temperature exceeded this range. A semi-empirical heat transfer and kinetic model was proposed to predict the evolution of sulforaphane during drying. Drying at 60°C was suggested as an optimum condition to obtain the highest retention of sulforaphane in cabbage DF powder.

Goal of the study was to investigate nutrient uptake, growth and yield of the cabbage (Brassica oleracea var. capitata) variety'Atlas-70'as influenced by the application of different organic fertilizers. Randomized complete block design (RCBD) comprising five treatments with three replications were executed to conduct the study. Treatments were T 1 = Soil Test Based 100% Recommended Dose of Chemical Fertilizer (RDCF), T 2 = 5 t/ha Cow dung (CD) + integrated plant nutrient system (IPNS) based Chemical fertilizers (CF), T 3 =5 t/ha Poultry Manure (PM) + integrated plant nutrient system (IPNS) based Chemical fertilizers (CF), T 4 = 5 t/ha vermicompost (VC) + integrated plant nutrient system (IPNS) based Chemical fertilizers (CF), T 5 = Absolute control. Results of the experiment showed that the same amount of N, P, K and S from cow dung, poultry manure and vermicompost showed significant differences (P≤0.05) on plant height, unfolded leaves, head circumference, marketable yield, total yield and nutrient content in cabbage. Organic fertilizers (cow dung, poultry manure and vermicompost) resulted better nutrient uptake as compared to the chemical fertilizers. However, vermicompost tended to be the potential organic source for higher yield and nutrient uptake of cabbage and thus is suitable substitute of the most commonly used nitrogen (urea) sources for the production of cabbage.

In the current investigation, the natural dye extracted from red-apple (Malus domestica) skin was used as natural sensitizer for dye sensitized solar cell (DSSC) application. The present study was specifically aimed at observing the effect of different solvents, i.e. deionized water, ethanol, and acidified ethanol, on the performance of the natural dye and thus the DSSC. For synthesis purposes, red-apple skin was peeled off, dried, crushed and furthermore extracted with ratio redapple skin powder to solvent 1:20 w/v for 2 hours at 50 o C under mechanical stirring. Subsequently, the resulting natural dyes with different solvents were examined by Fourier transform infrared (FTIR) to analyze their functional groups, UV-Vis spectroscopy to observe their absorption spectra for a wide range of wavelength, while TiO2 nanoparticle used as the semiconductor oxide layer in the device was characterized by field emission scanning electron microscope (FESEM). The FTIR results showed that the red-apple skin has anthocyanin group which functions as the sensitizer agent for photon energy absorption from the sunlight. The UV-Vis spectroscopy results showed that ethanol solvent has higher absorption of sunlight wavelength as compared to those of deionized water and acidified ethanol solvents. The performance test of the fabricated DSSC showed the prototype made of the red apple skin dye extracted by ethanol solvent can provide the highest open circuit voltage (Voc) up to 324 mV and efficiency around 0.046%. On the basis of investigation, it has been found that ethanol was the best solvent to extract anthocyanin from the red-apple skin.

The prevalence of oral diseases in Indonesia is 25,9% in 2018, the highest percentage is recorded being caused to dental caries. Oral condition which may be acidic due to foods is potential to cause dental caries, as oral bacteria activities such as S. mutans may transform foods into becoming acids. In current condition, it is difficult for people to detect their own acid and base oral condition independently. This study aimed to create an innovation of a chewing gum supplemented with red cabbage (Brassica oleracea var. capitata f. rubra) extract which has functions as oral pH detector. The chewing gum was made by mixing the maceration extract of red cabbage and gumbase. This study was performed by using a qualitative test of pH 1-13 buffer solution colour change and pH 5-9 artificial saliva which was added by the extract, and then tested with manufactured chewing gum. Anthocyanin level was tested by using a 520 and 700 nm UV-Vis spectrophotometer. The study resulted in colour chang...

An edible pH sensor has been developed based on anthocyanins of red cabbage (Brassica oleraceae var capitata L.) (ARC) immobilized on a bacterial cellulose (BC) membrane. The polivinyl alcohol (PVA) (1%) was added into the membrane to reduce swelling and water solubility. The edible pH sensor exhibited a various distinctive colors from red to purple, blue-gray, and then to yellow in the pH range (pH 1-14), with good linearity between pH 1-6, and pH 8-12, with a sensor response time of 4 min and reproducibility of <1% (RSD). The sensor showed obvious color turning as a pH response and excellent color stability after 17 and 22 days in room and chiller conditions, respectively. In application, the pH sensor was demonstrated by the detection of several beverage pH. Although as freshness sensor, milk freshness was monitored by a distinctive color turning from blue-gray to pinkish-gray after 8 h storage at room temperature. The edible pH sensor can distinguish fresh milk from spoilage, making it suitable to be used in an intelligent packaging system as a freshness sensor.

An edible pH sensor has been developed based on anthocyanins of red cabbage (Brassica oleraceae var capitata L.) (ARC) immobilized on a bacterial cellulose (BC) membrane. The polivinyl alcohol (PVA) (1%) was added into the membrane to reduce swelling and water solubility. The edible pH sensor exhibited a various distinctive colors from red to purple, blue‐gray, and then to yellow in the pH range (pH 1–14), with good linearity between pH 1–6, and pH 8–12, with a sensor response time of 4 min and reproducibility of &lt;1% (RSD). The sensor showed obvious color turning as a pH response and excellent color stability after 17 and 22 days in room and chiller conditions, respectively. In application, the pH sensor was demonstrated by the detection of several beverage pH. Although as freshness sensor, milk freshness was monitored by a distinctive color turning from blue‐gray to pinkish‐gray after 8 h storage at room temperature. The edible pH sensor can distinguish fresh milk from spoilage,...

Flavonoids, a group of secondary metabolites belonging to the class of phenyl-propanoids, have the widest colours range from pale-yellow to blue. Anthocyanin, naturally occurring pigment with high antioxidant responsible for red, blue and purple color in vegetables like eggplant, onion, red cabbage, purple cabbage (Zhang et al., 2013) [5, 20, 28, 29]. In the recent year certain improved anthocyanin concentration in several vegetable crops have been achieved like purple carrot (200-350mg), purple potato (17-20mg), red flesh potato (20-38mg), red onion (25-40mg), red cabbage (200-3320mg), purple tomato (20-60mg) respectively. In research purpose various mutants and transgenic gene responsible for color development and improved nutritional quality have been identified like or (cauliflower) and MYB (red cabbage and purple cauliflower), Aft, Abg, atv (Purple tomato) respectively. Tomato (Solanum lycopersicum L.) is an important solanaceous vegetable crop grown throughout the world for its versatile uses. It is one of the important 'Protective Foods' as it possesses appreciable quantities of vitamins and minerals and sometimes rightly referred to as "Poor Man's Orange". Traditional genetic studies had identified several genes controlling fruit shape in tomato such as pr (pyriform), o (ovate), bk (beaked tomato), n (nipple-tip tomato), f (fasciated) and lc (for locule number), fs8.1 exerts its effect by changing the length of carpels during pre-anthesis resulting in longer and larger mature fruit. Similarly, another major fruit-shape QTL term ovate, controlling the transition from round to pear-shaped fruit, was mapped, cloned and characterized at the molecular level. CRISPR/Cas-9 was used to select specific sgRNAs targeting SGR1, LCY-E, Blc, LCY-B1 and LCY-B2 used for significantly improving lycopene content in tomato fruit with advantages such as high efficiency, rare off-targeted mutation, and stable heredity. Genome editing technologies, transgenic, RNA interference, Transcriptomics and CRISPR/Cas-9 have great potential in vegetables for enriching health beneficial constituents.

Objectives Due to anti-nutrients found in leafy greens and the physical-chemical properties of inorganic iron found in plant sources, iron bioavailability is lower relative to heme iron rich in red meat. We tested a series of novel food processing techniques (i.e., vacuum treatment, bath-immersion, and moderate electric field (MEF) to improve iron content and potential delivery, using kale (Brassica oleracea L. var. sabellica) as our model green leafy vegetable. Methods A ferrous sulfate (FeSO4) solution was prepared and fresh kale samples (n = 3 per treatment) were immersed in the solution alone (control), treated with vacuum alone, vacuum + water bath (30–50°C), or vacuum + water bath + MEF (15 V/cm at frequency of 60 Hz at 40–60°C) for up to 15 min. Effects of immersion (24 h at 4°C) after each treatment step were also tested. Treated samples were rinsed in deionized water before freezing and lyophilization prior to analysis. Concentrations of chlorophyll and iron chlorophyll der...

AMtact-An enzyme, catalysing the glucosylation of cyanidin at the 3position using uridine diphosphate-p-glucose (UDFG) as glucosyl-donor, has been isolated and purified about %&fold from young red cabbage (Brassica olerucea) seedlings. The pH optimum for this reaction was ca 8 and no additional cofactors were required. The reaction was inhibited by cyanidin (above 0.25 mM) and by very low concentrations of the reaction product cyanidin-3-glucoside (5 RM). The K, values for UDPG and cyanidin were 0.51 and 0.4 mM respectively. In addition to cyanidin the enzyme could also glucosylate the following compounds at the 3position: pelargonidin, peonidin, malvidin, kaempferol, quercetin, isorhamnetin, myricetin and fisetin. In contrast, cyanidin-3glucoside, cyanidin-3-sophoroside, cyanidin-3,5diglucoside, apigenin, luteolin, naringenin and dihydroquercetin were not glucosylated.