Red and white cabbages: An updated comparative review of bioactives, extraction methods, processing practices, and health benefits

Abstract

Red and white cabbages (Brassica oleracea var. capitata f. alba and rubra, respectively) are two of the most commercially valued vegetables in crucifers, well-recognized for their unique sensory and nutritive attributes in addition to a myriad of health-promoting benefits. The current review addressed the differential qualitative/quantitative phytochemical make-ups for the first time for better utilization as nutraceuticals and to identify potential uses based on the chemical makeup of both cultivars (cvs.). In addition, extraction methods are compared highlighting their advantages and/or limitations with regards to improving yield and stability of cabbage bioactives, especially glucosinolates. Besides, the review recapitulated detailed action mechanism and safety of cabbage bioactives, as well as processing technologies to further improve their effects are posed as future perspectives. White and red cabbage cvs. revealed different GLSs profile which affected by food processing, including enzymatic hydrolysis, thermal breakdown, and leaching. In addition, the red cultivar provides high quality pigment for industrial applications. Moreover, non-conventional modern extraction techniques showed promising techniques for the recovery of their bioactive constituents compared to solvent extraction. All these findings pose white and red cabbages as potential candidates for inclusion in nutraceuticals and/or to be commercialized as functional foods prepared in different culinary forms.

Keywords:

• Brassica oleracea
• bioactives
• glucosinolates
• extraction methods
• pharmacology

Acknowledgements

Dr. Mohamed A. Farag acknowledges the financial support received from the Alexander von Humboldt Foundation, Germany. Dr. A. Zayed would like to thank the “Deutsche Forschungsgemeinschaft (DFG, German Research Foundation)-Project-ID 172116086-SFB 926” for project funding.

Disclosure statement

The authors declare no conflict of interest.

Funding

The funding information was listed within the acknowledgment. So, the funders are - Alexander von Humboldt Foundation, Germany - Deutsche Forschungsgemeinschaft (DFG, German Research Foundation)-Project-ID 172116086-SFB 926.