Assessment of the Nutritional and Antioxidant Properties of Five Brassicaceae (Cruciferae) Vegetable By-Products

초록

Brassicaceae (Cruciferae) vegetable by-products (BVBs) from the food industry account for 20∼50% of the initial weight of Brassicaceae vegetables. BVBs contain bioactive substances such as polyphenols and glucosinolates, with high antioxidant activities. The aim of this study was to evaluate the nutritional and antioxidant properties of BVB. Antioxidant properties were assessed using the total polyphenol contents (TPCs), and 2,2-diphenyl-1-picrylhy-drazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays. Mineral contents were also measured. The ethanolic extract of broccoli by-products had the highest antioxidant capacity as determined by TPC (88.78±1.89 mg GAE/100 g), DPPH radical scavenging activity (91.52±1.59 mg TE/100 g), and FRAP (70.70±2.30 mg TE/100 g) results. However, the water extract of Chinese cabbage by-products had the highest ABTS radical scavenging activity (63.77±0.75 mg TE/100 g). This study demonstrates that extracts of cabbage, Chinese cabbage, and broccoli by-products could be used as new bioactive food materials. © 2022 The Korean Society of Food Science and Nutrition.

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