Cabbage, red

Rot-kali, n. red prussiate of potash (potassium ferricyanide). -kiefer,/. red pine, -klee, m. red clover, -kohl, m. red cabbage, -kohle, /. red charcoal, -kupfer, -kupfererz, n. red copper, red copper ore (cuprite), -lauf, m. erysipelas. 

Red cabbage juice, a natural acid-base indicator. The picture shows (left to right) its colors at pH 1,4,7,10. and 13. 

Another class of colored compounds is the anthocyanins. Flowers, blueberries, apples, and red cabbage get their color from anthocyanins, which are part of a group of compounds known as flavenoids. 

You can try this yourself at home. You need some purple grape juice, blueberry juice, or the water left over after boiling a red cabbage. If you add clear distilled vinegar, the juice will turn red. If you add baking soda, the juice will turn blue. 

FIGURE J.l The acidities of various household products can be demonstrated by adding an indicator (an extract of red cabbage, in this case) and noting the resulting color. Red indicates an acidic solution, blue basic. From left to right, the household products are (a) lemon juice, (b) soda water, (c) 7-Up, (d) vinegar,... 

Brussels sprouts/broccoli Brussels sprouts/red cabbage Brussels sprouts/cabbage/ mustard/garden cress/cauliflower... 

Most of the anthocyanins acylated with caffeic acid have this cinnamyl moiety linked to a glucosyl position 6, as in gooseberries, some grape cultivars, ° " ° black carrots, red cabbage,red radishes," and sweet potatoes. Some anthocyanins isolated from species of potatoes have a caffeyl group located at position 4 of the rhamnosyl unit of the rutinose disaccharide. " ... 

Among the hydroxycinnamic acids, anthocyanins acylated with sinapic acid are not widespread in foods they have been isolated only in black carrots " and red cabbages." Anthocyanins that are acylated with p-hydroxybenzoic acid were only found in black carrots " and sweet potatoes. This acyl group was located within the 6 position of a glucoside moiety. 

Dyrby, M., Westergaard, N., and Stapelfeldt, H., Light and heat sensitivity of red cabbage extract in soft drink model systems. Food Chem., 72, 431, 2001. 

A biphasic solvent system composed of tert-butyl methyl ether, -butanol, acetonitrile, and water (2 2 1 5) acidified with triflnoroacetic acid has been applied to fractionate anthocyanins. The npper (organic) phase acts as the stationary phase and the lower (aqneons) as the mobile phase. HSCCC has been applied to obtain several anthocyanin fractions from wine, red cabbage, black cnrrants, chokeber-ries, " bilberries (Vaccinium myrtillus) acylated anthocyanins, and also isolate individnal anthocyanins from wine. ... 

Litmus is not the only plant material that turns a different color in response to acidic or basic conditions. For example, when red cabbage or beets are boiled, the solids can be separated from the liquid. The liquid is then cooled for use as an acid-base indicator. Red cabbage juice is red or purple in acidic conditions, while bases cause it to turn blue or yellow. When a solution is neutral, the juice is a bluish-purple. 

This Web site provides a collection of science experiments you can do at home, including making a red cabbage pH indicator, removing tarnish from silver, and making things fizz and foam. 

Berries, such as blueberries, bilberries, and black currants, are the main sources of cyanidin, delphinidin, malvidin, peonidin, and petunidin. Malvidin is the characteristic anthocyanidin of red grape and red wine. Plums, cherries, and red cabbage are rich in... 

Anthocyanins are extracted commercially using either acidified water or alcohol. The extract is then vacuum evaporated to produce a commercial colour concentrate. The raw materials can be blackcurrants, hibiscus, elderberry, red cabbage or black grape skins. The most commonly used commercially are black grape skins, which can be obtained as a by-product. 

When red cabbage is boiled in water, pigments called anthocyanins are extracted. These pigments can be used to indicate pH. In this laboratory exercise, you will observe the color of red cabbage extract as a function of pH, match each color with a color in the color palette of Microsoft PowerPoint, and, using Microsoft PowerPoint, present your findings to the class. You will work in groups of two or three for this activity. 

Begin with the test tube labeled pH3. Position the pH electrode in this test tube. Since the desired pH is more acidic than the pH of the red cabbage solution, add the 0.5 MHC1, dropwise, and stir with a glass stirring rod until the pH is about 3. Place it back in the rack. 

A correlation may be established between the concentration of oxidized lipids and the TEARS value, expressed as MDA equivalents, in uM units. Correction is due in some cases for the interference by dyes or other factors. For example, the presence of anthocyanins in red cabbage leaves or turbiditjf causes overestimation of lipid hydroperoxides in plant tissue by the TEARS method. TEARS was used to assert the level of endogenous peroxides in hypo- and hyperthyroidism, both conditions being characterized by low lipid and lipoprotein plasma levels and enhanced oxidative metabolism . In a procedure for determination of TEARS in edible oils, the sample is placed in a centrifuge at 12000 g before measuring at 532 nm (e = 1.56 x 10 M cm ) . A usual procedure for determination of TEARS in certain complex matrices involves steam distillation of the aldehydes responsible for the value, instead of extraction. In nitrite-cured meats, excess nitrite may cause nitrosation of MDA, thus interfering with distillation. To avoid this interference sulfanilamide is added, which is converted to a diazonium salt and... 

Principal dietary sources of vitamin A are milk fat (cheese and butter) and eggs. Since it is stored in the Uver, inclusion of Uver in the diet also provides vitamin A. A plant pigment, carotene, is a precursor for vitamin A and is present in highly pigmented vegetables, such as carrots, rutabaga, and red cabbage. 

Spinach, winter greens, leeks, suede, turnip, Brussels sprouts, red cabbage, parsnips, corn-on-cob, red radish, mange tout, French beans, sweet potatoes, shallots, asparagus, chives... 

Bilyk, A. and Sapers, G.M., Distribution of quercetin and kaempferol in lettuce, kale, chive, garlic chive, leek, horseradish, red radish, and red cabbage tissues, J. Agric. Food Chem., 33, 226, 1985. 

Gitz, D.C., Liu, L., and McClure, J.W., Phenolic metabolism, growth, and LTV-B tolerance in phenylalanine ammonia-lyase-inhibited red cabbage seedlings. Phytochemistry, 49, 377, 1998. 

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