title: Changes in the radical-scavenging activity of sliced red and green cabbages during storage.
abstract: Vegetables are rich source of antioxidative components such as ascorbic acid and polyphenols, which scavenge free radicals and reactive oxygen species and prevent life-style related diseases. In this work, the changes of radical-scavenging activity in shredded red and green cabbage leaves during storage were determined as well as ascorbic acid and polyphenol contents. Shredded cabbage leaves were stored at 10 degrees C for 7 days in the presence or absence of oxygen. Radical-scavenging activity, ascorbic acid content, and polyphenol content of shredded cabbage leaves remained for 7 days in the presence and absence of oxygen. These results demonstrate that the radical-scavenging activity, ascorbic acid, and polyphenols are stable in shredded cabbage leaves and that oxygen does not affect the activity and active components.
authors.affiliation: Graduate School of Humanities and Sciences, Nara Women's University, Nara, Japan.
authors.forename: Chiho
authors.initials: C
authors.lastname: Myojin
authors.forename: Tomoko
authors.initials: T
authors.lastname: Yamaguchi
authors.forename: Hitoshi
authors.initials: H
authors.lastname: Takamura
authors.forename: Teruyoshi
authors.initials: T
authors.lastname: Matoba
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis; D001937:Brassica; D005419:Flavonoids / Q000032:analysis; D005519:Food Preservation / Q000379:methods; D016166:Free Radical Scavengers / Q000302:isolation & purification / Q000494:pharmacology*; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000494:pharmacology*; D018515:Plant Leaves / Q000737:chemistry; D059808:Polyphenols; D014675:Vegetables
chemical_list: D005419:Flavonoids; D016166:Free Radical Scavengers; D010636:Phenols; D010936:Plant Extracts; D059808:Polyphenols; D001205:Ascorbic Acid