1 2, Ahmad Bilal3, Saima Tehseen1 4,5,6 Author Manuscript

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This article is protected by copyright. All rights reserved

Effect of cabbage or its aqueous extract incorporated croquettes on chemical composition

and storage stability in relation to antioxidant potential and sensory profile

Faiza Ashfaq1, Masood Sadiq Butt2, Ahmad Bilal3, Saima Tehseen1 and Hafiz Ansar Rasul

Suleria*4,5,6

1Department of Food Science and Technology, Faculty of Science and Technology, Government

College Women University Faisalabad, Pakistan

2National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home

Sciences, University of Agriculture, Faisalabad, Pakistan

3University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The

University of Lahore, Lahore, Pakistan

4UQ Diamantina Institute, Translational Research Institute, Faculty of Medicine, The University

of Queensland, 37 Kent Street Woolloongabba, Brisbane, QLD 4102, Australia

5Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin

University, Pigdons Road, Waurn Ponds, Victoria 3216, Australia

6School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia

*Corresponding author: [email protected]

Short running title: Baked and fried cabbage croquettes

Authors Affiliations & Contacts

Faiza Ashfaq

Department of Food Science and Technology,

Faculty of Science and Technology,

Government College Women University Faisalabad, Pakistan

Email: [email protected]

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https://doi.org/10.1111/JFPP.14291



mailto:[email protected]


http://crossmark.crossref.org/dialog/?doi=10.1111%2Fjfpp.14291&domain=pdf&date_stamp=2019-11-14


Masood Sadiq Butt

National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home



Ahmad Bilal

University Institute of Diet and Nutritional Sciences,

Faculty of Allied Health Sciences,

The University of Lahore,

Lahore, Pakistan


Saima Tehseen



Government College Women University Faisalabad,

Faisalabad, Pakistan


*Correspondence to

Hafiz Ansar Rasul Suleria

McKenzie Fellow

Department of Agriculture and Food Systems

The University of Melbourne

Level 3, 780 Elizabeth Street, Parkville, Victoria 3010, Australia

T: +61 3 834 44984 M: +61 470 439 670

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E: [email protected]

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DR. FAIZA ASHFAQ (Orcid ID : 0000-0001-8816-3936)

MR. AHMAD BILAL (Orcid ID : 0000-0002-1834-3357)

DR. HAFIZ ANSAR RASUL SULERIA (Orcid ID : 0000-0002-2450-0830)

Article type : Original Article

Effect of cabbage or its aqueous extract incorporated croquettes on chemical composition

and storage stability in relation to antioxidant potential and sensory profile

Faiza Ashfaq1, Masood Sadiq Butt2, Ahmad Bilal3, Saima Tehseen1 and Hafiz Ansar Rasul

Suleria*4,5,6 1Department of Food Science and Technology, Faculty of Science and Technology, Government

College Women University Faisalabad, Pakistan 2National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home

Sciences, University of Agriculture, Faisalabad, Pakistan 3University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The

University of Lahore, Lahore, Pakistan 4UQ Diamantina Institute, Translational Research Institute, Faculty of Medicine, The University

of Queensland, 37 Kent Street Woolloongabba, Brisbane, QLD 4102, Australia 5Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin

University, Pigdons Road, Waurn Ponds, Victoria 3216, Australia 6School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia

*Corresponding author: [email protected]

Short running title: Baked and fried cabbage croquettes

Authors Affiliations & Contacts

Faiza Ashfaq



Government College Women University Faisalabad, Pakistan

Auth

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Masood Sadiq Butt

National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home



Ahmad Bilal

University Institute of Diet and Nutritional Sciences,

Faculty of Allied Health Sciences,

The University of Lahore,

Lahore, Pakistan


Saima Tehseen



Government College Women University Faisalabad,

Faisalabad, Pakistan


*Correspondence to

Hafiz Ansar Rasul Suleria

McKenzie Fellow

Department of Agriculture and Food Systems

The University of Melbourne

Level 3, 780 Elizabeth Street, Parkville, Victoria 3010, Australia

T: +61 3 834 44984 M: +61 470 439 670

E: [email protected]

Abstract

Green or red cabbage or their aqueous extracts based croquettes were formulated and compared

with control croquettes over one-month frozen storage, involving baking and frying procedures.

Maximum ash (p<0.05) was quantified in red cabbage croquettes, 3.99±0.24% (Baked) and

4.27±0.09% (Fried) while minimal fat was found in green and red cabbage croquettes,

predominantly via baking; 3.07±0.25 and 3.15±0.30%, respectively. Antioxidant activity was

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maximally reported (p<0.05) in red cabbage based treatments though, it reduced with the

progression in storage. Total polyphenols in baked and fried cabbage croquettes were in the

range of 70.59±3.25 to 121.61±5.85 and 71.17±3.06 to 125.82±6.09 mg GAE/100g F.W.,

respectively and demonstrated linear relationship with antioxidant potential. Among treated

samples, maximum score for overall acceptability was attained by green cabbage based

croquettes among fried (7.71±1.35) and baked (7.27±0.49) samples. Thus, cabbage based

croquettes showed high nutritional and antioxidant potential without affecting product

acceptability.

Keywords: Green and red cabbage, Antioxidant assays, Total polyphenols, Baking, Frying

Practical applications

With the escalating consumer awareness regarding nutrition, food processing industries are

replenishing existing food products by incorporating natural plants or their extracts, ultimately

formulating functional or designer foods. In spite of numerous health benefits, cabbage is not

often consumed by all segments of the population however, incorporation of cabbage or its

aqueous extract in ready to cook foods may serve as a convenient and healthy approach for its

consumers. In addition, different conventional cooking methods are normally practiced at home

and general public is quite unaware of the fact that which cooking method is more suitable for

retaining optimal antioxidant potential of a food product hence analysis of cooking methods may

facilitate consumers in this context.

1. INTRODUCTION

Recently, numerous health associated aspects of food have gained a lot of focus of consumers

and food investors. Varied researches have proven the free radical scavenging potential of

vegetables and their extracts through in-vitro and in-vivo studies. Thus, incorporation of these

functional or health boosting ingredients in foods or the concept of functional or designer foods

have achieved immense interest of food scientists (Assad, Khan, & Feroz, 2014; Barakat &

Rohn, 2014; Ji, Li, Gong, Niu, & Huang, 2015; El-Gammal, Gaafar, Salem, & El-Messiry, 2018;

Trigo, Alexandre, Saraiva, & Pintado, 2019). Besides, these natural antioxidants also have the

ability to retain optimal characteristics of foods for a longer storage period (Deepak, Gowda,

Ravikumar, & Roopa, 2018). Normally, varied types of conventional cooking methods are

practiced prior consumption nevertheless, stability of functional ingredients in food may vary

from one cooking or processing procedure to another. Further, cooking mode is also considered

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as one of the main determinants of nutritional profile and sensory acceptability of a food

(Barakat & Rohn, 2014).

Cabbage (Brassica oleracea L.) contains abundant proportion of health boosting compounds

such as flavonoids, anthocyanins, ascorbic acid, isothiocyanates, hydroxycinnamic residues, β-

carotenes, lutein, zeaxanthin, etc. Resultantly, numerous studies endorsed cabbage to address

oxidative stress mediated malfunctions (Malav et al., 2015; Ashfaq, Butt, Nazir, & Jamil, 2018;

Ashfaq, Butt, Bilal, & Suleria, 2019). Croquettes are renowned world-widely and originated

back to Spain. Basically, croquettes are composed of either chicken, fish or meat along with

potatoes and varied types of seasonings based on taste variations. As croquettes are ready to cook

food product hence highly demanded by the major segment of the population. The quality of

croquettes depends on its formulation and processing or cooking procedures, whereas storage

environment, retainability of antioxidants and consumer acceptability are the primary deciding

factors to assess the storage stability of croquettes (Fiselier, Grob, & Pfefferle, 2004; Kumar,

Biswas, Sahoo, Chatli, & Sivakumar, 2013; Malav et al., 2015; El-Gammal, Gaafar, Salem, &

El-Messiry, 2018).

Thus, objectives of the current study were to investigate chemical composition and calorific

value of green or red cabbage or their respective extract incorporated croquettes, by employing

baking and frying procedures. Moreover, antioxidant capacity and physico-sensorial aspects of

the developed croquettes were evaluated over one-month frozen storage. It is therefore

hypothesized that different cabbage treatments impact on composition of the croquettes, whereas

both treatments as well as storage period effect on antioxidant potential and sensory acceptability

of the prepared product.

2. MATERIALS AND METHODS

2.1. Procurement of raw material and chemicals

The research was carried out at the National Institute of Food Science and Technology

(NIFSAT), University of Agriculture Faisalabad (UAF), Pakistan. In the current investigation,

green cabbage (variety: Ever Green F1) and red cabbage (variety: Red Globe); Botanical name:

Brassica oleracea var. Capitata were procured from Ayub Agriculture Research Institute

(AARI), Faisalabad, Pakistan.

The reagents used in the analyses were purchased from Sigma-Aldrich and Merck (Darmstadt,

Germany). Among the main reagents include 2,2-diphenyl-1-picrylhydrazyl (DPPH, CAS: 1898-

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66-4), methanol (CAS: 67-56-1), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)

(ABTS, CAS: 30931-67-0), iron (III) chloride hexahydrate (FeCl3·6H2O, CAS: 10025-77-1),

2,4,6-tripyridyl-s-triazine (TPTZ, CAS number 3682-35-7), Folin & Ciocalteu phenol reagent,

sodium carbonate (Na2CO3, CAS 497-19-8), aluminum chloride (AlCl3, CAS-7446-70-0),

Trolox 6-hydroxy-2,5,7, 8-tetramethylchroman-2-carboxylic acid (C14H18O4, CAS 53188-07-1),

iron (II) sulfate heptahydrate (FeSO4·7H2O, CAS Number: 7782-63-0), gallic acid

((HO)3C6H2CO2H, CAS: 149-91-7) and quercetin (C15H10O7, CAS: 6151-25-3).

2.2. Food product design

Green and red cabbage shreds (C1 and C2) and their aqueous extracts (C3 and C4), respectively

were prepared by following the protocol of Al -Dosari (2014). These treatments were employed

to develop cabbage croquettes and then compared with control croquette (C0) that was free from

cabbage shreds or its extract (formulations described in Table 1.). After giving a proper shape to

these croquette, these ready to cook croquettes were kept under frozen storage for a month and

cooking procedures; baking (200 °C for 5 min) and frying (180 °C for 5 min) were carried out at

three different storage intervals; 1st, 15th and 30th day prior analyzing their stability in terms of

antioxidant activity and physico-sensorial aspects. After cooking, the baked croquettes were re-

named as C0B, C1B, C2B, C3B and C4B while fried croquette were named as C0F, C1F, C2F, C3F

and C4F, respectively.

Insert Table 1 here

2.3. Compositional analysis

The developed croquettes were assessed for moisture, ash, crude fat, crude protein,

carbohydrates and crude fiber as per the standard protocols of (Association of Official Analytical

Chemists [AOAC], 2006). Total carbohydrates in croquette samples were calculated by using

formula (1);

Total carbo ydrate – moisture crude protein crude fat as -----Formula (1)

2.4. Calorific value

The calories of each croquette sample was analyzed using Atwater factor by employing formula

(2) as described by Neiva et al. (2011).

alorific alue kcal at rotein carbo ydrate -----Formula (2)

2.5. Antioxidant assays and phytochemistry

2.5.1. Sample preparation

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Extract of each croquette treatment was prepared using aqueous methanol following the protocol

of Naguib et al. (2012). The cooked product was treated with binary solvent system; methanol:

water (70:30 v/v) and kept overnight at 4 °C. Afterwards, it was placed in an orbital shaker

(Edmund Buhler Gmg H-Ks 15, Germany) for 4 hr at 20 °C and 280 rpm to speed-up extraction

process. Finally, the extract was filtered and methanol was evaporated at 40±5 °C using rotary

evaporator (Eyela, Japan). The resultant extract was tested for phytochemistry and antioxidant

assays.

2.5.2. Analytical procedures

2.5.2.1. DPPH (1, 1-diphenyl-2-picrylhydrazyl) scavenging assay

The DPPH radical scavenging ability of the croquette extracts was estimated by modifying the

method of Imran et al. (2016). Fresh DPPH solution was prepared by dissolving 0.004 g of

DPPH radical in 100 mL of methanol. The resultant DPPH solution (1 mL) was added in a test

tube followed by the addition of various concentrations of croquettes extract and the mixture was

vortexed vigorously for 1 min. Then, an aliquot of this reaction mixture (200 µL) was transferred

to 96-well plate and incubated for 30 min in dark. The optical density (OD) was measured

through ELISA plate reader at 517 nm. The DPPH radical scavenging potential of the extract

was calculated using formula (3):

D H radical sca en in potential OD control-OD sample OD control

-----Formula (3)

2.5.2.2. ABTS [2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) assay

The antioxidant capacity of the croquette extracts was measured by following the method of

Barakat and Rohn (2014) with slight modifications. A volume of 5 mL of ABTS solution was

diluted with 30 mL of methanol till the absorbance reached to 0.700±0.005. The diluted ABTS

solution (180 µL) was mixed with 20 µL of croquette extract and absorbance was recorded at

734 nm. This value was then used to calculate the antioxidant capacity against standard curve of

Trolox, expressing the results in terms of µmol of Trolox equivalent (TE) per grams F.W.

2.5.2.3. FRAP (Ferric Reducing Antioxidant Power) assay

Ferric reducing antioxidant power of the resultant extracts was determined by adjusting the

protocol of Shi, Jia, Zhao, and Chen (2010). Fresh FRAP solution was prepared by adding 25 mL

of acetate buffer (300 mM), 2.5 mL of TPTZ (10 mM) and 2.5 mL of FeCl3·6H2O solution (20

mM) in a test tube followed by heating to 37 ° . Afterwards, 2 μL of t e extract was reacted

wit 28 μL of RA solution for 3 min in t e dark and absorbance was noted at 5 3 nm. T e

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alues were expressed in μM e II usin linear standard cur e based on different

concentrations of FeSO4.7H2O.

2.5.2.4. Total polyphenols (Folin-Ciocalteu method)

The total polyphenols in croquette extracts were measured as outlined by Suleria et al. (2012)

with slight modifications. An aliquot of extract (50 µL) was taken in a test tube followed by the

addition of 50 µL of Folin & Ciocalteu phenol reagent and 1.0 mL of Na2CO3 (20%). The

mixture was incubated for 40 min at 25 ºC and the absorbance was measured at 765 nm using

microplate reader (Model No. ELx-800 BioTek, USA). Different concentrations of gallic acid

(standard) were used to attain the calibration curve. Total polyphenols were calculated in terms

of milligram of gallic acid equivalent (GAE) per 100 grams F.W.

2.5.2.5. Total flavonoids (Aluminum chloride colorimetric assay method)

Flavonoids in croquette extracts were determined, based on the development of flavonoid-

aluminum complex (pink colored mixture) as per the procedure adopted by Barakat and Rohn

(2014). A volume of 100 µL of croquette extracts or different concentrations of quercetin

standard were taken in a test tube followed by the addition of 300 µL of NaNO2 (5%). After 5

min, 600 µL of 10% AlCl3 was added and then at 6th min, 2 mL of 1 M NaOH was added. Total

volume was made up to 5 mL by adding distilled water and absorbance was recorded

immediately at 510 nm. The standard curve was made to express the data as milligram of

Quercetin Equivalents (QE) per 100 grams F.W.

2.6. Physical characteristics

2.6.1. Color

The croquette samples were assessed for color as per the guidelines of Das, Pawar, and Modi

(2013). The ground product was placed in the plastic cup and light captures the color tonality; L

(lightness), a* (–a greenness; +a redness) and b* (–b blueness; +b yellowness) values from the

bottom of the cup using CIE-Lab Color Meter bench-top colorimeter (CIELAB SPACE, Color

Tech-PCM, USA).

2.6.2. Texture

The whole croquette samples were used to measure texture using compressible probe of Texture

Analyzer (TA-XT plus Texture Analyzer by texture technologies corporation and by stable micro

systems made in Hamilton, Canada) attached to a software (Feng, Sebranek, Lee, & Ahn, 2016).

The croquettes were placed on the platform of texture analyzer. A flat ended compression plate

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of 75 mm diameter, attached to a load cell of 25 kg was used to compress the prepared product at

a crosshead speed of 2 mm/sec. More the distance travelled, more the capacity to endure

compression force without breakage. The parameter obtained from the curves was hardness;

maximum force required to compress croquettes was noted and means were calculated.

2.6.3. Water activity

The water activity of the resultant samples was analyzed using Hygropalm water activity meter;

Rotronic aw-Dio (Fuchs, Ribeiro, Bona, & Matsushita, 2013). It is a portable humidity-

temperature indicator in which ground sample was filled in the plastic cups and water activity

reading (0-1), along with temperature was displayed on remote unit after almost three to four

minutes.

2.7. Sensory profile

For sensory quality, croquettes were evaluated for color, taste, odor, tenderness, juiciness and

overall acceptability using 9-point hedonic scale (Meilgaard, Civille, & Carr, 2007) w ere “ ”

corresponds to the highest sensory quality. The sensory profiling of baked and fried cabbage

croquettes was carried out in the Sensory Evaluation Laboratory of the NIFSAT, University of

Agriculture Faisalabad, Pakistan. The panel consisted of well-trained and experienced members

of the institute (aged 25 to 45 years) who were familiar with the characteristics of croquettes and

judged each of the croquette treatment on the basis of written instructions provided to them. Each

of the panelist was seated in a separate booth, under soft white light and all of the ten treatments

were served hot. To remove any biasness, the treatments were presented to the judges in

transparent plates, coded with random numbers. For effective response, panelists were provided

with mineral water and unsalted crackers to neutralize their mouth receptors. This sensorial

evaluation procedure was performed at three different storage intervals; 1st, 15th and 30th day.

2.8. Statistical analysis

The data for each parameter were subjected to statistical modeling to probe their efficacy using

statistical software Statistix 8.1. Moreover, Microsoft Excel (version 2013) was employed for

handling and summarization of data. Three replicates were taken for each test except for sensory

response (n=15). For composition and calorific value of treatments, one-way analysis of variance

(ANOVA) under completely randomized design (CRD) was performed. Whilst, two-way

ANOVA under CRD was applied for antioxidant and physico-sensorial aspect as storage was

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also involved besides treatments. Afterwards, Tukey’s onest si nificant difference HSD test

was applied for means separation (Mason, Gunst, & Hess, 2003).

3. RESULTS AND DISCUSSION

3.1. Compositional analysis and calorific value

The proximate composition of baked and fried croquettes showed significant variations (p<0.05)

with respect to treatments. The moisture content in baked croquettes was ranged from

54.09±2.54 to 61.85±2.47% while in fried croquettes from 55.49±1.33 to 60.35±0.80%. Means

regarding moisture content indicated higher values for green cabbage croquettes than red

cabbage and control counterparts. Ash content was highest in red cabbage croquettes while

minimum was reported in control treatments. Among different cooking methods, ash content was

different in fried samples from 3.31±0.33 to 4.27±0.09% however, baked counterparts varied

from 2.52±0.50 to 3.99±0.24%. Further, crude fat was higher in fried croquettes (11.20±0.27 to

17.78±0.43%) than baked samples (3.07±0.25 to 3.96±0.29%). Regarding treatments, crude fat

content was relatively higher in cabbage extract or control treatments however, minimal fat

proportion was noted in green and red cabbage croquettes. On the other hand, less percentage of

crude protein was present in cabbage croquettes (C1B 13.68±1.23, C3B 14.41±1.34, C1F

12.91±0.63 and C3F 13.63±0.60) as compared to extract based treatments (C2B 17.19±1.39, C4B

16.77±0.92, C2F 14.45±0.68 and C4F 14.18±0.64) and control samples (C0B 17.06±1.19 and C0F

14.86±0.74). Furthermore, carbohydrate content was relatively higher in baked samples, ranged

from 17.50±0.71% (C3B) to 23.05±0.80% (C0B) than fried samples; from 5.94±0.23% (C2F) to

11.48±0.54% (C1F) as presented in Figure 1. Out of total carbohydrate, the proportion of crude

fiber (%) in baked and fried samples was in the following ascending order: C0F (0.27±0.01)

<C2F (0.29±0.01) ~C4F (0.29±0.01) <C0B (0.31±0.01) ~C4B (0.31±0.01) <C2B (0.32±0.01)

<C1F (0.48±0.02) <C3F (0.51±0.02) ~C1B (0.51±0.02) <C3B (0.53±0.02). The least calorific

value was that of cabbage croquettes, whereas the highest calories were found in control. From

the two cooking procedures, calories counted in fried samples were in the range of 199.80±8.19

to 247.21±8.16 kcal/100g, higher than baked samples (155.65±10.82 to 191.64±10.80

kcal/100g), predominantly in response to higher fat content as expressed in Figure 2.

Insert Figure 1 here


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In accordance to the current study, Verma, Pathak, Singh, and Umaraw (2016) prepared

green cabbage based chicken meatballs by frying and analyzed their composition. With the

incorporation of green cabbage at an extent of 15 and 25%, the researchers found significant

decrease in fat (14.35±0.19 and 13.09±0.18%), crude protein (16.89±0.23 and 15.07±0.32%), ash

(2.31±0.01 and 2.11±0.03%) and caloric content (2.33.31±1.67 and 215.52±1.66 kcal) than their

corresponding values in control treatments; 16.55±0.20%, 18.39±0.22%, 2.48±0.03% and

257.64±1.29 kcal while non-significant increase was observed in carbohydrate content

(9.15±0.49 and 9.34±0.48% than control 8.76±0.37%). They also noticed increase in the

moisture content in green cabbage based chicken meatballs (57.35±0.28 and 60.08±0.39%) as

compared to control (53.81±0.26%). Earlier, Malav et al. (2015) assessed the compositional

characteristics of meat patties, prepared using 6, 9 and 12% of cabbage powder. The cabbage

based food product indicated increase in ash content however, decrease in protein and fat

contents were observed as compared to control i.e. in harmony with the present research. Further,

calorific count of control meat patties was more (194.65 kcal/100g) than 6% cabbage powder

based meat patties (187.18 kcal/100g).

3.2. Antioxidant potential and phytochemistry

Treatments impacted significantly on antioxidant assays; DPPH-, ABTS- and FRAP assays as

well as phytochemistry including total polyphenols and total flavonoid in both cooking methods.

Red cabbage based croquettes showed higher antioxidant activity followed by green cabbage

based croquettes and control prototypes. The maximum values for DPPH and ABTS assays were

found in C3B (28.16±1.25% and 2.93±0.14 µM Trolox/g F.W.) and C3F (32.00±1.75% and

3.05±0.15 µM Trolox/g F.W.) among baked and fried samples, respectively. However,

maximum value for FRAP assay was reported in C4B (1.25±0.07 µM Fe2+/g F.W.) and C3F

(1.37±0.05 µM Fe2+/g F.W.). Similar trend was observed with respect to phytochemistry i.e.

higher in red cabbage croquettes followed by green cabbage based samples and control thus

showed linear relationship to that of antioxidant capacity (Table 2). Storage imparted

significantly on total polyphenols of baked croquettes (95.17±5.03 to 99.78±5.11 mg GAE/100g

F.W.) and ABTS assay of baked (2.26±0.08 to 2.38±0.12 µM Trolox/g F.W.) as well as fried

croquettes (2.29±0.35 to 2.40±0.11 µM Trolox/g F.W.), nonetheless remaining parameters

responded non-substantially due to frozen environment during storage (Table 3). Regarding

different cooking procedures, fried croquettes demonstrated higher total polyphenols

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(71.17±3.06 to 125.82±6.09 mg GAE/100g F.W.) than baked samples (70.59±3.25 to

121.61±5.85 mg GAE/100g F.W.), contrary to total flavonoids (varying from 51.84±1.93 to

78.17±3.77 mg QE/100g F.W. in fried samples and 64.88±2.77 to 92.83±4.13 mg QE/100g F.W.

in baked samples) as shown in Figure 3.

Insert Table 2 here

Insert Table 3 here


In harmony with the current study, DPPH scavenging potential of control and 6%

cabbage fortified patties were reported as 5.76 and 22.51%, respectively (Malav et al. 2015).

Further, Radziejewska-Kubzdela and Bie ańska-Marecik (2015) investigated the effect of

incorporation of red cabbage (frozen, puree or freeze-dried format) in apple juice. The results

reflected significant increase in phenolic content from 3.1 to 4.9 folds. The antioxidant capacity

(measured by ABTS assay) of apple juice was varying from 454 to 469 µM Trolox/L, whereas it

raised to 50% higher on addition of purée, frozen and freeze dried red cabbage i.e. 675 to 962

µM Trolox/L. This study showed linear association between red cabbage polyphenols and their

antioxidant activity.

Further, the current study clearly demonstrated that antioxidant capacity of red cabbage

based croquettes was significantly higher than green cabbage counterparts and control, in

response to higher total polyphenol and flavonoids in red cabbage. Likewise, Jaworska et al.

(2019) compared the antioxidant potential of two different formulations of extruded vegetable

based cereal crisps carrying 1) green vegetables + garlic and 2) pumpkin + ginger. The outcomes

of the study depicted that pumpkin cereal crisps possess considerably higher antioxidant activity

due to the presence of ginger with rich phytochemistry.

Earlier, Xu et al. (2014) reported considerable reduction in anthocyanins, phenolics,

ascorbic acids and DPPH radical-scavenging capacity of red cabbage due to domestic cooking

methods; stir frying and boiling. The losses in anthocyanins were reported up to 62, 55.5, 46.1

and 17.5% through stir-frying, boiling, microwave heating and steaming, respectively. They also

elaborated various mechanisms, involved in the degradation of polyphenols such as thermal

degradation, activation of polyphenol oxidase and leeching in cooking medium. This study was

further supported by Volden et al. (2008) that indicated drop in polyphenols and antioxidant

ability in response to thermal processing.

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In the current study, lower existence of flavonoids in fried croquettes might be due to their

leeching in frying oil however, the antioxidant ability of fried croquettes was comparable to that

of baked counterparts, this effect might be due to the presence of synthetic antioxidants in frying

oil.

3.3. Instrumental analysis; color tonality, hardness and water activity

Statistical analysis depicted significant impact (p<0.05) of treatments on color tonality; L*, a*

and b* values of baked and fried croquettes. Storage impacted significantly on a* and b* values

of baked and fried croquettes while L* value of baked croquettes also varied substantially during

storage, excluding L* value of fried samples. Means regarding a* value were positive in red

cabbage based treatments (C3B 4.05±0.18, C4B 3.18±0.13, C3F 4.32±0.19 and C4F 4.37±0.19)

while negative for green cabbage croquettes (C1B -3.02±0.13, C2B -2.67±0.12, C1F -2.82±0.12,

and C2F-1.94±0.08). Moreover, maximum b* values were found in control samples (13.98±0.62

in baked and 15.74±0.71 in fried croquettes) as compared to other equivalents. During frozen

storage, significant reduction was noted in L*, a* and b* values of croquettes (Table 5).

Regarding color tonality, almost similar trend was viewed in both cooking modes. Hardness

indicated significant variations (p<0.05) as a function of treatments and storage in both baked

and fried prototypes (Table 5 and 6). Regarding cooking methods, maximum hardness was

measured up to 23.11±0.84 N in baked control treatment, higher than fried control sample

(14.70±0.48 N). In context to water activity, treatments and storage impacted substantially, in

either of the cooking methods. Over the storage, an obvious decrease was observed in water

activity from 0.89±0.04 to 0.70±0.02 for baked samples and from 0.82±0.04 to 0.67±0.03 for

fried samples as shown in Table 4 and 5.

Insert Table 4 here

Insert Table 5 here

Recently, Malav et al. (2015) documented that L*, a* and b* values as the indicators to

assess oxidative stability. They revealed that reduction in redness (a* value) and yellow tone (b*

value) in cabbage based meat products during storage is related to lower consumer acceptability

as evident in the current research. Earlier, Kumar, Biswas, Sahoo, Chatli, and Sivakumar (2013)

determined the effect of green banana flour on color tonality of nuggets. The L*, a* and b*

values for control treatments were 53.6±0.25, 10.3±0.13 and 17.9±0.18, whereas these values

reached to 54.2±0.09, 9.4±0.10 & 18.9±0.17 after adding green banana (5%) in the preparation

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of nuggets. They observed that the treated samples were comparatively less dark while

yellowness was reported maximum as observed in the present study for green cabbage

croquettes. In another study based on broccoli powder carrying meat nuggets, Kumar, Chatli,

Mehta, Kumar, and Sahoo (2013) found decrement in lightness (L* value), redness (a* value)

and yellowness (b* value) in contrast to control, as green color of broccoli turned dark after

cooking.

Previously, Ulu (2006) reported the hardness of cooked meat balls in the range of 14.3 to

23.7 N. Further, they noticed that difference in hardness was probably attributed to the difference

in formulation and storage condition. In another study, green banana and soybean hulls flours

were incorporated in chicken nuggets and hardness of the samples was determined to be varying

from 18.0±1.1 to 20.8±1.0 N (Kumar, Biswas, Sahoo, Chatli, & Sivakumar, 2013).

Earlier, reduction in aw was found by incorporating broccoli powder at three different levels;

4, 6 and 8% in meat nuggets, from 0.85±0.01 (control) to 0.83±0.01, 0.79±0.002 & 0.71±0.01,

respectively (Kumar, Chatli, Mehta, Kumar, & Sahoo, 2 3 . urt er, Karpińska-Tymoszczyk

(2008) measured the water activity of control meatballs as 0.982 and rosemary enriched

meatballs as 0.978.

In the present study, incorporation of different colored cabbages or their extracts in

croquettes and alterations during storage affected considerably on color tonality (a* and b*

values). Moreover, cabbage based croquettes showed less hardness and water activity than that

of control however, increase in hardness and reduction in water activity were observed at the

termination of storage period. These outcomes were in coherence with the findings of Madane et

al. (2019) who developed chicken nuggets supplemented with moringa flower extract (2%) and

reported reduction in hardness as compared to control. Besides that, storage of moringa based

chicken nuggets for 20-days under refrigeration also showed significant effect on color tonality.

3.4.Sensory profile

Statistical analysis portrayed significant effect (p<0.05) of treatments and storage on color score

of baked and fried croquettes. The maximum scores for color via baking and frying were

assigned to C2B 7.72±0.45 and C0F 7.43±0.91 while minimum ratings were allotted to C3B

6.39±0.36 and C3F 6.75±0.41 at Day 1 that showed an obvious decrease at Day 30; C2B

7.59±0.42, C0F 7.28±0.47, C3B 6.19±0.38 and C3F 6.53±0.36. Statistical inference demonstrated

non-substantial impact of treatments and storage intervals on taste score in baked and fried

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croquettes. From taste point of view, fried treatments were rated from 6.79±0.37 to 7.36±0.4 and

baked version from 6.42±0.35 to 7.05±0.64 at Day 1. Furthermore, cabbage croquettes showed

slight improvement in taste scores at Day 30, nevertheless an inverse response was noticed for

control and extract enriched treatments. The scores for odor indicated significant variance in

baked croquettes while non-substantial difference lies in case of fried croquettes. Concisely, odor

of cabbage croquettes was more prominent due to the presence of sulfurous compounds hence

allotted with minimum score while overall odor demonstrated minimum score at 30th day.

Statistical analysis for tenderness score depicted considerable difference with respect to baked

croquettes while non-significant regarding fried treatments. Tenderness was minimally scored in

cabbage croquettes (baked samples; C1B 6.55±0.43, C3B 6.62±0.35 and fried samples; C1F

6.96±1.16, C3F 6.84±0.36) at Day 1 that showed improvement (baked samples; C1B 6.66±0.36,

C3B 6.72±0.36 and fried samples; C1F 7.05±0.38 C3F 7.00±1.07) at Day 30, whereas an inverse

trend was viewed for extract based and control treatments. Statistically, scores for juiciness

portrayed significant variations for baked treatments throughout storage while non-significant for

fried croquettes. Though, almost similar trend was noted for juiciness as that of tenderness.

Hedonic rating for overall acceptability showed considerable variance in fried croquettes while

minor difference was noted in baked treatments. Among cooking methods, maximum scores for

overall acceptability were allotted to fried treatments (from 7.20±0.41 to 7.85±0.72 at Day 1)

than baked counterparts (from 6.97±0.49 to 7.27±0.49 at Day 1). Maximum score for overall

acceptability was achieved by green cabbage croquettes; C1B 7.27±0.49 and C0F 7.85±0.72 at

Day 1 among baked and fried samples, respectively. At Day 30, the overall acceptability showed

a declining trend in both baked and fried croquettes (Table 6).

Insert Table 6 here

In accordance to the current findings, Verma, Pathak, Singh, and Umaraw (2016)

incorporated green cabbage (15 and 25%) in meatballs and observed diminution in color, flavor

and juiciness under refrigerated storage for 9 days in response to degradation of pigmented

compounds, lipid oxidation, non-enzymatic browning or moisture loss. In order to improve

functionality of apple juice, Radziejewska-Kubzdela and Bie ańska-Marecik (2015)

incorporated red cabbage, in purée, frozen and freeze-dried form, to apple juice but, these

treatments lowered the score for taste and aroma though the scores were within the acceptable

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limits. Moreover, Malav et al. (2015) assessed gradual decrease in sensory aspects of cabbage

fortified patties with the increment in cabbage powder levels i.e. 6, 9 and 12%.

In context to cooking procedures, Barakat and Rohn (2014) found higher overall

acceptability and taste score for fried Broccoli Based Bars (BBBs) however, color was

maximally scored in steamed BBBs followed by fried and baked versions. Further, they noted

non-significant variance with respect to odor of microwaved, fried or baked broccoli bars. The

researchers also reported improvement in texture of fried broccoli bars and associated it with

moisture reduction, protein denaturation and browning reactions.

Considering storage stability, the current study portrayed sensory acceptability of cabbage

croquettes during 30-days of storage. Accordingly, Kumar, Mendiratta, Agrawal, Sharma, and

Singh (2018) found higher consumer acceptability of mutton nuggets supplemented with

combination of essential oil (0.25%) and flaxseed powder (4%). Further, they noticed that scores

of sensory profile of natural antioxidants treated nuggets remained within acceptable limits, even

at 30th day of storage under refrigeration in contrast to control.

4. CONCLUSION

The outcomes of the current study indicated higher antioxidant potential of red cabbage and its

extract incorporated croquettes as compared to green cabbage based treatments. Frozen storage

impacted minor changes in most of the antioxidant assays of the product. Different croquettes

treatments and alterations over the storage period showed noticeable variations in color tonality,

hardness and water activity. Besides, scores for several sensory descriptors of cabbage based

baked and fried croquettes were within the acceptable limits.

ACKNOWLEDGMENTS

The authors are highly obliged to the research facilities of the National Institute of Food Science

and Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture,

Faisalabad, Pakistan.

CONFLICT OF INTEREST

The authors declare no conflict of interest.

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TABLE 1. Formulation of green/red cabbage or their extracts incorporated croquettes

Ingredients (%)

C0 C

1 C

2 C

3 C

4

Control

croquettes

Green cabbage

croquettes

Green cabbage

extract based

croquettes

Red cabbage

croquettes

Red cabbage

extract based

croquettes

Boiled chicken 43 33 39.5 33 39.5

Boiled potatoes 43 33 39.5 33 39.5

Green cabbage shreds - 20 - - -

Green cabbage

extract - - 7 - -

Red cabbage shreds - - - 20 -

Red cabbage extract - - - - 7

Refined oil 5 5 5 5 5

Spice mix 3 3 3 3 3

Refined corn flour 2.5 2.5 2.5 2.5 2.5

Liquid egg white 2 2 2 2 2

Salt 1 1 1 1 1

Preservative 0.5 0.5 0.5 0.5 0.5

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TABLE 2. Effect of treatments on antioxidant assays and phytochemistry of cabbage croquettes

Parameters Baked cabbage croquettes Fried cabbage croquettes

C0B C1B C2B C3B C4B C0F C1F C2F C3F C4F

DPPH

assay

13.72±0.4

9e

22.35±1.07c

19.04±0.90d

28.16±1.25a 26.56±1.27b 14.49±0.55c 22.83±1.08

b

22.45±0.74b

32.00±1.75a 30.51±1.55a

ABTS assay 1.74±0.09

d 2.47±0.13b 2.09±0.10c 2.93±0.14a 2.44±0.12b 1.61±0.08c 2.14±0.11b 2.03±0.11b 3.05±0.15a 2.97±0.14a

FRAP assay 0.71±0.04

d 0.99±0.04c 0.99±0.03c 1.11±0.05b 1.25±0.07a 0.86±0.05d 1.02±0.05c 0.98±0.04c 1.37±0.05a 1.23±0.06b

TPC 70.59±3.2

5c

92.54±4.68b

87.14±2.73b

121.61±5.8

5a

118.09±6.3

3a 71.17±3.06c

88.04±4.37b

82.41±1.83b

125.82±6.0

9a

123.45±4.9

2a

TF 64.88±2.7

7c

69.63±1.58b

67.87±2.83bc

92.30±3.60a 92.83±4.13a 51.84±1.93c 57.17±2.43

b

56.77±2.03b

78.17±3.77a 78.11±2.78a

* Means±SD (n=3) ** Two-way ANOVA followed by Tukey’s HSD multiple comparison tests; *** Values containing different alphabets are significant

(p<0.05)

† C0B= Baked control croquettes; C1B= Baked green cabbage croquettes; C2B= Baked green cabbage extract based croquettes; C3B= Baked red cabbage

croquettes; C4B= Baked red cabbage extract based croquettes; C0F= Fried control croquettes; C1F= Fried green cabbage croquettes; C2F= Fried green cabbage

extract based croquettes; C3F= Fried red cabbage croquettes; C4F= Fried red cabbage extract based croquettes; DPPH assay (%); ABTS assay (µM Trolox/g

F.W.); FRAP assay (µM Fe2+/g F.W.); TPC = Total phenolic contents (mg GAE/100g F.W.); TF = Total flavonoids (mg QE/100g F.W.)

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TABLE 3. Effect of storage on antioxidant assays and phytochemistry of cabbage croquettes

Parameters

Baked cabbage croquettes Fried cabbage croquettes

Storage intervals

1st day 15th day 30th day 1st day 15th day 30th day

DPPH assay 22.33±0.92 22.15±1.09 21.41±0.98 24.92±1.19 24.48±1.23 23.97±0.97

ABTS assay 2.38±0.12a 2.36±0.09ab 2.26±0.08b 2.40±0.11a 2.39±0.11a 2.29±0.35b

FRAP assay 1.02±0.05 1.03±0.05 0.98±0.04 1.10±0.05 1.11±0.05 1.07±0.05

TPC 99.03±4.33ab

99.78±5.11a 95.17±5.03b 99.86±3.08 98.51±4.31 96.16±4.77

TF 78.48±3.16 77.91±3.15 76.12±3.04 65.15±2.39 65.24±2.99 62.85±2.37

*Means±SD (n=3) ** Two-way ANOVA followed by Tukey’s HSD multiple comparison tests *** Values

containing different alphabets are significant (p<0.05)

†DPPH assay (%); ABTS assay (µM Trolox/g F.W.); FRAP assay (µM Fe2+/g F.W.); TPC = Total phenolic contents

(mg GAE/100g F.W.); TF = Total flavonoids (mg QE/100g F.W.)

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TABLE 4. Effect of treatments on color tonality, hardness and water activity of cabbage croquettes

Parameters Baked cabbage croquettes Fried cabbage croquettes


L* value 55.03±2.

10b

56.87±2.45a

b 58.57±2.25a 50.12±2.19c 58.38±2.45a 61.65±2.35a 57.19±2.47b 50.76±1.94c 52.18±2.28c 53.14±2.23c

a* value 1.00±0.0

4e -3.02±0.13c -2.67±0.12d 4.05±0.18a 3.18±0.13b 1.57±0.06d -2.82±0.12b -1.94±0.08c 4.32±0.19a 4.37±0.19a

b* value 13.98±0.

62a 10.42±0.47c 12.58±0.57b 6.50±0.24e 7.21±0.28d 15.74±0.71a 13.69±0.63b 12.36±0.56c 12.60±0.45c 8.55±0.33d

Hardness (N) 23.11±0.

84a 8.42±0.33d 12.38±0.51b 11.19±0.44c 10.73±0.36c 14.70±0.48a 8.43±0.30d 9.90±0.36b 9.12±0.37c 9.27±0.35c

Water

activity

0.80±0.0

3a 0.79±0.03ab 0.76±0.03bc 0.75±0.03bc 0.76±0.03c 0.77±0.04a 0.74±0.03ab 0.72±0.03b 0.75±0.03ab 0.75±0.03ab

*Means±SD (n=3) ** Two-way ANOVA followed by Tukey’s HSD multiple comparison tests *** Values containing different alphabets are significant (p<0.05)

† C0B= Baked control croquettes; C1B= Baked green cabbage croquettes; C2B= Baked green cabbage extract based croquettes; C3B= Baked red cabbage


extract based croquettes; C3F= Fried red cabbage croquettes; C4F= Fried red cabbage extract based croquettes

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TABLE 5. Effect of storage on color tonality, hardness and water activity of cabbage croquettes

Parameters


Storage intervals

1st day 15th day 30th day 1st day 15th day 30th day

L* value 57.19±2.37a

55.83±2.18a

b 54.37±2.31b 56.22±2.34 54.42±2.11 54.31±2.31

a* value 3.22±0.14a 2.67±0.11b 2.46±0.11c 3.42±0.15a 3.32±0.13a 2.28±0.10b

b* value 10.45±0.45a

10.20±0.44a 9.76±0.42b 14.14±0.60a 13.78±0.59a 9.84±0.42b

Hardness

(N)

10.80±0.43b

14.51±0.53a 14.18±0.52a 9.09±0.33c 10.63±0.40b 11.12±0.39a

Water

activity 0.89±0.04a 0.74±0.03b 0.70±0.02c 0.82±0.04a 0.76±0.04b 0.67±0.03c

*Means±SD (n=3) ** Two-way ANOVA followed by Tukey’s HSD multiple comparison tests *** Values

containing different alphabets are significant (p<0.05)

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TABLE 6. Sensory aspects of cabbage croquettes

Parameters Storage

(day)



Color

1st 7.65±0.49

a 6.74±0.37efg 7.72±0.45a 6.39±0.36fg

7.04±0.60bcd

e 7.43±0.91a

6.79±0.38bc

def 7.29±0.44abc 6.75±0.41cdef

7.14±0.45abcd

e

15th 7.54±0.70

abc 6.65±0.37efg 7.68±0.46a 6.25±0.34g 6.94±0.74def 7.36±0.66ab 6.63±0.42def 7.16±0.40abcd 6.61±0.37def

7.01±0.46abcd

ef

30th 7.53±0.42

abcd 6.53±0.40efg 7.59±0.42ab 6.19±0.38g 6.95±0.44cdef 7.28±0.47abc 6.54±0.38ef

7.14±0.43abcd

e 6.53±0.36f

6.98±0.44abcd

ef

Taste

1st 7.05±0.64 6.48±0.55 6.97±0.41 6.42±0.35 7.03±0.37 7.36±0.40 6.86±0.59 7.07±0.42 6.79±0.37 7.14±0.38

15th 6.85±0.78 6.67±0.58 6.76±0.38 6.62±0.38 6.82±0.74 7.22±0.59 7.02±0.61 6.92±0.39 6.96±0.40 6.96±0.76

30th 6.81±0.59 6.80±0.38 6.64±0.39 6.75±0.38 6.75±0.60 7.16±0.43 7.11±0.40 6.82±0.40 7.08±0.40 6.87±0.62

Odor

1st 7.25±0.88

ab 6.39±0.63cde

6.89±0.45abc

d

6.96±0.38ab

c 7.32±0.49a 7.47±0.83 7.12±1.10 7.36±0.88 7.14±0.39 7.53±0.51

15th 7.28±0.97

ab 6.18±0.38de

6.91±0.49abc

d

6.69±0.40ab

cde 7.13±0.47abc 7.51±0.64 7.04±1.10 7.46±0.53 7.07±0.42 7.38±0.79

30th 7.21±0.84

ab 6.03±0.37e

6.57±0.86bcd

e

6.56±0.41bc

de 6.97±0.43abc 7.25±0.78 6.81±0.58 7.12±0.43 6.87±0.42 7.32±0.64

Tenderness

1st 6.84±0.43

ab 6.55±0.43ab 7.03±0.39a 6.62±0.35ab 6.80±0.36ab 7.19±0.67 6.96±1.16 7.14±0.40 6.84±0.36 7.25±0.76

15th 6.79±0.61

ab 6.61±0.41ab 6.85±0.39ab 6.63±0.40ab 6.67±0.42ab 7.07±1.15 6.95±0.82 7.01±0.40 6.90±0.42 7.13±0.60

30th 6.45±0.40

b 6.66±0.36ab 6.63±0.41ab 6.72±0.36ab 6.45±0.39b 6.70±0.42 7.05±0.38 6.69±0.41 7.00±1.07 6.75±1.15

Juiciness

1st 6.92±0.80 6.58±0.79 7.02±0.40 6.35±0.33 6.78±0.36 6.91±0.36ab 6.43±0.35b 7.06±0.95ab 6.93±0.39ab 7.09±0.41ab

15th 6.88±0.98 6.79±0.62 6.98±0.39 6.52±0.36 6.81±0.43 6.90±0.41ab 6.56±0.64b 6.94±0.39ab 7.11±0.65ab 6.92±0.75ab

30th 6.60±0.71 6.91±0.39 6.69±0.41 6.61±0.37 6.54±0.39 6.55±0.77b 6.78±0.38ab 6.71±0.35ab 7.28±0.45a 6.83±0.43ab

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Overall

acceptability

1st 7.16±0.90 7.27±0.49 7.05±0.40 6.97±0.49 7.11±0.41 7.85±0.72a 7.71±1.35ab 7.20±0.41abc 7.28±0.40abc 7.26±0.42abc

15th 7.27±1.34 7.01±0.42 6.84±0.42 6.74±0.40 7.07±0.40 7.67±0.60ab 7.69±0.85ab 7.12±0.44abc 7.05±0.42bc 7.18±0.43abc

30th 7.03±0.39 6.87±0.38 6.77±0.75 6.61±0.37 6.94±0.96 7.49±0.70abc 7.47±0.42abc 6.98±0.41bc 6.91±0.39c 7.04±0.38bc

*Means±SD (n=15) ** Two-way ANOVA followed by Tukey’s HSD multiple comparison tests ***Values containing different alphabets are significant (p<0.05)

†C0B= Baked control croquettes; C1B= Baked green cabbage croquettes; C2B= Baked green cabbage extract based croquettes; C3B= Baked red cabbage


extract based croquettes; C3F= Fried red cabbage croquettes; C4F= Fried red cabbage extract based croquettes

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C0B= Baked control croquettes; C1B= Baked green cabbage croquettes; C2B= Baked green cabbage extract based croquettes; C3B= Baked red cabbage croquettes;

C4B= Baked red cabbage extract based croquettes; C0F= Fried control croquettes; C1F= Fried green cabbage croquettes; C2F= Fried green cabbage extract based

croquettes; C3F= Fried red cabbage croquettes; C4F= Fried red cabbage extract based croquettes

FIGURE 1. Effect of treatments on composition of cabbage croquettes

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%

C0B

C1B

C2B

C3B

C4B

C0F

C1F

C2F

C3F

C4F

Parameters

Tre

atm

ents

Moisture (%) Ash (%) Crude fat (%) Crude protein (%) Carbohydrates (%)

jfpp_14291_f1.eps

Thisarticleisprotectedbycopyright.Allrightsreserved

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C0B= Baked control croquettes; C1B= Baked green cabbage croquettes; C2B= Baked green cabbage extract based

croquettes; C3B= Baked red cabbage croquettes; C4B= Baked red cabbage extract based croquettes; C0F= Fried control

croquettes; C1F= Fried green cabbage croquettes; C2F= Fried green cabbage extract based croquettes; C3F= Fried red

cabbage croquettes; C4F= Fried red cabbage extract based croquettes

FIGURE 2. Effect of treatments on calorific value of cabbage croquettes

0

50

100

150

200

250

300


kca

l/100g

Treatments

jfpp_14291_f2.eps


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FIGURE ffect of treatments an storage on ant o nt assa s an tochem str of cabbage croquettes

0

20

40

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8�

100

120

140

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T C

0 15 30

0

10

20

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0 15 30

0

5

10

15

20

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30

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assa

0 15 30

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105

2

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3

305


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0 15 30

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C0B Bake croquettes ntrol C1B Bake croquettes stuffe th green cabbage C2B Bake croquettes conta n ng green cabbage e ract C3B Bake croquettes stuffe th re

cabbage C4B Bake croquettes conta ng re cabbage e ract C0F F e croquettes ntrol C1F Fr e croquettes stuffe th green cabbage C2F F e croquettes conta ng

green cabbage e ract C3F F e croquettes stuffe th re cabbage C4F Fr e croquettes conta ng re cabbage e ract T C Total henol c contents mg /100g F TF

Total flavono g /100g F assa BT assa Trolo g F F assa Fe2+/g F

jfpp_14291_f3.eps


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Documents

1 2, Ahmad Bilal3, Saima Tehseen1 4,5,6 Author Manuscript