Antioxidant potency of white (Brassica oleracea L. var. capitata) and Chinese (Brassica rapa L. var. pekinensis (Lour.)) cabbage: The influence of development stage,cultivar choice and seed selection

The accumulation of total phenols (TP, Folin-Ciocalteu method) and total flavonoids (TF, colorimetric assay with AlCl₃) and the evolution of antioxidant capacity (FRAP assay, DPPH and ABTS radical scavenging assays) have been monitored in juices of Croatian white cabbage (Brassica oleracea var. capitata) cultivars Vara?dinski and Ogulinski, as well as Chinese cabbage (Brassica rapa var. pekinensis), at various developmental stages. Measurements were performed every four weeks, starting from planting to full maturity, throughout the course of eight months. In the first 8–12 weeks, the TP and TF contents as well as antioxidant capacity increased significantly in all analyzed juice samples and in most even doubled. This rapid increase was followed by a gradual decrease in values derived from all assays, over the course of 12–30 weeks, to the final values which were in all cases lower than the values measured at week 4. The results also point to significant variability in TP and TF contents and antioxidant capacity at the fully mature stage between white and Chinese cabbage juices and between juices extracted from cultivars Ogulinski and Vara?dinski.