• Jamuna KS Senior Research Fellow - Indian Council of Medical Research
  • Ramesh CK Associate PeofessorP.G. Department of Studies and Research in Biotechnology, Sahyadri Science College, Kuvempu University,Shimoga - 577 203, Karnataka, India.
  • Aditya Rao Sj P.G. Department of Studies and Research in Biotechnology, Sahyadri Science College, Kuvempu University, Shimoga - 577 203, Karnataka, India.
  • Paramesha M Plant Cell Biotechnology Department, CSIR-Central Food Technology Research Institute, Mysore, Karnataka, India.
  • Riaz Mahmood Postgraduate Department of Studies and Research in Biotechnology and Bioinformatics, Jnana Sahyadri, Kuvempu University, Shimoga- 577451, Karnataka, India


Objective: The aim of this research program is to evaluate the antioxidant potentialities comprehensively utilizing commonly available cruciferous vegetables of India, viz., cabbage, cauliflower, kohlrabi, and radish.

Methods: The plant materials were procured and processed for cold extraction procedure using 70% ethanol. The extracts were primarily assessed
for their phytoconstituents and further for their in vitro antioxidant activity using various qualitative and quantitative estimations. The results of quantitative estimations were expressed in terms of equivalence with respective standards, and the antioxidant potentiality of various scavenging and chelating activities were expressed in terms of 50% effective concentration. Further, correlation studies were made between quantitative and qualitative assays to study the relationship between the effects of different phytoconstituents groups.

Results: In this study, the results revealed that all the four cruciferous vegetable extracts possess potential antioxidant activities. Among the extracts
under study kohlrabi has recorded superior antioxidant potential than others. It is clear from the study that the tested cruciferous vegetables
manifested differential expression of antioxidant capacity due to their phytoconstituents.

Conclusion: From the results, it can be concluded that the Cruciferae vegetables have potent antioxidant activity contributing to the use for health
benefits in addition to their nutritive role as vegetable.

Keywords: Cruciferae vegetables, Phytochemicals, In vitro antioxidant activity, Correlation.


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How to Cite
KS, J., R. CK, A. R. Sj, P. M, and R. Mahmood. “QUANTITATIVE ANALYSIS OF NATURAL ANTIOXIDANTS AND FREE RADICAL SCAVENGING ACTIVITIES OF CRUCIFERAE VEGETABLES”. Asian Journal of Pharmaceutical and Clinical Research, Vol. 10, no. 4, Apr. 2017, pp. 470-6, doi:10.22159/ajpcr.2017.v10i4.17159.
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