Relative evaluation of in-vitro antioxidant potential and phenolic constituents by HPLC-DAD of Brassica vegetables extracted in different solvents
Mohammad Mahfuzur Rahman, Abu Tareq Mohammad Abdullah, Miskat Sharif, Sharmin Jahan, Md. Alamgir Kabir, M. Motalab, Tanzir Ahmed Khan
Abstract
was 90 ± 2.52 μg/mL than others. Whereas the ethanolic dry extract of cauliflower had 348 ± 5.20 μg/g of flavonoid, which was the highest among all. The maximum levels of total tannin (414 ± 5.20 μg/g) and total phenolic content (465 ± 3.25 μg/g) was found in broccoli dry extract. Several polyphenolic compounds were identified in different extracts of the vegetables and they were Cauliflower (8) > Cabbage (10) > Broccoli (9) in total. Therefore, the use of total vegetables rather than extracts in the food industry would be more appropriate to get greater health benefit.
Topics & Concepts
ChemistryBrassicaAntioxidantPolyphenolFlavonoidFood scienceBrassica oleraceaAcetoneTanninHigh-performance liquid chromatographyAcetic acidPhenolsBotanyBiologyChromatographyBiochemistryPhytochemicals and Antioxidant ActivitiesFree Radicals and AntioxidantsGenomics, phytochemicals, and oxidative stress