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The effects of osmotic dehydration of white cabbage on polyphenols and mineral content

Author:
Cvetković, Biljana R., Pezo, Lato L., Mišan, Aleksandra, Mastilović, Jasna, Kevrešan, Žarko, Ilić, Nebojša, Filipčev, Bojana
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.110 pp. 332-337
ISSN:
0023-6438
Subject:
Brassica oleracea, aqueous solutions, ascorbic acid, beets, cabbage, caffeic acid, calcium, catechin, gallic acid, hybrids, iron, magnesium, mineral content, minerals, molasses, osmotic treatment, polyphenols, potassium, sodium chloride, sucrose, sugar beet
Abstract:
Within this work, the content of polyphenolic compounds, vitamin C and minerals in white cabbage (Brassica oleracea) was studied, as affected by the variety of cabbage (var. Futoški, hybrid Bravo) and osmotic dehydration in different osmotic solutions. Three osmotic solutions were used: 1) aqueous solution of NaCl and sucrose (S1); 2) mixture of S1 and sugar beet molasses in proportion 1:1 (S2); and 3) 100% beet molasses (S3). The osmotic dehydration of cabbage in molasses (S3) resulted in a substantial increase in the content of iron and potassium in the dehydrated cabbage by 80–100%. On the other hand, a loss of minerals (Fe, Mg and Ca) at 30–60% after cabbage dehydration in sucrose solution is presented. Also polyphenols content was significantly increased during osmotic dehydration in molasses particularly for kaempherol (6.63 mg/kg dm), p-cumaric acid (1.01 mg/kg dm), caffeic acid (20.35 mg/kg dm), catechin (153.81 mg/kg dm) and gallic acid (17.54 mg/kg dm). Additionally, osmotic dehydration process demonstrated a good retention of l-ascorbic acid in cabbage.
Agid:
6428792