Cyanidin In Raw And Processed Red Cabbages

Antioxidant properties of raw and processed cabbages, International Journal of Food Sciences and Nutrition, Informa Healthcare: The antioxidant capacity of raw and processed cabbages was highly correlated with their contents of polyphenolics. Kaempferol, quercetin, and apigenin were the major flavonoids existing in cabbages except for raw and pickled red cabbages, where cyanidin was the predominant flavonoid (73.6–117.7 mg/kg). In the red cabbages, cyanidin was the major contributor to the antioxidant capacity as well as the content of total phenolics and flavonoids.