A Comparative Study on Proximate and Antioxidant Activity of Brassica oleracea (Kale) and Spinacea oleracea (Spinach) Leaves

Abstract

Green leafy vegetables have excellent content of vitamins as well as minerals and also contain an enormous variety of bioactive components which provide health benefits beyond basic nutrition. The purpose of the study is to evaluate the proximate composition by standard AOAC method, antioxidant properties and DPPH free radicals scavenging activity of aqueous extract of Brassica oleracea and Spinacea oleracea. The study revealed that crude fiber, protein, iron and calciumcontent in Brassica oleracea was significantly increased by 41%, 41.6%, 8.7% and 37.23% respectively, when compared to Spinacea oleracea at p≤ 0.05 level. In aqueous extract of S.oleracea recorded the higher content of total phenols and total flavonoids i.e 41.2±0.18 mg GAE/g and 20.40±1.23 mg QE/g respectively as compared with B.oleracea. Although both leaves extract showed good amount of antioxidant components whereas free radical scavenging activity was higher B.oleracea leaves (IC 50-26 µg/ml) while S.oleracea had (IC 50-48µg/ml) when compared to standard ascorbic acid. The study may conclude that Brassica oleracea leaves are as good as Spinacea oleracia leaves which could be incorporated in food formulation as therapeutic agent apart from its nutritional essence which could be explored to provide affordable remedy to masses.