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Pregled bibliografske jedinice broj: 955200

Bioactive compounds, pigment content and antioxidant capacity of selected cabbage cultivars


Voća, Sandra; Šic Žlabur, Jana; Dobričević, Nadica; Benko, Božidar; Pliestić, Stjepan; Filipović, Matea; Galić, Ante
Bioactive compounds, pigment content and antioxidant capacity of selected cabbage cultivars // Journal of Central European Agriculture, 19 (2018), 3; 593-606 (međunarodna recenzija, članak, znanstveni)


Naslov
Bioactive compounds, pigment content and antioxidant capacity of selected cabbage cultivars

Autori
Voća, Sandra ; Šic Žlabur, Jana ; Dobričević, Nadica ; Benko, Božidar ; Pliestić, Stjepan ; Filipović, Matea ; Galić, Ante

Izvornik
Journal of Central European Agriculture (1332-9049) 19 (2018), 3; 593-606

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Antioxidants, Brassica oleracea L. var. capitata, chemical composition, pigments, total phenols, vitamin C

Sažetak
The main aim of this research was to determine the amount of bioactive compounds and antioxidants, as well as differences in chemical composition between six cabbage cultivars. Also, the amount of pigment compounds and relationship between chromaticity parameters between selected cabbage cultivars was determined. The significant differences (P≤0.0001) of all analyzed chemical parameters were determined. According to the obtained results of pigment composition, white cabbage cultivars contained the higher amounts of total chlorophylls (average 3.15 mg*g-1 fresh weight), while red cabbage cultivars contained the higher amounts of anthocyanins (average 696.08 mg*kg-1 fresh weight). Red cabbage cultivars contained the higher amounts of biologically active compounds. Average values of total phenols, total flavonoids, non-flavonoids and vitamin C were as follows: 172.45 mg GAE*100 g-1 fresh weight, 88.88 mg GAE*100 g- 1 fresh weight, 83.59 mg GAE*100 g-1 fresh weight and 28.49 mg*100 g-1 fresh weight. Higher antioxidant capacity was determined in red cabbage cultivars. On average, in red cabbage cultivars even 3.9 times higher antioxidant capacity was determined compared to the selected white cabbage cultivars.

Izvorni jezik
Engleski

Časopis indeksira:


  • Web of Science Core Collection (WoSCC)
    • Emerging Sources Citation Index (ESCI)
  • Scopus