Anthocyanins Contents, Profiles, and Color Characteristics of Red Cabbage Extracts from Different Cultivars and Maturity Stages

• Published in: Journal of agricultural and food chemistry 2014-07, Vol.62 (30), p.7524-7531
• Main Authors: Ahmadiani, Neda, Robbins, Rebecca J, Collins, Thomas M, Giusti, M. Monica
• Format: Article
• Language: English
• Subjects: anthocyanins; Anthocyanins - analysis; Brassica - chemistry; Brassica oleracea; cabbage; color; Crops, Agricultural - chemistry; Crops, Agricultural - classification; cultivars; food coloring; harvest date; Hydrogen-Ion Concentration; Pigments, Biological - chemistry; Plant Extracts - analysis
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf501991q

Red cabbage (Brassica oleracea L.) is an excellent source of food colorant. This study aimed to evaluate the anthocyanin pigment contents and profiles from seven red cabbage cultivars at two maturity stages (8 weeks apart) and evaluate their color characteristics and behavior under acidic and neutral pH. Anthocyanin concentrations ranged from 1111 to 1780 mg Cy3G/100 g DM and did not increase with time. Cultivar and maturation affected pigment profile. Some varieties accumulated ≥30% of diacylated pigments, and proportions of monoacylated pigments decreased with time. Extracts from selected varieties at first harvesting time produced colors similar (λmax = 520 nm and ΔE = 6.1–8.8) to FD&C Red No. 3 at pH 3.5. At pH 7, extracts from the second harvest with s higher proportion of diacylation produced λmax ≃ 610 nm, similar to FD&C Blue No. 2. Cultivar selection and maturation affected color and stability of red cabbage extracts at different pH values.