Content of Phenolics, in vitro Antioxidant Activity and Cytoprotective Effects against Induced Haemolysis of Red Cabbage Extracts (original) (raw)
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Phenolic compounds as the major antioxidants in red cabbage
Folia Horticulturae, 2000
In the heads of four red cabbage cultivars and two DH lines (one of red and one of white type), as well as in the standard white cabbage ‘Lennox F1’ cultivar, the contents of phenolic substances (total, phenylpropanoids, flavonols and anthocyanins) were estimated. Antiradical scavenging activity was determined using the DPPH and ABTS methods. The level of phenolics of all the groups, especially that of the anthocyanins, as well as RSA, was much higher in red cabbage in comparison to white. Among red cabbage assays, also a considerable variability of antioxidative parameters was observed. Four-month commercial storage resulted in a significant reduction in phenol compounds in red cabbage, but this was not the case in the white cultivar. Radical scavenging activity did not significantly change after cold storage, except in 2005/06, when a decrease in RSA measured by the DPPH method was noticed. The values of RSA determined by the ABTS method exceeded those determined by DPPH.
Pharmaceutical Biology, 2016
Context: Cardiovascular disease is the leading cause of death worldwide and the consumption of red cabbage (Brassica oleracea var. capitata f. rubra DC.-Brassicaceae) has been linked with the reduction risk of chronic diseases. Objective: The present study assesses the bioactive metabolites and hypolipidemic effect of red cabbage on rats. Materials and methods: The content of total phenols, flavonoids, anthocyanins, carotenoids, ascorbic acid and antioxidant capacity were assessed, while individual phenolic acids and flavonoids were detected using reverse phase-high performance liquid chromatography (HPLC) analysis. Acute hypolipidemic activity of aqueous extract of red cabbage (RC-125, 250 and 500 mg/kg) was investigated using a Triton WR-1339 (400 mg/kg) induced hyperlipidemic Wistar rats compared to fenofibrate (65 mg/kg). Results: The HPLC analysis of extracts revealed eight phenolic acids, gallic, protocatechuic, p-hydroxybenzoic, m-coumaric, syringic, caffeic, cinnamic, dicaffeoylquinic and three flavonoids, epicatechin, epigallocatechin, gallocatechin. Furthermore, the aqueous extract showed higher amounts of total phenolics (116.00 mg/g), flavonoids (161.32 lg/g) and, antioxidant activity (87.19%) than the hydromethanolic (89.33 mg/g, 123.34 lg/g and 75.07%), respectively. The RC significantly (p < 0.001) ameliorated the levels of cholesterol, triglycerides and lipoproteins alterations in hyperlipidemic rats without toxicity. Discussion and conclusion: Herein, the RC presented the higher amounts of phenolics and flavonoids comparing with the hydromethanolic extract. Additionally, the RC showed as the majority compounds, dicaffeoylquinic and cinnamic acids, and the flavonoids epicatechin and gallocatechin. Furthermore, the RC demonstrated a beneficial effect against hypercholesterolemia and hypertriglyceridemia, demonstrating its potential therapeutic effect on these risk factors of cardiovascular diseases.
Toxicology, 2002
Dietary polyphenolics in fruits, vegetables, wines, spices and herbal medicines have beneficial antioxidant, anti-inflammatory and anticancer effects. However, we have observed that dietary polyphenolics with phenol rings were metabolized by peroxidase to form prooxidant phenoxyl radicals which, in some cases were sufficiently reactive to cooxidize GSH or NADH accompanied by extensive oxygen uptake and reactive oxygen species formation. The order of catalytic effectiveness found for oxygen activation when polyphenolics were metabolized by peroxidase in the presence of GSH was phloretin \phloridzin\ 4,2%-dihydroxy chalcone \ p-coumaric acid \ naringenin\ apigenin\ curcumin \resveratrol\ isoliquiritigenin\ capsaicin\ kaempferol. Ascorbate was also cooxidized by the phenoxyl radicals but without oxygen activation. Polyphenolics with catechol rings also cooxidized ascorbate, likely mediated by semiquinone radicals. The order of catalytic effectiveness found for ascorbate cooxidation was fisetin, luteolin, quercetin, \eriodictyol, caffeic acid, nordihydroguaiaretic acid \ catechin\taxifolin, catechol. NADH was stoichiometrically oxidized without oxygen uptake which, suggests that o-quinone metabolites were responsible. GSH was not cooxidized and GSH conjugates were formed, likely mediated by the o-quinone metabolites. Incubation of hepatocytes with dietary polyphenolics containing phenol rings was found to partially oxidize hepatocyte GSH to GSSG while polyphenolics with a catechol ring were found to deplete GSH through formation of GSH conjugates. Dietary polyphenolics with phenol rings also oxidized human erythrocyte oxyhemoglobin and caused erythrocyte hemolysis more readily than polyphenolics with catechol rings. It is concluded that polyphenolics containing a phenol ring are generally more prooxidant than polyphenolics containing a catechol ring.
Human erythrocytes as a system for evaluating the antioxidant capacity of vegetable extracts
Nutrition Research, 2008
Free radicals are fairly unstable and highly reactive substances, able of causing oxidation and sometimes-irreversible damage to cells, compromising their function. The Brassicaceae family has many important species for the regular human diet as they provide several antioxidant constituents. In this study, the antioxidant potential of the hydroethanolic extracts prepared from the edible parts of kale, broccoli, and radish was investigated in vitro using human erythrocytes under oxidative stress imposed by phenylhydrazine as an experimental model, in which the methemoglobin levels were measured. When the results were compared with the antioxidant capacity shown by the traditional 2,2-diphenyl-2-picrylhydrazyl hydrate free radical and phosphomolybdenum complex methods, the extracts tested showed significant and correspondent antioxidant activity. Broccoli extract presented the highest antioxidant activity, followed closely by the kale, whereas the radish extract occupied the lowest position. The results derived from the human erythrocyte system have shown it as an alternative method for evaluating the antioxidant properties of vegetable extracts.
Red cabbage anthocyanins may protect blood plasma proteins and lipids
Open Life Sciences, 2011
The present in vitro study was designed to examine the antioxidative activity of red cabbage anthocyanins (ATH) in the protection of blood plasma proteins and lipids against damage induced by oxidative stress. Fresh leaves of red cabbage were extracted with a mixture of methanol/distilled water/0.01% HCl (MeOH/H2O/HCl, 50/50/1, v/v/w). Total ATH concentration [µM] was determined with cyanidin 3-glucoside as a standard. Phenolic profiles in the crude red cabbage extract were determined using the HPLC method. Plasma samples were exposed to 100 µM peroxynitrite (ONOO−) or 2 mM hydrogen peroxide (H2O2) in the presence/absence of ATH extract (5–15 µM); oxidative alterations were then assessed. Pre-incubation of plasma with ATH extract partly reduced oxidative stress in plasma proteins and lipids. Dose-dependent reduction of both ONOO− and H2O2-mediated plasma protein carbonylation was observed. ATH extract partly inhibited the nitrative action of ONOO−, and significantly decreased plasma...
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Vegetables comprise a significant portion of our daily diet with their high content in nutrients including fiber, vitamins, minerals, as well as phenolic compounds. Vegetable consumption has been shown to be positively associated with the prevention of several degenerative diseases thanks to their bioactive compounds. Accordingly, five selected vegetables, namely, red chicory, red onion, eggplant, purple sweet potato, and black carrot were thoroughly assessed for their phenolic content in this study. For this purpose, the total phenolic and flavonoid content of these five vegetables and their antioxidant activities that are based on three common methods ABTS radical cation decolorization assay (ABTS), Cupric Ion Reducing Antioxidant Capacity (CUPRAC), and DPPH scavenging activity assay were determined. Additionally, HPLC-PDA/Electrospray ionization coupled with mass spectrometry (HPLC-PDA/-ESI+-MS)-based identification and quantification of the members belonging to polyphenols prese...
Red cabbage is rich in phytochemical compounds, and its consumption, either raw or cooked, has been linked to the prevention of several diseases. This work aimed to investigate the influence of cooking methods on in vitro bioaccessibility of phenolics and antioxidant activity of red cabbage. The vegetable was subjected to boiling, steaming, and microwaving for different times to evaluate color parameters, total phenolic (TPC), total flavonoid (TFC), anthocyanin content (AC), and antioxidant activity (FRAP, DPPH, and ABTS). The phytochemical bioaccessibility before and after cooking was also evaluated by in vitro simulated digestion. Steaming showed the most significant retention of the compounds after 20 and 25 minutes of cooking (72-86% for TPC, 72-77% for TFC, 75-79% for FRAP, 84-91% for DPPH, 70-83% for ABTS), followed by microwaving, which was more stable in 10 minutes. Microwaving decreased TFC and AC over time. Boiling did not show significant differences between the cooking t...
Journal of Food Biochemistry, 2018
The antioxidant potency of soluble and bound phenolic extracts of freeze-dried six leafy vegetables was investigated using in vitro systems; singlet oxygen scavenging, hydroxyl radical scavenging, nitric oxide radical scavenging, and ABTS radicals assays. Further rutin, lutein, and b-carotene content of leaves were analysed. The results revealed that both soluble and bound phenolic extracts have exhibited antioxidant potential toward free radicals and reactive oxygen species concerned. However, soluble extracts showed a higher content of phenolics and flavonoids than the bound counterpart. The highest rutin, lutein, and b-carotene contents were observed in the leaves of Cassia auriculata, and the leaves of Passiflora edulis showed the highest vitamin C content. Positive associations between phenolics and antioxidant activities except for singlet oxygen radical scavenging ability were observed. Among the leafy types studied, C. auriculata have shown to possess more antioxidant bioactives such as b-carotene, lutein, and rutin and antioxidant activities. Practical applications This paper will give information about major bioactive compounds such as b-carotenoids, rutin, and lutein and antioxidant activity in selected green leafy vegetables due to cooking treatments. This is important for the public those concern about the healthy diet in the view of selecting leafy vegetables to combat many oxidative stress-related chronic diseases. K E Y W O R D S b-carotene, free radicals, green leafy vegetables, lutein, reactive oxygen species, rutin 1 | I NTR OD U CTI ON Reactive oxygen species (ROS) in the forms of superoxide anion, hydroxyl radical, singlet oxygen, and nitric oxide radicals are various forms of activated oxygen and often generated by normal metabolic processes or from exogenous factors and agents (Halliwell & Gutteridge, 1990; Yildirim et al., 2000). It is well-known fact that these ROS induce some oxidative damage to biomolecules like lipids, nucleic acids, proteins, amines, deoxyribonucleic acid, and carbohydrates and leading to many damages and causes for aging, heart diseases, diabetes, cancer, and many other chronic diseases (Yildirim, Mavi, & Kara, 2001). Endogenous antioxidant defense mechanisms of human play an important role in the elimination of these ROS, and therefore, protect the cells against toxic effects of ROS and lipid peroxides (El-Habit, Saada, Azab, Abdel-Rahman, & El-Malah, 2000). However, endogenous antioxidant defense system is not totally adequate to counteract oxidative stress (Houston, 2010). Therefore, protection against oxidative stress depends partly on the adequacy of dietary antioxidants (Kaliora, Dedoussis, & Schmidt, 2006). In recent years, there has been increasing interest in finding natural antioxidants from many dietary sources, since they can protect the human body from free radicals and retard the progress of many chronic diseases (Vargas-Ochoa et al., 2016). Many epidemiological studies have highlighted that the frequent consumption of fruits and vegetables significantly reduced the incidence of many chronic diseases such as cancer, heart disease, hypertension, stroke, and other chronic diseases (He, Nowson, Lucas, & Macgregor, 2007; Salta et al., 2010). The potential health benefits of these fruits and vegetables have been attributed to their natural
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Antioxidant Behavior of some North East Indian Ethno Medicinal Vegetables and their RP-HPLC Analysis
2014
The antioxidant activities of three ethno-medicinal vegetables viz., Pogostemon parviflorus, Houttuynia cordata and Solanum spirale which are used by the indigenous people of North East India to cure the diseases of stomach, liver etc. were evaluated by spectroscopic methods using 1, 1-diphenyl-2-picrylhydrazyl (DPPH∙) radical assay, xanthine/xanthine oxidase assay and hydroxyl radical (OH∙) scavenging assay. For these, sequential extraction was done by solvents with increasing polarity viz., hexane, ethyl acetate and methanol. The total phenolic and total flavonoid contents were also measured using standard methods. Results showed that the methanol extracts of all the species showed the highest antioxidant activities and high values for total phenolic and flavonoid contents. A strong correlation was observed between the antioxidant activities and total phenolic and flavonoid contents which indicate that the presences of phenolics are mainly responsible for the antioxidant potential...