Factors influencing anthocyanin content in red cabbage (Brassica oleracea var capitata L f rubra (L) Thell)

Stability and antioxidative properties o

Stability and antioxidative properties of acylated anthocyanins in three cultivars of red cabbage (Brassica oleracea L. var. capitata L. f. rubra)

✍ Barbara Pliszka; Grażyna Huszcza-Ciołkowska; Emilia Mieleszko; Sylwester Czaplic 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 86 KB

## Abstract **BACKGROUND:** Red cabbage is rich in acylated anthocyanins. The aim of the experiment has been to determine the stability of anthocyanins in extracts of red cabbage cultivars and examine their antioxidative properties. The (high‐performance liquid chromatographic) HPLC profile of anth