Red and White Cabbage Extracts: Antioxidant Effects on Bovines Albumins
Background: Reactive oxygen species (ROS) may cause extensive tissue damages in various disease conditions. It may also induce an irreversible structural and/or functional modification of proteins. Flavonoids and their derivatives are the largest group in plant polyphenols that are known to have an antioxidant effect. The aim of the present study is to evaluate the antioxidant effects of red or white cabbage on bovine serum albumin (BSA). Methods: Fresh leaves of red or white cabbage were washed with distilled water, and sliced into small pieces. Finally, the pieces were dried and extracted with 80% ethanol overnight. The antioxidant activity of cabbage extracts were studied by ferric reducing antioxidant power (FRAP) and H2O2 scavenging assays. Statistical analysis: Statistical significances were analyzed by one-way analysis of variance (ANOVA) by using software R version 2.8.1 (R Development Core Team, 2008). Significant differences (p < 0.05) are denoted by different letters. Results: Red and white cabbage extract showed a pronounced antioxidant activity. White cabbage exhibited a highest antioxidant activities compared to red cabbage extract. Conclusion: Both red and white cabbages have a high antioxidant effects. White cabbage extract had higher antioxidant activity than red cabbage extract.