• Food Science of Animal Resources
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• v.30 no.2
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• pp.291-297
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• 2010

This study was carried out to investigate antioxidative and antimicrobial activities of ethanol extracted garlic stem and red cabbage, and their application to pork patties during refrigerated storage. Total phenolic compounds of ethanol extracted garlic stem and red cabbage were 3.13 g/100 g and 3.99 g/100 g, respectively. 1,1'-diphenyl-2-picryhdrazyl (DPPH) radical scavenging activity of garlic stem extracts increased up to 0.05%. Iron chelating activities of both garlic stem and red cabbage increased up to 0.5%, and red cabbage up to the concentration of 1% had similar iron chelating activity to those of EDTA. Pork patties containing garlic stem had higher Hunter L and b values, (p<0.05), whereas those with red cabbage had highest Hunter a values, resulting in similar value to those of control (p>0.05). Thiobarbituric acid reactive substances (TBARS) of pork patties with garlic stem were lower than those of the control (p<0.05). In addition, antioxidantive activities of pork patties with red cabbage were higher than those with garlic stem. No differences in microbial contents were observed between the control and treatments. In conclusion, garlic stem and red cabbage extracts might be used as natural antioxidants to be used in the manufacture of functional meat products.

• Food Science and Preservation
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• v.7 no.3
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• pp.285-290
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• 2000

Color values of anthocyanins from seven natural food colorants, such as purple-fleshed sweet potato (PSP), red flower cabbage (RFC), red cabbage (RC), grape skin (GS), black rice (BR), egg plant (EP), and fig fruit (FF) were evaluated, resulting in the selection of four color sources with higher color values including PSP, RFC, RC and GS. The stabilities of anthocyanins from the selected colorant sources against metal ions, ascorbic acid, ultra-violet light, and heating were investigated. Anthocyanins from PSP and GS were degraded significantly by $Mn^{2+}$, while those from RFC and RC were degraded by $Cu^{2+}$. Asthocyanins from PSP were the most stable against the color-degrading factors, followed by RFC, RC, and GS in descending order.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.263-271
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• 2019

In this study, we examined the immunostimulating characteristics of a hot water extract (RCW) and crude polysaccharides (RCP) of red cabbage. RCW and RCP did not show any cytotoxicity in B16BL6 cells and macrophages. Although the sugar compositions of RCW and RCP were similar, the uronic acid content of RCP was higher than that of RCW RCP significantly increased the production of various cytokines and NO, whereas RCW did not affect the production of cytokines and NO. In an ex vivo assay of natural killer (NK) cell activity, intravenous (i.v.) administration of RCP significantly augmented NK cytotoxicity against Yac-1 tumor cells at 3 days after RCP treatment. In an experimental lung metastasis model using B16BL6 melanoma cells, i.v. administration of RCP at a dose of $1,000{\mu}g$ per mouse significantly inhibited 47.3% of lung metastasis. These results suggest that crude polysaccharide isolated from red cabbage is a promising food ingredient for the prevention of tumor metastasis.

• Journal of Bio-Environment Control
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• v.24 no.1
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• pp.45-50
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• 2015

Edible sprouts are highly nutritious, containing numerous health-promoting phytochemicals and nutrients. However, the process of sprouting is subject to potential contamination by microorganisms attached to the seed coat. The objective of this study was to determine the effects of air anions generated by spray ionization on growth and sterilization of edible sprouts. Treatment with air anions has positive effects on plant growth and sterilization in 4 kinds of sprouts. Hypocotyl length in red cabbage and kale increased approximately 1.26-fold and radicle length of lettuce, red cabbage, and kale increased 1.4 to 1.6-fold compared to the control. The fresh weight of sprouts in the spray-ionization treatment was significantly (16.0-38.5%) higher than that of the controls. Radicle activity in sprouts exposed to anions was higher than that of the control in all species. Bacterial counts on lettuce, red cabbage, and tatsoi decreased significantly (by 41%, 66%, and 19%, respectively), and bacterial colonies also declined in drainage water. Our findings suggest that spray-ionization treatment is useful for improving sprout growth and for sterilizing sprouts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.8-16
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• 2013

We investigated the effect of red cabbage extract (RCE) on cell death in MDA-MB-231 human breast cancer cells. Cells were cultured in the presence 1.0, 1.5, and 2.0 mg/mL concentrations of RCE for 24 hours. MTT assays demonstrated that mitochondrial dehydrogenase activities decreased in a dose-dependent manner in cells (p<0.05). In contrast, the proportion of dual staining with Hoechst 33342/ethidium bromide (EtBr) for cell death increased in a dose-dependent manner in cells (p<0.05). Flow cytometry assays revealed that cell death caused by an apoptotic program increased in a dose-dependent (p<0.05). Also, increased ROS accumulation in cells, as revealed by DCF-DA staining, was observed in a dose-dependent fashion (p<0.05). The apoptosis suppressor gene Bcl-2 decreased significantly at the mRNA level. Pro-apoptotic genes Bax and caspase-3, genes that are related to the last stage of apoptosis significantly increased. The Bcl-2/Bax ratio which is an important indicator of apoptosis, was found to have significantly decreased dose dependence. These results taken together indicate that the effect of red cabbage extract induces cell death in MDA-MB-231 human breast cancer cells.

• Food Science and Preservation
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• v.16 no.2
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• pp.186-191
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• 2009

An electron beam or gamma-rays(0-5 kGy) were applied to two popular commercial sprout seeds, those of radish and red cabbage, and both physiological and microbiological qualities during germination were examined. Total bacterial counts of radish and red cabbage seeds were 5.02 and 2.86 log CFU/g, respectively, and were reduced by 2-3 logs after irradiation, but nonirradiated and irradiated samples showed similar microbial populations on day 5 after germination, although day 3 levels of irradiated samples were $23{\pm}2%$ lower. Coliforms were absent in both seed types. However, they were detected from the first day of germination, and rose to 4-5 log CFU/g on the fifth day. Coliforms were reduced by about 1-2 log CFU/g in 1 kGy-irradiated samples and were absent in the samples irradiated at 3 kGy. Irradiation at 1 and 3 kGy decreased germination by about 7% and 18%, respectively. Sprout yield and length were also significantly affected by irradiation, with no apparent difference between samples treated with the electron beam and gamma-rays.

• Journal of Bio-Environment Control
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• v.16 no.4
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• pp.415-419
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• 2007

This study was conducted to compare the storability of some sprout vegetables; alfalfa, broccoli, radish, red-cabbage, and red-radish, packed with 50 low density polyethylene (LDPE) film in MA storage. Most of all 5 different sprout vegetable crops maintained the fresh weight higher than 99% until 10 days storage at 2 and $8^{\circ}C$. The carbon dioxide concentration in packages was higher at 8 than at $2^{\circ}C$. It was higher in radish and red-radish sprouts than other crops. As the oxygen concentration showed opposite trends to carbon dioxide, that of radish and red-radish sprouts decreased more than 3% after 3 days in 8 storage. Ethylene concentration in the packages of alfalfa was 0.1 ppm, significantly higher than other four crops with less than 1.0 ppm. Temperature treatment, however, did not influence the ethylene concentration in packages. The radish and red-radish sprouts, with lowest oxygen concentration in package, showed lowest off-flavor compared to the others. The visual quality of these sprouts in packages showed higher at $2^{\circ}C\;than\;at\;8^{\circ}C$ and was maintained the highest in radish sprouts, followed by red-radish, broccoli, red-cabbage, and alfalfa sprouts in that order. In conclusion, as the sprout vegetables have different shelf-life, of which radish was $4{\sim}5$ days longer than that of alfalfa the distributed condition of sprout vegetables should be differently controlled according to kinds of crops.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.16-26
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• 2014

This study investigated the anti-inflammatory and antioxidnat effects of red cabbage extracts on RAW264.7 cells. Cell toxicity was determined by MTT assay. We evaluated the anti-inflammatory effects of red cabbage extracts by measuring nitric oxide (NO), inducible NOS (iNOS) production, and cyclooxygenase-2 (COX-2) expression by Western blotting. Ethanolic and water extracts (0.25, 0.5, and 1.0 mg/mL) significantly suppressed LPS-stimulated production of NO. Two kinds of extracts reduced the expression of iNOS and COX-2 proteins. The present results show that red cabbage extract has potent anti-inflammatory effects on RAW264.7 cells. In addition, two kinds of extracts as well as various antioxidant activities such as 2,2'-azino-bis-(3-ethylbenzo thiazoline-6-sulfonic acid)(ABTS) radical scavenging activity, ferric reducing antioxidant power(FRAP). The total polyphenol and flavonoid contents of the ethanolic and water extracts from red cabbage were $18.699{\pm}0.87$ and $11.174{\pm}4.86$ mg GAE/g extract, respectively, and $7.782{\pm}2.23$ and $15.608{\pm}3.54$ mg CE/g extract. The ABTS radical scavenging activities of the ethanolic and water extracts and BHT were $0.269{\pm}0.12$, $0.212{\pm}0.22$ and $1.235{\pm}0.07mM$ Trolox equivalent/mg extract, respectively. The FRAP values of the extracts were similar to those of BHT, which were used as a positive control. Therefore, red cabbage extract is considered as a good food material of functional foods for prevention against various diseases.

• Korean Journal of Plant Resources
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• v.24 no.1
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• pp.105-112
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• 2011

The objective of this study was to determine the effect of antioxidant enzyme activity and radical scavenging activities of thirteen kinds of natural plant pigments. The analytic method of antioxidant activities were measured by estimating DPPH free radical scavenging and nitrite scavenging ability activity. The free radical scavenging activity by method using stable free radical DPPH was the highest in the red cabbaged pigment. Addition of ethanol extract 1mg/ml from onion peel pigment displayed remarkable effect on nitrite scavenging ability about 91.9%. Antioxidative enzyme activity was evaluated in terms of superoxide dismutase(SOD), catalase(CAT), and ascorbate peroxidase(APX) activity. The bitter melon pigment had the highest SOD activity of 87.3%. The activities of CAT and APX were higher in the mulberry leave pigment compared with other natural plant pigments. In contrast, CAT activity of plant pigment samples were unaffected. These results suggest that natural plant pigment had the potent biological activities such as antioxidant enzyme activities, and that their activities exhibited differently depending on each kind of pigments.

• Korean Journal of Plant Resources
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• v.25 no.1
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• pp.80-88
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• 2012

This study was conducted to clarify the antimicrobial effects and radical scavenging activities of the cosmetic compositions having the natural plant pigments, and to enhance the natural materials utilization of cosmetics. The antimicrobial activities of the fifteen kinds of cosmetic composition having natural plant pigments were evaluated using the agar diffusion method. Most of the cosmetic composition having the natural pigments showed the clear zone formation of growth inhibition against Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, Vibrio parahaemolyticus and Aspergillus flavus. Especially, purple sweet potato, bitter melon, mulberry leaf and gromwell showed the higher antimicrobial activities. All the cosmetic compositions were evaluated for their antioxidant activity using DPPH radical scavenging capacity and nitrite scavenging ability activity. Both of the free radical DPPH and nitrite scavenging ability was the highest in the cosmetic compositions of onion peel, and these antioxidant activity was significant differences according to different plant pigments. In this study, we conjectured that the plant pigment had the potent biological activities, therefore these plant resources having functional components could be a good materials for development into source of natural cosmetics.