The effects of osmotic dehydration of white cabbage on polyphenols and mineral content

Abstract

© 2019 Elsevier Ltd Within this work, the content of polyphenolic compounds, vitamin C and minerals in white cabbage (Brassica oleracea)was studied, as affected by the variety of cabbage (var. Futoški, hybrid Bravo)and osmotic dehydration in different osmotic solutions. Three osmotic solutions were used: 1)aqueous solution of NaCl and sucrose (S1); 2)mixture of S1 and sugar beet molasses in proportion 1:1 (S2); and 3)100% beet molasses (S3). The osmotic dehydration of cabbage in molasses (S3)resulted in a substantial increase in the content of iron and potassium in the dehydrated cabbage by 80–100%. On the other hand, a loss of minerals (Fe, Mg and Ca)at 30–60% after cabbage dehydration in sucrose solution is presented. Also polyphenols content was significantly increased during osmotic dehydration in molasses particularly for kaempherol (6.63 mg/kg dm), p-cumaric acid (1.01 mg/kg dm), caffeic acid (20.35 mg/kg dm), catechin (153.81 mg/kg dm)and gallic acid (17.54 mg/kg dm). Additionally, osmotic dehydration process demonstrated a good retention of L-ascorbic acid in cabbage.