Biological activities and phenolic content in extracts of Brassica and Chicorium species

Introduction Fruit and vegetable-derived foods have become a very significant source of nutraceutical phytochemicals. Diets rich of these compounds are associated to a lower risk of cancer and cardiovascular diseases [1]. Some vegetables have gained attention due Brassica oleracea L. to their phenolic content, in particular anthocyanins, natural colorants with health-promoting properties [2]. The aim of this study was to evaluate total polyphenols content and antioxidant activity among different extracts from three common vegetables: cabbage, red cabbage and red chicory. Method Dried samples of two varieties of (cabbage and red cabbage) and Chicorium intybus L. (red chicory) were extracted by sequential maceration by using n-hexane, chloroform and acidified methanol. Methanol was acidified by 1% HCl to extract anthocyanins, phenolic compounds abundant in selected vegetables. Methanol extracts were partitioned by H2O/buthanol. All extracts and fractions were tested to evaluate radical-scavenging activity, reducing power and inhibition of lipid peroxidation by three different assays: DPPH (2,2-diphenyl-1-picrylhydrazyl), FRAP (ferric reducing ability power) and BCB (beta-carotene bleaching), respectively [1]. Total polyphenols content was also investigated by Folin-Ciocalteu test [3], and anthocyanin content was also measured. Results / Discussion / Conclusion Results showed that buthanol fractions had the highest content of polyphenols and radical-scavenging and reducing power. Among investigated vegetables, Cichorium inthybus demonstrated the highest antioxidant activity related to the highest polyphenols content. The present work demonstrated that C. Intybus is a most promising source of bioactive compounds with wide range of potential applications. Further investigations may be focused on characterization and isolation of secondary metabolites, responsible of antioxidant activity.