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Red cabbage belongs to the economically important group of vegetable crops of the Brassicaceae family. A unique feature of this vegetable crop that distinguishes it from other members of the family is its unique biochemical composition characterized by high anthocyanin content, which gives it antioxidant properties. The production mainly uses F1 hybrids, which require constant parental lines, requiring 6–7 generations of inbreeding. Culture of isolated microspores in vitro is currently one of the promising methods for the accelerated production of pure lines with 100% homozygosity. The aim of this study is to investigate the factors and select optimal parameters for successful induction of red cabbage embryogenesis in isolated microspore culture in vitro and subsequent regeneration of DH plants. As a result of research, for the first time, it was possible to carry out the full cycle of obtaining DH plants of red cabbage from the induction of embryogenesis to their inclusion in the breeding process. The size of buds containing predominantly microspores at the late vacuolated stage and pollen at the early bi-cellular stage has to be selected individually for each genotype, because the embryoid yield will be determined by the interaction of these two factors. In the six samples studied, the maximum embryoid yield was obtained from buds 4.1–4.4 mm and 4.5–5.0 mm long, depending on the genotype. Cultivation of microspores was carried out on liquid NLN culture medium with 13% sucrose. The maximum number of embryoids (173.5 ± 7.5 pcs./Petri dish) was obtained on culture medium with pH 5.8 and heat shock at 32 °C for 48 h. Successful embryoid development and plant regeneration by direct germination from shoot apical meristem were achieved on MS culture medium with 2% sucrose and 0.7% agar, supplemented with 6-benzylaminopurine at a concentration of 1 mg/L. Analysis of the obtained regenerated plants, which successfully passed the stage of adaptation to ex vitro conditions by flow cytometry, showed that most of them were doubled haploids (up to 90.9%). A low number of seeds produced by self-fertilization in DH plants was observed.

Visible light can be converted into electricity using dye sensitised solar cells (DSSCs), with their performance mainly based on the type of dye used as a sensitiser. Currently, dyes extracted from natural sources are highly preferred by researchers in this field. Natural dyes reduce the high cost of metal complex sensitisers and replace expensive processes of chemical synthesis with simple extraction processes. Natural dyes are environmentally friendly, abundant, easily extractable, and safe. Their application has become a promising development in DSSC technology. In this study, two natural dyes extracted from the plant leaves of green cabbage (GC) and red cabbage (RC) that were used as sensitisers. The performance characteristics of RC and GC extracts were investigated using both cyclic voltammetry and amperometry methods for solar cell detection. At an extraction temperature of 60 °C maintained for 8 h under optimum conditions, the measured values of maximum power (Pm), fill factor (FF), and efficiency (η) were 1.36 mW/cm2, 92.34%, and 0.161% for RC, and 0.349 mW/cm2, 44.19%, and 0.095% for GC, respectively. The RC and GC extracts exhibited excellent electrochemical performance with respect to current density potential and good cycling stability.

The main aim of this study was to develop a method for the isolation and determination of polyphenols—in particular, flavonoids present in various morphological parts of plants belonging to the cabbage family (Brassicaceae). Therefore, a procedure consisting of maceration, acid hydrolysis and measurement of the total antioxidant capacity of plant extracts (using DPPH assay) was conducted. Qualitative analysis was performed employing thin-layer chromatography (TLC), which was presented to be a suitable methodology for the separation and determination of chemopreventive phytochemicals from plants belonging to the cabbage family. The study involved the analysis of 25 vegetal samples, including radish, broccoli, Brussels sprouts, kale, canola, kohlrabi, cabbage, Chinese cabbage, red cabbage, pak choi and cauliflower. In addition, selected flavonoids content in free form and bonded to glycosides was determined by using an RP-UHPLC-ESI-MS/MS method.

The consumption of plant sprouts as part of human day-to-day diets is gradually increasing, and their health benefit is attracting interest across multiple disciplines. The purpose of this review was to (a) critically evaluate the phytochemicals in selected sprouts (alfalfa, buckwheat, broccoli, and red cabbage), (b) describe the health benefits of sprouts, (c) assess the recent advances in sprout production, (d) rigorously evaluate their safety, and (e) suggest directions that merit special consideration for further novel research on sprouts. Young shoots are characterized by high levels of health-benefitting phytochemicals. Their utility as functional ingredients have been extensively described. Tremendous advances in the production and safety of sprouts have been made over the recent past and numerous reports have appeared in mainstream scientific journals describing their nutritional and medicinal properties. However, subjects such as application of sprouted seed flours in processed products, utilizing sprouts as leads in the synthesis of nanoparticles, and assessing the dynamics of a relationship between sprouts and gut health require special attention for future clinical exploration. Sprouting is an effective strategy allowing manipulation of phytochemicals in seeds to improve their health benefits.

Red cabbage (Brassica oleracea L. var. capitata) continues to receive increasing attention on its health-promoting properties because of its high glucosinolate content. Glucosinolates are an unstable active substance, however, there are few studies on their changes in different cooking processes. In this study, we investigated the effects of processing methods (boiling, steaming, microwave heating, frying, stir-frying) and boiling time on glucosinolates in red cabbage. Ten glucosinolates, including 4-methoxyglucobrassicin, neoglucobrassicin, glucoalyssin, glucobrassicin, glucoraphanin, glucoiberin, progoitrin, gluconapin and sinigrin, in red cabbage were detected. Decreases of 32.36%, 24.83%, 25.27%, 81.11% and 84.29% for total glucosinolates were observed after boiling, microwaving, steaming, frying and stir-frying. Indole glucosinolates were more efficiently lost compared to aliphatic glucosinolates after boiling, while microwaving, steaming, frying and stir-frying also resulted in a greater reduction in indole glucosinolates than aliphatic glucosinolates. Glucoalyssin, glucoerucin and sinigrin were more thermal sensitive than other glucosinolates. It was confirmed that microwaving and steaming retained higher levels of glucosinolates than other methods and may be better for cooking red cabbage.

Microgreens are young and tender leafy vegetables that have gained wider consumer acceptance. This is attributed to their low caloric composition and rich micronutrient and antioxidant composition. The present study investigated the bioactive composition and proximate analysis of fourteen microgreens belonging to Brassicaceae, Fabaceae, Pedaliaceae, Polygonaceae, Convolvulaceae, and Malvaceae. All the microgreens showed low calories (20.22 to 53.43 kcal 100 g−1) and fat (0.15 to 0.66 g 100 g−1), whilst mung bean and lentil microgreens showed considerable amounts of carbohydrate (7.16 g 100 g−1) and protein (6.47 g 100 g−1), respectively. Lentil microgreens had the highest total chlorophyll (112.62 mg 100 g−1) and carotenoid (28.37 mg 100 g−1) contents, whilst buckwheat microgreens showed the highest total phenolic content (268.99 mg GAE 100 g−1) and DPPH• scavenging activity (90.83 mM TEAC g−1). The lentil microgreens also presented high ascorbic acid content (128.70 mg 100 g−1) along with broccoli, Chinese kale, purple radish, and red cabbage microgreens (79.11, 81.33, 82.58, and 89.49 mg 100 g−1, respectively). Anthocyanin content was only detected in purple radish (0.148 mg CGE 100 g−1) and red cabbage (0.246 mg CGE 100 g−1). The results provide basic information and highlight the benefits of utilizing genetic biodiversity to obtain microgreens with the desired nutrients and antioxidants.

Most literature data indicate that the diet rich in plant products reduces the risk of developing chronic non-communicable diseases and cancer. Brassica vegetables are almost exclusively synthesizing glucosinolates. Glucosinolates are higher in sprouts than in mature plants, being related to the activity of the specific myrosinase involved in the degradation of glucosinolates during developmental stages. This study compares the content of total glucosinolates with their profile and, rare in the literature, also with products of their degradation. Average amounts of total glucosinolates in young shoots of white and red headed cabbage were 26.23 µmol/g d.m. and 27.93 µmol/g d.m., respectively. In addition, antioxidative properties of 21-day-old shoots of white and red headed cabbage were assessed. The area of negative peaks after post-column derivatization with the ABTS reagent, indicating antioxidant activity of young red cabbage shoots, was 20185, compared to the value determined for young white cabbage shoots (3929). The results clearly indicate that, regardless of the vegetable species, young shoots of white and red headed cabbage can be an important source of bioactive substances in the diet, thus being an important element of cancer chemoprevention.

Isolated microspore culture in vitro (IMC) is an advanced technique for producing doubled haploids. We developed a modified microspore isolation method for the Brassicaceae family, which exceeds the results obtained by a standard microspore isolation method. We found that the new method allows an increase in the percentage of microspores at the embryogenic stage of development in the culture. In the spring rapeseed ‘Ratnik’ culture the percentage of microspores increases from 66.7% to 73%, and in the European radish ‘RBK’ from 34% to 61.9%. Moreover, the new method of microspore isolation made it possible to expand the range of linear bud sizes (from 3.5–4.0 to 3.0–4.5 mm for spring rapeseed ‘Ratnik’) suitable for IMC technology. In addition, the new method of microspore isolation reduced the debris in the preparation of spring rapeseed ‘Ratnik’ and European radish ‘RBK’ by 2.4 and 15 times, respectively. The best results were shown on Sareptian mustard No. 72, where the yield of embryoids increased by 7.5 times. Remarkably, the new method of microspore isolation allowed us to obtain the first embryoids of red cabbage No. 428, whereas no embryoids were obtained using the standard method of microspore isolation. In summary, the new method of microspore isolation allows an increase in the efficiency of IMC technology for Brassicaceae family crops.

In this work, the optoelectronic parameters of natural dyes extracted from beetroot, red cabbage, walnut leaves, and henna were comprehensively investigated, namely the optical energy gap (Eg), extinction coefficient (k), refractive index (n), dielectric constant ( $${\varepsilon }_{r})$$ , and optical conductivity ( $${\sigma }_{r})$$ . Results showed a high refractive index, dielectric constant and optical conductivity ( $$n=6.08, {\varepsilon }_{r}=37.18$$ and $${\sigma }_{r}=13.92 \times {10}^{-3}S/cm$$ ) for the dye extracted from red cabbage, while minimum values of $$n=1.19, {\varepsilon }_{r}=1.5$$ and $${\sigma }_{r}=0.039 \times {10}^{-3}S/cm$$ were obtained for the henna dye. The transition type of the optical absorption of the dyes was found to be a direct allowed transition, which is taken place between the bonding and antibonding molecular energy levels. The reported results herein are essential in revealing the viability of these natural dyes for potential applications in organic electronics, including organic photovoltaics, photodiodes, and sensors.

Vegetable pasta is a premium product, and its consumption may deliver health benefits by increasing vegetable intake. This study investigated the replacement of semolina with juice, puree, and pomace of spinach and red cabbage. The effect of replacement on chemical composition, cooking performance (cooking loss, swelling index, water absorption), texture quality (elasticity, firmness), and colour was evaluated. The cooking loss of pasta made with spinach juice and spinach puree at 1 g/100 g substitution was the same as the control, while all other samples had a higher cooking loss. Spinach pasta had a higher breaking force but lower breaking distance in the tensile test than the control, while red cabbage pasta had a lower breaking force and breaking distance. Spinach juice fortified pasta was firmer than the control. Red cabbage juice pasta was less firm than other forms of fortified pasta at 1 g/100 g substitution level. Spinach and red cabbage juice are better colorants than puree or pomace as they change the colour of the pasta more dramatically at the same substitution level. Cooking performance and texture quality of spinach juice pasta were better than other samples, which indicates a premium pasta product for the food industry.

Many studies have demonstrated that cabbages possess various biological activities, and our previous studies confirmed that cyanidin-3-diglucoside-5-glucoside (CY3D5G), the major core of red cabbage anthocyanins, exhibited in vitro antioxidant activity. This study further investigated the protective effects of CY3D5G derivative from red cabbage juice (RCJ) on oxidative stress and lifespan in cells and Caenorhabditis elegans, green cabbage juice (GCJ) was used as control. RCJ rather than GCJ significantly improved cell viability and decreased lactate dehydrogenase release in H2O2-induced caco-2 cells. RCJ significantly increased survival during oxidative and heat stress and mean lifespan in C. elegans by 171.63% and 31.64%, and 28.16%, respectively, while GCJ treatment showed no significant effects (p &lt, 0.05). These results might be attributed to significantly (p &lt, 0.05) higher contents of total phenolics, ascorbic acid, glucosinolates, and anthocyanins in RCJ compared to those in GCJ. Additionally, both of them decreased autofluorescence and reproductive capacity, increased body length, but did not alter the intracellular ROS level. Prolonged lifespan by RCJ might require heat-shock transcription factor pathway, sirtuin signaling, and calmodulin kinase II pathway, independent of insulin/insulin-like growth factor-1 signaling pathway. RCJ showed promising antioxidant properties in caco-2 cells and C. elegans, which provided more information on the health benefits of cabbage.

In recent years, there has been a great deal of consumer interest in consuming vegetables in the form of sprouts, characterized by high nutritional value. The disadvantage of sprouts is the loss of bioactive compounds during storage and the relatively short shelf life, due to the fact that they are a good medium for microorganisms, especially yeasts and molds. The aim of the study was to compare the content of polyphenols, antioxidant properties, color and microbiological quality of red cabbage sprouts preserved by the use of mild organic acids: Citric, ascorbic, lactic, acetic and peracetic. In the study, the content of polyphenols and antioxidant properties of sprouts was examined using the spectrophotometric method, instrumental color measurement was done using an “electronic eye” and the content of mold, yeast and the total number of mesophilic microorganisms was determined using the plate inoculation method. Taking into account the content of polyphenols and the antioxidant potential of sprouts, it was found that the addition of all organic acids contributed to the preservation of the tested compounds during their 14-day storage under refrigerated conditions, depending on the type of organic acid used, from 71 to 86% for polyphenols and from 75 to 96% for antioxidant properties. The best results were obtained by treating the sprouts with peracetic acid and ascorbic acid, respectively, at a concentration of 80 ppm and 1%. The conducted research on the possibility of extending the storage life and preserving the bioactive properties of fresh sprouts showed that the use of peracetic acid in the form of an aqueous solution during pre-treatment allows to reduce the content of microorganisms by one logarithmic order. Ascorbic acid did not reduce the content of microorganisms in the sprout samples tested. Considering the content of bioactive ingredients, as well as the microbiological quality of fresh sprouts, it can be said that there is a great need to use mild organic acids during the pre-treatment of sprouts in order to maintain a high level of health-promoting ingredients during their storage, which may also contribute to their prolongation durability.

The antioxidant and antidiabetic properties and metabolite profiling of ethanol extracts of red cabbage (RC) and broccoli (BR) seeds and sprouts were investigated in this study. The total phenolic, flavonoid, and saponin contents were in the ranges of 385.4–480.4 mg FAE/100 g, 206.9–215.6 mg CE/100 g, and 17.8–27.0 mg soysaponin BE/100 g, respectively. BR seed had the highest total phenolic (480.4 mg FAE/100 g) and flavonoid (216.9 mg CE/100 g) contents, whereas BR sprout had the highest saponin content (27.0 soysaponin BE/100g). RC sprout demonstrated the highest antioxidant capacity, with DPPH and ABTS radical scavenging activity levels of 71.5% and 88.5%, respectively. Furthermore, BR and RC sprouts showed the most potent inhibition against α-glucosidase (91.32% and 93.11%, respectively) and pancreatic lipase (60.19% and 61.66%, respectively). BR seed (60.37%) demonstrated the lowest AGE inhibition. A total of 24 metabolites, predominantly amino acids and phenolic compounds, were characterized using UHPLC-QTOF-MS/MS. Germination not only improved the levels of metabolites but also resulted in the synthesis of new compounds. Therefore, these findings show that germination effectively enhanced the functional properties and metabolite profiles of broccoli and red cabbage seeds, making their sprouts more applicable as functional ingredients.

A wide range of factors including biotic and abiotic stresses influence anthocyanin accumulation in plants. In this study, experiments were designed to measure the effects of nutrient depletion on ...

Vegetables that are the source of nutritional diet are highly perishable, cannot travel very long and may lose nutritional value within a few days as compared to the fresh ones. Supply of fresh food products to remote locations of the country is a serious concern, and a large proportion of the Indian army is deployed in harsh conditions of high altitudes where food and nutritional security of the soldiers remain a sincere issue for long. Under such situations, microgreen vegetables can be helpful to diversify and enhance the nutrient content of the diet in remote locations where fresh food availability is a common constraint due to seasonal variability and the technological backwardness of the region. Microgreens are the tender green immature tiny plants having two fully developed cotyledon leaves with or without the emergence of a rudimentary pair of the first true leaves. Microgreens are considered as functional food which possesses phytonutrients having health-promoting benefits and antioxidant potential. Microgreen vegetables could be a good alternative of high-value food against various disorders common in high altitudes. Keeping in mind local conditions and resources available in remote areas, a multilayer unit of growing microgreens is adopted by the Defence Institute of High Altitude Research, Leh Ladakh. Vegetables suitable for microgreens cultivation in the region are radish, cabbage, cauliflower, broccoli, red cabbage, knol khol and fenugreek.

The goal of the present study was to establish free chlorine operational limits for the disinfection of different types of fresh-cut produce wash water using sodium hypochlorite (NaClO). The proposed operational limits in the wash water are based on both the effectiveness of microbial inactivation and the occurrence of disinfection by-products (DBPs). For this purpose, lab-scale dynamic experiments were performed simulating the conditions of commercial fresh-cut processing lines. Different free chlorine (FC) concentrations (≈0, ≈10, ≈20, and ≈30 mg/L) were maintained in process wash water (PWW) of shredded iceberg lettuce, baby leaves (rocket, red oak leaf, and red swiss chard), shredded red cabbage and diced onions by means of the constant addition of the different doses of NaClO. Physicochemical characteristics of PWWs were monitored during the experiments including FC, total chlorine (TC), pH, temperature, oxidation-reduction potential (ORP), electrical conductivity (EC), chemical oxygen demand (COD), absorbance at 254 nm (UV254), and the presence of DBPs such as trihalomethanes (THMs), haloacetic acids (HAAs) and chlorate. The antimicrobial capacity of FC doses was evaluated by the inactivation of indigenous total aerobic bacteria (TAB). In all cases, FC had a significant antimicrobial effect (p

Background The shift towards hypercaloric diets and sedentariness has raised lifestyle related disorders and escalated health care cost. In order to tackle this epidemiological transition, healthy, affordable food choices should be introduced in the routine menu. In this context, red cabbage is known for its rich phytochemistry, minerals, antioxidant vitamins and dietary fiber. Considering these evidences, red cabbage leaves and its extract were assessed against hypercholesterolemia and associated oxidative stress. Methods In bioefficacy assessment trial (12 weeks), there were two dietary regimens; normal and hypercholesterolemic (1% cholesterol) that were further split into three groups each. In both feeding trials, red cabbage leaves (20%) and its extract in dose equivalent to red cabbage leaves were assessed against control diets. At termination of trial, serum lipidemic parameters and oxidative stress biomarkers were assessed to test the efficacy of diets. Results In hypercholesterolemic rabbits, red cabbage leaves showed significant reduction in cholesterol, LDL-c and triacylglycerol levels i.e. 15.19, 18.09 and 9.42% than extract administered groups; 10.79, 12.24 and 5.72, respectively. Besides, red cabbage leaves also portrayed momentous enhancement of superoxide dismutase (SOD) and catalase (CAT) activity up to 13.29 & 17.63% by lowering lipid peroxidation by 27.86% in hypercholesterolemic diet fed groups, whereas red cabbage extract administered group depicted relatively lesser amelioration in lipid peroxidation i.e. 21.42%. Conclusions Red cabbage leaves possess higher ameliorative potential against altered lipidemic profile and lipid peroxidation as compared to its extract thus explains its ability to prevent exhaustion of endogenous antioxidant enzymes; SOD and CAT.

CRISPR/Cas9 is a versatile and highly efficient genome editing tool used in many different plant species. In the present study, we compared the two most commonly used transient expression methods for genome editing, protoplast transfection and infiltration of Agrobacterium tumefaciens, to develop a rapid and efficient validation protocol. Vectors designed to target four different sites in the cabbage genome (two of which were model target genes and two related to the centromere-specific histone H3 (CENH3) gene) were delivered to two red cabbage cultivars, ‘Huzaro F1’ and ‘Rebecca F1’. Targeted deep sequencing analysis showed that CRISPR/Cas9 vectors induced mutations in both cultivars at all target sites and revealed mutation rates of 1.27–11.95% for protoplast transfection and 0.07–14.42% for agroinfiltration. Our results demonstrate successful genome editing in cabbages with CRISPR/Cas9 by two different approaches for the rapid evaluation of genome editing efficiency. Comparison of two different transient transformation methods for the validation of sgRNA in red cabbage (B. oleracea var. capitata f. rubra).

Two pot experiments were conducted at Soil Improvement and Conservation Research Dep. at Sakha Agricultural Research Station, Kafr El-Sheikh Governorate, North Nile Delta, Egypt during winter season 2018/2019. The factorial experiments were carried out in a complete randomized block design (CRBD) to study the effect of peat moss, compost, vermiculite, compost+ peat moss (1:1), peat moss + vermiculite (1:1), compost + vermiculite (1:1) and compost+ peat moss+ vermiculite (1:1:1) on growth, productivity and quality of lettuce (cv .Beqbal) and red cabbage (cv.Naden). The obtained results showed clear variation in the chemical and physical properties of different media after plants harvesting. The chlorophyll content, plant height and head diameter of lettuce and red cabbage values were significantly affected by different growth media. The highest values of these parameters were obtained by the mixture of compost+ peat moss+ vermiculite, while the lowest values were observed in plants grown in vermiculite. On the other hands, the mixture between compost+ peat moss+ vermiculite increased the valid, fresh and dry weights/plant of lettuce by 330.4, 336.8 and 109.8%, respectively, while the corresponding increases of these parameters in red cabbage were 216.4, 173.1 and 43.0%, respectively comparing to vermiculite. Also, this mixture achieved the highest values of NPK percentage for lettuce and red cabbage. In contrast, the lowest values of NPK were recorded with vermiculite media.

The effects of co-digestion of a carotenoid-rich vegetable such as carrot, cherry tomato or baby spinach with an anthocyanin-rich vegetable such as red cabbage with and without salad dressing on the intestinal cellular bioaccessibility (cBAC) of carotenoids and the resultant cellular antioxidant and anti-inflammatory activities were investigated. The % cBAC of lutein from the tested vegetables was 0.23-1.42%, lycopene 0.07-0.39%, α-carotene 0.01-0.12% and β-carotene 0.03-0.61% respectively. The % cBAC of each of these carotenoids from the co-digested vegetables was significantly higher (p 0.05) than from carrot, cherry tomato or baby spinach digested alone. % cBAC of total carotenoids was significantly increased by 46-191% (p 0.05) as a result of the co-digestion. The vegetable co-digestion did not result in any impairment on the resultant cellular anti-oxidation and anti-inflammation (NO, IL-8 secretion). Among the tested vegetables, baby spinach co-digested with red cabbage showed synergistic bioactivities in all tested assays.

Phytophthora kök ve taç çürüklüğü (Phytophthora cactorum) çilek üretiminisınırlayan hastalıklardan bir tanesidir. Bu çalışma hastalık ile mücadeledeantagonist bakterilerin kullanılmasını hedeflemektedir. Bu amaçla; çilek,karnabahar, kırmızı lahana, brokoli, lahana, turp, bakla ile yabancı otlardanyabani turp, darıcan ve çoban çantası bitkilerinin kök bölgesinden toplam 362adet bakteri izole edilmiştir. Yapılan ikili kültür ve bazı ön eleme testleriile çalışılan bakteri sayısı 101’e daha sonra da 24 düşürülmüştür. Buantagonistlerin sahip oldukları etki mekanizmalarını belirlenmeye yöneliktestlerde; hiç bir izolatın kitinaz, selülaz ve pektinaz aktivitesine sahipolmadığı, 13 izolatın proteaz, 3 izolatın fosfataz aktivitesine sahip olduğu,20 izolatın inorganik fosfatı çözebildiği saptanmıştır. 19 izolatın HCN, 18izolatın siderofor, 11 izolatın yüzey aktif madde ve 16 izolatın da 2-4,DAPGürettiği bulunmuştur. Antagonistlerin IAA üretim kabiliyetlerine bakıldığında62.4 ve 1.9 µg/ml olarak iki izolatın IAA ürettiği belirlenmiştir. Tümbakteriler Pseudomonas spp. olarak tanılanmıştır.Saksı denemelerinde 3ss9 ve 6l10 izolatlarının P. cactorum’a karşı %50 oranında bir engelleme gösterdiğibulunmuştur., Phytophthora Root and Crown Rot (Phytophthora cactorum) is one of thediseases of strawberry that limit production. This study aims to useantagonistic bacteria against the disease. For this purpose, a total of 362bacteria were isolated from the rhizosphere of strawberry, cauliflower, redcabbage, broccoli, cabbage, radish, wild radish, broad bean, barnyard grass,and shepherd’s purse plants. The number of bacteria studied was reduced to 101and then to 24 according to dual culture and pre-tests. In tests to determinethe mode of actions of these antagonists; out of 24 bacteria, none of theisolates produced chitinase, cellulase, and pectinase, while 13 producedprotease, 19 produced HCN, 18 produced siderophore, 11 produced biosurfactant,16 produced 2-4 DAPG, 2 produced IAA (62.4 ve 1.9 µg/ml). Three antagonists hada phosphatase activity. Twenty had able to solubilize inorganic phosphorus. Allbacteria were identified as Pseudomonas spp.3ss9 and 6l10 reduced the disease severity by %50 in pots trials.

Red cabbage flower (Brassica oleracea L.) contains antioxidant compounds with strong activity potential. This research aims to make antioxidant gel preparations using HPMC as a base gel containing red cabbage flower extract with concentrations (% b/b) for F1, F2 and F3 are 5%, 7,5% and 10%, which are then evaluated and tested its antioxidant activities. Testing antioxidant activity is carried out by the determination method of IC50 using the reagent DPPH (Difenil-2-Pikrilhidrazil). From research acquired the value of IC50 for ethanol extract red cabbage flower and vitamin c as comparative compounds is 47,10 ppm and 6,30 ppm. Antioxidant activity of red cabbage flower ethanol extract in gel preparations in each formulation has a IC50 value of 80,15 ppm (F1), 59,71 ppm (F2), and 57,48 ppm (F3). Evaluation ofgel preparation includes homogenity, organoleptic, viscosity and pH. The physical properties test results of gel dosage showed that all the preparations of the homogeneous gel, have a pH between the 5,30-5,70 corresponding to the skin pH, with a viscosity value of 3000-3700 cps, and have a coverage of ≤ 7 cm. Based on the results of this study, it was concluded that red cabbage flower ethanol extract can be formulated in an antioxidant gel with the best concentration is 10%.

Anthocyanin pigments are suitable as natural dyes for food, cosmetics and dietary supplements, due to the demand for healthier products and their antioxidant properties. This work aimed to extract the anthocyanin pigments from red cabbage and its separation of the solution by adsorption operation onto chitosan films. The anthocyanin was extracted from red cabbage in water hot at 90 °C by 15 min. Chitosan was obtained from shrimp waste, and its films were produced by casting technique (tensile strength of 25.1 ± 1.9 MPa, elongation of 10.5 ± 3.5% and thicknesses of 103.1 ± 1.3 μm). The anthocyanin adsorption assays were performed in batch, and the highest adsorption capacity was around 140 mg g−1. The equilibrium experimental data were adjusted by Henry, Langmuir and Freundlich models, and all models showed a good fitting (R2 ≥ 0.96 and ARE ≤ 6.5%). The thermodynamic parameters represented endothermic and physical adsorption. The kinetic behavior was evaluated by empirical models, being the pseudo-first order model that showed the best fitting (R2 ≥ 0.97 and ARE ≤ 8.5%). This work presented suitable information about the anthocyanin molecules immobilization onto chitosan films and, these results could be important to the use these pigments with chitosan in different areas.

This study investigated the degree of extraction from leafy green tissue (green leafy lettuce, spinach, red cabbage) artificially inoculated with five individual strains of Salmonella at 3–4 log CFU. Inclusion of salt at levels of 0.50 M–0.75 M in the extraction solution improved recovery of S. Enteritidis Benson (P

Red cabbage is a widely consumed vegetable worldwide due to its popularity and affordability. This vegetable has a significant content of bioactive compounds known for their antioxidant properties. Several traditional methodologies are commonly used to measure the total phenolic and anthocyanin content (TPC and TAC) and the antioxidant capacity. However, these methods generate toxic waste, pose a threat to the operator, and are time-consuming. This study determined the potential use of near and mid-infrared (NIR and MIR) spectroscopy, along with chemometric tools to evaluate TPC, TAC, and antioxidant capacity in red cabbage. The PLS models obtained by MIR to predict TAC (RMSEP = 0.35 mg/g), TPC (RMSEP = 0.34 mg GAEq/g), oxygen radical absorbance capacity (ORAC) (RMSEP = 125.31 μMol Eq trolox/g), and trolox equivalent antioxidant capacity (TEAC) (RMSEP = 0.33 μMol Eq trolox/g), and 2,2-diphenyl-picrylhydrazyl (DPPH) (RMSEP = 11.11 μMol Eq trolox/100 g) displayed good parameters of errors of prediction. Models constructed with NIR to predict TAC (RMSEP = 0.47 mg/g), TPC (RMSEP = 0.41 mg GAEq/g), ORAC (RMSEP = 116.34 μMol Eq trolox/g), TEAC (RMSEP = 0.29 μMol Eq trolox/g), and DPPH (RMSEP = 11.47 μMol Eq trolox/100 g) had similar results. These results suggest that the vibrational spectroscopic techniques of NIR and MIR associated with chemometrics could be successfully used for determination of TAC, TPC, and antioxidant capacity. They are sustainable and efficient methods that reduce toxic waste and time when compared to current protocols.

Interspecific hybridization is an excellent way to create germplasm resources and is considered an important driver of genome evolution. We selected one Chinese cabbage variety and one red cabbage variety for hybridization. Heterologous haploid offspring were obtained by embryo rescue, and heterologous diploids were obtained by colchicine-induced chromosomal doubling. The field traits and simple sequence repeat markers of 98 F2 plants were investigated. The result showed that the parental traits were separated in the hybrids, with traits tending to shift from those of Chinese cabbage to those of red cabbage, and trait values showed normal distributions. Simple sequence repeat patterns varied, with the number of missing bands being significantly greater than that of novel bands in hybrids. Thus, the phenotypes of the early formed allopolyploids were unstable and accompanied by dramatic changes in the genome. This study not only increased the genetic resources available for B. napus but also laid a theoretical foundation for exploring trait segregation in early formed allopolyploids.

Herein we report the synthesis of composites containing nanobio silver, ZnO and phytochemicals in different Ag/Zn molar ratios. First, Ag nanoparticles were prepared using red cabbage extract and then they are covered with zinc oxide obtained also in the same extract by precipitation method. The antimicrobial activity of synthesized nanocomposites was tested against Staphylococcus aureus, Streptococcus, Escherichia coli, Pseudomonas and Candida clinical isolates and compared with that of ZnO functionalized with anthocyanins. The presence of nanobio silver into the nanocomposites enhanced the bactericidal properties demonstrated by slightly larger diameters of growth inhibition zone and lower minimal inhibitory concentrations. S. aureus and Streptococcus strains were more sensitive than the other strains and fungi both for Ag–ZnO nanocomposites and ZnO functionalized with anthocyanins. Also, the presence of silver in the nanocomposites leads to an improved photocatalytic activity (PA) confirmed in the bleaching of Congo red solution. The PA increases with silver content when Ag content is low (up to 1/12 Ag/Zn molar ratio), but decreases significantly for high silver concentration (1/7 Ag/ZnO molar ratio) in the Ag–ZnO nanocomposites.

This work studied the preparation of smart edible films based on gelatin and anthocyanins. Films were prepared by casting using aqueous or alcoholic extracts of red cabbage (Brassica oleracea L.) as solvent. The addition of these extracts to formulation provided films with important antioxidant properties (evaluated by ABTS. + and FRAP assays) but not antimicrobial activity and the capacity to sense environmental pH changes through the modification of its coloring. The response of these materials against pH changes was evaluated with buffers of different pH (1-14) and simulating their contact with liquid and semisolid foods, and with a container headspace at acid and alkaline pH. Alcoholic extracts were more effective than aqueous ones due to the higher anthocyanins concentration and variety, which exerted a plasticizing effect on the protein matrix. This effect was observed in an increase in film´s elongation and solubility and a decrease in its Young´s modulus. On the other hand, aqueous extracts seemed to favor the protein cross-linking, as they improved films´ mechanical behavior. These materials could be used as active and intelligent packaging of food products, especially those susceptible to oxidation or whose deterioration is accompanied by pH changes. Fil: Musso, Yanina Soledad. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Salgado, Pablo Rodrigo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina

The aim of the present article was an in-depth characterization of cyanidine-rich red cabbage extracts and the identification of challenges emerging during the purification of their pigments. Two extraction procedures using either hot acidified or temperate water at its genuine pH were compared. LC-MS analyses revealed 20 mostly acylated anthocyanins, five aliphatic glucosinolates, and four indolic glucosinolates as non-volatile constituents. In addition, volatiles were characterized by HS-SPME-GC-MS. Whereas the glycosidic precursors do not impair the sensory properties, their enzymatic degradation products may evoke unpleasant flavors. The crude pigment extract obtained with hot acidified water contained low concentrations of C6 aldehydes, isothiocyanates, nitriles, and sulfides, and was selected for purification experiments. Amberlite XAD 16 HP, polyamide, chitosan, and lignosulfonate were used as adsorbents and flocculants. Particularly, Amberlite and lignosulfonate treatment diminished the content of glucosinolates and volatiles. Interestingly, indolic glucosinolates and acylated anthocyanins showed similar behavior in all purification procedures performed.

Intelligent packaging is a food packaging system, which can monitor and inform food conditions to consumers in real time. In this work, we successfully fabricated chitosan/PVA blend films with anthocyanines extracted from Brassica oleraceae (red cabbage) by electrospinning technique, using water as solvent media. The prepared samples were characterized by SEM, UV, and FT-IR analysis. The color variation under different pH solutions was measured through the CIELab scale. The results show that electrospun chitosan/PVA films with red cabbage is very sensitive to pH variations. Therefore, it has high potential to be used as a color indicator of food quality changes through the detection of changes in the pH of packaged food products.

Red cabbage waste is a valuable source of anthocyanins which may be used as natural food dye. Excepting the colouring agents, food/beverage contains compounds from the matrix or other additives/ingredients. Present study reveals the influences of nineteen food additives/ingredients on the stability, colour parameters and radical scavenging activity during 20 weeks of storage of red cabbage waste hydroethanolic extract (initial pH = 6.31) under aerobic atmosphere, in the dark, at 4 °C. At studied concentration (0.2%), most important changes were produced by tartaric and citric acids: decrease of monomeric anthocyanins content, lightness, radical scavenging activity, and increase of polymeric colour, browning and degradation indices, chroma and red colour parameter, absolute value of blue colour parameter and hue angle, inducing very important overall colourimetric differences. Similar influences, but much attenuated, proved ascorbic and benzoic acids. During storage, the untreated extracts revealed a very high stability, and also mostly of treated extracts (especially with sugars).

The aim of this work was to prepare an intelligent Artemisia sphaerocephala Krasch. gum (ASKG)-based film capable of anchoring the natural dye extracted from red cabbage (RCA). For this purpose, carboxymethyl cellulose sodium (CMC·Na) was selected as a host complex. Zeta-potential, Fourier-transform infrared spectroscopy, X-ray diffraction, rheology, and release results revealed that RCA interacted with CMC·Na through electrostatic interactions and altered the complicated spatial structure and crystal structure between ASKG and CMC·Na. The tensile strength, light-transmission and transparency of the films decreased after adding RCA, while elongation at break and water-vapor permeability increased. The RCA solution exhibited a color change from pink to green along with pH variations ranging from 3.0 to 10.0. Additionally, the RCA-containing ASKG/CMC·Na-blended films responded to buffer solutions (from rose-bengal to aquamarine) and NH3 (from yellow-green to yellow). The films containing RCA content >5% were more suitable for practical applications, because they are detectable by the human eye over a wide pH range. These results indicated that RCA-containing ASKG/CMC·Na-blended films exhibited potential as intelligent packaging and gas-sensing labels.

Naturally occurring anthocyanin indicators have been used for many years to introduce science students to acid–base concepts. A classroom activity has been developed that uses naturally occurring anthocyanins to monitor the pH changes associated with the fermentation of red cabbage to sauerkraut by lactic acid bacteria. Through the activity and related discussion, students are introduced to the scientific method, basic laboratory practices, acid–base chemistry, chemical and physical changes, fermentation, and microbiology. Although this activity and accompanying assignments are designed for students ages 6–12, the activity is adaptable to students of all ages and backgrounds.

Anthocyanins express many hues depending on environmental factors and structural aspects, of which aglycone structure and acylation have been considered most impactful. Effects of different glycosylations on anthocyanins’ colors are less known. Twelve cyanidin and 3-deoxy-cyanidin (luteolinidin) derivatives were isolated from red cabbage and black carrot hydrolysates and from black sorghum, diluted in pH 1–9, and analyzed by spectrophotometry and colorimetry. Location, number, and structure of glycosylations affected λmax and spectral shape of o-dihydroxylated anthocyanins, playing important roles on color expression. Generally, glycosylation of cyanidin decreased its λmax (≤27 nm), greatest decreases by 3-monoglycosylation. All cyanidin-glycosides appeared red in pH 1–3 and paled in pH 4–6. However, cyanidin-3-glycosides did not decolor completely like 3,5-glycosides. In alkaline pH, glycosylation patterns affected color more greatly: Cy-3-glycosides expressed maroon-purple hues (300–20°), 5-glycosides were green (100–115°), and only 3,5-glycosides expressed blue (240–250°). Luteolinidin derivatives shifted from yellow to red–purple hues with increasing pH.

This study evaluated the roles of zeatin (2 mg/L) on direct organogenesis, phytochemical compounds, antioxidant activity, and cytotoxic activity in regenerated shoots of red cabbage. The results revealed that the extract of explant treated by 2 mg/L zeatin gives the highest content of total phenolics (5.18 mg gallic acid equivalent/g dry weight) and flavonoids (1.52 mg rutin equivalent/g dry weight). Moreover, HPLC and GC-MS analyses indicated that various bioactive compounds in red cabbage are significantly enhanced with increasing zeatin concentration. Besides that, antioxidant activity test showed that in vitro shooting culture using 2 mg/L zeatin displayed higher antioxidant activity in all assays (DPPH, FRAP and ABTS) compared to control with respective values of 68.12%, 73.28%, and 54.1%, respectively. Finally, the cytotoxic properties illustrated that the extracts of red cabbage explant treated by 2 mg/L zeatin exhibited the strongest cytotoxic effect towards cancer cells compared to control.

The effects of acidic electrolysed water (AEW) as ‘green’ technology on the microbiological and physicochemical properties of fresh-cut red cabbages were studied. Fresh-cut red cabbages and artificially inoculated red cabbages with Salmonella typhimurium DT104 were washed with distilled water (DW) and different available chlorine concentrations (ACC) of AEW for different times. AEW treatments significantly reduced the populations of native aerobic bacteria, molds, and yeasts, and artificially inoculated S. typhimurium DT104 compared with the DW-treated and untreated red cabbage samples. The effectiveness of AEW treatments was greatly enhanced with increasing ACC and treatment times. S. typhimurium DT104 were not detected in the washing water that were collected after the red cabbages treated by AEW. The surface colour, pH, and total phenolic contents did not significantly change when the red cabbages were washed with DW and AEW containing 100 mg/L available chlorine for 3 min. The anthocyanin contents and antioxidant activities of red cabbage were significantly reduced by 18.5 per cent for cyanidin, 22.1 per cent for pelargonidin, and 11.2 per cent for 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, however, the impacts on the nutritional benefits of red cabbage were considered as limited and acceptable. The optimal process condition of AEW for washing red cabbage was 100 mg/L ACC for 3 min. In these conditions, most of the native microflora were inactivated, and artificially inoculated S. typhimurium DT104 on the red cabbage were reduced by 40.2 per cent [3.67 log CFU/g (log10 colony-forming units per gram)] and with minimal losses of nutrients and antioxidant activity, as well as no requirement of decontamination treatment on the washing water after AEW treatment.

International audience; Anthocyanins acylated by hydroxycinnamic acids (HCAs) are fascinating plant pigments that express a variety of red, purple and blue colors by combining multiple structural transformations and molecular interactions. Acylated anthocyanins are also a promising alternative to artificial food colorants. In this work, the mono- and diacylated anthocyanins of red cabbage have been extensively studied by NMR, UV–visible spectroscopy and circular dichroism. Our results show that HCA residues promote π-stacking interactions between the phenolic nuclei, thereby efficiently protecting the cyanidin chromophore against water addition leading to colorless forms. For instance, the rate constant of water addition is ca. 0.3 s−1 for the nonacylated pigment, in the range 0.1–0.2 s−1 for the three monoacylated pigments and of the order of 0.01 s−1 for the three diacylated pigments. By contrast, the rate constant of water elimination and the thermodynamic constants of proton transfer between the cationic, neutral and anionic colored forms are only weakly affected by acylation. Thus, through π-stacking interactions, the diacylated anthocyanins maintain a higher percentage of cationic and neutral colored forms at equilibrium in mildly acidic conditions. In neutral - mildly alkaline conditions, the diacylated anthocyanins adopt persistent anionic forms (very slow water addition), expressing intense blue colors. NMR and CD data suggest that a combination of cyanidin – HCA (intramolecular copigmentation) and cyanidin – cyanidin (selfassociation) interactions operates in the color-stabilizing mechanism, which is also translated in an improved resistance against the long-term color loss in mildly alkaline conditions, signalling the irreversible degradation of the chromophore.