Characterization of phenolic compounds and antioxidant and anti-inflammatory properties of red cabbage and purple carrot extracts

Journal of Functional Foods

Volumn 21, Issue , 2016, Pages 133-146

  Mizgier, Paulina ^a   Kucharska, Alicja Z ^a   Sokół Łetowska, Anna ^a   Kolniak Ostek, Joanna ^a   Kidoń, Marcin ^b   Fecka, Izabela ^c  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

^b POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

^c WROCLAW MEDICAL UNIVERSITY   (Poland)

Author keywords

Anthocyanins; Anti inflammatory activity; Phenolic compounds; Purple carrot; Red cabbage

Indexed keywords

EID: 84957886499     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2015.12.004     Document Type: Article

References (37)

1. Ahmadiani R., Robbins J., Collins T.M., Giusti M.M. Anthocyanins contents, profiles, and color characteristics of red cabbage extracts from different cultivars and maturity stages. Journal of Agricultural and Food Chemistry 2014, 62:7524-7531.
2. Alasalvar C., Grigor J.M., Zhang D., Quantick P.C., Shahidi F. Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties. Journal of Agricultural and Food Chemistry 2001, 49:1410-1416.
3. Algarra M., Fernandes A., Mateus N., de Freitas V., Esteves da Silva J.C.G., Casado J. Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain. Journal of Food Composition and Analysis 2014, 33:71-76.
4. Arapitsas P., Sjöberg P.J.R., Turner C.H. Characterisation of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry. Food Chemistry 2008, 109:219-226.
5. Bakowska-Barczak A. Acylated anthocyanins as stable, natural food colorants - A review. Polish Journal of Food and Nutrition Sciences 2005, 14:107-116.
6. Benzie I.F.F., Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Analytical Biochemistry 1996, 239:70-76.
7. Bowen-Forbes C.S., Zhang Y., Nair M.G. Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits. Journal of Food Composition and Analysis 2010, 23:554-560.
8. Charron C.S., Clevidence B.A., Britz S.J., Novotny J.A. Effect of dose size on bioavailability of acylated and nonacylated anthocyanins from red cabbage (Brassica oleracea L. var. capitata). Journal of Agricultural and Food Chemistry 2007, 55:5354-5362.
9. de Pascual-Teresa S., Sánchez-Ballesta M.T. Anthocyanins: From plant to health. Phytochemistry Reviews 2008, 7:281-299.
10. Floegel A., Kim D.O., Chung S.J., Koo S.I., Chun O.K. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. Journal of Food Composition and Analysis 2011, 24:1043-1048.
11. Giusti M.M., Rodríguez-Saona L.E., Wrolstad R.E. Molar absorptivity and color characteristics of acylated and non-acylated pelargonidin-based anthocyanins. Journal of Agricultural and Food Chemistry 1999, 47:4631-4637.
12. Giusti M.M., Wrolstad R.E. Acylated anthocyanins from edible sources and their applications in food systems. Biochemical Engineering Journal 2003, 14:217-225.
13. Hotta H., Nagano S., Ueda M., Tsujino Y., Koyama J., Osakai T. Higher radical scavenging activities of polyphenolic antioxidants can be ascribed to chemical reactions following their oxidation. Biochimica et Biophysica Acta 2002, 1572:123-132.
14. Hou D.-X., Fujii M., Terahara N., Yoshimoto M. Molecular mechanisms behind the chemopreventive effects of anthocyanidins. Journal of Biomedicine and Biotechnology 2004, 5:321-325.
15. Joseph S.V., Edirisinghe I., Burton-Freeman B.M. Berries: Anti-inflammatory effects in humans. Journal of Agricultural and Food Chemistry 2014, 62:3886-3903.
16. Kammerer D., Carle R., Schieber A. Characterization of phenolic acids in black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) by high-performance liquid chromatography/electrospray ionization mass spectrometry. Rapid Communications in Mass Spectrometry 2004, 18:1331-1340.
17. Kammerer D., Carle R., Schieber A. Quantification of anthocyanins in black carrot extracts (Daucus carota ssp. sativus var. atrorubens Alef.) and evaluation of their color properties. European Food Research and Technology 2004, 219:479-486.
18. Karamać M., Kosińska A., Estrella I., Hernańdez T., Dueňas M. Antioxidant activity of phenolic compounds identified in sunflower seeds. European Food Research and Technology 2012, 235:221-230.
19. Kucharska A.Z., Szumny A., Sokół-Łetowska A., Piórecki N., Klymenko S.V. Iridoids and anthocyanins in cornelian cherry (Cornus mas L.) cultivars. Journal of Food Composition and Analysis 2015, 40:95-102.
20. Lau F.C., Joseph J.A., McDonald J.E., Kalt W. Attenuation of iNOS and COX2 by blueberry polyphenols is mediated through the suppression of NF-κB activation. Journal of Functional Foods 2009, 1:274-283.
21. McDougall G.J., Fyffe S., Dobson P., Stewart D. Anthocyanins from red cabbage - Stability to simulated digestion. Phytochemistry 2007, 68:1285-1294.
22. Montilla E.C., Arzaba M.R., Hillebrand S., Winterhalter P. Anthocyanin composition of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) cultivars Antonina, Beta Sweet, Deep Purple, and Purple Haze. Journal of Agricultural and Food Chemistry 2011, 59:3385-3390.
23. Muntha K.R., Alexander-Lindo R.L., Nair M.G. Relative inhibition of lipid peroxidation, cyclooxygenase enzymes, and human tumor cell proliferation by natural food colors. Journal of Agricultural and Food Chemistry 2005, 53:9268-9273.
24. Pliszka B., Huszcza-Ciołkowska G., Mieleszko E., Czaplicki S. Stability and antioxidative properties of acylated anthocyanins in three cultivars of red cabbage (Brassica oleracea L. var. capitata L. f. rubra). Journal of the Science of Food and Agriculture 2009, 89:1154-1158.
25. Podsedek A. Natural antioxidants and antioxidant capacity of Brassica vegetables: A review. LWT - Food Science and Technology 2007, 40:1-11.
26. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M. Antioxidant activity applying improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 1999, 26:1231-1237.
27. Seeram N.P., Momin R.A., Nair M.G., Bourquin L.D. Cyclooxygenase inhibitory and antioxidant cyaniding glycosides in cherries and berries. Phytomedicine: International Journal of Phytotherapy and Phytopharmacology 2001, 8(5):362-369.
28. Sokół-Łetowska A., Kucharska A.Z., Wińska K., Szumny A., Nawirska-Olszańska A., Mizgier P., Wyspiańska D. Composition and antioxidant activity of red fruit liqueurs. Food Chemistry 2014, 157:533-539.
29. Strugała P., Gładkowski W., Kucharska A.Z., Sokół-Łetowska A., Gabrielska J. Antioxidant activity and anti-inflammatory effect of fruit extracts from blackcurrant, chokeberry, hawthorn, and rosehip, and their mixture with linseed oil on a model lipid membrane. European Journal of Lipid Science and Technology: EJLST 2015, 117. 10.1002/ejlt.201500001.
30. Türkyilmaz M., Yemiş O., Özkan M. Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice. Food Chemistry 2012, 134:1052-1058.
31. Vareed S.K., Reddy M.K., Schutzki R.E., Nair M.G. Anthocyanins in Cornus alternifolia, Cornus controversa, Cornus kousa and Cornus florida fruits with health benefits. Life Sciences 2006, 78:777-784.
32. Volden J., Borge G.I.A., Bengtsson G.B., Hansen M., Thygesen I.E., Wicklund T. Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra). Food Chemistry 2008, 109:595-605.
33. Wang L., Stoner G. Anthocyanins and their role in cancer prevention. Cancer Letters 2008, 269:281-290.
34. Wiczkowski W., Szawara-Nowak D., Topolska J. Red cabbage anthocyanins: Profile, isolation, identification, and antioxidant activity. Food Research International 2013, 51:303-309.
35. Wu X., Prior R.L. Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common foods in the United States: Fruits and berries. Journal of Agricultural and Food Chemistry 2005, 53:2589-2599.
36. Yen G.-C., Chen H.Y. Antioxidant activity of various tea extracts in relation to their antimutagenicity. Journal of Agricultural and Food Chemistry 1995, 43(1):27-32.
37. Zielińska M., Lewandowska U., Podsedek A., Cygankiewicz A.I., Jacenik D., Sałaga M., Kordek R., Krajewska W.M., Fichna J. Orally available extract from Brassica oleracea var. capitata rubra attenuates experimental colitis in mouse models of inflammatory bowel diseases. Journal of Functional Foods 2015, 17:587-599.