Red Cabbage extract was prepared according to Fuleki and
Francis (Fuleki & Francis, 1968), with modifications. A sample of
approximately 150.0 g of red cabbage was crushed and macerated
with 80 mL of ethanol-water (7:3). The pH of the sample was
adjusted to 2.0 with HCl (1 mol/L). Subsequently, the material was
stored for 24 h at 5 C, protected from light. After this period, the
material was filtered and the extract was centrifuged at 103g for
10 min. The supernatantwas filtered on Whatman paper #1 and the
resulting extract was neutralized to pH 7.0 with NaOH 2.5 mol