Nutritional value and antioxidant activity of brassica oleracea and coriandrum sativum vegetable crops


The search and study of promising natural sources of compounds with antioxidant activity is an urgent task. In this work the food value and antioxidant properties and phenolic and flavonoid compounds of Brassica oleracea (white cabbage) and Coriandrum sativum (cilantro) are investigated. DPPH, ABTS and β-Karoten/linoleic acids have been used to determine the antioxidant activity. By mineral composition cilantro is rich in sodium (5490.05 mg/kg), iron (43.59 mg/kg), magnesium (440.31 mg/kg), while cabbage has high calcium content (1515.09 mg/kg), potassium (4003.32 mg/kg), phosphorus (737.87 mg/kg). In terms of vitamin composition, white cabbage is a rich source of vitamin C (432.64 mg/kg), whereas vitamin A (2.46 mg/kg) and vitamin E (1.85 mg/kg) prevail in cilantro. The antioxidant activity varied according to the model system used, all extracts generally exhibited strong antioxidant activity. B. oleracea and C. sativum extracts contain significant amounts of phenols and flavonoids.


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