Chemical composition and antioxidant activity of tronchuda cabbage internal leaves

A phytochemical study was undertaken on the internal leaves of tronchuda cabbage (Brassica oleracea L. var. costata DC). Seventeen phenolic compounds were characterized and quantified by reversed-phase HPLCDAD-ESI-MSn and HPLC/DAD, respectively: quercetin 3-O-sophoroside-7-O-glucoside, 3-p-coumaroylquinic acid, kaempferol 3-O-sophoroside-7-O-glucoside, kaempferol 3-O-(caffeoyl)-sophoroside-7-O-glucoside, sinapoyl glucoside acid, kaempferol 3-O-(sinapoyl)-sophoroside-7-Oglucoside, kaempferol 3-O-(feruloyl)-sophoroside-7-Oglucoside, kaempferol 3-O-(p-coumaroyl)-sophoroside- 7-O-glucoside, 4-p-coumaroylquinic acid, sinapic acid, kaempferol 3-O-sophoroside, 3 isomeric forms of 1,2- disinapoylgentiobiose, 1-sinapoyl-2-feruloylgentiobiose, 1,2,2-trisinapoylgentiobiose and 1,2'-disinapoyl-2-feruloylgentiobiose. Seven organic acids (aconitic, citric, ascorbic, malic, quinic, shikimic and fumaric acids) were also identified and quantified. The hot water extract of tronchuda cabbage internal leaves was investigated for its capacity to act as a scavenger of DPPH- radical and reactive oxygen species (superoxide radical, hydroxyl radical and hypochlorous acid), exhibiting antioxidant capacity in a concentration dependent manner against all radicals.Tronchuda cabbage internal leave

Antioxidative properties of tronchuda cabbage (Brassica oleracea L. var. costata DC) external leaves against DPPH, superoxide radical, hydroxyl radical and hypochlorous acid

The ability of the aqueous extract of tronchuda cabbage (Brassica oleracea L. var. costata DC) external leaves to act as a scavenger of DPPH- and reactive oxygen species (superoxide radical, hydroxyl radical and hypochlorous acid) was investigated. A phytochemical study was also undertaken, and thirteen phenolic compounds and five organic acids were identified and quantified. Tronchuda cabbage extracts exhibited antioxidant capacity in a concentration-dependent manner in all assays, although some pro-oxidant effect was also noticed. The samples with higher phenolic and organic acid contents displayed the major antioxidant potentials