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THE ANTIOXIDATIVE PROPERTIES OF WHITE CABBAGE (BRASSICA OLERACEA VAR. CAPITATA F. ALBA) FRESH AND SUBMITTED TO CULINARY PROCESSING

✍ Scribed by BARBARA KUSZNIEREWICZ; JOANNA LEWANDOWSKA; AGNIESZKA KRUSZYNA; ANITA PIASEK; ANNA ŚMIECHOWSKA; JACEK NAMIEŚNIK; AGNIESZKA BARTOSZEK

Book ID
111337662
Publisher
John Wiley and Sons
Year
2010
Tongue
English
Weight
443 KB
Volume
34
Category
Article
ISSN
0145-8884

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## 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