Open Access
Subscription Access
Antioxidant Activity of Minimally Processed Broccoli (Brassica oleraceae)
The broccoli (Brassica oleraceaevaritalica) belongs to the cabbage family. Broccoli and broccoli extracts have higher antioxidant power. Regular consumption of broccoli has been associated with the lower risk of colorectal, stomach, prostrate, lungs as well as breast cancer. The aim of the present study is to assess the influence of various treatments of broccoli on antioxidant activity. Broccoli was subjected to minimal processing treatments with curd, vinegar, salt, and sugar and then powdered. Antioxidant analysis was carried out using ABTS and DPPH stable radicals adopting the standard procedures. The phenolic and flavonoid content was found higher in BT4 sample when compared to other treated samples. ABTS and DPPH assay also infers that BT4 has highest potency among the various treatments of broccoli. Thus the study proves that the treatment of broccoli with sugar [BT4] retained more phenolic compounds and possessed highest antioxidant activity.
Keywords
Brassica oleraceaevaritalica, DPPH, Flavonoid Glucosinolates, HTST.
User
Font Size
Information
- Moreno D. A. C., Lopez–Beranger C., and Viguera C., “Chemical and biological characterization of nutraceutical compounds of broccoli”, J Pharm Biomedical, vol. 41(5), p. 1508–1522, 2006.
- Houghton P., and Chiu B., “Investigation of Common Vegetables for Cholinesterase Inhibitory Activity”, 142nd British Pharmaceutical Conference, p. 151, 2005.
- Zhang D., and Hamauzu Y., “Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking”, Food Chem, vol. 88, p. 503–509, 2004.
- Available: http://farmtotable.colostate.edu/docs/broccoli-factsheet.pdf
- Turkmen N., Sari F., and Velioglu Y. S., “The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables”, Food chem, vol. 93(4), 2005.
- Song L., and Thornally P. J., “Effect of storage, processing and cooking on glucosinate content of Brescia vegetables”, Food chem Toxicol, vol. 45, p. 216–224, 2007.
- Hwang E. S., and Kim G. H., “Effects of various heating methods on glucosinolate, carotenoid and tocopherol concentrations in broccoli”, International Journal of Food Science and Nutrition, vol. 64(1), p. 103–111, 2013 Feb.
- Zhishen J., Mengcheng T., and Jianming W., “The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals”, Food Chemistry, vol. 64, p. 555–559, 1999.
- Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., and Evans C. R., “Antioxidant activity applying an improved Abts radicalcation decolorization assay”, Free Radical Biology & Medicine, vol. 26(9/10), p. 1231–1237, 1999.
- Chipurura B., Muchuweti M., and Manditseraa F., “Effects of Thermal Treatment on the Phenolic Content and Antioxidant Activity of Some Vegetables”, Asian Journal of clinical Nutrition, vol. 2(3), p. 93–100, 2010.
- Thomas V. F., Barbarian F., Gracia A., and Vaguer., “Effect of climatic and sulphur fertilization conditions on phenolic compounds and vitamin–c in the inflorescences of eight broccoli cultivars”, EO food Res techno, vol. 216(5), p. 395–401, 2003.
- Lima E. A., Mattos J. K., Moita A. W., Carneiro R. G., and Carneiro R. M. D. G., “Host status of different crops for Meloidogyneethiopica control”, Trop Plant Path, vol. 34, p. 152–157, 2009.
Abstract Views: 694
PDF Views: 486