prikaz prve stranice dokumenta Bioactive polyphenolic compounds from white cabbage cultivars
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Scientific paper - Original scientific paper
Bioactive polyphenolic compounds from white cabbage cultivars
Croatian journal of food science and technology, 10 (2018), 2; 164-172. https://doi.org/10.17508/CJFST.2018.10.2.03
Jakobek, Lidija; Tomac, Ivana; Matić, Petra; Sabo, Mirjana; Đugum, Jelena; Šubarić, Drago

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Jakobek, L., Tomac, I., Matić, P., Sabo, M., Đugum, J. & Šubarić, D. (2018). Bioactive polyphenolic compounds from white cabbage cultivars. Croatian journal of food science and technology, 10. (2), 164-172. doi: 10.17508/CJFST.2018.10.2.03

Jakobek, Lidija, et al. "Bioactive polyphenolic compounds from white cabbage cultivars." Croatian journal of food science and technology, vol. 10, no. 2, 2018, pp. 164-172. https://doi.org/10.17508/CJFST.2018.10.2.03

Jakobek, Lidija, Ivana Tomac, Petra Matić, Mirjana Sabo, Jelena Đugum and Drago Šubarić. "Bioactive polyphenolic compounds from white cabbage cultivars." Croatian journal of food science and technology 10, no. 2 (2018): 164-172. https://doi.org/10.17508/CJFST.2018.10.2.03

Jakobek, L., et al. (2018) 'Bioactive polyphenolic compounds from white cabbage cultivars', Croatian journal of food science and technology, 10(2), pp. 164-172. doi: 10.17508/CJFST.2018.10.2.03

Jakobek L, Tomac I, Matić P, Sabo M, Đugum J, Šubarić D. Bioactive polyphenolic compounds from white cabbage cultivars. Croatian journal of food science and technology [Internet]. 2018 November 30 [cited 2025 January 22];10(2):164-172. doi: 10.17508/CJFST.2018.10.2.03

L. Jakobek, I. Tomac, P. Matić, M. Sabo, J. Đugum and D. Šubarić, "Bioactive polyphenolic compounds from white cabbage cultivars", Croatian journal of food science and technology, vol. 10, no. 2, pp. 164-172, November 2018. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:922263. [Accessed: 22 January 2025]

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Metadata
Title (english)Bioactive polyphenolic compounds from white cabbage cultivars
AuthorLidija Jakobek
AuthorIvana Tomac
AuthorPetra Matić
AuthorMirjana Sabo
AuthorJelena Đugum
AuthorDrago Šubarić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The aim was to analyse polyphenols and their antiradical activity in white cabbage cultivars Čepinski, Varaždinski, Ogulinski and Bravo from different geographical locations of Croatia. Polyphenols were analysed by using high-performance liquid chromatography (HPLC) and spectrophotometric methods (total polyphenols and total flavonoids), antiradical activity by using DPPH and ABTS methods. Caffeic, p-coumaric, ferulic and sinapic acids were identified. Total polyphenols, total flavonoids and polyphenols determined with HPLC (467 – 598, 104 – 166, 94 – 126 mg kg-1 FW, respectively) and antiradical activity showed statistically significant variations. Varaždinski showed the highest polyphenol content, usually followed by Čepinski or Ogulinski while Bravo always showed the lowest polyphenol content. Principal component analysis showed clustering of all four cultivars. Čepinski, which was never analysed before, could be a valuable cultivar for further examination.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 10, no. 2, pp. 164-172
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2018.10.2.03
URN:NBNurn:nbn:hr:109:922263
Publication2018-11-30
Document URLhttps://hrcak.srce.hr/clanak/308829
Document URLhttps://hrcak.srce.hr/file/308829
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2025-01-21 10:18:51