Related Experiment Video
Updated: Nov 14, 2025
A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
Published on: June 10, 2022
DPPH, FRAP and TAEC Assays with Postharvest Cabbage (Brassica oleracea) Parameters During the Packaging Process
Background And Objective:
Cabbage head is one of the main essential vegetables grown worldwide and contains high antioxidants compounds that fight the inflammation of many diseases. In this study, antioxidant activities and several characteristics of four different cabbage heads (Red, Savoy, Green and Napa) have been investigated.
Materials And Methods:
Characteristics included: Head dimensions, sphericity, aspect ratio, mass, moisture content, project and surface areas. The (static and dynamic) frictions were detected on different surfaces.
Results:
Napa cultivar had the highest TEAC assay (5.69 μmol TE g-1 fw). Green head had the highest DPPH assay (91.22 μmol TE g-1 fw), while the red head had the highest FRAP assay (79.77 μmol TE g-1 fw). The highest moisture content was in the Napa heads (94.91%). Savoy heads recorded the highest width, thickness, aspect ratio, mass and sphericity. The highest static and dynamic frictions were found on galvanic iron (0.29-0.51) and stainless steel (0.36-0.66), respectively.
Conclusion:
The measured data will be used in the cabbage horticultural processing for quality improvement and diet planers due to the high antioxidant activities.
More Related Videos
07:07Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
Published on: April 7, 2017
08:09Development of a Cabbage Protoplast System for Studying Hypoxia Tolerance in Brassica
Published on: September 20, 2024