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Hongfei Wang - One of the best experts on this subject based on the ideXlab platform.
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domestic cooking methods affect the nutritional quality of Red Cabbage
Food Chemistry, 2014Co-Authors: Feng Xu, Yonghua Zheng, Zhenfeng Yang, Xingfeng Shao, Hongfei WangAbstract:Abstract The aim of this work is to investigate the effects of domestic cooking methods, including steaming, microwave heating, boiling and stir-frying on the nutritional quality of Red Cabbage. CompaRed with fresh-cut Red Cabbage, all cooking methods were found to cause significant Reduction in anthocyanin and total glucosinolates contents. Moreover, steaming resulted in significantly greater retention of vitamin C and DPPH radical-scavenging activity, while stir-frying and boiling, two popular Chinese cooking methods, led to significant losses of total phenolic, vitamin C, DPPH radical-scavenging activity, and total soluble sugar as well as Reducing sugars. Normally, Red Cabbage consumed fresh in salads could maintain the highest nutrition. However, considering the habits of Asian cuisine, it is recommended to use less water and less cooking time, such as steaming based on our present results, so as to retain the optimum benefits of the health-promoting compounds.
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Domestic cooking methods affect the nutritional quality of Red Cabbage
Food Chemistry, 2014Co-Authors: Feng Xu, Yonghua Zheng, Zhenfeng Yang, Shifeng Cao, Xingfeng Shao, Hongfei WangAbstract:The aim of this work is to investigate the effects of domestic cooking methods, including steaming, microwave heating, boiling and stir-frying on the nutritional quality of Red Cabbage. CompaRed with fresh-cut Red Cabbage, all cooking methods were found to cause significant Reduction in anthocyanin and total glucosinolates contents. Moreover, steaming resulted in significantly greater retention of vitamin C and DPPH radical-scavenging activity, while stir-frying and boiling, two popular Chinese cooking methods, led to significant losses of total phenolic, vitamin C, DPPH radical-scavenging activity, and total soluble sugar as well as Reducing sugars. Normally, Red Cabbage consumed fresh in salads could maintain the highest nutrition. However, considering the habits of Asian cuisine, it is recommended to use less water and less cooking time, such as steaming based on our present results, so as to retain the optimum benefits of the health-promoting compounds. © 2014 Published by Elsevier Ltd.
Monica M Giusti - One of the best experts on this subject based on the ideXlab platform.
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solid phase fractionation techniques for segregation of Red Cabbage anthocyanins with different colorimetric and stability properties
Food Research International, 2019Co-Authors: Neda Ahmadiani, Rebecca J Robbins, Thomas M Collins, Gregory T Sigurdson, Monica M GiustiAbstract:Abstract Red Cabbage anthocyanin extract contains cyanidin derivatives as various non-, mono-, and di-acylated forms capable of expressing various colors from Red to blue. The objective of this study was to develop a simple solid phase extraction (SPE) method to fractionate and segregate di-acylated anthocyanins which have greater stability and more desirable blue colorimetric properties. Two different sorbents with different separation chemistries: SCX (Strong Cation Exchange) and C18 sorbents were evaluated. Red Cabbage anthocyanins were fractionated and eluted from the SCX cartridge using combinations of different buffers (pH 6–8) and MeOH (20–70%) or eluted from the C18 cartridge using different percentages of acidified (0.01% HCl) MeOH (30–100%) or EtOH (10–100%). With SCX SPE, washing the loaded pigments with a mixture of buffer pH 6 + 20% MeOH followed by elution with buffer pH 8 + 70% MeOH proved most effective in segregating the di-acylated pigments; however, some anthocyanins were permanently retained by the sorbent. When using the C18 cartridge, washing bound pigments with 32% MeOH or 18.5% EtOH and eluting with 100% alcohol respectively resulted in high (> 93%) recovery of di-acylated pigments. The C18 cartridge with MeOH eluent was the most effective for isolating the target di-acylated Red Cabbage anthocyanins that produced desirable blue colors with increased stability.
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molar absorptivity e and spectral characteristics of cyanidin based anthocyanins from Red Cabbage
Food Chemistry, 2016Co-Authors: Neda Ahmadiani, Rebecca J Robbins, Thomas M Collins, Monica M GiustiAbstract:Abstract Red Cabbage extract contains mono and di-acylated cyanidin (Cy) anthocyanins and is often used as food colorants. Our objectives were to determine the molar absorptivity ( e ) of different Red Cabbage Cy-derivatives and to evaluate their spectral behaviors in acidified methanol (MeOH) and buffers pH 1–9. Major Red Cabbage anthocyanins were isolated using a semi-preparatory HPLC, dried and weighed. Pigments were dissolved in MeOH and diluted with either MeOH (0.1% HCl) or buffers to obtain final concentrations between 5 × 10 −5 and 1 × 10 −3 mol/L. Spectra were recorded and e calculated using Lambert–Beer’s law. The e in acidified MeOH and buffer pH 1 ranged between ~16,000–30,000 and ~13,000–26,000 L/mol cm, respectively. Most pigments showed higher e in pH 8 than pH 2, and lowest e between pH 4 and 6. There were bathochromic shifts (81–105 nm) from pH 1 to 8 and hypsochromic shifts from pH 8 to 9 (2–19 nm). Anthocyanins molecular structures and the media were important variables which greatly influenced their e and spectral behaviors.
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Molar absorptivity (ε) and spectral characteristics of cyanidin-based anthocyanins from Red Cabbage
Food Chemistry, 2015Co-Authors: Neda Ahmadiani, Rebecca J Robbins, Thomas M Collins, Monica M GiustiAbstract:Abstract Red Cabbage extract contains mono and di-acylated cyanidin (Cy) anthocyanins and is often used as food colorants. Our objectives were to determine the molar absorptivity ( e ) of different Red Cabbage Cy-derivatives and to evaluate their spectral behaviors in acidified methanol (MeOH) and buffers pH 1–9. Major Red Cabbage anthocyanins were isolated using a semi-preparatory HPLC, dried and weighed. Pigments were dissolved in MeOH and diluted with either MeOH (0.1% HCl) or buffers to obtain final concentrations between 5 × 10 −5 and 1 × 10 −3 mol/L. Spectra were recorded and e calculated using Lambert–Beer’s law. The e in acidified MeOH and buffer pH 1 ranged between ~16,000–30,000 and ~13,000–26,000 L/mol cm, respectively. Most pigments showed higher e in pH 8 than pH 2, and lowest e between pH 4 and 6. There were bathochromic shifts (81–105 nm) from pH 1 to 8 and hypsochromic shifts from pH 8 to 9 (2–19 nm). Anthocyanins molecular structures and the media were important variables which greatly influenced their e and spectral behaviors.
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anthocyanins contents profiles and color characteristics of Red Cabbage extracts from different cultivars and maturity stages
Journal of Agricultural and Food Chemistry, 2014Co-Authors: Neda Ahmadiani, Rebecca J Robbins, Thomas M Collins, Monica M GiustiAbstract:Red Cabbage (Brassica oleracea L.) is an excellent source of food colorant. This study aimed to evaluate the anthocyanin pigment contents and profiles from seven Red Cabbage cultivars at two maturity stages (8 weeks apart) and evaluate their color characteristics and behavior under acidic and neutral pH. Anthocyanin concentrations ranged from 1111 to 1780 mg Cy3G/100 g DM and did not increase with time. Cultivar and maturation affected pigment profile. Some varieties accumulated ≥30% of diacylated pigments, and proportions of monoacylated pigments decreased with time. Extracts from selected varieties at first harvesting time produced colors similar (λmax = 520 nm and ΔE = 6.1–8.8) to FD&C Red No. 3 at pH 3.5. At pH 7, extracts from the second harvest with s higher proportion of diacylation produced λmax ≃ 610 nm, similar to FD&C Blue No. 2. Cultivar selection and maturation affected color and stability of Red Cabbage extracts at different pH values.
Feng Xu - One of the best experts on this subject based on the ideXlab platform.
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domestic cooking methods affect the nutritional quality of Red Cabbage
Food Chemistry, 2014Co-Authors: Feng Xu, Yonghua Zheng, Zhenfeng Yang, Xingfeng Shao, Hongfei WangAbstract:Abstract The aim of this work is to investigate the effects of domestic cooking methods, including steaming, microwave heating, boiling and stir-frying on the nutritional quality of Red Cabbage. CompaRed with fresh-cut Red Cabbage, all cooking methods were found to cause significant Reduction in anthocyanin and total glucosinolates contents. Moreover, steaming resulted in significantly greater retention of vitamin C and DPPH radical-scavenging activity, while stir-frying and boiling, two popular Chinese cooking methods, led to significant losses of total phenolic, vitamin C, DPPH radical-scavenging activity, and total soluble sugar as well as Reducing sugars. Normally, Red Cabbage consumed fresh in salads could maintain the highest nutrition. However, considering the habits of Asian cuisine, it is recommended to use less water and less cooking time, such as steaming based on our present results, so as to retain the optimum benefits of the health-promoting compounds.
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Domestic cooking methods affect the nutritional quality of Red Cabbage
Food Chemistry, 2014Co-Authors: Feng Xu, Yonghua Zheng, Zhenfeng Yang, Shifeng Cao, Xingfeng Shao, Hongfei WangAbstract:The aim of this work is to investigate the effects of domestic cooking methods, including steaming, microwave heating, boiling and stir-frying on the nutritional quality of Red Cabbage. CompaRed with fresh-cut Red Cabbage, all cooking methods were found to cause significant Reduction in anthocyanin and total glucosinolates contents. Moreover, steaming resulted in significantly greater retention of vitamin C and DPPH radical-scavenging activity, while stir-frying and boiling, two popular Chinese cooking methods, led to significant losses of total phenolic, vitamin C, DPPH radical-scavenging activity, and total soluble sugar as well as Reducing sugars. Normally, Red Cabbage consumed fresh in salads could maintain the highest nutrition. However, considering the habits of Asian cuisine, it is recommended to use less water and less cooking time, such as steaming based on our present results, so as to retain the optimum benefits of the health-promoting compounds. © 2014 Published by Elsevier Ltd.
Zhidong Wang - One of the best experts on this subject based on the ideXlab platform.
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the influence of postharvest uv c treatment on anthocyanin biosynthesis in fresh cut Red Cabbage
Scientific Reports, 2017Co-Authors: Jie Wu, Li Yuan, Wenqiang Guan, Charles S Brennan, Yangyong Zhang, Jie Zhang, Zhidong WangAbstract:Red Cabbage (Brassica oleracea L. var. capitata f. rubra DC.) is a fresh edible vegetable consumed globally that contains high levels of antioxidant compounds including anthocyanins. In this study, fresh-cut Red Cabbage was treated with different Ultraviolet-C (UV-C) dosages. Fifteen cyanidin derivatives were observed in UV-C treated fresh-cut Red Cabbage; four of these were anthocyanins absent in control samples. The optimum dose of UV-C for enhancing total anthocyanin content in fresh-cut Red Cabbage was 3.0 kJ/m2. Different UV-C irradiation doses resulted in miscellaneous responses for each of the anthocyanin compounds, and these alterations appeaRed to be dose-dependent. The expression of genes relating to anthocyanin metabolism was alteRed by UV-C irradiation. For example, genes for biosynthetic enzymes including glycosyltransferase and acyltransferase, as well as R2R3 MYB transcription factors (production of anthocyanin pigment 1 and MYB114), had strongly increased expression following UV-C treatment. These results are in accord with the roles of these gene products in anthocyanin metabolism. This is, to the authors’ knowledge, the first report demonstrating that UV-C treatment can increase the antioxidant activity in fresh-cut Red Cabbage in storage. Moreover, our detailed phytochemical and gene expression analysis establish specific roles for both anthocyanins and metabolism genes in this process.
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effects of uv c on antioxidant capacity antioxidant enzyme activity and colour of fresh cut Red Cabbage during storage
International Journal of Food Science and Technology, 2017Co-Authors: Jie Zhang, Li Yuan, Zhidong Wang, Wenqiang GuanAbstract:Summary Ultraviolet C (UV-C) irradiation is a widely used nonthermal sterilisation method used to ensure the quality and safety of fresh and fresh-cut produce. However, research focus of UV-C has recently shifted from safety of sterilisation damage towards improvements in quality. Red Cabbage (Brassica oleracea var. capitata f. rubra) is a widely consumed fresh-cut vegetable. In this study, the effects of UV-C irradiation on the antioxidant capacity, antioxidant enzyme activity and colour of fresh-cut Red Cabbage were evaluated. The UV-C decreased the L*, a* and b* values, and it turned the colour darker and increasingly blue. UV-C increased the activity of four antioxidant enzymes and also stimulated the accumulation of flavonoids, glutathione and ascorbic acids. The antioxidant activity of UV-C treatment was higher than in the control group. These results suggest that an appropriate dose of UV-C may improve the antioxidant properties of fresh-cut Red Cabbage.
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Effects of UV‐C on antioxidant capacity, antioxidant enzyme activity and colour of fresh‐cut Red Cabbage during storage
International Journal of Food Science and Technology, 2016Co-Authors: Jie Zhang, Li Yuan, Zhidong Wang, Wenqiang GuanAbstract:Summary Ultraviolet C (UV-C) irradiation is a widely used nonthermal sterilisation method used to ensure the quality and safety of fresh and fresh-cut produce. However, research focus of UV-C has recently shifted from safety of sterilisation damage towards improvements in quality. Red Cabbage (Brassica oleracea var. capitata f. rubra) is a widely consumed fresh-cut vegetable. In this study, the effects of UV-C irradiation on the antioxidant capacity, antioxidant enzyme activity and colour of fresh-cut Red Cabbage were evaluated. The UV-C decreased the L*, a* and b* values, and it turned the colour darker and increasingly blue. UV-C increased the activity of four antioxidant enzymes and also stimulated the accumulation of flavonoids, glutathione and ascorbic acids. The antioxidant activity of UV-C treatment was higher than in the control group. These results suggest that an appropriate dose of UV-C may improve the antioxidant properties of fresh-cut Red Cabbage.
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Characterization of Acylated Anthocyanins in Red Cabbage via Comprehensive Two‐Dimensional High Performance Liquid Chromatography and HPLC‐MS
Journal of Food Processing and Preservation, 2016Co-Authors: Jie Zhang, Zhidong WangAbstract:Red Cabbage (Brassica oleracea L. Var. Capiata L.) is a fresh edible vegetable abundant in acylated anthocyanins with high antioxidant properties and is a promising resource for the functional food industry. Anthocyanin characterization of Red Cabbage is not a new topic, but the pRedominant anthocyanins have been co-eluted using high performance liquid chromatography (HPLC) because of their similar polarities, and it was difficult to achieve a baseline separation of anthocyanins in Red Cabbage. In the present paper, we optimized the separation of anthocyanins using a two-dimensional HPLC system (2DLC). Using a selective separation column, adjusting the switching time, and optimizing the elution program, seven anthocyanins were separated quickly with a good resolution, and identified via HPLC-mass spectrometry. Therefore, the 2DLC technique proved to be a powerful method of qualitative and quantitative analysis for the anthocyanins of Red Cabbage. Additionally, this method provides a good reference for the separation of acylated anthocyanins in fruits and vegetables. Practical Applications Red Cabbage (Brassica oleracea L. Var. Capiata L.) is a fresh edible vegetable abundant in acylated anthocyanins with high antioxidant properties, and is a promising resource for the functional food industry. This paper describes the development and evaluation of a two-dimensional HPLC system (2DLC) method for the separation of acylated anthocyanins from Red Cabbage, which provides a good reference for the separation of acylated anthocyanins in fruits and vegetables. And there are many thousands of scientists whose work involve flavonoids, and our work offers a clear example of how new analytical approaches can be employed to increase analytical resolution and therefore enable researchers to clarify previously ambiguous or confounding results. We believe our findings are of interest to readers in food analysis, post-harvest and storage physiology, and to plant biologists that are trying to solve biochemical questions that previous analytical methods have failed to address adequately.
Yutaka Hirata - One of the best experts on this subject based on the ideXlab platform.
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production of interspecific somatic hybrids between tuber mustard brassica juncea and Red Cabbage brassica oleracea
Plant Cell Tissue and Organ Culture, 2005Co-Authors: Liping Chen, Mingfang Zhang, Chunshun Li, Yutaka HirataAbstract:In the present investigation, the interspecific somatic hybridization between tuber mustard and Red Cabbage was established in order to introduce valuable genes from Red Cabbage (Brassicaoleracea) into Brassicajuncea. Prior to fusion treatment, protoplasts of Red Cabbage were inactivated with 2 mM iodoacetamide to inhibit cell division. Micro-calluses were obtained at a frequency of 10.3% after approximately 5 weeks culture following protoplast fusion. Some of the fusion-derived calluses possessed Red pigmented cells after being transferRed to proliferation medium, and they were presumably consideRed to be somatic hybrid cell lines. Plantlets were regenerated from 12 cell lines, of which nine plantlets exhibited characteristics intermediate of both parents in terms of plant morphology. With the exception of common protein bands featuRed by two parents, there were unique banding patterns produced in the hybrids by using SDS-PAGE analysis. By chromosome countings, it was showed that they ranged approximately from 2n=30 to 42 in chromosome numbers. Their hybridity were further confirmed by RAPD analysis revealing that genes of both parents were partially incorporated into the hybrids. Positively, all these hybrids were capable of seed-setting. The pod-setting was 4.2 in somatic hybrid H7 when backcrossed with tuber mustard.
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plant regeneration from hypocotyl protoplasts of Red Cabbage brassica oleracea by using nurse cultures
Plant Cell Tissue and Organ Culture, 2004Co-Authors: Liping Chen, Mingfang Zhang, Qiubing Xiao, Jianguo Wu, Yutaka HirataAbstract:A protocol for rapid and efficient plant regeneration from protoplasts of Red Cabbage was developed by a novel nurse culture method. When the protoplasts of Red Cabbage were cultuRed in modified MS medium containing various combinations of BA, NAA and 2,4-D, they did not continue dividing due to browning. However, they successfully divided and formed micro-calli at a high efficiency when they were mixed and co-cultuRed with those of tuber mustard at a 1:1 ratio. The presence of tuber mustard protoplasts used as nurse cells was essential for sustainable divisions and colony formation of Red Cabbage protoplasts. Red Cabbage-like plantlets were regenerated from these protoplast-derived calli at a frequency ranging from 33 to 56% in all the experiments where three cultivars of Red Cabbage were tested. Over 120 protoplast-derived Cabbage plants were transferRed to the greenhouse, and they showed no noticeable abnormalities in morphological features. Chromosome observation revealed that all of the plants examined had the normal chromosome number of Cabbage (2n = 18), suggesting that no spontaneous fusion between the two species had occurRed during protoplast culture.
