Total phenol content and antioxidant potential of different Brassica oleracea varieties

Varieties of Brassica oleracea are commonly used in human nutrition. Beside nutritive role it is suggested that diets reach in cabbage play important role in disease prevention. The aim of this study was to determine total phenol content and the antioxidant potential of different Brassica oleracea varieties (broccoli, brussel sprouts, cauliflower, green cabbage and red cabbage). The highest content of total phenols was found in red cabbage and the lowest in broccoli. Red cabbage had the highest ability to remove free radicals, while the lowest radical scavenging activity was recorded for broccoli. Strong correlation between phenolic content and antioxidant activity suggests the importance of phenolics in health benefits of cabbages. The study identified differences between different varieties suggesting different nutritional advantages, providing useful information in selection of right cabbage variety as diet supplement in disease prevention