Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 1
Written by Mihaela MULȚESCU, Iulia-Elena SUSMAN, Floarea BURNICHI, Florentina ISRAEL-ROMING
Vegetables from Brassicaceae family are an excellent source of bioactive phytochemicals and may help to reduce the risk of chronic diseases. These vegetables contain various biologically active substances such as glucosinolates, polyphenols, flavonoids and vitamins. White cabbage (Brassica oleracea var. capita), red cabbage (Brassica oleracea var. capitata f. rubra), broccoli (Brassica oleracea var. italica), cauliflower (Brassica oleraceae var. botrytis) and kohlrabi (Brassica oleracea Gongylodes Group) were investigated for their contents in antioxidants: polyphenols, vitamin C, carotenoids, and chlorophyll. The antioxidant efficacy was assessed using DPPH free radical scavenging. Ascorbic acid and phenolic content varied considerably between different Brassica varieties. The results of vitamin C content ranged between 38.99-74.25 mg/100 g fresh weight (FW) and 21.69-71.64 mg/100 g fresh weight for polyphenols. Regarding pigments, the examined vegetables were found to contain between 0.095 and 0.85 mg/100 g FW carotenoids and between 1.37 and 3.41 mg/100 g FW chlorophyll. Regarding DPPH• assay, red cabbage had an exceptionally high antioxidant activity followed by cauliflower, broccoli, kohlrabi and white cabbage.
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