Title: Anthocyanin Composition of Cauliflower (Brassica Oleracea L. Var. Botrytis) and Cabbage (B. Oleracea L. Var. Capitata) and Its Stability in Relation to Thermal Treatment
Citation: FOOD CHEMISTRY vol. 107 no. 1 p. 136-144
Publication Year: 2008
JRC N°: JRC40601
ISSN: 0308-8146
URI: http://publications.jrc.ec.europa.eu/repository/handle/JRC40601
DOI: 10.1016/j.foodchem.2007.07.072
Type: Articles in periodicals and books
Abstract: Violet cauliflower and red cabbage were analysed for their anthocyanin profiles before and after thermal treatments. Anthocyanins are well-noted as healthy compounds due to their antioxidant properties. Samples were analysed for total anthocyanin content by using a spectrophotometric differential pH method. An MS-based method, combining high-performance liquid chromatography (HPLC) with quadrupole tandem mass spectrometry (HPLC-MS/MS) was developed, aimed to separate, identify and quantify the main anthocyanin forms. The procedure involves a rapid and efficient pre-treatment of the samples by solid-phase extraction followed by selective determination of all compounds in a single run analysis using HPLC-MS/MS. Structural information for the identification of compounds was obtained from their fragmentation patterns (MS/MS spectra). The compounds were separated by PHLC and detected in the multiple reaction monitoring mode (MRM), which provides a high level of selectivity for targeting the analytes in vegetables. Cauliflower and red cabbage showed differences in their anthocyanin profiles: cyanidin-3,4-diglucoside was absent in cauliflower while it was well represented in red cabbage, together with the characteristic anthocyanin of Brassica genus cyanidin-3-sophoroside-5-glucoside. The p-coumaryl and feruloyl esterified forms of cyanidin-3-sophoroside -5-flucoside were predominant in cauliflower, while the sinapyl one was mostly present in red cabbage. Besides the stability of cauliflower's anthocyanin profile was evaluated in relation to thermal pre-treatments. All thermal treatments, except microwave heating, drastically reduced total cauliflower anthocyanin content. The amount of individual anthocyanins was expressed as the percentage with respect to total anthocyanin amount, spectrophotometrically measured. Significant individual changes were observed after different thermal treatment with an iso-mer formation.
JRC Directorate:Health, Consumers and Reference Materials

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