Background: Nowadays, bioactive moieties of plants are gaining attention amongst the
masses to mitigate lifestyle related dysfunctions owing to their safe nature and functional properties.
Objective: Considering phytochemistry and cost-effectiveness of cabbage, the current project was designed
to probe the antioxidant capacity of locally grown green and red cabbage.
Methods: The total polyphenols and free radical scavenging ability of red and green cabbage were determined
using spectrophotometer while HPLC analysis was carried out to further fractionate phenolic
acids and flavonoid constituents. Apart from this, antioxidant vitamins including vitamin C tocopherol
and β-carotene were also detected using HPLC system.
Results: The red cabbage showed higher amount of total polyphenols and flavonoids (224.37±6.96 &
219.15±10.30 mg/100g F.W.) than green cabbage (58.41±3.01 & 34.04±1.06 mg/100g F.W.) along with
the existence of anthocyanins (69.86±4.12 mg/100g F.W.) in red cabbage. Comparative HPLC analysis
regarding antioxidant moieties showed significant proportion of kempferol (171.10±5.99 mg/100g
F.W.) followed by vitamin C (139.07±2.23 mg/100g F.W.) in red cabbage however, vitamin C
(121.46±3.28 mg/100g F.W.) was found as the major antioxidant in green cabbage. The red cabbage
depicted higher free radical quenching and reducing ability in contrast to green cabbage using DPPH (1,
1-diphenyl-2-picrylhydrazyl), ABTS [2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)], FRAP
(ferric reducing antioxidant power) and PFRAP (potassium ferricyanide reducing antioxidant power)
and H2O2 scavenging ability assays.
Conclusion: In the nutshell, red cabbage showed better free radical scavenging ability as compared to
green cabbage based on variation and quantification of antioxidant indices.