Glucosinolates and Antioxidant Properties of Brassica Oleracea var . capitata L

Asna Urooj
2018 Food Science & Nutrition Technology  
The Brassica (Brassicaceae) family includes cruciferous vegetables like cabbage, broccoli, cauliflower and mustards. Climate change is causing evident effects on the life cycle, distribution and phyto-chemical composition of the world's vegetation, including medicinal and aromatic plants. Hence, the current study was aimed to analyze the hydrolysis products of glucosinolates and other volatile compounds by Gas-chromatographic mass spectrometry (GC-MS) method and antioxidant activity by DPPH
more » ... od. This study is first attempt to analyze phytonutrient content in Brassica oleracea var. capitata (white cabbage) of Indian variety, Mysuru region. The white cabbage was analyzed for relative percentage, retention time, probability, area occupied and molecular mass of each component. The relative percentage of the total identified glucosinolates including other volatile compounds was 99.99%. Glucosinolates hydrolysis products comprised about 37.39% while the rest of 62.51% were other volatile components identified. The white cabbage extracts was more effective in scavenging the DPPH significantly (p≤ 0.05) in a dose-dependent manner. The IC50 values were 85.66 mg and 15.57 mg for white cabbage extract and standard ascorbic acid respectively. The present study analyzed cabbage variety had allyl isothiocyanate, iberin and indole-3-carboxyaldehyde in higher amounts and have played a significant role in the higher antioxidant potential. Hence it can be used by the pharmacological industries for bulk production of drugs to cure related diseases.
doi:10.23880/fsnt-16000152 fatcat:46sbg2x4xfempgyqkmul4vcaqq