Chemical Analysis of Antosianin and Vitamine C in Red Cabbage

Juice Variety Hibrida, Indonesia

Muhammad Abdul Rauf

, Budiyanti Wiboworini

and Paramasari Dirgahayu

Postgraduate Student of Clinical Nutrition Sciences, Universitas Sebelas Maret, Surakarta, Indonesia

Department of Nutrition, Faculty of Medicine, Universitas Sebelas Maret, Surakarta, Indonesia

Department of Parasitology, Faculty of Medicine, Universitas Sebelas Maret, Surakarta, Indonesia

Keywords: Kubis Merah, Antosianin, Vitamin C.

Abstract: Red cabbage is a type of Brassica which is still seldom known to the public. Until now, its use has been

limited to the preparation of salads without knowing the nutrition content. Earlier studies reported that red

cabbage ethanol extract has a very high antioxidant activity with an IC50 of 44.64 ppm, but the making of the

extract is relatively difficult for the public to implement. The aim of this study was to analyse the content of

red cabbage juice varieties hibrida in terms of anthocyanin and vitamin C concentrations. Chemical analysis

for anthocyanin and vitamin C was conducted in the food analysis laboratory in Politeknik Negeri Jember in

May 2022 using theSpektrofotometri UV-Vis and Ph differential. The analytical results show that from 100

grams of red cabbage varieties hibrida obtain 60 ml in juice form and has an anthocyanine (284 1.414%) and

vitamin C (62.05 0.198%) chemical concentration, The yield is greater than that of other varieties. In

conclusion, red cabbage juice varieties hibrida had relatively high contains of anthocyanin and vitamin C

chemicals compared with other white cabbage varieties and had potential health benefits.

1 INTRODUCTION

Cabbage (Brassica oleracea L.) is a sub-tropical

annual plant that belongs to the vegetables of

the Brassicaceae or Cruciferae family (Gerszberg,

2018). Cabbage production in Indonesia is limited in

highland areas. Some famous cabbage producers are

Punten (Malang), Rowosari (Jember), Girirejo

(Magelang), Lembang and Argalingga (Paat dkk,

2013). Referring to Statistics Indonesia and the

Directorate General of Horticulture data concerning

Indonesian Seasonal Vegetables and Fruits, the total

national production of cabbage in 2017 reached

1,442,624 tons from a planted area of 90,838 ha and

there was a decline of 0.9% to 1,407,930 tons in 2018.

This was due to a reduction in planted area to 66,110

ha. Cabbage production in Indonesia covers some

common varieties including Grand 11, KK-cross,

New Summit, Green Hero, Green Coronet, and

Investors (Marliah dkk, 2013).

Red cabbages varietes hibrida are one of the

agricultural products which are still limited in

Indonesia (Marliah et al., 2013). The production is

relatively low due to the lack of community

knowledge of this vegetable (Wahyuni, 2018).

Besides, the use of red cabbage in this country is only

limited to salted vegetables and salads. The

production and health benefits of red cabbage have

not been famous in the community. (Siska and

Cresentiana, 2021).

Red cabbage has a high content of nutrients such

as protein, carbohydrates, fat, calcium, phosphorus,

iron, and vitamins A, B1, and C that are useful for

daily nutritional needs (Kementrian kesehatan RI,

2018). Besides, red cabbages also contain

polyphenols and high antioxidants (Shama, et al.,

2012 Podsędek, et al., 2014; Ghareaghajlou et al.,

2018).

Research on the antioxidant content of red

cabbage was conducted by Wahyuni (2018) who

reported that the ethanolic extract of red cabbage had

a very strong antioxidant activity with an IC50 of

44.64 ppm. Another research by Rosalia et al. (2021)

found that red cabbage extract powder had a fairly

high antioxidant activity of 84.69%. However,

creating the extract is relatively difficult for the

public. Thus, consuming it in the form of juice is

easier to recommend. Besides, juices provide more

antioxidants such as anthocyanin compounds and

vitamin C because because it does not do the heating

Rauf, M., Wiboworini, B. and Dirgahayu, P.

Chemical Analysis of Antosianin and Vitamine C in Red Cabbage Juice Variety Hibrida, Indonesia.

DOI: 10.5220/0011647000003608

In Proceedings of the 4th International Conference on Social Determinants of Health (ICSDH 2022), pages 69-73

ISBN: 978-989-758-621-7; ISSN: 2975-8297

 2023 by SCITEPRESS – Science and Technology Publications, Lda. Under CC license (CC BY-NC-ND 4.0)

and drying process (Huang et al., 2017; Siska &

Crescentiana, 2021)

On the other hand, there is no research focusing

on the compounds of red cabbage juice from varieties

hibrida that have the potential to contain anthocyanins

and vitamin C. However, Siska (2021) measured the

vitamin C content in red cabbage juice from local

varieties of Magelang with variations in storage time.

The content of these substances can be utilized as

empirical proof that red cabbage juice varietes hibrida

can be used for health benefits. Based on this context,

the purpose of this study is to measure the total

anthocyanin and vitamin C content of red cabbage

juice from varietes hibrida as a preliminary and

fundamental study before performing the experiment

to establish the possible advantages for disease

prevention or treatment.

2 MATERIALS AND METHOD

This quantitative research used laboratory

experiments. The material in this study was local red

cabbage obtained from hydroponic farming in

Rowosari Village, Sumberjambe Sub-district, Jember

District. The seeds used were a group of hybrid

varieties.

This research used analytical balance, Slow

Juicer, measuring flask, test tube, UV-Vis

spectrophotometer, Thermo Scientific Genesys,

vortex mixer, pH meter, filter paper, shaker, rotating

evaporator, and general laboratory equipment

adapted to the work procedure. The chemical

compounds used in the analysis were 95% ethanol,

ascorbic acid, and HCl 1%. The sample preparation

process up to the determination of analysis can be

seen below :

2.1 Sample Selection

The sample was at a maturity level with a harvest

period of 63 days. The selected sample was from the

best red cabbage appearance.

2.2 Juicing

Red cabbages were cleaned and washed using

running water and then they were cut into pieces and

homogenized. The pieces of red cabbage were

weighed carefully with an average weight of 50

grams and then mashed with a slow juicer at 100 rpm.

The final result was red cabbage juice with a slightly

thick liquid texture.

2.3 Sample Preparation

The measurement of anthocyanin and vitamin C

levels was performed in the Food Laboratory of

Jember State Polytechnic in May 2022. Previously,

red cabbage juice was filtered using a vacuum

filtration technique and the volume of the filtrate was

measured. Red cabbage juice filtrate was pipetted

10.0 mL and then centrifuged for 3 minutes at 3000

rpm. The clear supernatant from the centrifugation

was used for the Anthocyanin and Vitamin C test

solutions.

2.4 Analysis of Anthocyanin Content

A total of 2 ml supernatant was pipetted and dissolved

into 100 ml of a mixture of 95% ethanol and 1% HCl

and then homogenized. Then, it was analyzed using a

UV-vis spectrophotometer with a wavelength of 535

nm (Bridgers et al., 2010). The anthocyanin content of

the sample may be estimated using the calculation:

Concentration =

ୟୠୱ୭୰ୠୟ୬ୡୣ ୶ ୢ୧୪୳୲୧୭୬ ୤ୟୡ୲୭୰

ଽ଼,ଶ

(mg/100gr)

2.5 Analysis of Vitamin C Content

A total of 2 ml supernatant was pipetted into a 50 ml

volumetric flask and then added with distilled water

up to the mark and then homogenized. Then, it was

analyzed using a UV-Vis spectrophotometer with a

wavelength of 592 nm. Measurement of vitamin C

levels was carried out using distilled water as a blank

and a standard solution in the form of ascorbic acid

(Pratama dkk, 2018).

3 RESULTS AND DISCUSSIONS

This research aims to identify the content of

anthocyanin and vitamin C compounds in the red

cabbage juice from a hybrid variety. The first step

was selecting the red cabbage aged 63 days after

harvest as that age has a good maturity level and there

is no reduction in nutritional content (Murtiwulandari

dkk, 2020). The red cabbage was washed with

running water and then the cabbage was cut and

juiced with a slow juicer at a speed of 100 rpm to

avoid damaging the fiber (Siska & Crescentiana,

2021).

Table 1 showed that 100 grams of red cabbage

produced an average of 60 ml of juice. In this

research, there was no addition of water due to the

relatively high content of water in red cabbage,

namely 89.62% (Putri dkk, 2018).

ICSDH 2022 - The International Conference on Social Determinants of Health

Table 1: The outcome of blending red cabbage juice.

Sam

le Berat Jus kubis Men

hasilkan

Kubis merah 100

60 ml 60 %

The experimental analysis of chemical

compounds was started by filtering the red cabbage

juice with a vacuum pump technique to get the

maximum filtrate volume in a shorter time. Fine

particles in the filtrate that still escaped the filtering

process were precipitated by centrifugation to obtain

a clear supernatant. Then, the supernatant obtained

was used as a test solution for Anthocyanin and

Vitamin C content (Phatake and Dharmadhikari,

2015).

Experimental analysis of the measurement of

anthocyanin chemical compounds used the UV-Vis

spectrophotometric differential pH with a wavelength

of 535 nm based on Bridgers et al, (2010) where the

method could produce the highest anthocyanin

extract. Some theories explain that anthocyanin

compounds have functional properties with greater

stability in acidic conditions, while in neutral and

alkaline solutions anthocyanins are unstable.

Therefore, anthocyanin extraction was recommended

under acidic conditions (Alappat and Alappat, 2020).

In this research, the type of acidification used in the

extraction of anthocyanins was 1% HCl. Some

previous research showed that 1% HCl was the most

effective type of acidifier as it could denature plant

cell membranes and dissolve anthocyanin compounds

out of cells. Based on the results of the research, the

average total anthocyanin concentration obtained was

284 ± 1.414 mg/100 g (Showed in table 2).

Table 2: Test results for anthocyanin content.

Sam

le Unit Results Avera

Red

Cabbage

Juice

/100

280 ± 1,410 284 ± 1,414

mg/100gram 288 ± 1,418

Then, for the experimental analysis, the

measurement of chemical compounds of vitamin C in

the supernatant sample of red cabbage juice was read

on a UV-Vis spectrophotometer with a wavelength of

592 nm (Pratama dkk, 2018). In the repetition test of

the vitamin C content, there was a decrease in the

amount of content which is not too significant. This

was estimated because the analysis process involved

temperature and heating factors (Igwemmar et al.,

2013). This is in line with Jens, (2019) that Vitamin

C can be damaged by air, prolonged heating, alkalis,

and enzymes. Besides, vitamin C is easily oxidized

when exposed to air, and this reaction is accelerated

by heat, light, alkali, enzymes, oxidizing agents, and

copper (Cu) and iron (Fe) catalysts.

The unstable nature of Vitamin C causes it to be

easily oxidized when it hits the air (oxygen) and is

accelerated by heat, resulting in a decrease in the

amount of content (Gamboa et al., 2013). Vitamin C

is easily oxidized as its compounds contain a very

reactive hydroxyl (OH) functional group, and with

the presence of an oxidizing agent, the hydroxyl

group is oxidized to a carbonyl group. The oxidation

process is hindered when vitamin C is in a highly

acidic state or at low temperatures. Vitamin C

compounds are stable in dry conditions (Jens et al.,

2019). Based on the results of the study, the average

total vitamin C content obtained was 62.50 ± 1.301

mg/100 g (showed in table 3).

Table 3: Test results for Vitamin C content.

Sampel Unit Results Average

Red

Cabbage

Juice

mg/100gram 62,96 ± 2,404 62,50 ± 1,301

mg/100gram 62,05 ± 0,198

The findings in this study showed that the analysis

of anthocyanin and vitamin C compounds in red

cabbage was higher than in cabbage from other

varieties. As a comparison, the results of this study

are different from previous research conducted by

Putri et al (2018) that 100 grams of red cabbage

obtained from the Gang Baru Market, Semarang with

a harvest age of 1 month contained 37.07 mg/100

grams of anthocyanin compounds. The difference in

the number of anthocyanin compounds is predicted

due to the age of the red cabbage which is more

suitable with the harvest age of 60-70 days so that the

red color is an indicator of the anthocyanin content is

maximized (Murtiwulandari dkk, 2020). Besides,

testing the differential pH method under acidic

conditions caused the higher anthocyanin content

(Bridgers et al, (2010); Alappat and Alappat, 2020).

This is in contrast with A'ini et al (2021) who

examined red cabbages from the plantations of the

Sawit hamlet, Girirejo, and Magelang. The vitamin C

content of red cabbage juice in this research was

slightly lower than the previous research which

reported the highest yield of 63.92 mg/100 grams in

3 repetitions. The differences in Vitamin C content

with the previous research is predicted due to

differences in temperature and heating factors

(Igwemmar et al., 2013). This was the same with the

second repetition of the test in this research.

Moreover, it is predicted due to the geographical

location of the plant. (Maryam dkk, 2015).

Chemical Analysis of Antosianin and Vitamine C in Red Cabbage Juice Variety Hibrida, Indonesia

Moreover, this research found that the vitamin C

content in red cabbage juice was higher than in

previous studies by Chun et al, (2004). The previous

research revealed that the vitamin C content of red

cabbage obtained from the local market around the

University of Hawaii was 57.1 mg/100gram.

Differences in vitamin C levels are also thought to be

caused by different geographical locations and

analytical methods. This present research used UV-

Vis spectrophotometric analysis, while previous

research used the less accurate iodometric titration

method..

Some theories explain that anthocyanin and

vitamin C compounds can act as antioxidants where

their role can provide health effects to humans

(Kaźmierczak et al., 2020; Cruz et al., 2016).

Anthocyanins and vitamin C are micronutrients that

have the potential for some enzyme reactions.

Besides, they also act as antioxidants that prevent

oxidative stress damage caused by free radicals

(Veber et al., 2020; Amini et al., 2021). Some

previous research has reported the relationship of

antioxidants with reduced oxidative stress, oxidative

stress-related diseases such as diabetes mellitus,

hyperuricemia, and hypercholesterolemia which can

be inhibited due to their antioxidant and anti-

inflammatory activities in repairing oxidative damage

(Verzola et al., 2014; Kim, 2019; Veber et al., 2020).

The results of the analysis of chemical compounds

of anthocyanins and vitamin C of red cabbage juice

from the varietes hibrida showed a fairly high result

compared to several types of red cabbage of other

varieties such as the research of Putri et al (2018)

which used red cabbage from other varieties obtained

from the Gang Baru market, research conducted by

Chun et al (2014) which used other varieties of red

cabbage from the local market University of Hawaii.

Therefore, for the continuation of the potential use of

red cabbage juice in the prevention or therapy for a

disease, it is necessary to conduct preclinical research

the determination of the appropriate dose of this

variety.

4 CONCLUSION

Red cabbage juice from Varietes Hibrida contains

many anthocyanins and vitamin C, that is 284

mg/100g and 62.05 mg/100g in comparison with

other varieties. This difference in the amount of

content is influenced by several factors, namely the

age of harvest in the samples used, the geographical

location of each sample and the type of analysis used

in determining the amount of content. However, due

to the high nutritional content of red cabbage juice,

which has the potential for health benefits, preclinical

study is required to determine the effectiveness of its

nutritional content.

ACKNOWLEDGEMENTS

We would like to thank everyone who was engaged

in this research, especially the workers at the Food

Laboratory in Politeknik negeri jember who analyzed

the contain of Anthocyanins and Vitamin C.

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Chemical Analysis of Antosianin and Vitamine C in Red Cabbage Juice Variety Hibrida, Indonesia