Date Received: 20-04-2016
Date Published: 10-08-2016
##submissions.doi##: https://doi.org/10.31817/tckhnnvn.2016.14.7.
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PROCESS FOR EXTRACTION OF GLUCOSINOLATES FROM BY-PRODUCTS OF WHITE CABBAGE (Brassica oleracea var. capitata f. alba)
Keywords
By-product of white cabbage, extraction, glucosinolates
Abstract
White cabbage (Brassica oleracea var. capitata f. alba) has high nutritional value and is considered “the magic drug for the poor.” As a member of the Brassica family, white cabbage contains glucosinolates that prevent the growth of some types of cancer, enhance immunity of cells, and are capable of producing antibiotics and preventing disease. The present study aimed to extract glucosinolates from by-products of the white cabbage industry to apply in the preservation of agricultural products and foodstuff, and the prevention of postharvest losses caused by microorganisms. The study focused on understanding the impact of materials, solvents, and extraction parameters to glucosinolates extraction from by-products of cabbage. Plant material particles sized 0.5 mm to 1 mm in diameter were considered the best plant material sizes to extract glucosinolates. The aqueous solution of methanol (60%), the ratio of material to solvent (g/ml) 1:10, the extraction temperature of 50°C, and the extraction time of 1 hour were the most efficient for extractions of glucosinolates from the by-products of cabbage.
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