Affiliations: Graduate School of Humanities and Sciences, Nara
Women's University, Nara, Japan | Department of Food Science and Nutrition, Nara Women's
University, Nara, Japan
Note: [] Address for correspondence: Teruyoshi Matoba, Department of Food
Science and Nutrition, Nara Women's University, Nara 630-8506, Japan. Tel.: +81
742 20 3453; Fax: +81 742 20 3447; E-mail: [email protected]
Abstract: Vegetables are rich source of antioxidative components such as
ascorbic acid and polyphenols, which scavenge free radicals and reactive oxygen
species and prevent life-style related diseases. In this work, the changes of
radical-scavenging activity in shredded red and green cabbage leaves during
storage were determined as well as ascorbic acid and polyphenol contents. Shredded cabbage leaves were stored at
10°C for 7 days in the presence or absence of oxygen.
Radical-scavenging activity, ascorbic acid content, and polyphenol content of
shredded cabbage leaves remained for 7 days in the presence and absence of
oxygen. These results demonstrate that the radical-scavenging activity,
ascorbic acid, and polyphenols are stable in shredded cabbage leaves and that
oxygen does not affect the activity and active components.
