Research Article
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The effect of pH and extraction time on total phenolic content and antioxidant properties of coloured water extracts from Brassica Oleracea

Year 2024, Volume: 8 Issue: 1, 20 - 24, 25.03.2024

Aye Şeyhahmet Zuhal Şahin Fatih Sönmez Mustafa Küçükislamoğlu

https://doi.org/10.31015/jaefs.2024.1.3

Abstract

Red cabbage (Brassica oleracea) is a rich source of phenolic content including colour pigments and have also high antioxidant capacities. The amounts of their phenolic substances and antioxidant activities change depending on the extraction conditions (pH, time, solvent, etc.). In this work, the coloured water extract was obtained from red cabbage at different pH values (pH 4-10) for both an hour and 24 hours. The extracts were evaluated regarding total phenolic contents and antioxidant activities. The results showed that the total phenolic content of red cabbage extracts in all extraction conditions ranged from 4.93±0.20 to 7.59±1.22 mg GAE/g fw. The highest total phenolic contents (7.59±1.22 mg GAE/g fw) were obtained from red cabbage at 24 h and pH=6. On the other hand, the red cabbage extracts have high DPPH (IC50 values ranged from 0.21±0.06 to 0.94±0.03 mg/mL) and ABTS (IC50 values ranged from 0.29±0.01 to 0.46±0.05 mg/mL) activities at all pH values and times. The extract obtained from red cabbage at 1 h and pH=7 exhibited the strongest DPPH activity with the IC50 values of 0.21±0.06 mg/mL, it showed the best ABTS activity with the IC50 values of 0.29±0.01 mg/mL at 1 h and pH=5 and 8.

Keywords

Red cabbage pH effect total phenolic content DPPH Scavenging ABTS activity

Supporting Institution

This work was supported by Research Fund of the Sakarya University of Applied Sciences. Project Number: 107-2022.

References

  • Amao, I. (2018). Health benefits of fruits and vegetables: Review from Sub-Saharan Africa. Intechopen, 33. https://doi.org/10.5772/Intechopen.74472
  • Chen, M., Yan, T., Huang, J. et al. (2021). Fabrication of halochromic smart films by immobilizing red cabbage anthocyanins into chitosan/oxidized-chitin nanocrystals composites for real-time hairtail and shrimp freshness monitoring. Int J Biol Macromol, 179:90–100. https://doi.org/10.1016/j.ijbiomac.2021.02.170
  • Chigurupati, N., Saiki, L., Gayser Jr, C. et al. (2002). Evaluation of red cabbage dye as a potential natural color for pharmaceutical use. Int J Pharm, 241(2):293-299. https://doi.org/10.1016/S0378-5173(02)00246-6
  • Djeussi, D. E., Kenfack, J. A. N., Anangmo, C. N. N. et al. (2022). Radical scavenging activities, total reducing power, total phenolic and flavonoids contents of four common vegetables. European Journal of Biology and Biotechnology, 3(1), 75-80. https://doi.org/10.24018/ejbio.2022.3.1.325
  • Efendi, R., Pradana, R.I., Cahyani, C., and Dewi, L.K., (2022), The Effect of Drying on Anthocyanin Content and Antioxidant Activity in Red Cabbage and White Cabbage, Reaktor, 22(3), 86-91, https://doi.org/10.14710/reaktor. 22.3.86-91
  • Hunaefi, D., Akumo, D. N., Smetanska, I. (2013). Effect of fermentation on antioxidant properties of red cabbages. Food Biotechnology, 27(1), 66-85. https://doi.org/10.1080/08905436.2012.755694
  • Hosseini, S., Gharachorloo, M., Ghiassi-Tarzi, B. et al. (2016). Evaluation the organic acids ability for extraction of anthocyanins and phenolic compounds from different sources and their degradation kinetics during cold storage. Pol J Food Nutr Sci, 66(4): 261-269. https://doi.org/10.1515/pjfns-2015-0057
  • Karl, R., Koch, M.A. (2013). A world-wide perspective on crucifer speciation and evolution: phylogeny, biogeography and trait evolution in tribe Arabideae. Ann Bot, 112(6):983–1001. https://doi.org/10.1093/aob/mct165
  • Laje, M., Kamińska, I., Kołton, A. (2010). Phenolic compounds as the major antioxidants in red cabbage. Folia Hortic Ann, 22(1):19-24. https://doi.org/10.2478/fhort-2013-0146
  • Liang, T., Sun, G., Cao, L. et al. (2019). A pH and NH3 sensing intelligent film based on Artemisia sphaerocephala Krasch. Gum and red cabbage anthocyanins anchored by carboxymethyl cellulose sodium added as a host complex. Food Hydrocoll, 87:858–868. https://doi.org/10.1016/j.foodhyd.2018.08.028
  • Maltas, A.S., Tavali, I.E., Uz, I. et al. (2017). Vermicompost application in red cabbage (Brassica oleracea var. capitata f. rubra) cultivation. Mediterr Agric Sci, 30(2):155-161.
  • Önder, F. C., Doğrular, N., Güzdüzalp, E. et al. (2020). A Comparative Study of Three Brassicaceae Vegetables Grown in Canakkale: Determination of Total Phenolic Content and Antioxidant Activity of Pulp and Juice Samples of Radish (Raphanus sativus L.), Cabbage (Brassica oleracea L. var capitata L) and Cauliflower (Brassica oleracea L.). Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 6(1), 30-38. https://doi.org/10.28979/comufbed.633456
  • Sonmez, F., Gunesli, Z., Demir, T. et al. (2022). The effect of total anthocyanins extracted from sweet cherry cultivars on carbonic anhydrases and antioxidant activity. Erwerbs-Obstbau, 64:145-153. https://doi.org/10.1007/s10341-021-00624-z
  • Sonmez, F., Gunesli, Z., Kurt, B.Z. et al. (2019). Synthesis, antioxidant activity and SAR study of novel spiro-isatin-based Schiff bases. Mol Divers, 23:829–844. https://doi.org/10.1007/s11030-018-09910-7
  • Sonmez, F., Sahin, Z. (2023). comparative study of total phenolic content, antioxidant activities, and polyphenol oxidase enzyme inhibition of quince leaf, peel, and seed extracts. Erwerbs-Obstbau, 65(4):745-750. https://doi.org/10.1007/s10341-022-00696-5
  • Stintzing, F.C., Carle, R. (2004). Functional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends Food Sci Technol, 15(1):19–38. https://doi.org/10.1016/j.tifs.2003.07.004
  • Ulger, T.G., Songur, A.N., Cırak, O. (2018). Role of Vegetables in Human Nutrition and Disease Prevention. Intechopen, 7-32. https://doi.org/10.5772/Intechopen.77038
  • Wiczkowsk, W., Szawara-Nowak, D., Topolska, J. (2013). Red cabbage anthocyanins: Profile, isolation, identification, and antioxidant activity. Food Res Int, 51:303-309. https://doi.org/10.1016/j.foodres.2012.12.015

Year 2024, Volume: 8 Issue: 1, 20 - 24, 25.03.2024

Aye Şeyhahmet Zuhal Şahin Fatih Sönmez Mustafa Küçükislamoğlu

https://doi.org/10.31015/jaefs.2024.1.3

Abstract

References

  • Amao, I. (2018). Health benefits of fruits and vegetables: Review from Sub-Saharan Africa. Intechopen, 33. https://doi.org/10.5772/Intechopen.74472
  • Chen, M., Yan, T., Huang, J. et al. (2021). Fabrication of halochromic smart films by immobilizing red cabbage anthocyanins into chitosan/oxidized-chitin nanocrystals composites for real-time hairtail and shrimp freshness monitoring. Int J Biol Macromol, 179:90–100. https://doi.org/10.1016/j.ijbiomac.2021.02.170
  • Chigurupati, N., Saiki, L., Gayser Jr, C. et al. (2002). Evaluation of red cabbage dye as a potential natural color for pharmaceutical use. Int J Pharm, 241(2):293-299. https://doi.org/10.1016/S0378-5173(02)00246-6
  • Djeussi, D. E., Kenfack, J. A. N., Anangmo, C. N. N. et al. (2022). Radical scavenging activities, total reducing power, total phenolic and flavonoids contents of four common vegetables. European Journal of Biology and Biotechnology, 3(1), 75-80. https://doi.org/10.24018/ejbio.2022.3.1.325
  • Efendi, R., Pradana, R.I., Cahyani, C., and Dewi, L.K., (2022), The Effect of Drying on Anthocyanin Content and Antioxidant Activity in Red Cabbage and White Cabbage, Reaktor, 22(3), 86-91, https://doi.org/10.14710/reaktor. 22.3.86-91
  • Hunaefi, D., Akumo, D. N., Smetanska, I. (2013). Effect of fermentation on antioxidant properties of red cabbages. Food Biotechnology, 27(1), 66-85. https://doi.org/10.1080/08905436.2012.755694
  • Hosseini, S., Gharachorloo, M., Ghiassi-Tarzi, B. et al. (2016). Evaluation the organic acids ability for extraction of anthocyanins and phenolic compounds from different sources and their degradation kinetics during cold storage. Pol J Food Nutr Sci, 66(4): 261-269. https://doi.org/10.1515/pjfns-2015-0057
  • Karl, R., Koch, M.A. (2013). A world-wide perspective on crucifer speciation and evolution: phylogeny, biogeography and trait evolution in tribe Arabideae. Ann Bot, 112(6):983–1001. https://doi.org/10.1093/aob/mct165
  • Laje, M., Kamińska, I., Kołton, A. (2010). Phenolic compounds as the major antioxidants in red cabbage. Folia Hortic Ann, 22(1):19-24. https://doi.org/10.2478/fhort-2013-0146
  • Liang, T., Sun, G., Cao, L. et al. (2019). A pH and NH3 sensing intelligent film based on Artemisia sphaerocephala Krasch. Gum and red cabbage anthocyanins anchored by carboxymethyl cellulose sodium added as a host complex. Food Hydrocoll, 87:858–868. https://doi.org/10.1016/j.foodhyd.2018.08.028
  • Maltas, A.S., Tavali, I.E., Uz, I. et al. (2017). Vermicompost application in red cabbage (Brassica oleracea var. capitata f. rubra) cultivation. Mediterr Agric Sci, 30(2):155-161.
  • Önder, F. C., Doğrular, N., Güzdüzalp, E. et al. (2020). A Comparative Study of Three Brassicaceae Vegetables Grown in Canakkale: Determination of Total Phenolic Content and Antioxidant Activity of Pulp and Juice Samples of Radish (Raphanus sativus L.), Cabbage (Brassica oleracea L. var capitata L) and Cauliflower (Brassica oleracea L.). Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 6(1), 30-38. https://doi.org/10.28979/comufbed.633456
  • Sonmez, F., Gunesli, Z., Demir, T. et al. (2022). The effect of total anthocyanins extracted from sweet cherry cultivars on carbonic anhydrases and antioxidant activity. Erwerbs-Obstbau, 64:145-153. https://doi.org/10.1007/s10341-021-00624-z
  • Sonmez, F., Gunesli, Z., Kurt, B.Z. et al. (2019). Synthesis, antioxidant activity and SAR study of novel spiro-isatin-based Schiff bases. Mol Divers, 23:829–844. https://doi.org/10.1007/s11030-018-09910-7
  • Sonmez, F., Sahin, Z. (2023). comparative study of total phenolic content, antioxidant activities, and polyphenol oxidase enzyme inhibition of quince leaf, peel, and seed extracts. Erwerbs-Obstbau, 65(4):745-750. https://doi.org/10.1007/s10341-022-00696-5
  • Stintzing, F.C., Carle, R. (2004). Functional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends Food Sci Technol, 15(1):19–38. https://doi.org/10.1016/j.tifs.2003.07.004
  • Ulger, T.G., Songur, A.N., Cırak, O. (2018). Role of Vegetables in Human Nutrition and Disease Prevention. Intechopen, 7-32. https://doi.org/10.5772/Intechopen.77038
  • Wiczkowsk, W., Szawara-Nowak, D., Topolska, J. (2013). Red cabbage anthocyanins: Profile, isolation, identification, and antioxidant activity. Food Res Int, 51:303-309. https://doi.org/10.1016/j.foodres.2012.12.015
There are 18 citations in total.

Details

Primary Language English
Subjects Chemical Engineering (Other)
Journal Section Research Articles
Authors

Aye Şeyhahmet 0000-0003-1349-3337

Zuhal Şahin 0000-0001-9856-8064

Fatih Sönmez 0000-0001-7486-6374

Mustafa Küçükislamoğlu 0000-0003-0127-4241

Publication Date March 25, 2024
Submission Date October 24, 2023
Acceptance Date March 4, 2024
Published in Issue Year 2024 Volume: 8 Issue: 1

Cite

APA Şeyhahmet, A., Şahin, Z., Sönmez, F., Küçükislamoğlu, M. (2024). The effect of pH and extraction time on total phenolic content and antioxidant properties of coloured water extracts from Brassica Oleracea. International Journal of Agriculture Environment and Food Sciences, 8(1), 20-24. https://doi.org/10.31015/jaefs.2024.1.3
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