Physicochemical Characterization, Bioactive Compounds, Antioxidant Activity and its Behavior during In Vitro Digestion of Purple Cabbage Flour (Brassica oleracea var. capitata f. rubra)

Abstract

Purple cabbage (Brassica oleracea var. capitata f. rubra) is a vegetable produced mainly to prepare various culinary dishes. This vegetable has a high content of water, proteins, minerals, fiber and is low in fat. In addition, it contains some bioactive compounds such as anthocyanins, phenols and flavonoids necessary to neutralize free radicals in the human body. This study was carried out on a flour to evaluate the physicochemical characteristics and antioxidant properties of purple cabbage and its behavior through in vitro digestion. The proximal chemical composition, bioactive compounds, antioxidant properties and behavior of the flour obtained from purple cabbage after in vitro digestion were analyzed. The results showed that red cabbage flour is rich in carbohydrates, proteins and ash, in addition to being low in fat. Bioactive compounds and antioxidant properties showed a decreasing behavior in each digestive phase. In conclusion, antioxidants suffer degradation in the different phases of in vitro digestion.