Antioxidant Activity of Minimally Processed Broccoli (Brassica oleraceae)
Authors
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Department of Food Science and Nutrition, Periyar University, Salem-11 ,IN
S. Thilagavathi -
Department of Food Science and Nutrition, Periyar University, Salem-11 ,INJ. Dhivyadharshini
DOI:
https://doi.org/10.15613/fijrfn/2016/v3i1/108898Keywords:
Brassica oleraceaevaritalica, DPPH, Flavonoid Glucosinolates, HTST.Abstract
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.
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