A Comparative Study of Three Brassicaceae Vegetables Grown in Canakkale: Determination of Total Phenolic Content and Antioxidant Activity of Pulp and Juice Samples of Radish (Raphanus sativus L.), Cabbage (Brassica oleracea L. var capitata L) and Cauliflower (Brassica oleracea L.) (original) (raw)
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Phytochemical screening of red cabbage (Brassica oleracea) powder and juice - A comparative study
Journal of Medicinal Plants Studies, 2016
Cruciferous vegetables are one of the dominant food crops worldwide. Cruciferous vegetables are vegetables of family Brassicaceae (also called cruciferae). They are good source of many health promoting and potentially protective phytochemicals including folic acid, phenolics, carotenoids, selenium, glucosinolates and vitamin c. Incorporating these potent plant based compounds in daily food is a safe, effective and easily available way to guard against many of today’s most common diseases. The Red cabbage (Brassica oleracea) is cool season cruciferous vegetable. Present study was conducted to assess the qualitative phytochemical analysis of red cabbage powder and juice. The extract of powder and juice of red cabbage reveals the presence of many phytochemicals such as alkaloids, glycosides, flavonoids, saponin, tannin, steroids, terpenes and phytosterols. The compounds isolated from this vegetable possess very important biological activities including anti-diabetic, antioxidant, hypol...
Comparison of chemical composition of fresh and fermented cabbage juice
White cabbage (Brassica oleracea var. capitata) is an affordable and available vegetable in local markets around the globe. It is a source of vitamins, micro and macro nutrients. The aim of this study was to compare the chemical composition of fresh and fermented cabbage juices from three different varieties. In this study vitamin C content, antiradical activity, total phenolic content, and total carotenes were determined. Results show a significant (p<0.05) influence of cabbage variety on vitamin C content. Fermentation process decreased vitamin C content in the variety 'Selma' but increased in 'Ramkila' and 'Kilpatons'. There were no significant differences between varieties (p>0.05) in the antiradical activity (by DPPH method) of fresh cabbage juice while fermentation process slightly increased it in varieties 'Ramkila' and 'Kilpatons' but significantly increased it in 'Selma' (from 96.66 for fresh to 189.54 mg 100 g-1 on dry weight (DW) for fermented). There was no consistency in the antiradical activity by ABTS⁺ method. Fermentation process slightly decreased it in variety 'Ramkila', significantly decreased it in variety 'Selma' (805.72 for fresh to 356.76 mg 100 g-1 DW for fermented) but significantly increased in 'Kilpatons' (517.09 for fresh to 845.48 mg 100 g-1 DW for fermented). Fermentation process significantly influenced contents of total phenolic compounds in two varieties-'Ramkila' (1176.1 for fresh to 1637.7 mg 100g-1 DW for fermented) and 'Kilpatons' (1106.3 for fresh to 1872.9 mg 100g-1 DW for fermented). Results showed that white cabbage or sauerkraut is not a beneficial source of carotenes.
This study was carried out to determine the total antioxidant activity and phenolic content of selected common vegetables. The effect of thermal treatment on antioxidant activity and phenolic content were also studied. Kale, spinach, cabbage, swamp cabbage and shallots were used in this study. Among all the vegetables (fresh and thermally treated), shallots showed the highest total antioxidant activity followed by spinach, swamp cabbage, cabbage and kale. Spinach had an exceptionally high total phenolic content, followed by swamp cabbage, kale, shallots and cabbage. Except for shallots and cabbage, the antioxidant activities of kale, spinach and swamp cabbage were significantly decreased (p < 0:05) after thermal treatment. Moreover, this study revealed that a 1-min thermal treatment significantly decreased (p < 0:05) the total phenolic content of all vegetables studied.
Total antioxidant activity and phenolic content in selected vegetables
Food Chemistry, 2004
This study was carried out to determine the total antioxidant activity and phenolic content of selected common vegetables. The effect of thermal treatment on antioxidant activity and phenolic content were also studied. Kale, spinach, cabbage, swamp cabbage and shallots were used in this study. Among all the vegetables (fresh and thermally treated), shallots showed the highest total antioxidant activity followed by spinach, swamp cabbage, cabbage and kale. Spinach had an exceptionally high total phenolic content, followed by swamp cabbage, kale, shallots and cabbage. Except for shallots and cabbage, the antioxidant activities of kale, spinach and swamp cabbage were significantly decreased (p < 0:05) after thermal treatment. Moreover, this study revealed that a 1min thermal treatment significantly decreased (p < 0:05) the total phenolic content of all vegetables studied.
Journal of Pharmacy & Biore Sources, 2024
Malnutrition remains a significant impediment to growth in many countries. Exploring the medicinal potentials of exotic vegetables represents a strategic approach to achieving sustainable development goals. This study focused on the evaluation of proximate, elemental, and phytochemical composition, including the antioxidant and cytotoxic potentials of green and purple cabbage varieties. The findings revealed different percentages of moisture, crude fat, fibre, protein, and carbohydrates in both varieties. Calcium, magnesium, potassium, sodium, iron, copper, zinc, saponins, terpenoids, flavonoids, phenolics, tannins, anthraquinones, and steroids were also detected and quantified. The green (IC50=186.3 µg/mL) and purple (IC50=187.6 µg/mL) cabbage extracts demonstrated broad-spectrum 2,2diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, as compared with the standard, ascorbic acid (IC50=267 µg/mL). Similarly, the green (IC50=148.7 µg/mL) and purple (IC50=103.9 µg/mL) cabbage extracts exhibited nitric oxide inhibitory activity, as compared with the standard, ascorbic acid (IC50=135.2 µg/mL). The green (CC50=10.6 µg/mL) and purple (CC50=16.66 µg/mL) cabbage extracts exhibited an inhibition on the growth of Rhabdomyosarcoma cell lines as compared with the standard, Vincristine (CC50=0.30 µg/mL). These results support the utilization of the two cabbage varieties as dietary supplements, potentially aiding in the discovery of anticancer drugs and the management of other disease conditions owing to their antioxidant properties.
Antioxidant phytochemicals in cabbage (Brassica oleracea L. var. capitata)
Scientia Horticulturae, 2006
Eighteen different cabbage cultivars were assayed for variability between the cultivars for the antioxidant phytonutrients. The Vitamin C content ranged from 5.66 to 23.50 mg/100 g fresh weight. The maximum Vitamin C content was recorded in cultivar Sprint Ball (23.50 mg/100 g), followed by cv. Gungaless (12.86 mg/100 g). The b-carotene content in cabbage ranged from 0.009 to 0.124 mg/100 g fresh weight. The maximum b-carotene content was recorded in cv. Quisto (0.124 mg/100 g), followed by Green Challenger (0.115 mg/100 g) and Rare Ball (0.114 mg/100 g).
LWT - Food Science and Technology, 2008
Glucosinolates (GLS), antioxidative compounds, total radical scavenging activities (TRSAs) and proteins of white cabbage samples derived from different regions of Europe, collected in the spring and autumn, were studied. Glucobrassicin and sinigrin were the dominating GLS in all analyzed cabbage samples. Depending on origin, these two GLS accounted for 3030% to 3070% of the total. The total GLS content ranged from 3.3 to 7.7 mmol/g dw in lyophilized vegetables. Assays based on electron transfer [total phenols by Folin-Ciocalteu reagent (FCR), 2,2 0-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] radical cation (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH)] were used to compare the TRSAs and the main bioactive compounds in cabbage. Total polyphenols varied from 2.4 to 4.9 GAE/g dw. The TRSAs ranged from 2.7 to 8.2 mmol TE/g dw in ABTS test and from 2.4 to 5.4 mmol TE/g dw in DPPH assay. The maximum amount of polyphenol compounds, antioxidant activity, as well as total GLS content, were recorded in Belgian cabbage harvested in the autumn and the lowest ones were found for Poland 2 cabbage harvested in the spring. In extracted and separated by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) proteins from cabbage leaves only in samples from England and Belgium some differences in patterns were found in the regions of 60 and 97 kDa. The calculated correlations between antioxidative potency and the abundance of bioactive compounds were highly statistically significant. This suggests that TRSA could serve as a means of standardization of natural mixtures, at least in the case of cabbage, necessary to compare results of biological studies carried out for vegetable derived samples.
European journal of biology and biotechnology, 2022
Aim: This study aimed at evaluating the antioxidant activities of extracts from four vegetables namely: Beta vulgaris, Raphanus sativus, and two varieties (red and green) of Brassica oleracea. Method: The antioxidant properties of these extracts were assessed using five different methods including 2,2-diphényl 1-picrylhydrazyl (DPPH), Nitrogen Oxyde (NO), total reducing power, total phenolic and flavonoids content. Results: All the four vegetable extracts showed free radical-scavenging activity against DPPH· with RSa50 (Radical scavenging activity 50) ranging between 129.77 and 323.64 µg/ml, and inhibitory activity against NO radical (RSa50 ranging from 1454,52 to 4479,97 µg/ml). The four vegetable extracts also showed total reducing powers ranging between 2.41 and 9.37 AAE (mg ascorbic acid equivalents per gram of dried extract). These antioxidant activities can be justified by the presence of different antioxidant compounds like total phenol contents which were present in all studied vegetable extracts with quantities varying between 4.37 and 11.83 GAE (mg of garlic acid equivalents per gram of dried extract) of dry extract, or flavonoids which were also present in all the plants with total contents ranging between 0.1 and 0.25 RE (rutin equivalents per gram of dried extract). Conclusion: The different antioxidant activities demonstrated in this study provide scientific evidence that some vegetables commonly consumed in Cameroon including B. oleracea, R. sativus and B. vulgaris can serve as a dietary supplement or in preventive medicine in the management of oxidative stress and associated pathologies.
Comparative Analysis of Phenolic Content and Anti-oxidant Activity of Dietary Vegetables
Bioscience Methods, 2015
The anti-oxidant activity and total phenolic contents of alcoholic extracts from 14 vegetables were evaluated by using a model system consisting of β-carotene and linoleic acid and Folin-Ciocalteu method. The total phenolic of the extracts was determined spectrophotometrically according to the Folin-Ciocalteu procedure and ranged from 63 to 33 mg per 100 gm on a fresh weight basic. Chenopodium album, Beta vulgaris, Brassica juncea, pea pods, and Brassica oleracea have high anti-oxidant activity. The anti-oxidant activity expressed as per percent inhibition of oxidation ranged from a high of 70% in Chenopodium album extracts to a low of 25% in Raphanus sativus. Other vegetables found to have high anti-oxidant activity (>60%) were Beta vulgaris, Brassica juncea, pea pods, Brassica oleracea. Anti-oxidant activity correlated linearly significantly and positively with total phenolics. The results indicate that vegetables containing high phenolics may provide a source of dietary anti-oxidants.