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Bioactive Compounds From Red Cabbage By Microwave-Assisted Extraction: Anthocyanins, Total Phenolic Compounds And The Antioxidant Activity
(Department of Food Technology, Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Vietnam; College of Agriculture, Can Tho University, Can Tho City, Vietnam; Department of Chemical Technology, Nong Lam University, Ho Chi Minh City, Viet Nam, 2024) Nguyen, Hong Khoi Nguyen; Le, Ngoc Truc Phuong; Phan, Thi Kieu Linh; Tran, Thanh Truc; Mai, Huynh Cang
Red cabbage (Brassica oleracea L. var. Capitata f. Rubra) is a vegetable known for its antioxidant activity and rich nutrient composition, especially anthocyanin compounds. The objective of this research is to determine optimal conditions to yield the highest contents of anthocyanin, polyphenol and antioxidant activity from red cabbage with the microwave-assisted extraction method (MAE). Anthocyanin was evaluated based on the pH-differential method, the Folin-Ciocalteu method was used to evaluate the polyphenol content, antioxidant activity based on the DPPH free radical scavenging method. The results showed that, extraction conditions consisting of ethanol concentration of 60o, solid to solvent ratio of 1:30, microwave power of 600W and microwave-assisted extraction time of 2 minutes, gave the highest anthocyanin content at 73.89 mg/L.The content of polyphenol reached 5244.88 mg/L and the antioxidant activity was 1739.4 μmol/L.