Skip to main content
Have a personal or library account? Click to login
Phenolic compounds as the major antioxidants in red cabbage Cover

Phenolic compounds as the major antioxidants in red cabbage

Folia Horticulturae
Volume 22 (2010): Issue 1 (June 2010)
By: ,   and    
Open Access
|Aug 2013
References

References

  1. Can N.O., Altiokka G., 2007. Quantitative analysis of natural antioxidants pelargonidin and peonidin in fresh vegetables using an ODS-3 liquid chromatography column. Toxicol. Lett. 172S: S225.
    Open DOISearch in Google Scholar
  2. Cano A., Alcaraz C., Arnao M.B., 2003. Free radicalscavenging activity of indolic compounds in aqueous and ethanolic media. Anal. Bioanal. Chem. 376: 33-37.
    Open DOISearch in Google Scholar
  3. Castañeda-Ovando A., Pacheco-Hernández M.L., Páez- Hernández M.E., 2009. Chemical studies of anthocyanins: A review. Food Chem. 113: 859-871.
    Open DOISearch in Google Scholar
  4. Fukumoto L.R., Mazza G., 2000. Assesing antioxidant and prooxidant activities of phenolic compounds. J. Agric. Food Chem. 48(8): 3597-3604.
    Open DOISearch in Google Scholar
  5. Heimler D., Vignolini P., Dini M.G., Vincieri F.F., Romani A., 2006. Antiradical activity and polyphenol composition of localedible varieties. Food Chem. 99: 464-469.
    Open DOISearch in Google Scholar
  6. Hounsome N., Hounsome B., Tomos D., Edwards-Jones G., 2009. Changes in antioxidant compounds in white cabbage during winter storage. Postharv. Biol. Technol. 52(2): 173-179.
    Open DOISearch in Google Scholar
  7. Kusznierewicz B., Bartoszek A., Wolska L., Drzewiecki J., Gorinstein s., Namieśnik J., 2008. Partial characterization of white cabbages (var.f.) from different regions by glucosinolates, bioactive compounds, total antioxidant activities and proteins. LWT 41(1): 1-9.
    Open DOISearch in Google Scholar
  8. Laszczak P., Szczeponek A., Wesołowska M., Leja M., 2007. Porównanie zawartości wybranych składników w główkach kapusty głowiastej czerwonej i białej.
    Search in Google Scholar
  9. Nowaczyk P (ed.) Monography - Naturalna i indukowana zmienność w genetycznym doskonaleniu roślin ogrodniczych: 67-72.
    Search in Google Scholar
  10. Leja M., Mareczek A., Adamus A., Strzetelski P., Combik M., 2006. Some antioxidative properties of selected white cabbage DH lines. Folia Hort. 18(1): 31-40.
    Search in Google Scholar
  11. Leja M., Wyżgolik G., Kamińska I., 2007. Some parameters of antioxidant capacity of red cabbage as related to different forms of nutritive nitrogen. Folia Hort. 19(1): 15-23.
    Search in Google Scholar
  12. Leja M., Wyżgolik G., Mareczek A., 2005. Phenolic compounds of red cabbage as related to different forms of nutritive nitrogen. Hort. Veg. Grow. 24(3): 421-428.
    Search in Google Scholar
  13. Lin J.Y., Li C.Y., Hwang I.F., 2008. Characterization of the pigment components in red cabbage (L. var.) juice and their anti-inflammatory effects on LPSstimulated murine splenocytes. Food Chem. 209(4): 771-781.
    Open DOISearch in Google Scholar
  14. McDougall G.J., Fyffe S., Dobson P., Stewart D., 2007. Anthocyanins from red cabbage - stability to simulated gastrointestinal digestion. Phytochem. 68: 1285-1294.
    Open DOISearch in Google Scholar
  15. Pekkarinen S.S., Stöckmann H., Schwarz K., Heinonen I.M., Hopia A.I., 1999. Antioxidant activity and partitioning of phenolic acids in bulk and emulsified methyl linoleate. J. Agric. Food Chem. 47: 3036-3043.
    Open DOISearch in Google Scholar
  16. Podsędek A., 2007. Natural antioxidants and antioxidant capacity ofvegetables: A review. LWT 40: 1-11.
    Open DOISearch in Google Scholar
  17. Posmyk M.M., Kontek R., Janas K.M., 2009. Antioxidant enzymes activity and phenolic compounds content in red cabbage seedlings expose to copper stress. Ecotoxicol. Environ. Safety 72: 596-602.
    Open DOISearch in Google Scholar
  18. Proteggente A.R., Pannala A.S., Paganga G., van Buren L., Wagner E., Wiseman S., van de Put F., Dacombe C., Rice- Evans C.A., 2002. The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition. Free Radical Res. 36(2): 217-233.
    Open DOISearch in Google Scholar
  19. Rice-Evans C.A., Miller N.J., Paganga G., 1997. Antioxidant properties of phenolic compounds. Trends Plant Sci. 2(4): 152-159.
    Open DOISearch in Google Scholar
  20. Singh J., Upadhyay A.K., Bahadur A., Singh B., Singh K.P., Rai M., 2006. Antioxidant phytochemicals in cabbage (L. var.). Sci. Hort. 108(3): 233-237.
    Open DOISearch in Google Scholar
  21. Sroka Z., Cisowski W., 2003. Hydrogen peroxidase scavenging, antioxidant and anti-radical activity of some phenolic acids. Food Chem. Toxicol. 41(6): 753-758.
    Open DOISearch in Google Scholar
  22. Walkowiak-Tomczak D., Czapski J., 2007. Colour changes of preparation from red cabbage during storage in a model system. Food Chem. 104: 709-714.
    Open DOISearch in Google Scholar
DOI: https://doi.org/10.2478/fhort-2013-0146 | Journal eISSN: 2083-5965 | Journal ISSN: 0867-1761
Journal RSS Feed
Language: English, Polish
Page range: 19 - 24
Published on: Aug 1, 2013
Published by: Polish Society for Horticultural Sciences (PSHS)
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
antiradical activity,
Brassica oleracea var. capitata f. rubra,
phenolics
Related subjects:
Life sciences,
Plant science

© 2013 Maria Leja, Iwona Kamińska, Anna Kołton, published by Polish Society for Horticultural Sciences (PSHS)
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 22 (2010): Issue 1 (June 2010)
Previous article
Next article