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Copyright of China Surfactant Detergent & Cosmetics (2097-2806) is the property of China Surfactant Detergent & Cosmetics Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Examination of sperm morphology is an essential criterion for evaluating male fertility. This examination can be done by staining sperm cells with various techniques to facilitate the visualization of sperm cells. Several other methods that can be used to evaluate sperm morphology are Eosinnigrosin, AgNO3 staining, Papanicolaou, Diff Quick and Giemsa. However, using these synthetic dyes can harm the environment and water sources because they prefer to decompose. The natural dye derived from environmentally friendly plants expected to minimize hazardous waste. This study aimed to identify and compare the potency of several natural dyes derived from purple cabbage, sappan wood and beetroot, which have not been studied in sperm studies. Sperm was collected from 30 men in the campus area who underwent 3-5 days of abstinence from intercourse in preparation for sampling. The sperm stained with natural dye, and their quality compared with World Health Organization (WHO) standard Papanicolaou. Extracts of sappan wood, purple cabbage and beetroot are made with various mordant alum, ethanol and acetic acid compositions. The study's results showed that the presence of mordant increased the staining quality of sperm with sappan wood and purple cabbage extracts. The use of acid improves the quality of sperm staining with beet extract. There was no different between dyeing with beetroot extract in various solvent compositions and dyeing with Papanicolaou stain to color all sperm components. The results indicated that beetroot extract has a high potential for evaluating sperm morphology. [ABSTRACT FROM AUTHOR]

Purple cabbage, turmeric, magenta, amaranth, and red beet contain colour anthocyanins. These colours change according to pH environments. This research aims to explore the potential of utilizing various plant species, such as purple cabbage, turmeric, magenta, amaranth, and red beet, to develop pH indicator paper. The colour solutions of these plants were extracted with deionized water. The extracted solutions were analyzed by IR spectra and UV-Vis spectra. The peak of OH, C=O, and C-O in IR spectra changed in alkaline, neutral, and acidic environments, respectively. The maximum absorption wavelengths of the extracted solutions in UV-Vis spectra were 533 nm and 600 nm in alkaline and neutral environments, respectively. The pH indicator paper was created by impregnating plain white computer paper with extract solutions to achieve uniform colouration. These prepared pH indicator papers were used to detect the pH of household chemicals, including milk, soap, toothpaste, and various fruits and vegetables. The study demonstrates that these plant species exhibit excellent sensitivity to different pH values, possess good durability, and remain unaffected by environmental factors. The developed pH indicator paper holds promising practical applications for testing the pH of diverse chemicals. In this study, the pH indicator paper was employed to determine the acidity or alkalinity levels of commonly found household items, including fruits, beverages, and cleaning solutions. The results highlight the versatility and convenience of utilizing plant-based pH indicator paper for monitoring pH variations in daily life applications. [ABSTRACT FROM AUTHOR]

Water and fertilizer coupling is a high-efficiency technology for the development of facility agriculture. However, the interaction effect of nitrogen (N) and air carbon dioxide (CO2) on hydroponic purple cabbage, especially on its leaf anthocyanins under hydroponic solution systems, remains unexplored. In this study, six treatments were set as C0N0, C0N2, C0N4, C1N0, C1N2 and C1N4, with N0, N2 and N4 being 0.0 g/L, 0.2 g/L and 0.4 g/L exogenous urea-N to hydroponic solution dilution, respectively. C0 and C1 were set as with and without CO2 fertilizer (i.e., 800 g CO2 agent added one week after transplanting and 600 g CO2 agent added when the plant reached 15 cm in height), respectively. Pot experiments were conducted to investigate the interaction effect of N and air CO2 (NÃ--CO2) on the growth, photosynthesis, yield and anthocyanin content of hydroponic purple cabbage Brassica campestris ssp. chinensis. The results showed NÃ--CO2 extremely significantly influenced plant height (H), net photosynthetic rate (Pn), stomatal conductance (Gs), intercellular oxidation concentration (Ci), transpiration rate (Tr), leaf water use efficiency (LWUE) and yield. The C1N0 treatment had the largest yield at 262.5 g/plant, with higher values for root length, root weight, plant height and leaf number than the other treatments. The Pn, Ci and Tr of C1N4 were the highest at 3.05 μmol CO2/m²·s, 352.8 μmol CO2/m²·s and 2.31 mmol H2O/m²·s, respectively. The C1N2 treatment received the largest Gs value of 0.70 mol H2O/m²·s and the largest Tr of 2.31 mmol H2O/m²·s. There was the highest LWUE for C0N2 (1.41) and the highest anthocyanin content for C1N2 (1.35 mg/kg). There was a significant negative correlation between leaf number and anthocyanin (r = -0.414, p<0.05). The findings demonstrated that adding CO2 fertilizer and 0.2 g/L exogenous urea-N to hydroponic solution dilution is a potential NÃ--CO2 coupling strategy to increase anthocyanin and the yield of purple cabbage. [ABSTRACT FROM AUTHOR]

[Objective] To explore the optimal conditions for the extraction of anthocyanins from new wild purple cabbage, and to reveal its regulatory effect on glucose tolerance in menopausal model animals. [Method] Use UV-visible spectrophotometer and Greey's formula to directly calculate the optical density and content of anthocyanins in the extraction solution, and explore the effects of single factors such as ethanol concentration, temperature, extraction time and material-liquid ratio on the extraction of anthocyanins, and Orthogonal experiments were used to obtain optimal extraction conditions; double ovariectomy model mice (OVX) and intraperitoneal glucose tolerance test (IPGTT) were used to study the improving effect of purple cabbage anthocyanins on the glucose tolerance of model mice, and quantitative PCR was used to explore the related mechanisms. . [Results] The single factor test found that under the conditions of acidified ethanol, the extraction effect was best when the ethanol concentration was 40%, the temperature was 55°C, the extraction time was 4 h, and the solid-liquid ratio was 1:15 (g:mL); Orthogonal experiments show that the optimal extraction conditions are the extraction temperature of 70°C, ethanol concentration of 60%, extraction time of 4 h, and solid-liquid ratio of 1:20. Under these conditions, 148.8 mg of anthocyanins can be obtained from 1 kg of purple cabbage. After 70 days of oral administration of anthocyanins [100 mg/(kg·d), 0.5 mL] to OVX mice, compared with the sham-operated control group, OVX surgery resulted in a significant decrease in glucose tolerance and an increase in the area under the curve (AUC). 37.2% (P<0.05); ordinary cabbage does not significantly regulate glucose tolerance, while purple cabbage anthocyanins can reduce the AUC of glucose tolerance in OVX animals by 30.5%, which is basically the same as that of the sham operation group. Quantitative PCR research found that compared with the sham operation group (Shm+H2O), the expression level of glucose-6-phosphatase (G6Pase) in the liver of mice undergoing OVX surgery (OVX+H2O) increased (5.22±1.02) times., the expression levels of OVX+anthocyanin group (OVX+BOR) and OVX+0.02 mg/(kg·d) Bujiale (OVX+E2 ) increased by (2.40±0.34) and (1.82±0.18) times respectively., compared with the OVX+H2O and OVX+BO groups, the OVX+E2 group and the OVX+BOR group significantly reduced G6Pase levels in the liver. [Conclusion] Purple cabbage is an important source of natural anthocyanins, which can improve glucose tolerance by reducing the expression of G6Pase in the liver of OVX mice, and has certain value in alleviating metabolic syndromes such as menopausal hyperglycemia. reduction [ABSTRACT FROM AUTHOR]

(1) Background: Recent research on the valorization of agro-industrial waste has attempted to obtain new products. Grape residue is a waste product used in the grape wine industry that is rich in anthocyanins, as well as leaves and waste parts from red cabbage processing. Anthocyanins, thanks to their various functionalities, can be recovered and used as active and intelligent agents in food packaging. Anthocyanins have antioxidant properties that help to prevent cardiovascular disease. (2) Methods: In this study, the process of extracting waste was studied using solvent and supercritical CO2 extraction. The obtained anthocyanins were used in starch-based food film formulations. Several formulations were studied using rheometric techniques and the effect of adding anthocyanins on optimal film formulation was investigated. (3) Results: Solvent extractions resulted in a maximum extraction yield. The extracts obtained were used for the preparation of coating and edible films, optimized in the formulation. (4) Conclusions: The addition of anthocyanins to films resulted in increased sample structuring and mechanical properties that are valid for applications, like dipping using coverage methods. The packaging is also attractive and pH-sensitive. [ABSTRACT FROM AUTHOR]

Graphene and its derivatives are an important material with many unique properties and potential in photocatalytic degradation and adsorption applications. Removal of oxygen-containing functional groups by reduction of graphene oxide (GO) is an interesting method that has been used frequently in recent years. The aim of this study is to examine graphene oxide reduction by using green synthesis and purple cabbage aqueous extraxt, which is an easy and effective method, and its use in photocatalytic removal applications. To optimize the synthesis conditions, the reaction temperature was first studied at 25, 50, and 100°C, and then the reaction time was studied for 1, 2, 4, and 6 hours. According to XRD, FTIR, UV/vis and SEM results, suitable experimental conditions for GO reduction are obtained at reaction temperature of 100°C and reaction time of 6 h. The obtained reduced graphene oxide (IGO) was used in photocatalytic degradation experiments in the aqueous solution of methylene blue (MM), an organic and cationic dye, under UV lamp and in the presence of H2O2. The results showed that after 120 min, IGO removed 85% of MM from the aqueous solution. It was determined that the MM photocatalytic degradation reaction kinetics of IGO matched the pseudo second-order reaction kinetics. [ABSTRACT FROM AUTHOR]

In human body kidney pair acts as an essential excretory organ which keeps up the acid/base equalization. The onion and cabbage compounds play vital role as nephroprotective, because toxicity induced free radicals are neutralized by antioxidant substances present in onion (Allium Cepa) and cabbage (Brassica oleracea). This research helps to find which compound has better nephroprotective activity. In this study 25 albino rats were used as models for studying carbon tetrachloride induced nephrotoxicity. The rats were divided into 5 groups. Control group received no treatment, 2nd group got only CCl4, 3rd group received CCl4 and purple cabbage leaves extract, 4th group received CCl4 and onion oil (5 ml/kg) and 5th group received CCl4 and both onion essential oil and purple cabbage leaves extract. At 15th day, rats were euthanized, blood and kidney samples of all groups were collected for histopathology of kidney and serum testing, includes BUN, creatinine, albumin and electrolytes levels. CCl4 administration altered creatinine, albumin protein and blood urea nitrogen level of serum. It also changed the electrolytes’ concentration in treated group animals as compared to control group rats. The extract of purple cabbage leaves and onion essential oil showed a protective effect against nephrotoxicity among treated groups of rats. [ABSTRACT FROM AUTHOR]

[Objectives] In response to the issue of soil improvement in Yuanmou County, the effects of combined application of biochar-based organic fertilizer and reduced nitrogen fertilizer on soil nutrients, soil enzyme activity, and yield of purple cabbage (Brassica oleracea var. capita rubra) were investigated in the field base of Institute of Thermal Zone Ecological Agriculture, Yunnan Academy of Agricultural Sciences in Yuanmou County. [Methods] A total of 13 treatments were set up by applying biochar-based organic fertilizer at three levels of 15, 30 and 45 t/hm² (T1, T2, T3), combined with top application of nitrogen fertilizer (u-rea) at four levels: 375 (N1), 300 (N2), 225 (N3) and 0 kg/hm², with non-fertilizing treatment as control check (CK), in order to explore the optimal ratio for the combined application of biochar-based organic fertilizer with nitrogen fertilizer. [Results] The application of biochar-based organic fertilizer could significantly improve soil nutrients, enzyme activity, and purple cabbage yield. The improvement effect of combined application with nitrogen fertilizer was higher than that of single application of biochar-based organic fertilizer, and the improvement effect was enhanced with the application amount of biochar-based organic fertilizer increasing. The contents of organic matter and total nitrogen were the highest in treatment T3N3, of which the values increased by 81.39% and 56. 09% compared with the CK, respectively. The contents of soil hydrolyzable nitrogen, available phosphorus, and available potassium were all the highest under treatment T3N2, with increases of 92.76%, 171.01% and 235.50%, respectively. There was a significant positive correlation between the activity of soil catalase, urease, and sucrase and organic matter, total nitrogen, and available nutrients. The overall soil enzyme activity was relatively higher in treatment T3N2. The yield of purple cabbage treated with biochar-based organic fertilizer combined with nitrogen fertilizer could reach 85 750 kg/hm², which was 94.78% higher than that treated with bio-char-based organic fertilizer alone. Based on comprehensive analysis, the optimal combination ratio was 45 t/hm² of biochar-based organic fertilizer and 300 kg/hm² of urea (T3N2). [Conclusions] This study provides data support for the promotion of biochar-based organic fertilizers and reduced fertilizer in agricultural soil in the Dam area of Yuanmou County. [ABSTRACT FROM AUTHOR]

Anthocyanin is a characteristic nutrient of purple cabbage, and phenylalanine ammonia-lyase (PAL) is the rate-limiting enzyme for the synthesis of anthocyanin by the phenylpropane pathway, which is an important part of plant secondary metabolism. In this research, 7 BrPAL, 8 BoPAL, and 15 BnPAL genes from genomes of Brassica rapa, Brassica oleracea, and Brassica napus, divided into four subgroups, evolved from 4 PAL genes in Arabidopsis. The amplification and evolution of the BrPAL gene are due to segmental duplication and purifying selection. BrPAL genes clustered in the same clade have similar intron/exon structures and motifs. The cis-regulatory elements are divided into four categories: light, growth and development, stress and hormones. The qRT-PCR assays showed that most BrPAL genes were upregulated by UVA, low temperature and MeJA and downregulated by FR, high temperature, salt, PEG, IAA, ABA and GA, and there was a positive correlation between anthocyanin content and gene expression. This study can be used as a source for the function of the cabbage PAL gene and its molecular mechanism of regulating anthocyanin synthesis and provides a theoretical basis for the molecular breeding of cabbage. [ABSTRACT FROM AUTHOR]

Abstrak. Telah dilakukan analisis karakteristik zat warna ekstrak umbi bit (Beta vulgaris) dan kubis ungu (Brassica oleracea var. capitata f. rubra) sebagai aplikasi Dye Sensitized Solar Cell (DSSC). Penelitian ini bertujuan untuk mempelajari karakteristik dye ekstrak kubis ungu, umbi bit dan gabungan keduanya terhadap rentang panjang gelombang, energi gap dan gugus fungsi untuk pengaplikasian pada DSSC. Dye alami yang digunakan dari ekstrak umbi bit (Beta vulgaris) dan kubis ungu (Brassica oleracea var. capitata f. rubra) dengan proses maserasi dan evaporasi. Kemudian ekstrak tersebut dikarakterisasi menggunakan Spektrofometer UV-Vis dan Fourier Transform Infrared (FTIR). Hasil penelitian menunjukkan ekstrak umbi bit (Beta vulgaris), kubis ungu (Brassica oleracea var. capitata f. rubra) dan gabungan keduanya mampu menyerap pada panjang gelombang 390-520 nm, 640-680 nm, dan 420-500 nm. Puncak maksimum yang dihasilkan adalah 480 nm, 665 nm, dan 477 nm. Energi gap berturut-turut sebesar 2.58 eV, 1.86 eV, dan 2.59 eV. Abstract. An analysis of the dye characteristics of beetroot (Beta vulgaris) and purple cabbage (Brassica oleracea var. capitata f. rubra) extracts have been carried out as a Dye Sensitized Solar Cell (DSSC) application. This research aimed to study the dye characteristics of purple cabbage, beetroot, and a combination of the two extracts on the wavelength range, energy gap, and functional groups for the application of DSSC. The natural dye is used from extracts of beetroot (Beta vulgaris) and purple cabbage (Brassica oleracea var. capitata f. rubra) by maceration and evaporation processes. Then the extract was characterized using UV-Vis Spectrophotometer and Fourier Transform Infrared (FTIR). The results showed that beetroot extract (Beta vulgaris), purple cabbage (Brassica oleracea var. capitata f. rubra) and the combination of the two were able to absorb at wavelengths of 390-520 nm, 640-680 nm, and 420-500 nm. The maximum peaks produced were 480 nm, 665 nm, and 477 nm. The energy gap is 2.58 eV, 1.86 eV, and 2.59 eV, respectively.

The aim of this study was to determine the usability of selected natural dye extracts as environmentally friendly colorants that are used in painting of MDF based furniture and evaluate their resistance to scratch resistance, adhesion resistance, and surface hardness properties. In this study, the water-based lacquer coatings were prepared with natural dyes obtained from purple cabbage (Brassica oleracea), safflower (Carthamus tinctorius L.), Red beetroot (Beta vulgaris L.) and three synthetic paints that were black, blue and light blue as a comparison. Coated MDF test panels used for evaluation of performances of dyes to abiotic factors that are determined by mechanical tests such as scratch resistance, adhesion resistance, and surface hardness. As a result of the study, it has been observed that, except for scratch resistance, natural dyes perform as well as synthetic ones as alternative colorants in the lacquer coatings. Thus, natural and aesthetic raw materials that are environmentally friendly dyes can be used safely especially in children's furniture and for wood-based products that are especially used indoors.

The aim of this study was to determine the usability of selected natural dye extracts as environmentally friendly colorants that are used in painting of MDF based furniture and evaluate their resistance to scratch resistance, adhesion resistance, and surface hardness properties. In this study, the water-based lacquer coatings were prepared with natural dyes obtained from purple cabbage (Brassica oleracea), safflower (Carthamus tinctorius), Red beetroot (Beta vulgaris) and three synthetic paints that were black, blue and light blue as a comparison. Coated MDF test panels used for evaluation of performances of dyes to abiotic factors that are determined by mechanical tests such as scratch resistance, adhesion resistance, and surface hardness. As a result of the study, it has been observed that, except for scratch resistance, natural dyes perform as well as synthetic ones as alternative colorants in the lacquer coatings. Thus, natural and aesthetic raw materials that are environmentally friendly dyes can be used safely especially in children's furniture and for wood-based products that are especially used indoors. [ABSTRACT FROM AUTHOR]

Ensuring food safety by monitoring freshness is crucial, particularly for high-protein meat products susceptible to spoilage. Smart packaging with pH-sensitive indicators, using natural pigments such as anthocyanin, provides a cost-effective and non-invasive solution. In this work, a novel colorimetric pH sensor based on biopolymer and natural deep eutectic solvents (NADES) is proposed. The NADES composed by Betaine: Glycerol: Water (BGH) was used for the anthocyanin extraction from Brassica oleracea (Purple Cabbage, PC), using the ultrasonic "one-step" method and BGH extraction efficiency was compared with water. Then, the BGH extract was mixed with different concentrations of xanthan gum (XG) 5, 10, 15 and 20%. The biopolymeric materials were characterized in terms of structure, mechanical properties, stability and pH response. The combination containing 10 % of xanthan gum (PC-BGH-XG10) presented suitable features to be used as a sensor. Thus, PC-BGH-XG10 was applied for real-time monitoring of meat spoilage. Interestingly colour changes were visible to the naked eye and they were successfully correlated with microbiological assays. To the best of our knowledge, this is the first integration of NADES and xanthan gum in the development of a colorimetric pH sensor. The proposed approach represents a green strategy for in-situ control of packaged foods intended for final consumption. [Display omitted] • Novel NADES based biopolymeric pH sensor for monitoring meat spoilage was developed. • Anthocyanins from Brassica oleracea were used as a natural dye. • NADES were applied as extractant solvent and also as plasticizer agent. • Sensor colour changes, visible to the naked eye, are a useful tool for consumers. • This is the first integration of NADES and xanthan gum in pH sensor development. [ABSTRACT FROM AUTHOR]

(1) Background: Recent research on the valorization of agro-industrial waste has attempted to obtain new products. Grape residue is a waste product used in the grape wine industry that is rich in anthocyanins, as well as leaves and waste parts from red cabbage processing. Anthocyanins, thanks to their various functionalities, can be recovered and used as active and intelligent agents in food packaging. Anthocyanins have antioxidant properties that help to prevent cardiovascular disease. (2) Methods: In this study, the process of extracting waste was studied using solvent and supercritical CO2 extraction. The obtained anthocyanins were used in starch-based food film formulations. Several formulations were studied using rheometric techniques and the effect of adding anthocyanins on optimal film formulation was investigated. (3) Results: Solvent extractions resulted in a maximum extraction yield. The extracts obtained were used for the preparation of coating and edible films, optimized in the formulation. (4) Conclusions: The addition of anthocyanins to films resulted in increased sample structuring and mechanical properties that are valid for applications, like dipping using coverage methods. The packaging is also attractive and pH-sensitive.

Cabbage contains various vitamins such as vitamin A, vitamin C and phytonutrient compounds that are natural antioxidants. Flavonoids are compounds with antioxidant activity that can protect the body from free radicals. This study aims to determine the flavonoid content and antioxidant activity of 70% ethanol extract, n-hexane fraction, ethyl acetate, and water from white cabbage (Brassica oleracea l.) and purple cabbage (Brassica oleracea l. Var. Capitata f. Rubra) FRAP method. This study was conducted experimentally including sample preparation, phytochemical screening, simplisia characterization, determination of total flavonoid content using colorimetric method with AlCl3 reagent and quercetin was used as a comparison. Antioxidant activity testing was carried out using the FRAP method with vitamin C as a comparison measured using a UV-Visible spectrophotometer. The results showed that the total flavonoid levels contained in white cabbage and purple cabbage were 5.664 mg QE/g sample and 10.145 mg QE/sample. Ethanol extracts of white cabbage and purple cabbage n-hexane, ethyl acetate and water fractions have antioxidant capacity of 71.534 mg AAE/ gram extract, 69.651 mg AAE/ gram extract, 93.781 mg AAE/ gram extract, 74.941 mg AAE/ gram extract and 78.08 mg AAE/ gram extract, 77.913 mg AAE/ gram extract, 99.145 mg AAE/ gram extract, 76.319 mg AAE/ gram extract. It can be concluded that the antioxidant activity of purple cabbage is higher than that of white cabbage. [ABSTRACT FROM AUTHOR]

Anthocyanin is a characteristic nutrient of purple cabbage, and phenylalanine ammonia-lyase (PAL) is the rate-limiting enzyme for the synthesis of anthocyanin by the phenylpropane pathway, which is an important part of plant secondary metabolism. In this research, 7 BrPAL, 8 BoPAL, and 15 BnPAL genes from genomes of Brassica rapa, Brassica oleracea, and Brassica napus, divided into four subgroups, evolved from 4 PAL genes in Arabidopsis. The amplification and evolution of the BrPAL gene are due to segmental duplication and purifying selection. BrPAL genes clustered in the same clade have similar intron/exon structures and motifs. The cis-regulatory elements are divided into four categories: light, growth and development, stress and hormones. The qRT-PCR assays showed that most BrPAL genes were upregulated by UVA, low temperature and MeJA and downregulated by FR, high temperature, salt, PEG, IAA, ABA and GA, and there was a positive correlation between anthocyanin content and gene expression. This study can be used as a source for the function of the cabbage PAL gene and its molecular mechanism of regulating anthocyanin synthesis and provides a theoretical basis for the molecular breeding of cabbage.

This work aimed to investigate the effect of five drying methods, namely hot-air drying (HD), microwave drying (MD), vacuum drying (VD), vacuum microwave drying (VMD), and vacuum freeze-drying (VFD), on the bioactive compounds, antioxidant activity, color, sensory attributes, and microstructure of purple cabbage. Different drying methods considerably affected the quality factors of the products. The highest remaining total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC) concentrations were observed in the VFD cabbage at 10.57 mg GAE/g, 7.01 mg RE/g, 6.54 C-3-G mg eqiv/g, respectively. This was followed by the VMD samples at a TPC at 9.06 GAE mg/g, TFC level of 5.84 mg RE/g, and TAC at 3.80 C 3 – G mg eqiv/g. Furthermore, the VFD samples displayed the best performance in antioxidant activity. The antioxidant activity of the VMD samples was lower than the VD and MD samples, but higher than the HD samples. In terms of color and flavor, the VMD samples displayed a low ∆E (P

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Antioxidants are compounds that are needed by the body to protect the body from free radical attacks that can trigger the emergence of degenerative diseases. One of the compounds that has free radical scavenger activity by inhibiting Reactive Oxygen Species (ROS) is flavonoids found in purple cabbage and white cabbage. This study aims to determine the total levels of flavonoids expressed as quercetin equivalent (EK) and antioxidant activity using the DPPH method (1,1-diphenyl-2- picrylhydrazyl). Identification of flavonoid compounds by Willstater test and determination of total flavonoid levels using spectrophotometry, AlCl3 reagent. Flavonoid levels were calculated using linear regression equations. Qualitative test for the presence of antioxidant activity using TLC and antioxidant activity test using the DPPH method with the parameter value of ES50. The qualitative test results showed that the ethanol extract of purple cabbage and white cabbage contained flavonoids. The total flavonoid content of ethanol extract of purple cabbage was 5.17% w/w (EK) and ethanol extract of white cabbage was 3.84% w/w (EK). Qualitative test with TLC showed antioxidant activity. The standard antioxidant activity values ​​of quercetin, ethanol extract of purple cabbage and white cabbage were 2.138±0.064 µg/mL; 154.445±0,999 µg/mL and 373.546±1.336 µg/mL. The antioxidant activity of purple cabbage is weak and white cabbage is very weak.

Purple cabbage is one of the world's most widely consumed vegetables with high nutritional values containing the antioxidants and anti‐inflammatory activity of anthocyanins, vitamins, and minerals. But due to rapid postharvest quality decay, novel processing techniques including drying are required. In order to determine the conditions of combined microwave and hot air drying for purple cabbage, factors affecting the drying process including microwave density, hot air temperature, and the dry base water content at conversion point were investigated using the anthocyanin content, DPPH antioxidant capacity, chewiness, △E, rehydration ratio, and average drying rate as responses. The combined drying conditions were optimized considering three independent variables at three different levels by response surface methodology. The results showed that the processing parameters of purple cabbage with combined microwave and hot air drying technology were microwave density at 2.5 W/g, moisture content of conversion point at 4.0 g/g, and hot air temperature at 55°C. Under these conditions, the anthocyanin content, DPPH antioxidant capacity, chewiness, △E, rehydration ratio, average drying rate, and overall score of the dried purple cabbage were 175.87 mg/100 g, 87.59%, 4,521.468 g, 26.5, 4.3, 0.76 g/min, and 0.785, respectively. Therefore, combined microwave and hot air drying technology is an effective, suitable method for drying purple cabbage. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Food loss is an important issue from the view-point of SDGs (Sustainable Development Goals) movement. Motivated by this trend, the present work manufactured a colored solid substance based on anthocyanin dyes contained in purple cabbages. Anthocyanin dyes were effectively extracted by ethanol under ultrasonic treatment. Various kinds of divalent and trivalent metal ions were added in order to tune color tone. As a result, Al3+ ion was found to stabilize blue color from original purple one. To achieve a solid form, extracted dyes were adsorbed by synthetic saponite. The resultant hybrid compounds consisting of anthocyanins, Al3+ and synthetic saponite were analyzed by means of XRD and diffusion reflection spectra. The stability of colored substances at higher temperature was examined. [ABSTRACT FROM AUTHOR]

ntroduction: Purple cabbage contains the compounds α-carotene, β-carotene, α-tocopherol, γ-tocopherol, and ascorbic acid. Apart from that, there are very high levels of vitamins A and C, anthocyanin, quercetin, kaempferol, and lutein. It has been reported to have antioxidant, anti-inflammatory, and antihypertensive activities. However, purple cabbage has not been studied as an antihypertensive that inhibits the eNOS enzyme, which triggers high blood pressure. This study aims to determine the effectiveness of compounds from purple cabbage as antihypertensives and pharmacokinetic predictions. Methods: Prediction of constituents' interactions from purple cabbage with eNOS enzyme using AutoDock Tools 1.5.6. Then, the potency of constituents based on molecular docking was tested for pharmacokinetic properties with the pkCSM ADMET descriptors algorithm protocol. Results: In silico molecular docking, results show that β-carotene, lutein, and α-carotene (carotenoid group), as well as cyanidin-3-diglucoside-5-glucoside (anthocyanin group), have very high binding affinities with ΔG (kcal/mol) and Ki values (nM), -9.91; 54.21, -8.40; 695.27, -7.94; 1510, and -7.85; 1770, respectively compared to captopril (-4.02; 1130000) as a drug. This is because the purple color caused by this group of compounds is helpful for therapeutic effects, such as degenerative diseases. Apart from that, a group of vitamins (vitamin A, α- and γ-tocopherol) as well as polyphenols (kaemferol) and flavonoids (quercetin). ADMET predictions show that only α-carotene and vitamin A meet the predictions of absorption (Caco2, 1.262 and 1.516 × 10-6 cm/s and intestinal absorption, 92.061 and 92.218%), distribution (BBB permeability, 0.945; 0.644), metabolism (cytochrome P450), excretion (total clearance, 1,531 log mL/min/kg vitamin A only), and toxicity (vitamin A that is not toxic in AMES test). Conclusion: The carotenoid and vitamin group from purple cabbage have the potential to be antihypertensive. [ABSTRACT FROM AUTHOR]

Background: In Arabidopsis thaliana (Arabidopsis), clade IIb lateral organ boundary domain (LBD) 37, 38, and 39 proteins negatively regulate anthocyanin biosynthesis and affect nitrogen responses. Objective: To investigate the possible role of LBD genes in anthocyanin accumulations among green and purple cabbages (Brassica oleracea var. capitata), we determined sequence variations and expression levels of cabbage homologs of Arabidopsis LBD37, 38, and 39. Methods: DNA and mRNA sequences of BoLBD37, BoLBD37L (BoLBD37-like), BoLBD38, BoLBD38L (BoLBD38-like), and BoLBD39 gene in cabbage were determined. Allelic variations of BoLBD37L alleles in cabbages, resulting from insertions, were validated by genomic DNA PCR. Gene expressions were examined by semi-quantitative reverse transcription (RT-PCR) or quantitative RT-PCR. Results: Based on the expression analyses, BoLBD37L with two alleles, BoLBD37L-G and BoLBD37L-P, was selected as a candidate gene important for differential anthocyanin accumulation. BoLBD37L-P contains an 136 base pair insertion in the 2nd exon, producing two splicing variants encoding truncated proteins. Most purple cabbage lines were found to have BoLBD37L-P allele as homozygotes or heterozygotes, and only two out of sixty-four purple cabbages were identified as BoLBD37L-G homozygotes. Expression analyses of anthocyanin biosynthesis genes and their upstream regulators, including BoLBD37L, suggest that truncated proteins encoded by splicing variants of BoLBD37L-P may disrupt the BoLBD37L function as repressor. Conclusion: Difference in the C-terminal region of BoLBD37L-G and BolBD37L-P may affect the expression of downstream genes, BoMYB114L and BoTT8, resulting in differential anthocyanin accumulation. [ABSTRACT FROM AUTHOR]

This work aimed to investigate the effect of five drying methods, namely hot-air drying (HD), microwave drying (MD), vacuum drying (VD), vacuum microwave drying (VMD), and vacuum freeze-drying (VFD), on the bioactive compounds, antioxidant activity, color, sensory attributes, and microstructure of purple cabbage. Different drying methods considerably affected the quality factors of the products. The highest remaining total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC) concentrations were observed in the VFD cabbage at 10.57 mg GAE/g, 7.01 mg RE/g, 6.54 C-3-G mg eqiv/g, respectively. This was followed by the VMD samples at a TPC at 9.06 GAE mg/g, TFC level of 5.84 mg RE/g, and TAC at 3.80 C 3 – G mg eqiv/g. Furthermore, the VFD samples displayed the best performance in antioxidant activity. The antioxidant activity of the VMD samples was lower than the VD and MD samples, but higher than the HD samples. In terms of color and flavor, the VMD samples displayed a low ∆E (P <.05) value, while the flavor resembled that of fresh purple cabbage, compared to the VFD sample. According to these chemical and physical indicators and drying time. VMD is better for drying treatment of purple cabbage. [ABSTRACT FROM AUTHOR]

Abstract Background Water-soluble anthocyanin pigments are important ingredients in health-improving supplements and valuable for the food industry. Although great attention has been paid to the breeding and production of crops containing high levels of anthocyanin, genetic variation in red or purple cabbages (Brassica oleracea var. capitata F. rubra) has not yet been characterized at the molecular level. In this study, we identified the mechanism responsible for the establishment of purple color in cabbages. Results BoMYBL2–1 is one of the regulatory genes in the anthocyanin biosynthesis pathway in cabbages. It is a repressor whose expression is inversely correlated to anthocyanin synthesis and is not detectable in purple cabbages. Sequence analysis of purple cabbages revealed that most lacked BoMYBL2–1 coding sequences, although a few had a substitution in the region of the promoter 347 bp upstream of the gene that was associated with an absence of BoMYBL2–1 expression. Lack of transcriptional activity of the substitution-containing promoter was confirmed using transgenic Arabidopsis plants transformed with promoter::GUS fusion constructs. The finding that the defect in BoMYBL2–1 expression was solely responsible for purple coloration in cabbages was further demonstrated using genomic PCR and RT-PCR analyses of many other structural and regulatory genes in anthocyanin biosynthesis. Molecular markers for purple cabbages were developed and validated using 69 cabbage lines. Conclusion Expression of BoMYBL2–1 was inversely correlated to anthocyanin content, and purple color in cabbages resulted from a loss of BoMYBL2–1 expression, caused by either the promoter substitution or deletion of the gene. This is the first report of molecular markers that distinguish purple cabbages. Such markers will be useful for the production of intraspecific and interspecific hybrids for functional foods, and for industrial purposes requiring high anthocyanin content.

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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Light is essential for plant growth. Light intensity, photoperiod and light quality all affect plant morphology and physiology. Compared to light intensity, photoperiod, little is known about the effects of different monochromatic lights on crop species. To investigate how different lighting conditions influence crops with heterogeneous colors in leaves, we examined photosynthetic characteristics and quality (regarding edibility and nutrition) of purple cabbage under different combinations of lights. Eight different treatments were applied including monochromic red (R), monochromic blue (B), monochromic yellow (Y), monochromic green (G) and the combination of red and blue (3/1, RB)， red/blue/yellow (3/1/1, RBY)， red /blue/green (3/1/1,RBG) and white light as the control. Our results indicate that RBY (3/1/1) treatment promotes the PSII activity of purple cabbage, resulting in improved light energy utilization. By contrast, both G and Y lights alone have inhibitory effect on the PSII activity of purple cabbage. In addition, RBY (3/1/1) significantly boosts the anthocyanin and flavonoids content compared with other treatments. Although we detected highest soluble protein and vitamin C content under B treatment (increased by 29.99% and 14.29% compared with the control respectively), RBY (3/1/1) appeared to be the second-best lighting condition (with soluble protein and vitamin C content increased by 8.63% and 4.07% respectively compared with the control). Thus we prove that the addition of yellow light to the traditional combination of red/blue lighting conditions is beneficial to synthesizing photosynthetic pigments and enables superior outcome of purple cabbage growth. Our results indicate that the growth and nutritional quality of purple cabbage are greatly enhanced under RBY (3/1/1) light, and suggest that strategical management of lighting conditions holds promise in maximizing the economic efficiency of plant production and food quality of vegetables grown in controlled environments.

Natural dyes extracted from purple cabbage, coffee, blueberry and turmeric were used as sensitizers to fabricate dye sensitized solar cells (DSSC). The dyes were extracted by using an ultrasonic extraction method by setting parameter of 30 o C at 30 minutes and 37 Hz. UV-Vis spectrophotometer is used to measure the absorbance of cocktail dyes which consist of purple cabbage and blueberry, turmeric and coffee that were extracted using ethanol and distilled water. From the result, the broadest spectrum between the extracted dyes is the cocktail dye from purple cabbage and blueberry which is in the range of 550 nm and having the lowest photon energy of 1.85 eV compare to the later. The result shows that, the combination of purple cabbage and blueberries as cocktail dye have good potential in future development of DSSC. [ABSTRACT FROM AUTHOR]

• Purple cabbage extract (PCE) was incorporated into watermelon peel pectin (WMP) to develop an intelligent film. • WMP films containing the PCE had an excellent sensitive color response to pH. • The addition of an appropriate amount of the PCE (≤1.5%) could improve the properties of the WMP film. • The WMP/PCE1.5% film could discriminate between fresh and spoiled mutton through color change (mauve → baby blue). Novel films based on watermelon peel pectin (WMP) incorporated with purple cabbage extract (PCE) were developed for monitoring the freshness of mutton. The FTIR result showed that WMP and PCE interacted through hydrogen bonds. Low PCE content (≤1.5%) could be well dispersed in the film matrix, resulting in an enhancement in light transmittance, mechanical properties, barrier properties, and thermal stability. Excessive addition of PCE destroyed the compact structure of the film and decreased the comprehensive properties. The antioxidant and antimicrobial activity of WMP/PCE films were proportional to the amount of incorporated PCE. Moreover, the color of the film deepened as the PCE content increased. The film had excellent color stability and pH response properties. The WMP/PCE1.5 film color varied from mauve to baby blue according to the quality of mutton (fresh to spoiled). Our results suggested that the WMP/PCE film might have great potential for monitoring the freshness of mutton. [ABSTRACT FROM AUTHOR]

Background: Water-soluble anthocyanin pigments are important ingredients in health-improving supplements and valuable for the food industry. Although great attention has been paid to the breeding and production of crops containing high levels of anthocyanin, genetic variation in red or purple cabbages (Brassica oleracea var. capitata F. rubra) has not yet been characterized at the molecular level. In this study, we identified the mechanism responsible for the establishment of purple color in cabbages. Results: BoMYBL2–1 is one of the regulatory genes in the anthocyanin biosynthesis pathway in cabbages. It is a repressor whose expression is inversely correlated to anthocyanin synthesis and is not detectable in purple cabbages. Sequence analysis of purple cabbages revealed that most lacked BoMYBL2–1 coding sequences, although a few had a substitution in the region of the promoter 347 bp upstream of the gene that was associated with an absence of BoMYBL2–1 expression. Lack of transcriptional activity of the substitution-containing promoter was confirmed using transgenic Arabidopsis plants transformed with promoter::GUS fusion constructs. The finding that the defect in BoMYBL2–1 expression was solely responsible for purple coloration in cabbages was further demonstrated using genomic PCR and RT-PCR analyses of many other structural and regulatory genes in anthocyanin biosynthesis. Molecular markers for purple cabbages were developed and validated using 69 cabbage lines. Conclusion: Expression of BoMYBL2–1 was inversely correlated to anthocyanin content, and purple color in cabbages resulted from a loss of BoMYBL2–1 expression, caused by either the promoter substitution or deletion of the gene. This is the first report of molecular markers that distinguish purple cabbages. Such markers will be useful for the production of intraspecific and interspecific hybrids for functional foods, and for industrial purposes requiring high anthocyanin content. [ABSTRACT FROM AUTHOR]

Light is essential for plant growth. Light intensity, photoperiod, and light quality all affect plant morphology and physiology. Compared to light intensity, photoperiod, little is known about the effects of different monochromatic lights on crop species. To investigate how different lighting conditions influence crops with heterogeneous colors in leaves, we examined photosynthetic characteristics and quality (regarding edibility and nutrition) of purple cabbage under different combinations of lights. Eight different treatments were applied including monochromic red (R), monochromic blue (B), monochromic yellow (Y), monochromic green (G), and the combination of red and blue (3/1, RB), red/blue/yellow (3/1/1, RBY), red/blue/green (3/1/1,RBG), and white light as the control. Our results indicate that RBY (3/1/1) treatment promotes the PSII activity of purple cabbage, resulting in improved light energy utilization. By contrast, both G and Y lights alone have inhibitory effect on the PSII activity of purple cabbage. In addition, RBY (3/1/1) significantly boosts the anthocyanin and flavonoids content compared with other treatments. Although we detected highest soluble protein and vitamin C content under B treatment (increased by 30.0 and 14.3% compared with the control, respectively), RBY (3/1/1) appeared to be the second-best lighting condition (with soluble protein and vitamin C content increased by 8.6 and 4.1%, respectively compared with the control). Thus we prove that the addition of yellow light to the traditional combination of red/blue lighting conditions is beneficial to synthesizing photosynthetic pigments and enables superior outcome of purple cabbage growth. Our results indicate that the growth and nutritional quality of purple cabbage are greatly enhanced under RBY (3/1/1) light, and suggest that strategical management of lighting conditions holds promise in maximizing the economic efficiency of plant production and food quality of vegetables grown in controlled environments.