Experimental study of antioxidant compounds extraction in red cabbage by PEF method
Volume Title: 1
Authors
1University of Guilan ',rasht ,iran
2Faculty of Engineering, University of Guilan, Rasht, Iran
Abstract
This study was conducted to evaluate the effect of pulsed electric field (PEF) treatment on antioxidant extraction from red cabbage using acetic acid (10% v/v) as a solvent. Mashed cabbage was placed in a batch treatment chamber and subjected to PEF (3 kV/cm electric field strength; 60s pulse width and 50 pulses, 100s pulse width and 2 pulses). Effects of pulsed electric field (PEF) processing, Brix and electrical conductivityan of red cabbage were studied and compared with those of thermal processing. Extracted antioxidant concentrations were determined using Spectrometer. Total antioxidant capacity was determined by 0.6 ml of plant extract was added to 6 ml of the solution at acidic pH containing sulfuric acid (H2SO4; 0.6M) sodium phosphate (NaH2PO4, H2O; 28 mM) and the ammonium heptamolybdate ((NH4) 6MO7O24, 4H2O; 4 mM). The mixture is then incubated at 95 ° C for 90 min.
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