Abstract

EVALUATION OF THE ANTIOXIDANT ACTIVITY OF BRASSICA VEGETABLES AND THEIR JUICES.

T. Anitha* and R.Divya Dharsini**

Abstract

This study was undertaken to assess the antioxidant capacity of extract of five different vegetables namely Brassica oleracea var. capitata (White cabbage), Brassica oleracea var. capitata.f.rubra (Red cabbage), Brassica oleracea var. botrytis (Cauliflower), Brassica rapa var.rapa (Turnip), Brassica oleracea var. gongylodes (Knoll khol). The freshly prepared extract of Brassica (Turnip, Knol khol, Cauliflower, Red cabbage and White cabbage) vegetables was taken for the present study. The fresh vegetables were purchased from local markets and the analyses were carried. From the above said vegetables 500gms were taken and about 200ml of fresh juice was used for analysis. Red cabbage was found to have the highest antioxidant activity. Compared to other vegetables, Brassica vegetables have higher antioxidant potential which makes them very interesting crops from the consumer’s point of view. Here, we will provide an overview of the role of Total phenols, Carotenoids, Proline, Protein present in Brassica vegetables in relation to antioxidant properties and human health. As conclusion Brassica vegetables contain bioactive substances with a potential for reducing the physiological as well as oxidative stress and this could explain the suggested cancer preventive effect of these plants as well as protective role on other major diseases.

Keywords: Antioxidants, Brassica vegetables, Protein and Total phenol.