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Changes in the radical‐scavenging activity of sliced red and green cabbages during storage
Author(s) -
Myojin Chiho,
Yamaguchi Tomoko,
Takamura Hitoshi,
Matoba Teruyoshi
Publication year - 2004
Publication title -
biofactors
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.204
H-Index - 94
eISSN - 1872-8081
pISSN - 0951-6433
DOI - 10.1002/biof.552210158
Subject(s) - ascorbic acid , chemistry , polyphenol , scavenging , food science , radical , oxygen , antioxidant , reactive oxygen species , botany , biochemistry , organic chemistry , biology
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°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.