Abstract:
Purple cabbage extract contained comparatively more photochemicals i.e. saponins, alkaloids, quinones, anthocyanin, sterols, flavonoids, carbohydrates than the green cabbage extract and cauliflower. Purple cabbage extract contained highest content of ascorbic acid i.e. 1.412g/100ml, while green cabbage and cauliflower contained 0.915g/100ml and 1.3737g/100ml respectively. Titratable acidity was measured by acid base titration, purple cabbage extract contained highest amount of titratable acidity i.e. 0.4%, while green cabbage and cauliflower had 0.2% and 0.1% respectively. Reducing sugars were measured by Benedict‘s test. Large amount of sugars were present in purple cabbage extract i.e. 1 to 1.5%, while cauliflower and green cabbage extract contained low amount of sugars i.e. 0.1 to 0.5% and 0.5 to 1% respectively. Antioxidant activity was measured at 517 nm by DPPH (2,2-Diphenyl-1-Picrylhydrazyl ) assay. In purple cabbage extract antioxidant activity was 113%, in cauliflower it was 68% and in green cabbage extract it was 51%. According to above mentioned findings purple cabbage have more nutritional importance as compared to green cabbage and cauliflower due to which the nutritional value of purple cabbage is comparatively high as compare to green cabbage and cauliflower.
