Foods (Mar 2024)

Health-Promoting Properties of Processed Red Cabbage (<i>Brassica oleracea</i> var. <i>capitata</i> f. <i>rubra</i>): Effects of Drying Methods on Bio-Compound Retention

  • Nicol Mejías,
  • Antonio Vega-Galvez,
  • Luis S. Gomez-Perez,
  • Alexis Pasten,
  • Elsa Uribe,
  • Anielka Cortés,
  • Gabriela Valenzuela-Barra,
  • Javiera Camus,
  • Carla Delporte,
  • Giuliano Bernal

DOI
https://doi.org/10.3390/foods13060830
Journal volume & issue
Vol. 13, no. 6
p. 830

Abstract

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The aim of this work is to describe the effect of convective drying (CD), vacuum drying (VD), infrared drying (IRD), low-temperature vacuum drying (LTVD) and freeze drying (FD) on bio-compound retention of red cabbage and its beneficial health properties. The total phenolics content (TPC), flavonoids (TFC), anthocyanin (TAC) and glucosinolates (TGC) were determined by spectrophotometry. The profiles of phenolic acids, amino acids and fatty acids were determined by HPLC-UV-DAD, LC-DAD and GC-FID, respectively. Antioxidant potential was verified by DPPH and ORAC assays. The antiproliferative activity was measured in the human gastric cell line (AGS). Anti-inflammatory activity was evaluated by phorbol 12-myristate 13-acetate and arachidonic acid models. VD showed high values of TPC = 11.89 ± 0.28 mg GAE/g d.m.; TFC = 11.30 ± 0.9 mg QE/g d.m.; TAC = 0.265 ± 0.01 mg Cya3glu/g d.m.; and TGC = 51.15 ± 3.31 µmol SE/g d.m. Caffeic acid, ferulic acid and sinapic acid were identified. The predominant amino acid and fatty acid were glutamic acid and γ–linolenic acid, respectively. The antioxidant potential was dependent on drying methods for both DPPH and ORAC assays. Dried red cabbage extracts showed clear anti-inflammatory and antiproliferative activity. The dehydration process is an alternative for the retention of bio-compounds and health-promoting properties of red cabbage.

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