Effects of conventional cooking techniques on the glucosinolate content and antioxidant properties of red cabbage (Brassica oleracea var. capitata f. rubra) and white cabbage (Brassica oleracea var. capitata f. alba)

Clicks: 5
ID: 285042
2021
Free PDF
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Popular

Ranked #185 of 3,757 articles by views in Malay Journal

Most read Least read

Bar heights use a square-root scale. Only the 120 most-read articles are drawn; the journal has 3,757 in total.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract
Glucosinolates are biologically active compounds found in the Brassicaceae family and they, along with their hydrolysis products, have been studied due to their anticancer properties. The present study analyzed the glucosinolate content and biological properties of extracts from samples of red cabbage (Brassica oleracea var. capitata f. rubra) and white cabbage (Brassica oleracea var. capitata f. alba) prepared using different cooking techniques; including, microwaved, stir-fried, boiled, blanched, steamed, and raw (unprocessed). HPLC technique was used to determine the glucosinolate content of the samples. It was found that raw white cabbage had higher concentration of glucosinolates (39.09 μmol/g sample) than red cabbage (28.32 μmol/g sample). Moreover, the analysis revealed the decrease in the glucosinolate concentration in boiled and stir fried red and white cabbage, and blanched and steamed white cabbage. The decrease in the glucosinolate content could be attributed to thermal degradation or leaching out of glucosinolates in the water or oil medium used for processing. On the other hand, an increase in glucosinolate concentration was observed in microwaved red and white cabbage, and blanched and steamed red cabbage, possibly due to increase in the extractability of glucosinolates or the decrease in leaching of glucosinolate as water or oil was not added as a medium in the processing. Furthermore, the biological properties of the samples were assessed using the DPPH free radical scavenging assay and PrestoBlueTM cell viability assay. The DPPH assay resulted in a strong antioxidant activity of the methanolic and aqueous red cabbage extracts, while PrestoBlueTM assay revealed cytotoxicity of red cabbage towards cancer cell lines (H69PR, MCF-7, HT-29, and THP-1). On the other hand, white cabbage extract exhibited weak scavenging activity but exhibited cytotoxicity towards H69PR and HT-29 cancer cell lines. Both red and white cabbage samples did not exhibit cytotoxicity towards HDFn normal cell lines, confirming the selectivity of the extracts in targeting cancer cells. Keywords: white cabbage, red cabbage, glucosinolates, cooking techniques, antioxidant, anticancer
Reference Key
persistent_1760654454_68f17476ea8d3 Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Tuason, Angelique Yvonne Q.
Journal Malay Journal
Year 2021
DOI
DOI not found
URL
https://animorepository.dlsu.edu.ph/etdb_chem/1
Keywords Keywords not found

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.