Stability and antioxidative properties of acylated anthocyanins in three cultivars of red cabbage (Brassica oleracea L. var. capitata L. f. rubra)

Abstract BACKGROUND: Red cabbage is rich in acylated anthocyanins. The aim of the experiment has been to determine the stability of anthocyanins in extracts of red cabbage cultivars and examine their antioxidative properties. The (high‐performance liquid chromatographic) HPLC profile of anthocyanins characteristic of each red cabbage cultivar has also been determined. RESULTS: We have used three red cabbage cultivars: cv. Koda, Haco POL and Kissendrup SWE. The HPLC assays enabled us to distinguish nine anthocyanin compounds, which were all classified as cyanidin derivatives. These compounds occurred in different proportions in the three culitvars of red cabbage. The differences were observed in the degradation index of anthocyanins in extracts from the red cabbage cultivars examined, both stored at + 2 °C and frozen. The highest trolox equivalent antioxidant capacity (TEAC) was attained for anthocyanins from cv. Haco POL red cabbage, whereas the lowest value was determined for cv. Koda. CONCLUSION: There were differences in the stability and antioxidative properties of anthocyanin compounds in red cabbage extracts among the cultivars evaluated (Koda, Haco POL and Kissendrup SWE). The highest stability and strongest antioxidative properties were assigned to anthocyanins in extracts from cv. Haco POL. The HPLC profiles imply differences in proportions of anthocyanin compounds present in the three red cabbage cultivars. Copyright © 2009 Society of Chemical Industry