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Phytochemical Composition and Antioxidant Potential of Brassica

Written By

Haq Nawaz, Muhammad Aslam Shad and Saima Muzaffar

Submitted: 28 October 2017 Reviewed: 01 March 2018 Published: 24 October 2018

DOI: 10.5772/intechopen.76120

Brassica Germplasm IntechOpen
Brassica Germplasm Characterization, Breeding and Utilization Edited by Mohamed A. El-Esawi

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Brassica Germplasm - Characterization, Breeding and Utilization

Edited by Mohamed Ahmed El-Esawi

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Abstract

The edible parts of Brassica plants are a rich source of phytochemical compounds which possess strong antioxidant potential. These plants contain a variety of phytochemical compound including phenolics, polyphenols, phenolic acids, flavonoids, carotenoids (zeaxanthin, lutein, β-carotene), alkaloids, phytosterols chlorophyll, glucosinolates, terpenoids, and glycosides. These plants possess strong antioxidant potential in terms of metal reducing, metal chelating, lipid reducing and free radical scavenging activities. These also have a positive effect on the activity of antioxidant enzymes such as glutathione peroxidase, superoxide dismutase, catalase, and ascorbate peroxidase. Among various species of genus Brassica studied for their phytochemical composition and antioxidant activity, Brassica oleracea leaves, florets and seeds have better phytochemical and antioxidant profile. Brassica juncea, Brassica napus, Brassica rapa and Brassica nigra are also the phytochemical and antioxidant rich species of genus Brassica. The phytochemical profile and antioxidant potential of Brassica plants make them the preferable candidates for nutritional and pharmaceutical applications.

Keywords

  • antioxidant potential
  • antioxidant enzymes
  • Brassica plants
  • free radical scavenging capacity
  • bioactive phytochemicals
  • phytochemical composition

1. Introduction

Brassica is a genus of plants family Cruciferae also called Brassicaceae which consists of about 350 genera and almost 3500 species. Brassica is the most important of all the genera of this family. Most of the species this genus have worldwide importance due to their economic, nutritional, medicinal, and pharmaceutical value. These species are cultivated as vegetables, oilseed crops, animal forage and medicinal herbs throughout the world. Oilseed crops of Brassica produce 14% of the world’s vegetable oil, the third most important source of edible oil after soybean and palm.

The genus Brassica is classified as:

Kingdom Planta
Division Tracheophyta
Subdivision Spermatophyta
Class Angiospermae
Subclass Dicotyledonae
Order Papaverales
Family Cruciferae or Brassicaceae
Genus Brassica

Some commonly used Brassica species of nutritional and medicinal importance are enlisted below [1]:

Species Subspecies/var. Common name
Brassica oleracea Capitata F. alba White Cabbage
Capitata F. rubra Red or purple cabbage
Capitata L. Green cabbage
Italica Italian broccoli, Chinese broccoli
Gemmifera Brussels sprouts
Sabellica L. Curly kale
Acephala L. Kale
Alboglabra Chinese kale, kailan
Botrytis Cauliflower, Italian cauliflower
Sabauda Savoy cabbage
Gongylodes Kohlrabi, stem turnip, Knol khol
Costata Portuguese cole, Tronchuda cabbage
Brassica juncea Czern L. Mustard, Indian mustard, Leaf mustard,
Brassica juncea Coss L., Green mustard
Brassica juncea Integrifolia Korean leaf mustard, Multi-shoot mustard
Brassica rapa or.
Brassica campestris Rapifera L./Rapa L Sarson, Turnip rape, Field mustard, Bird
rape, canola, Turnip top.
Pekinensis L. Chinese cabbage
Parachinesis Chines cabbage, Choi sum, Sawi
Brassica napus Napobrassica Oilseed rape, rape, oilseed rape, Canola
Brassica carinata Ethiopian rapeseed
Brassica nigra Koch L. Black mustard
Viridis Collards
Brassica juncea Crispifolia Curled mustard
Rosularis Tatsoi
Brassica hirta Sinapis alba White or yellow mustard
Brassica elongata Elongated mustard
Brassica fruticulosa Mediterranean cabbage
Brassica hilarionis Hilarion’s Brassica, St. Hilarion Lahanas
Brassica kaber Wild mustard, Charlock, Field mustard
Brassica balearica Mallorca cabbage
Brassica fruticulosa Mediterranean cabbage.
Brassica hilarionis St Hilarion cabbage.
Brassica rupestris Brown mustard
Brassica tournefortii Asian mustard
Brassica narinosa Broad beaked mustard
Brassica geniculata Hoary mustard
Brassica elongate Elongated mustard
Brassica septiceps Seven top turnip
Brassica perviridis Tender green, mustard spinach

B. oleracea is the most important species of genus Brassica due to its cultivation, consumption and nutritional and medicinal value. The members of this species are commonly called as cabbage, kale, broccoli, cauliflower and Brussels sprouts. These are equally used as vegetables for human and forage for animals. B. juncea, B. napus, B. nigra, B. napus, B. carinata and B. rapa are the other commonly used species of this genus which are used as vegetables and a source of vegetable oil. The parts of Brassica plants used as food and medicine include root, shoot, stem, leaves, leaf buds, flower buds, florets, landraces, sprouts, inflorescence, seeds, seed oil, and callus. The Brassica plants are very rich and economical source of a variety of nutritional (carbohydrates, lipids, protein, vitamins, and minerals) and phytochemical components of medicinal value.

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2. Phytochemical composition

2.1. Phytochemical quality

Phytochemicals are non-nutritious chemicals that are derived from plants and provide defense against diseases in humans. They are oxidation preventive and sweep out free radicals, the byproducts of biochemical processes. They provide safeguard against different neurological, cardiac and many other physiological ailments and protect important biomolecules from oxidative damage [2]. Brassica plants are the rich source of phytochemical compounds of medicinal importance. A large no of Brassica plants has been studied for their bioactive phytochemical components and antioxidant potential. The bioactive compounds and antioxidant potential of commonly used species of Brassica plants are given in Table 1. The bioactive phytochemical compounds commonly found in most of the Brassica species include polyphenols, phenolic acids, flavonoids, carotenoids (zeaxanthin, lutein, β-carotene), alkaloids, tannins, saponins, anthocyanins, phytosterols chlorophyll, glucosinolates, phytosteroids, terpenoids, glycosides, vitamin C, Vitamin E and aliphatic and aromatic amines [3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16]. B. oleracea var. Capitata, B. oleracea var. Italica, B. oleracea var. Botrytis, B. juncea, B. rapa and B. nigra contain a treasure of phytochemical compounds of medicinal and pharmaceutical importance. Due to the presence of these compounds, Brassica plants show biological activities against various diseases and have been found to effective in treating various diseases in human. The edible parts of these plants show antimicrobial, antibacterial, antidiabetic, antimalarial, antiaging, antiulcer, anti-hyperglycemic, anti-hyperlipidemic, anti-proliferative, neuroprotective, antidiabetic, anti-genotoxic and antioxidant activities [17, 18, 19, 20, 21, 22, 23, 24, 25].

Species/subspecies Phytochemical components and biological activity Reference
B. oleracea
Capitata F. alba		 Leaves are rich source of phytochemicals including phenolics, phenolic acids, sophoroside-glucosides and vitamin C with good antioxidant activity in terms of PORS and ORAC. [5, 34, 35]
B. oleracea
Capitata L.		 Leaves and flower buds contain phenolic acids, phenols, polyphenols, tannins, saponins, carotenoids (zeaxanthin, lutein, β-carotene), alkaloids, phenols, phytosterols and chlorophyll, glucosinolates, terpenoids flavonoids, glycosides, steroids, anthocyanins and aliphatic and aromatic amines. It shows antioxidant activity in terms of FRAP, ICA, LARC, hydroxyl and DPPH radical scavenging activities. Leaves possess antioxidant enzymes including POD, SOD, and CAT, inhibit DNA methylation, and prevent DNA damage and threats of cancer and cardiovascular diseases. [6, 21, 36, 37, 38, 39, 40, 41]
B. oleracea
Capitata F. rubra		 Leaves are rich in phytochemicals including phenolics, carotenoids (zeaxanthin, lutein, β-carotene) glucosinolates, anthocyanins and vitamin C with good antioxidant activity in terms of free radical scavenging capacity. [15, 35, 40]
B. oleracea
Italica		 Florets and stem contain phenolics, phenolic acids, polyphenols, sophoroside-glucosides, flavonoids, alkaloids, steroids, phenols, tannins, saponins, glutathione, glucosinolates (glucoraphanin, glucobrassicin, neoglucobrassicin), terpenoids, coumarins, cumins, cardiac glycosides, xanthoproteins, glycosides, carotenoids (zeaxanthin, lutein, β-carotene), tocopherols, phytosterols, chlorophyll, free sugars and vitamin C, and possesses antioxidant activity. It possesses antioxidant enzymes including POD, SOD, and CAT. It inhibits DNA methylation and prevents DNA damage and threats of cancer and cardiovascular diseases. It also possesses Antiproliferative, neuroprotective, antidiabetic, and antigenotoxic activities. [5, 21, 29, 42, 43, 44, 45, 46, 47, 48, 49, 50]
Seeds also possess antioxidant activity (ABTS, DPPH and SOA radical scavenging activity). [51]
B. oleracea
Gemmifera		 Leaves are rich in phytochemicals including phenolic acids, phenols, flavonoids, glucosinolates, thiocyanates, carotenoids (zeaxanthin, lutein, β-carotene), phytosterols and chlorophyll. It possesses antioxidant activity in terms of free radical scavenging capacity and antioxidant enzymes activity (POD, SOD, and CAT). It inhibits DNA methylation, prevent DNA damage and threats of cancer and cardiovascular diseases. [35, 40]
B. oleracea
Sabellica L.		 Leaves contain phenolics, polyphenols, glucosinolate, sugars, flavonoid, and flavonoids glycoside and show antioxidant activity in terms of FRAP, DPPH radical scavenging activity [38, 52]
B. oleracea
Acephala L.		 Leaves contain polyphenols, Vitamin C and carotenoids (β-carotene) and possess antioxidant activity (ABTS radical scavenging activity). [53]
Alboglabra Leaves contain phenolics, Polyphenols, Glucosinolate, and Carotenoids (zeaxanthin, lutein, b-carotene), [40]
B. oleracea
Botrytis		 Florets and leaves contain phenolics, polyphenols, alkaloids, saponins, tannins, steroids, flavonoids, glucosinolates, volatiles, reducing sugars and vitamin C. The aqueous and ethanolic extracts of root and leaves show antioxidant activity in terms of Fe reducing, Cu reducing, and Fe2+ chelating activity, ORAC, and DPPH, ABTS, and SOA radical scavenging activity. Florets possess antioxidant enzymes including POD, SOD, and CAT. It inhibits DNA methylation, prevent DNA damage and threats of cancer and cardiovascular diseases. It also possesses thrombolytic and cytotoxic activities. [10, 42, 47, 54, 55, 56, 57]
B. oleracea
Sabauda		 Leaves are rich in phytochemicals including phenolics, chlorophyll, and glucosinolate (sinigrin) with good antioxidant and pro-oxidant activity in terms of ABTS and DPPH radical scavenging capacity. [7, 30, 35]
B. oleracea
Gongylodes		 The extracts of knobs in various solvents have been found to improve the antioxidant status of liver and kidneys of diabetic animals by increasing the SOD and CAT activities. [21]
B. oleracea
Costata		 Seeds, sprouts, and leaves possess the ability to reduces hypochlorous acid, inhibit hydroxyl, SO, and DPPH radicals. These also show a concentration-dependent increase in the activity of antioxidant enzyme SOD. [3, 4]
B. juncea L. Czern. Leaves contain flavonoids, terpenoids, tannins, reducing sugars vitamin C, benzenepropanoic acid, n-eicosane, n-pentacosane and n-tetratetracontane. It enhances the activity of antioxidant enzymes including GPx, CAT, and APx. Seeds contain sinigrin, quercetin, catechin, sophoroside-glucosides and vitamin E and seed oil possesses antioxidant activity in terms of FRAP, Fe chelating and DPPH and SOA radical scavenging activity. It also possesses cytotoxic activity. [5, 12, 13, 15, 28, 54, 58, 59]
B. juncea L. Coss It contains phenolic compounds with antioxidant activity in terms of FRAP and DPPH radical scavenging activity. [58]
B. juncea integrifolia Germplasm contain glucosinolates (sinigrin gluconasturtin and progoitrin). [16]
B. rapa L. Rapifera or B. campestris Root, stem, leaves, and flowers contain phenolics including 3-p-coumaroylquinic, caffeic, ferulic and sinapic acids, kaempferol sophoroside-glucosides and organic acids including aconitic, citric, ketoglutaric, malic, shikimic and fumaric acids. Roots possess antioxidant activity in terms of FRSC, RP, ILPO, and DPPH and SOA radical scavenging capacity. It also possesses cytotoxic activity. [4, 54, 60, 61, 62]
B. rapa L. Pekinensis Leaves possess antioxidant activity in terms of Fe reducing, oxygen radical absorbing capacity, and are also active against DPPH and ABTS radicals. [63]
B. rapa L. Parachinesis Leaves contain phenolics, flavonoids, and anthocyanins possessing antioxidant activity in terms of DPPH radical scavenging activity. [9]
B. napus Napobrassica Root and leaves possess antioxidant activity in terms of FRAP, inhibit lipid peroxidation and increase the SOD and GPx activity. [32]
B. nigra L. Koch Leaves, Seeds and callus contain phenolics (gallic acid, catechin, epicatechin, myricetin, quercetin, and rutin), flavonoids, tannins, saponins, sinigrin, cyanogenic and cardiac glycosides, alkaloids, glutathione reducing sugar, phlobatannins and volatile oil and possess antioxidant and antiradical activity (ORAC, FRAP, and DPPH and ABTS radical scavenging capacity). [11, 14, 22, 25, 64, 65, 66]

Table 1.

Bioactive phytochemical components and biological activities of some commonly used Brassica species.

ABTS: 2, 2-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid), APx ascorbate peroxidase, CAT: catalase, DPPH: 2, 2-diphenyl-1-picrylhydrazyl, FRAP: ferric reducing antioxidant power, FRSC: free radical scavenging capacity, GPx: glutathione peroxidase, ICA: iron chelating activity, ILPO: inhibition of lipid peroxidation, LARC: linoleic acid reduction capacity, ORAC: Oxygen radical absorbance capacity, POD: peroxidase, PORSC: peroxide radical scavenging capacity, RP: reducing power, SO: superoxide, SOA: superoxide anion, SOD: superoxide dismutase.

2.2. Phytochemical content

The major phytochemical compounds quantitatively estimated in various species of Brassica include phenolics, flavonoids, ascorbic acid (Vit. C) glucosinolates, carotenoids, and tocopherols. Tables 2 and 3 present the phytochemical content (total phenolic content: TPC, total flavonoid content: TFC, ascorbic acid content: AAC, total glucosinolate content: TGC, total carotenoid content: TCC, and total tocopherol content: TTC) of various extracts of some edible parts of commonly used Brassica species. The aqueous and organic extracts of the various parts of Brassica plants have been found to contain the considerable amounts of phenolics, flavonoids, carotenoids, ascorbic acid, and tocopherols which advocate the suitability of Brassica plants for pharmaceutical applications. Among Brassica species, B. oleracea var. Capitata,B. oleracea var. Italica, and B. juncea, B. rapa are high in phenolics, flavonoids and carotenoids.

Species/subspecies Parts used Extracting solvent TPC (GAE) TFC AAC References
B. oleracea
Capitata F. Alba		 Leaves Ethanol, methanol, acetone 14.78–18.7 mg/g extract 4.12–8.80 mg QE/g extract [67]
70% methanol, phosphoric acid 20–29 mg/100 g fw 18–35 mg/100 g fw [35]
Terminal leaf buds Water 43.87 mg/g [68]
B. oleracea
Capitata F. Rubra		 Leaves 70% methanol 134–171 mg/100 g fw [24]
B. oleracea
Capitata L.		 Leaves 80% methanol 3.64 μM/g dw [37]
Leaves Varying polarity solvents 34–520 mg/100 g dw 3.20–8.30 g/100 g extract [41]
Varying polarity solvents 402–556 mg/100 g fw [6]
Flower buds 80% methanol, phosphoric acid 4.14 mM/g dw 62–72 mg/100 g fw [37]
leaf buds Water 53.85 mg/g [68]
B. oleracea
Italica		 Floret Ethanol, methanol, acetone 17.9–23.6 mg/g extract 12.5–17.5 mg CE/100 g [67]
Water 48.76 μg/ml extract 69.64 μg/ml extract 25.0–29.48 μg/ml extract [46]
Florets, Leaves Methanol, phosphoric acid 533.6–740 mg/100 g 317–816 mg CE/100 g 298.6–474.7 mg/100 g [47]
Florets Methanol 43–75 mg/kg dw 2.1–4.0 mg/kg dw [29]
Inflore-scence Water 1.816 mg/g fw [48]
B. oleracea
Gemmifera		 Sprouts Ethanol, methanol, acetone 18.12–20.4 mg/g extract 12.1–15.4 mg CE/100 g [67]
70% methanol, phosphoric acid 133–140 mg/100 g fw 129–127 mg/100 g fw [35]
B. oleracea
Alboglabra		 Leaves Water 35.64 mg/ g dw 13.98 mg QE/g dw [52]
Edible portion Ethanol 30.51–38.30 mg/ g extract 28.99–70.69 mg QE/g extract [9]
B. oleracea
Acephala L.		 Edible Leaves Ethanol 574.9 mg/100 g fw, 6.37 mM/100 g 62.27 mg/100 g fw [53]
B. oleracea
Botrytis		 Edible floret 80% ethanol 782.43 mg/100 g dw 267.21 mg CE/100 g dw 769.23 mg/100 g [69]
B. oleracea
Botrytis Cimosa		 Edible portion Ethanol 2.24 mM/ g
Inflore-scence Water 30.4 mg/g [68]
Florets, leaves Methanol 350–1345 μg/100 g 90–780 mg CE/100 g [47]
phosphoric acid 396–649 mg/100 g [47]
B. oleracea
Sabauda		 Leaves 70% methanol, phosphoric acid 47–59 mg/100 g fw 49–51 mg/100 g fw [35]
B. oleracea
Capitata		 Leaves Methanol 102.71 mg/100 g fw [60]
B. juncea L. Czern. Leaves Water 0.1 mg/g fw [70]
Leaf, stem Hexane methanol water 3.01–3.85 mg/100 g sample [58]
B. juncea L. Coss Sareptana Leaf, stem Hexane methanol water 14.12–19.78 mg/100 g sample [58]
B. rapa Rapifera L. Root 70% ethanol 0.21–2.59 g/100 g dw [61]
Water 5.640 mg/g [68]
Root, Shoot, Leaves Methanol 30–78 mg/100 g fw 4.1–8.5 mg RE/g fw 0.13–0.25 mg/g [71]
B. rapa Pekinensis L. Leaves 75% Methanol 150–347 mg/100 g 61.9–328.70 7.04–13.68 [63]
B. rapa Parachinesis Leaves Ethanol 42.32–42.92 mg/g extract 49–133 mg QE/g extract [9]
B. nigra L. Seeds oil 142.86 μg/ml 23.43 μg CE/ml [64]

Table 2.

Phenolic, flavonoids and ascorbic acid content of commonly used Brassica species.

AAC: Ascorbic acid content, CE: Catechin equivalent, dw: Dry weight, fw: Fresh weight, GAE: Gallic acid equivalent, QE: Quercetin equivalent, RE: Rutin equivalent, TFC: Total flavonoid content, TPC: Total phenolic content.

Species/subspecies Parts used Extracting solvent TGC TCC TTC
mg/100 g fw		 References
B. oleracea
Capitata F. Alba		 Leaves Hexane 4.35–10.07 mg/100 g fw 0.008–0.22 [35]
Terminal leaf buds Water 4.33 mg/g [68]
B. oleracea
Capitata L.		 Leaves, Flower buds 80% Methanol 0.28–12.51 μM/g dw [37]
B. oleracea
Capitata F. Rubra		 Leaves Hexane 2.73–2.80 mg/100 g fw 0.61–0.11 [35]
Terminal leaf buds Water 4.35 mg/g [68]
B. oleracea
Italica		 Florets, Leaves Methanol 2.12–9.66 μM/g dw [47]
B. oleracea
Gemmifera		 Sprouts Hexane 2.31–2.6 mg/100 g fw 0.545–0.83 [35]
B. oleracea
Botrytis Cimosa		 Edible portion Acetone, petroleum ether 126.22 mg/100 g dw [69]
Inflore-scence Water 2.62 mg/g [68]
Florets, leaves Methanol 1.97–8.80 μM/g dw [47]
B. oleracea
Sabauda		 Leaves Hexane 5.55–6.25 mg/100 g fw 0.011–0.078 [35]
B. oleracea
Capitate var. aabuada		 Leaves Methanol 195.22 μM/100 g fw [7]
B. oleracea
Gongylodes		 Stem 20.69 mg/g 0.79 mg/g [68]
B. rapa Rapifera L. Root Water 2.04 mg/g [68]
B. rapa Pekinensis L. Leaves 75% Methanol 3.93–18.87 [63]

Table 3.

Glucosinolate, total carotenoids and tocopherol content of commonly used Brassica species.

TCC: Total carotenoid content, TGC: Total glucosinolate content, TTC: Total tocopherol content.

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3. Antioxidant potential

Antioxidants are the compounds which prevent the oxidation of the biomolecules by reducing the oxidizing agents and being self-oxidized. These compounds have the ability to scavenge the free radicals produced during the redox reactions occurring in the living and nonliving systems and prevent the free radical chain reactions. In this way, the antioxidant compounds minimize the oxidative stress and prevent the oxidative damage to food materials and living organisms. Brassica plants are known to possess antioxidant properties due to the presence of antioxidant phytochemicals mainly the polyphenols, flavonoids and ascorbic acid. Most of these phytochemical compounds act as antioxidants due to their hydrogen donating and reducing abilities. Polyphenols are the phytochemicals which act as metal ion chelators and interfere with oxidation reactions including lipid peroxidation by donating the proton to free radicals. Phenoxy radicals are relatively stable to stop the oxidation chain reaction. Therefore, they stop the initiation of new oxidation chain reaction and terminate the propagation routs by capturing free radicals [26]. Polyphenols are used for the treatment of hypertension, vascular fragility, allergies and hypercholesterolemia due to their antimicrobials, antiulcer, antidiarrheal, and anti-inflammatory activities. Flavonoids possess metal ion chelating and free radical scavenging potential [27]. These phytochemicals comprise a vast antioxidant, antiproliferative and inhibitory action on inflammatory cells especially mast cells. Ascorbic acid is a water-soluble vitamin which possesses strong antioxidant potential and protects against oxidative damage.

The antioxidant activities of various extracts of some edible parts of commonly used Brassica species are presented in Tables 4 and 5. The Brassica plants have been found to possess metal reducing, metal chelating, lipid reducing and free radical scavenging activities [24, 28, 29, 30]. These also possess antioxidant enzyme activities as these have been found to enhance the activities of some antioxidant enzymes including glutathione peroxidase, superoxide dismutase, catalase, heme oxygenase and ascorbate peroxidase [21, 31, 32, 33] (Table 6). B. oleracea plants have been studied most for their antioxidant activities among the Brassica species and found to possess strong antioxidant potential in terms of reducing power and free radical scavenging capacity. The strong antioxidant potential of Brassica plants highlights their medicinal and therapeutic importance.

Species/subspecies Parts used Extracting solvent TAOA FRAP ICA References
B. oleracea Capitata L. Leaves 80% Methanol 18.3 μM TE/g dw [72]
Series of solvents 574 g GAE/100 g dw [41]
Flower buds 80% methanol 15.37 μM TE/g dw [37]
B. oleracea Italica Sprouts 74.48–93.2% 35–75 g Fe2+E/kg dw [29]
Inflore-scence Water 0.998 mM FeSO4/g fw [48]
B. juncea L. Czern. Seed oil Ethanol, hexane 55.15% [13]
Leaf, stem Hexane methanol water 2.25–3.12 mM FeSO4/100 g sample [58]
B. juncea L. Coss Leaf, stem Hexane methanol water 3.23–7.75 mM FeSO4/100 g sample [58]
B. rapa Rapifera L. 1.68 mM/L [31]
B. rapa Pekinensis L. 87–714.5 μM TE [63]
B. napus Napobrassica Leaves, root 0.91–2.31 Units [32]
B. nigra L. Seed oil 23.85% [64]

Table 4.

Total antioxidant activity, metal reducing and metal chelating ability of commonly used Brassica species.

FRAP: Ferric reducing antioxidant power, GAE: Gallic acid equivalent, ICA: Iron chelating activity, TAOA: Total antioxidant activity, TE: Trolox equivalent.

Species/subspecies Parts used Extracting solvent DPPH· SOA· ABTS· References
B. oleracea Capitata F. Alba Ethanol, methanol, acetone IC50: 1.01–1.40 mg/ml [67]
70% methanol 0.77–1.0 μM AAE/g fw IC50: 4.35–10.07 mg/ml 1.34–1.8 μM TE/g fw [35]
B. oleracea Capitata F. Rubra 70% methanol 6.76–9.19 μM AAE/g fw IC50: 2.73–2.80 mg/ml 9.8–12.6 μM TE/g fw [35]
B. oleracea Capitata L. Leaves 80% methanol 14.94 μM TE/g dw 24.78 μM TE/g dw [37]
Series of solvents IC50: 0.006–0.16 mg/ml [41]
Series of solvents 59.18–75.65% IC50: 4.2–8.7 μg/ml [6]
Flower buds 80% Methanol 12.51 μM TE/g dw 25.16 μM TE/g dw [37]
Leaves Ethanol 7.316 μM
AAE/g fw		 [39]
water 15.14 M
AAE/g fw		 [39]
B. oleracea Italica Floret Ethanol, methanol, acetone IC50: 0.71–1.35 mg/ml [67]
Water 47.93–85.40% [46]
Florets leaves Methanol IC50: 2.27 mg/ml [47]
Inflore-scence Water EC50: 0.25 mg/ml [48]
B. oleracea Gemmifera Ethanol, methanol, acetone IC50: 0.8–1.22 mg/ml [67]
70% methanol 3.90–5.98 μM AAE/g fw IC50: 2.31–2.60 mg/ml 5.85–7.04 μM TE/g fw [35]
B. oleracea Alboglabra Leaves Water IC50: 18 μg/ml [52]
Ethanol 1.26–2.72% IC50: 0.90–0.99 mg/ml [9]
B. oleracea Botrytis Florets 80% ethanol 68.91% [69]
Seed DCM IC50: 1.51–2.75 mg/ml IC50: 0.17–0.26 mg/ml [54]
B. oleracea Botrytis Cimosa Edible portion Ethanol EC50: 6.51 mg/l [8]
B. oleracea Sabauda 70% methanol 1.38–1.68 μM AAE/g fw IC50: 5.55–6.25 mg/ml 2.89–3.74 μM TE/g fw [35]
B. oleracea Acephala Edible leaves Ethanol IC50: 1.53 mg/ml 33.22 μM TE/g fw [8, 53]
B. juncea L. Czern Seed Hexane 40.2–70.2% [13]
DCM IC50: 2.76–5.79 mg/ml IC50: 0.059–0.46 mg/ml [54]
Hexane methanol water 4.23–6.41 mM TE/100 g sample [58]
B. juncea L. Coss Hexane methanol water 6.86–8.18 mM TE/100 g sample [58]
B. rapa Rapifera L. Root 70% ethanol IC50: 0.23–2.00 mg/ml [61]
Root Shoot Leaves Methanol 13–26% [71]
Root aerial parts 70% ethanol 11.11–86.3% [62]
Seed DCM IC50: 2.78–5.92 mg/ml IC50: 0.003–0.03 mg/ml [54]
B. rapa Pekinensis L. Leaves 75% methanol 92–239 μM TE 175–393 μM TE [63]
B. rapa Parachinesis Leaves Ethanol 5.5–6.26% IC50: 0.55–1.01 mg/ml [9]
B. nigra L. Oilseed Ethanol 89.25% [64]
Leaves Ethanol 5.09–68.08% [22]

Table 5.

Free radical scavenging potential of commonly used Brassica species.

AAE: Ascorbic acid equivalent, ABTS·: DPPH: EC50: Effective concentration required for 50% inhibition, IC50: Inhibitory concentration required for 50% inhibition, SOA: Superoxide anion radical, TE: Trolox equivalent.

Species/subspecies GPx SOD CAT HO APx References
B. oleracea
Gongylodes		 41.26–42.35 U/mg protein (liver), 34.43–39.38-U/mg protein (kidney) 42.06–43.70 U, (Liver)
5.50–4.59 U
(kidney)		 [21]
B. juncea L. Czern. 1.58x103 U/mg GSH utilized/ min/mg protein 3.75 μM H2O2 disposed/ min/g protein 0.05–0.32 μM biliverdin reduced/ min/mg protein) 0.52–0.61 mM APx oxidized/min/mg protein, [33]
B. rapa Rapifera L. 6981 U/L 220 U/ml 95.23 μM/ml [31]
B. napus Napobrassica 4.18–19.92 U/mg protein 66.80–202.30 U/mg protein [32]

Table 6.

Antioxidant enzyme activities of commonly used Brassica species.

APx: ascorbate peroxidase, CAT: Catalase, GPx: Glutathione peroxidase, GSH: Glutathione, HO: Heme oxygenase, SOD: Superoxide dismutase.

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4. Factors affecting the antioxidant activity of Brassica plants

Antioxidant activity of Brassica plants has been studied to be effected by various factors including solvent polarity, extraction time, temperature, cooking methods and nutritional and environment stress (Table 7). The increase in the polarity of the extracting solvent, extraction time and salinity stress has resulted in an increase in the antioxidant activity of Brassica plants. However, an increase in the temperature results in a reduction in the antioxidant potential of these plants. The steam boiling and microwave cooking methods result in a time-dependent decrease in the phytochemical content and antioxidant activity while water boiling, water blanching, steam boiling, steam blanching, microwave heating and stir-frying result in the reduction of antioxidant potential of Brassica vegetables.

Factors Effects References
Solvent polarity Antioxidant activity increases with increasing the polarity of extracting solvent. [61]
Extraction/
treatment Time		 Increase in extraction time resulted in an increase in phytochemical content and antioxidant activity. [41]
Temperature High temperature resulted in a rapid decrease in flavonoid content of B. oleracea var. Italica. [73]
Cooking method Steam boiling and microwave cooking showed a time-dependent decrease in phytochemical content and antioxidant activity of green broccoli.
Water boiling, water blanching, steam boiling, steam blanching, microwave heating and stir-frying resulted in the reduction of antioxidant potential of cauliflower.		 [46, 69]
Salinity stress Extracts of B. juncea L. under salinity stress have been found to be helpful in decreasing the oxidative stress by increasing the activity of activity of antioxidant enzymes. [33]

Table 7.

Factors affecting the phytochemical composition and antioxidant activity of some commonly used Brassica species.

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5. Conclusion

The edible of Brassica plants have been found to be a rich source of phytochemical compounds which possess strong antioxidant potential. These plants possess strong antioxidant potential in terms of metal reducing, metal chelating, lipid reducing and free radical scavenging and antioxidant enzymes activities. Brassica oleracea has been found to possess better phytochemical and antioxidant profile among Brassica plants. Brassica juncea, Brassica napus, Brassica rapa and Brassica nigra are also phytochemical and antioxidant rich species of genus Brassica. The considerable amount of phytochemicals and antioxidant potential make the Brassica plants the preferable candidates for nutritional and pharmaceutical applications.

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Conflict of interest

I confirm that there are no conflicts of interest.

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Written By

Haq Nawaz, Muhammad Aslam Shad and Saima Muzaffar

Submitted: 28 October 2017 Reviewed: 01 March 2018 Published: 24 October 2018

© 2018 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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