Characterization of phenolic compounds and antioxidant and anti-inflammatory properties of red cabbage and purple carrot extracts

Abstract

The qualitative and quantitative evaluation of phenolic compounds contained in extracts derived from red cabbage and purple carrot were performed. Their antioxidant and anti-inflammatory properties were determined. In purple carrot and red cabbage extracts, 7 and 21 anthocyanins were identified, respectively, of which 83 and 88% were acylated. The total anthocyanin content of purple carrot and red cabbage extracts was 154.0 mg cyanidin 3-O-glucoside equivalents (Cy 3-glcE) per g dry matter (DM) and 175.1 mg Cy 3-glcE/g DM, respectively. The content of phenolic acids in the purple carrot extract was 133.7 mg 5-O-caffeoylquinic acid equivalents per g DM. In red cabbage extract, 21 hydroxycinnamic acid derivatives (HCAs) were identified for the first time. These compounds mainly include residues of p-coumaric, ferulic and sinapic acids or their hydrated forms. Purple carrot extract showed a superior ability to inhibit COX-2 (44%) compared to red cabbage (24%).

Keywords

• Red cabbage
• Purple carrot
• Anti-inflammatory activity
• Anthocyanins
• Phenolic compounds