Effect of domestic cooking on the red cabbage hydrophilic antioxidants
Article first published online: 10 SEP 2008
© 2008 The Authors. Journal compilation © 2008 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 43, Issue 10, pages 1770–1777, October 2008
How to Cite
Podsędek, A., Sosnowska, D., Redzynia, M. and Koziołkiewicz, M. (2008), Effect of domestic cooking on the red cabbage hydrophilic antioxidants. International Journal of Food Science & Technology, 43: 1770–1777. doi: 10.1111/j.1365-2621.2007.01697.x
- Issue published online: 10 SEP 2008
- Article first published online: 10 SEP 2008
- (Received 18 July 2006; Accepted in revised form 21 September 2007)
- antioxidant activity;
- Brassica oleracea var capitata rubra;
- food processing;
- phenolic compounds;
- vitamin C.
The contents of vitamin C, total phenolics, anthocyanins, hydroxybenzoic and hydroxycinnamic acids as well as 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) monocation radical scavenging activity were evaluated in two varieties of red cabbage before and after conventional and steam-cooking. During the conventional cooking 32.7–64.5% of vitamin C and 45.7–66.9% of total phenolics were retained in cooked tissue. Decreasing cooking water volume by half led to better retention of both phenolics (by 2.7–14.5%) and vitamin C (by 14.2–18.4%). However, shortening the cooking time by half affected the retention of phenolics and vitamin C only by 3.8–6.7% and 0–2.2%, respectively. Steam-cooking is recommended to prevent the major loss of scavenging activity, because under these conditions, the corresponding TEAC (Trolox Equivalent Antioxidant Capacity) values were reduced only by 5–20%. Moreover, the content of vitamin C was decreased by 2.1–22.7% while losses of total phenolics were up to 10%. The phenolics are the major source of free radical scavenging activity of red cabbage, since the contribution of vitamin C to TEAC for fresh and cooked red cabbage was from 18.2 to 28.5%.