| Abstract |
The effects of various thermal processing (blanching, boiling and steaming) of red cabbage, Brassica oleracea L. ssp. capitata f. rubra cv. `Autoro`, were assessed for the levels of glucosinolates (GLS), total phenols (TP), total monomeric anthocyanins (TMA), L-ascorbic acid (L-AA) and soluble sugars, as well as for the antioxidant potential by the ferric reducing activity power (FRAP) and oxygen radical absorbance capacity (ORAC) assays. Individual native GLS were determined by ion-pair HPLC-MS/DAD. There were significant (p < 0.05) losses in blanched red cabbage: TP, 43%, TMA 59%, FRAP 42%, ORAC 51%, L-AA acid 48% and soluble sugars 45%. Boiling gave less extensive reductions: TP 16%, TMA 41%, FRAP 17%, ORAC 19%, L-AA 24% and soluble sugars 19%. Steaming caused no losses for TP, ORAC, FRAP and soluble sugars. However, significant reductions were found for TMA and L-AA, with 29% and 11%, respectively. In general losses were accounted for in the processing waters, however, TMA was not fully recovered indicating degradation. Total GLS were severely affected by processing with reductions 64, 38 and 19% in blanched, boiled and steamed red cabbage, respectively. Total aliphatic and indole GLS were similarly affected. Lost GLS were partially recovered in the processing water. |
| Reference |
Volden, J., Borge, G.I., Bengtsson, G.B., Hansen, M., Thygesen, I.E., Wicklund, T. 2008. Effect of thermal treatment on glucosinolates and antioxidant related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra). Food Chemistry, Vol 109, 3, pp 595-605. |
Grethe Iren Borge
Gunnar Bengtsson
Michael Hansen
