Anthocyanins profile and antioxidant capacity of red cabbages are influenced by genotype and vegetation period

Autor:	Wieslaw Wiczkowski, Joanna Topolska, Joanna Honke
Jazyk:	angličtina
Rok vydání:	2014
Předmět:	Red cabbage Nonacylated anthocyanins Acylated anthocyanins HPLC–DAD–MS/MS Antioxidant activity Vegetation period Nutrition. Foods and food supply TX341-641
Zdroj:	Journal of Functional Foods, Vol 7, Iss , Pp 201-211 (2014)
Druh dokumentu:	article
ISSN:	1756-4646
DOI:	10.1016/j.jff.2014.02.011
Popis:	The profile and content of anthocyanins in five red cabbage varieties were analyzed using HPLC–DAD–MS/MS method. The antioxidant capacity of red cabbages was evaluated using five in vitro assays. Red cabbages contained twenty different anthocyanins with the main structure of cyanidin-3-diglucoside-5-glucosides. The presence of nonacylated, monoacylated and diacylated form was identified. Nonacylated and diacylated with sinapic acid derivatives of cyanidin-3-diglucoside-5-glucoside were predominant. The content of anthocyanins varied significantly in plants grown in two different years (P
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/4f0ecf7e2e3a4e1d80a33fda899eec63 Zobrazit plný text záznamu Full Text from ScienceDirect View record in DOAJ