Red cabbage (Brassica oleracea var. capitata f. rubra) is a culinary herb particularly rich in bioactive micronutrients, which contribute to health benefits and pharmacological – antioxidant, anti-inflammatory, anticancer, neuroprotective, antibacterial, and hypocholesterolemic – properties (Sanlier & Guler Saban, 2018). Crude extracts of red cabbage have been reported to exhibit cytoprotective properties against free-radical induced oxidative damage in erythrocytes (Oancea et al., 2019). Among bioactive polyphenols, anthocyanins are the main components, showing a complex profile of highly glucosylated and acylated cyanidins and peonidins (Strauch et al., 2019). Red cabbage extracts are used as food colorants in various products (cereals, red marbled cheese, jams, marmalades, canned vegetables) and as food supplements. Therefore, the development of stability studies under various environments and of efficient extraction are esential for the recovery of high amounts of bioactives, which retain as much biological activity as possible. Anthocyanins may be subjected to classical solvent extraction, but this technique presents several disadvantages, e.g. high solvent consumption, low selectivity, and degradation of thermal-sensitive compounds (Borges et al., 2011; Gligor et al., 2019). Non-conventional techniques, in particular ultrasound-, microwave-, and enzyme-assisted extractions, became very attractive for several reasons: energy saving, solvent reduction, low extraction time and temperature, green technology. Ultrasonication facilitates the release of vacuolar anthocyanins from cells due to mechanical and acoustic effects produced in the solvent, closely related to the established operating parameters (Pingret et al., 2013). On the other hand, extraction with cellulase, hemicellulase, and/or pectinase may further improve the yield by cleaving the glycosidic bonds of polysaccharides in the cell walls (Puri et al., 2012). Initially developed for extracting fatty acids from oilseeds (Sharma et al., 2002), the latter evolved as a useful green technology for extraction of other bioactives (Puri et al., 2012). The aim of the present paper was to investigate the influence of pre-treatments (oven-drying, freeze-drying) and extraction technology under different process parameters on anthocyanins content of red cabbage. As degradation of natural antioxidants occurs as function of different thermal treatments, thermal stability and degradation kinetics were evaluated and completed by DSC and TG analyses.
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)| false ( , Wu, H. , Zhu, H. , Yang, L. & Wang, R. Wang, C. 2015): Ultrasonic-assisted enzymatic extraction of phenolics from broccoli (. Food Sci. Technol. Int., Brassica oleraceaL. var. italica) inflorescences and evaluation of antioxidant activity in vitro 21, 306- 319.