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Red Cabbage Extract (Brassica oleracea var. capitata f. rubra) – Anthocyanins 1–5%
Brassica oleracea var. capitata f. rubra
- Marker compound
- Anthocyanins
- Standardisation
- 1–5% (UV-Vis spectrophotometry)
- Assay method
- UV-Vis spectrophotometry
- Plant part
- Leaf
Red Cabbage Extract (Brassica oleracea var. capitata f. rubra) – Anthocyanins 1–5%
Red Cabbage extract is produced from the leaf of Brassica oleracea var. capitata f. rubra (Brassicaceae family) and supplied as a standardized extract powder, standardized to Anthocyanins. Available grades: 1%, 5%. Typical sourcing: Europe. For B2B formulation in food & beverage.
1%5%
Specifications
| Botanical name | Brassica oleracea var. capitata f. rubra |
| Common names | Red cabbage |
| Plant family / part | Brassicaceae / Leaf |
| Marker compound | Anthocyanins |
| Phytochemical class | Flavonoids › Anthocyanins |
| Available grades | 1%, 5% |
| Assay method | UV-Vis spectrophotometry |
| Pharmacopoeia & standards | JECFA specification, EFSA opinion / novel food |
| Form | Standardized Extract |
| Origin | Europe |
| Pack sizes | Sample (50 g), 250 g, 1 Kg, 5 Kg, 25 Kg |
| Shelf life & storage | Typically 24 months in sealed original packaging; store cool, dry and away from light |
Formulation focus
- Natural Colours
Industries
Food & Beverage
Documentation
The Technical Data Sheet and Safety Data Sheet (GHS format) can be downloaded from this page; the batch Certificate of Analysis is supplied on request. Confirm the assay method (HPLC, UV or gravimetric) on the CoA, as results differ between methods.
For B2B formulation and research use. Statements have not been evaluated by the FDA or other regulators; this ingredient is not intended to diagnose, treat, cure or prevent any disease.
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