Red cabbage (Brassica oleracea L. var. Capitata f. Rubra) is a highly nutritional vegetable with many nutrients such as minerals, vitamins, oligosaccharides, and some bioactive components such as anthocyanins, flavonoids, and glucosinolates. Particularly, red cabbages are rich sources of phenolic compounds with anthocyanins being the most abundant.
The extraction conditions of anthocyanins from red cabbage was investigated including alcohol concentration (20, 40, 60, 80% v/v), microwave time (1, 2, 3, and 4 min), microwave power (100, 300, 400, 600, and 800 W(, and the ratio of material to solvent (1:20, 1:30, 1:40 w/v). The results showed that the highest anthocyanin content (73.89 mg/L) and DPPH free radical scavenging ability (1739.4 μmol/L) were obtained at an ethanol concentration of 60% (v/v), microwave time of 2 minutes, microwave power of 600 W, and material:solvent ratio of 1:30 w/v.
The effect of the microwave power on anthocyanin content in red cabbage extract
