Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIII
Written by Mihaela MULȚESCU, Marta ZACHIA, Floarea BURNICHI, Florentina ISRAEL-ROMING
Brassica vegetables belong to the Cruciferous family and include different kinds of cabbage (white, red), cauliflower and broccoli. These vegetables are recognised for their contribution to human health and nutrition. Brassica vegetables are extensively studied, analysed and characterised lately due to their antioxidant character and antioxidant capacity. The aim of the study was to investigate the antioxidant capacity of four white cabbage varieties (ʻDe Buzăuʼ, ʻBuzoianaʼ, ʻMăguraʼ, ʻDe Işalniţaʼ). The content of total polyphenolics of fresh vegetables (Folin Ciocalteu procedure) was assessed as well as carotenoids and chlorophyll pigments (spectrophotometric methods) and vitamin C content (titrimetric assay using 2,6-dichlorphenol indophenol). The antioxidant activity of the vegetables was determined according to DPPH (2,2-diphenyl-1-picrylhydrazyl) protocol. The results showed the highest concentration of antioxidant compounds for Magura variety, while the lowest one was for De Isalnita variety. A study regarding stability of antioxidant capacity during storage for three months was performed too.
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