|
KMID : 1011620150310010091
|
|
Korean Journal of Food and Cookey Science
2015 Volume.31 No. 1 p.91 ~ p.97
|
|
|
Comparison of Antioxidant and Anti-colon Cancer Activities of Red Cabbage (Brassica oleracea) by Microwave Cooking
|
|
권태은:Guon Tae-Eun
정하숙:Chung Ha-Sook
|
|
|
Abstract
|
|
|
|
The present study was performed to investigate antioxidant and anti-colon cancer activities of red cabbage (Brassica oleracea L. var. capitata f. rubra DC) according to the cooking conditions (raw, microwave, blanching and steaming). The contents of red cabbage extracts were determined as follow: total phenolic contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis-(3-ethy lbenzo -thiazoline-6-sulfonic acid) (ABTS), 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide (MTT) assay, western blot analysis. The total contents of polyphenol and flavonoid of red cabbage were 20.27 mg GAE/g Dry weight ±0.03 and 2.55±0.02 mg RE/g Dry weight. In this study, the total contents of polyphenol were decreased to both microwave and steam cooking. Total antioxidant activity and growth inhibition of HCT116 human colon cancer cells were in the order of raw > microwaving > steaming cooking methods. These results indicate that red cabbage extracts might have antioxidant and anti-proliferative activity according to the cooking conditions.
|
|
|
KEYWORD
|
|
|
red cabbage, microwave cooking, antioxidant, anti-proliferative, HCT116 colon cancer cells
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|