Biological activity of white cabbage Brassica oleraceae L.
2012
Mladenović, J., Faculty of Agronomy, Čačak (Serbia) | Pavlović, R., Faculty of Agronomy, Čačak (Serbia) | Radovanović, B., Faculty of Science, Niš (Serbia) | Mašković, P., Faculty of Agronomy, Čačak (Serbia) | Aćamović-Đoković, G., Faculty of Agronomy, Čačak (Serbia) | Cvijović, M., Faculty of Agronomy, Čačak (Serbia)
Cabbage (Brassica oleracea var. capitata forma alba) was cultivated under controlled plastic-covered greenhouse conditions using standard production methods. During harvest maturity, cabbage head sampling was performed for chemical analysis. The objective of this study was to investigate the correlation between total phenolic content and antioxidant activity of ethanol extracts of cabbage. Total phenols were evaluated by the Folin-Ciocalteu spectrophotometric method. Antioxidant activity, defined as the DPPH radical neutralizing ability, was also determined by spectrophotometry. Results show that the total phenolic content was higher in cabbage macerate (E1) (0.0377 +/- 0.0001 g GAE/100g sample) than in (E2) ultrasonic extract (0.0511 +/- 0.0001 g GAE/100g sample). High values of antioxidant activity were identified (90.67% for E1 and 91.67% in E2).
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