Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin, Leszczynskiego 58, 20-068 Lublin, Poland
Bibliografia
1. Biesiada A. Nawirska–Olszańska A., Kucharska A., Sokół – Łętowska A., Kędra K., 2010. The effect of nitrogen fertilization on nutritive value and antioxidative activity of red cabbage. Acta Sci. Pol., Hortorum Cultus, 9 (2): 13–21.
2. Bridle P., Timbrerlake C. F., 1997. Anthocyanins as natural food colours – selected aspects. Food Chem., 58: 103–109.
3. Castaneda – Ovando A., Pacheco – Hernandez M., Paez – Hernandez M.E., Rodriguez J.A., Galan – Vidal C.A., 2009. Chemical studies of anthocyanins. Food Chem., 113: 859–871.
4. Cebula S., Kalisz A., Kunicki E. 2006. The effect of plant spacing on the nutritional value of some white cabbage cultivars before and after storage. Folia Hort. (1), Suplement: 88–92.
5. Elkner K., Horbowicz M., 1996. Dietary fibers in cabbage vegetables. 6th Symposium „Plant breeding to increase their quality”. Kraków, 15–16 February 1996: 169–173.
6. Franczuk J., Jabłońska–Ceglarek R., Zaniewicz–Bajkowska A., Kostertna E., Rosa R., 2009. The effect plants mulches on the nutritive value of red cabbage and onion. Veg. Crops Res. Bull. 70: 125–134.
7. Gajewski M., Czajkowska A., Bartodziejska B., 2009. The content of nitrates (III) and (V ) in selected vegetables on detail sale in Lodz region. Ochr. Śr. Zasobów Nat., 40: 388–394.
8. GAJEWSKI M., RADZANOWSKA J., 2004. Chemical composition and sensory quality of white cabbage depending on the cabbage cultivar and nitrogen dose as applied in mineral fertilization. Żywn. Nauk. Techn. Jakość, 2 (39): 108–120.
9. Grzesiuk A., Dębski H., Horbowicz M., Saniewski M., 2007. Occurrence, biosynthesis and accumulation of anthocyanins in plants. Post. Nauk Rol. 5: 65–78.
10. GYUROVA D., ATANASSOWA M., TZENKOWA R., 2007. Dietary fibers in thirteen Bulgarian vegetables. J. Univ. Chem. Techn. Metal., 42 (1): 117–118.
11. Jabłońska – Ceglarek R., Franczuk J., Rosa R., Zaniewicz – Bajkowska A., Kosterna E., 2006. Effect of the ways of mulching and the kind of mulch on the yielding of headed cabbage `Masada F1`. Acta Agroph., 7 (4): 885–894.
12. Leja M., Kamińska I., Kołton A., 2010. Phenolic compounds as the major antioxidants in red cabbage. Folia Hort., 22/1: 19–24.
13. Lin J.Y., Li Ch.Y., Hwang I.F., 2008. Characterisation of the pigment components in red cabbage juice and their anti–inflammatory effect on LPS – stimulated murine splenocytes. Food Chem. 109: 771–781.
14. LIPPERT F., KÖHL M. 2003. Dynamics of carbohydrate metabolism of white cabbage during cultivation and long–term CA storage. Acta Hort., 604: 225–232.
15. Malien–Aubert C., Dangels O., Amiot M. J., 2001. Color stability of comercial anthocyanin – based exctracts in relation to the phenolic composition. Protective effects by intra– and intermolecular copigmentation. J. Agic. Food Chem., 49:170–176.
16. Marinova D., Ribarova F., Atanassova M., 2005. Total phenolics and total flavonoids in Bulgarian fruits and vegetables. J. Univ. Chem. Technol. Metall., 40, 3: 255–260.
17. Mattila P., Hellstron J., 2007. Phenolic acids in potatoes, vegetables, and some of their products. J. Food Compos. Anal. 20:152–160.
18. Mazza G., Miniati E., 1993. Anthocyanins in fruits, vegetables and grains. CRC Press, Boca Ratons, Ann Arbor, London – Tokyo.
19. Mor F., Sahindokuyucu F., Erdogan N., 2010. Nitrate and nitrite contents of some vegetables in south province in Turkey. J. Anim. Vet. Adv., 9 (15): 2013–1016.
20. Olajire A.A., Azees R., 2011. Total antioxidant activity, phenolic, flavonoid and ascorbic acid contents of Nigerian vegetables. Afric. J. Food Sci. Techn., 2 (2): 22–29.
21. Piccaglia R., Marotti M., Baldoni G., 2002. Factors influencing anthocyanin content in red cabbage (Brassica olaracea var capitata L f. rubra (L) Thell). J Sci. Food Agric., 82: 1504–1509.
22. Pliszka B. Mieleszko E., Huszcza – Ciołkowska G., Wróblewska – Wierzbicka B., 2007. Content of anthocyanins and their antioxidative properties in various cultivars of red cabbage (Brassica olaracea var capitata L f. rubra). J. Element., 3 (12): 191–198.
25. ROSSI M., GIUSSANI E., MORELLI R., SCALZO R., NANI R., TORREGGIANI D., 2003. Effect of fruit blanching on phenolic and radical scavenging activity of highbush blubery juice. Food Res. Int., 36: 999–1005.
26. Scalzo R. L., Genna A., Branca F. Chedin M. Chassaigne H., 2008. Anthocyanin composition of cauliflower (Brassica oleracea L. var. botrytis) and cabbage (B. oleracea L. var. capitata) and its stability in relation to thermal treatments. Food Chem. 107 (1): 136–144.
27. Shama S.N., Alekhya T., Sudhakar K. 2012. Pharmacognostical and phytochemical evaluation of Brassica oleracea Linn var. capitata f. rubra (the red cabbage). J. Pharm. Biol. 2 (2): 43–46.
28. Singh J., Upadhyay A.K., Bahadur A., Singh B., Singh K. P., Rai M., 2006. Antioxidant phytochemicals in cabbage (Brassica oleracea L. var. capitata). Sci. Hort., 108: 233–237.
29. Strzelecka H., Kamińska J., Kowalski J., Malinowski J., Walewska E. 1987. Chemical methods of studies of medical plants materials. PZWL, Warszawa.
30. Tendaj M., Sawicki K. 2012. The effect of the method and time of seedling production on red cabbage (Brassica oleracea L. var capitata f. rubra DC) yield. Acta Agrobot. 65 (1):115–122.
31. Wu X., Beecher G. r., Holden J. M., Haytowitz D. B., Gebhardt S. E., Prior R. L., 2006. Concentration of anthocyanins in common foods in the United States and estimation of normal consumption. J. Agric. Chem. 54: 4069–4075.
32. Yen G. C., Chen H. Y., 1995. Antioxidant activity of various tea extract in relation to their antimutagenicity. J. Agric. Food Chem. 43: 27–32.