title: Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewing.
abstract: The effect of fermentation, storage and stewing on the content and composition of anthocyanins as well as antioxidant capacity of red cabbage was studied. The observation of anthocyanins profile by HPLC-DAD-MS/MS was conducted. Red cabbage products contained twenty different nonacylated and acylated anthocyanins with main structure of cyanidin-3-diglucoside-5-glucoside. Treatments applied affected concentration and profile of red cabbage anthocyanins. Anthocyanins content was reduced by 24%, 25% and 34% in fermented and stewed (30 and 60-min) red cabbage, respectively. The intensity of anthocyanins degradation during storage depended on the process length. Derivatives of cyanidin-3-diglucoside-5-glucoside acylated with sinapic acid were characterised by the highest losses. Five assays were used to analysis of antioxidant capacity. Fresh red cabbage had stronger antioxidant capacity in comparison to fermented, stored and stewed red cabbage. The study has shown that red cabbage products are valuable vegetables for daily consumption in fresh, fermented, stored as well as stewed form.
authors.affiliation: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Tuwima 10, 10-748 Olsztyn, Poland. Electronic address: w.wiczkowski@pan.olsztyn.pl.
authors.forename: Wieslaw
authors.initials: W
authors.lastname: Wiczkowski
authors.affiliation: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Tuwima 10, 10-748 Olsztyn, Poland.
authors.forename: Dorota
authors.initials: D
authors.lastname: Szawara-Nowak
authors.affiliation: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Tuwima 10, 10-748 Olsztyn, Poland.
authors.forename: Joanna
authors.initials: J
authors.lastname: Topolska
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D000975:Antioxidants / Q000032:analysis*; D001937:Brassica / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005285:Fermentation; D061353:Food Storage; D053719:Tandem Mass Spectrometry / Q000379:methods*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants
keywords: Antioxidant capacity; Fermentation; HPLC-DAD-MS/MS; Nonacylated and acylated anthocyanins; Red cabbage; Stewing; Storage