Factors influencing anthocyanin content in red cabbage (Brassica oleracea var capitata L f rubra (L) Thell)

Abstract

In North and Central Italy an experiment was conducted for two consecutive years to optimise the anthocyanin yield of red cabbage. Two hybrids ('Roxy' and 'Gradur') were grown under a factorial combination of increasing rates of potassium sulphate (0, 50, 100 kg K ha À1 ) and superphosphate (0, 39, 78 kg P ha À1 ) applied before planting. Cabbages were transplanted at the beginning of August and harvested in winter. Anthocyanins were extracted from cabbage heads with HCl in methanol (1% v/v solution) and quantified by absorption spectrophotometry at 530 nm. Results showed that red cabbage can give high yields of anthocyanins (more than 90 kg ha À1 ) which are characterised by strong acylation and therefore, presumably, by good stability. However, differences over sites and years were marked. In the first year, yields in North Italy were reduced by a heavy infection of soft rot disease. The choice of variety, linked to a different anthocyanin content in the heads, appeared to be the major factor for a successful crop. P and K fertilisation had only a small influence. On clay soils in Central Italy the highest rates of both elements had a negative effect on the anthocyanin concentration in cabbage heads.

Plant polyphenol content, soil fertilization and agricultural management: a review

“…With commercial fertilizer containing typical macro and micronutrients, the lowest fertilization level increased the contents of flavonols and ellagic acid in strawberry (Fragaria × ananassa Duch.) [50], while P and K fertilization had little effect on red cabbage anthocyanins, and heavy fertilization negatively affects their content [51]. The same trend was reported for total phenolic content of potatoes which tends to decrease at higher mineral fertilization [52,53].…”

Anti-inflammatory and antioxidative activity of anthocyanins from purple basil leaves induced by selected abiotic elicitors

“…Apart from berries, which are the richest source of anthocyanins (Moyer, Hummer, Finn, Frei, & Wrolstad, 2002;Vareed, Reddy, Schutzki, & Nair, 2006), leafy vegetables and herbs could also be source of these compounds in foods. For example, the amount of anthocyanin ranged between 0.0332 and 0.06941 mg g À1 FW of red lettuce (Boo, Heo, Gorinstein, & Chon, 2011), 10-19 mg g À1 FW of red cabbage (Piccaglia, Marotti, & Baldoni, 2002), 0.005 mg g À1 DW of oregano, 0.002 mg g À1 DW of thyme and 0.035 mg g À1 DW of red terebinth (Rababah, Banat, Rababah, Ereifej, & Yang, 2010).…”

Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phenolics and anthocyanins contents

“…For example, it was shown that many environmental factors control the accumulation of anthocyanins in plants (Roubelakis-Angelakis and Kliewer, 1986). Besides light and temperature (Kliewer, 1977, Cobbina andMiller, 1987;Wang and Zheng, 2001), the availability of plant nutrients also has a great influence on the accumulation of polyphenols (Francis and Atwood, 1961;Doak and Miller, 1968;Piccaglia et al, 2002).…”