干燥对红甘蓝和白甘蓝花青素含量及抗氧化活性的影响

Rahmat Efendi, Rahmandika Irfan Pradana, Luthfi Kurnia Dewi, C. Cahyani
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引用次数: 0

摘要

红卷心菜和白卷心菜含有几种有益的化合物,比如可以清除自由基的花青素。研究了干燥对红甘蓝和白甘蓝花青素含量和抗氧化活性的影响。每个白菜将进行两次预处理,即:(1)干燥和(2)不干燥。采用水与甲醇50:50 (v/v)的混合物浸渍提取,用7%柠檬酸酸化,液固比为1:4 (w/v),控制温度为60℃,浸渍提取1 h。用差pH法测定白菜提取物的花青素含量,用DPPH法测定其抗氧化活性。结果表明:鲜红甘蓝粗提物花青素含量为64.124 mg/L,干红甘蓝粗提物含量为210.74 mg/L,鲜白甘蓝粗提物含量为0.445 mg/L,干白甘蓝粗提物含量为0.584 mg/L。鲜红甘蓝粗提物、干红甘蓝粗提物、鲜白甘蓝粗提物和干白甘蓝粗提物的抗氧化活性(IC50)分别为54,317 ppm、49,464 ppm、131,878 ppm和107,069 ppm。最优结果为红甘蓝干粗提物得率为25.2%,花青素含量为210.74 mg/L, IC50值为49.464 ppm。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The Effect of Drying on Anthocyanin Content and Antioxidant Activity in Red Cabbage and White Cabbage
Red cabbage and white cabbage contain several beneficial compounds, such as anthocyanins that can scavenge free radicals. The study aimed to determine the effect of drying on anthocyanin content and antioxidant activity in red cabbage and white cabbage. Each cabbage will be given two pretreatments, namely: (1) drying, and (2) without drying. Maceration extraction using a mixture of water and methanol 50:50 (v/v) acidified with 7% citric acid with a liquid to solid mass ratio of 1:4 (w/v) and with a controlled temperature of 60°C for a period of 1 h. Cabbage extract was examined for anthocyanin content by differential pH method and antioxidant activity was tested by DPPH method. The results showed anthocyanin content in crude fresh red cabbage extract 64.124 mg/L, crude dried red cabbage extract 210.74 mg/L, crude fresh white cabbage extract 0.445 mg/L, crude dried white cabbage extract 0.584 mg/L. The antioxidant activity (IC50) of crude fresh red cabbage extract, crude dried red cabbage extract, crude fresh white cabbage extract, and crude dried white cabbage extract were 54,317 ppm, 49,464 ppm, 131,878 ppm, and 107,069 ppm, respectively. The optimum results were crude dried red cabbage extract with a yield of 25.2%, anthocyanin content of 210.74 mg/L, IC50 value of 49.464 ppm. 
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