DPPH, FRAP and TAEC Assays with Postharvest Cabbage () Parameters During the Packaging Process.

BACKGROUND AND OBJECTIVE

Cabbage head is one of the main essential vegetables grown worldwide and contains high antioxidants compounds that fight the inflammation of many diseases. In this study, antioxidant activities and several characteristics of four different cabbage heads (Red, Savoy, Green and Napa) have been investigated.

MATERIALS AND METHODS

Characteristics included: Head dimensions, sphericity, aspect ratio, mass, moisture content, project and surface areas. The (static and dynamic) frictions were detected on different surfaces.

RESULTS

Napa cultivar had the highest TEAC assay (5.69 μmol TE g-1 fw). Green head had the highest DPPH assay (91.22 μmol TE g-1 fw), while the red head had the highest FRAP assay (79.77 μmol TE g-1 fw). The highest moisture content was in the Napa heads (94.91%). Savoy heads recorded the highest width, thickness, aspect ratio, mass and sphericity. The highest static and dynamic frictions were found on galvanic iron (0.29-0.51) and stainless steel (0.36-0.66), respectively.

CONCLUSION

The measured data will be used in the cabbage horticultural processing for quality improvement and diet planers due to the high antioxidant activities.