| Acceptance rate | 46% |
|---|---|
| Time to first decision | 6 months* |
| Time to decision with review | 50 days* |
*Approximate number of days
**The days mentioned above are averages and do not indicate exact durations. The process may vary for each article.
ACTA Pharmaceutica Sciencia
2024 , Vol 62 , Num 4
Isolation and quantification of anthocyanins from red cabbage (Brassica oleracea L.) and its potential uses as antioxidant in natural food
1 Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Lahore, PakistanDOI : 10.23893/1307-2080.APS6259 Viewed : 155 - Downloaded : 45 Red cabbage (Brassica oleracea L. var. capitata) is a widely cultivated vegetable known for its diverse varieties and health benefits. This article focuses on the extraction and analysis of anthocyanins, phenolic compounds, and antioxidant activities from red cabbage powder and paste. The physicochemical properties of red cabbage, including its nutritional composition, were evaluated. The anthocyanin content was found to be highest in red cabbage paste in water, followed by red cabbage powder in water, while the lowest level was observed in red cabbage powder in methanol. The total anthocyanin content in red cabbage was determined to be 78.47 mg/100g. The total phenolic content was highest in red cabbage paste in methanol, followed by red cabbage paste in water. The antioxidant activity was assessed using the DPPH assay, showing promising results for red cabbage extracts. The findings demonstrate the potential of red cabbage as a natural source of anthocyanins and phenolic compounds with antioxidant properties, which can be utilized in various applications, including the food industry. Keywords : Brassica oleracea L., DPPH, antioxidants, anthocyanin