Antioxidant phytochemicals in cabbage (Brassica oleracea L. var. capitata)

Eighteen different cabbage cultivars were assayed for variability between the cultivars for the antioxidant phytonutrients. The Vitamin C content ranged from 5.66 to 23.50 mg/100 g fresh weight. The maximum Vitamin C content was recorded in cultivar Sprint Ball (23.50 mg/100 g), followed by cv. Gungaless (12.86 mg/100 g). The β-carotene content in cabbage ranged from 0.009 to 0.124 mg/100 g fresh weight. The maximum β-carotene content was recorded in cv. Quisto (0.124 mg/100 g), followed by Green Challenger (0.115 mg/100 g) and Rare Ball (0.114 mg/100 g). The minimum values for β-carotene was noted in cv. Pusa Mukta (0.009 mg/100 g). Lutein content was also recorded in the cabbage cultivars, which ranged from 0.021 to 0.258 mg/100 g fresh weight. Maximum lutein content was recorded in Quisto (0.258 mg/100 g) and minimum in Pusa Mukta (0.021 mg/100 g). Vitamin E (dl-α-tocopherol) was estimated only in 14 cabbage cultivars, which ranged from 0.030 to 0.509 mg/100 g fresh weight. Maximum α-tocopherol content was recorded in Rare Ball (0.509 mg/100 g) and minimum in Green Cornell (0.030 mg/100 g). Total phenol content was also estimated only in 14 cultivars and the values ranged from 12.58 to 34.41 mg/100 g fresh weight. Amongst the three different cultivated forms of cabbage, red cabbage had higher Vitamin C (24.38 mg/100 g), dl-α-tocopherol (0.261 mg/100 g) and phenolic content (101.30 mg/100 g) as compared to the white cabbage and savoy cabbage.