Antioxidant Activity and Total Phenolic Content of Kale Genotypes Grown in Kashmir Valley
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Green leafy vegetable extracts of six genotypes of kale (Brassica oleracea acephala) were evaluated for ascorbic acid, carotenoids, total phenolics and antioxidant activity. Ascorbic acid ranged from 142 mg per 100 g in Wappal Hakh to 164 mg per 100 g fr wt in Knol khol. Wild genotypes Wappal and Pumb, had significantly high phenolic content (285 and 227 mg per 100 g fr wt) and possessed highest antioxidant activities (840 and 780 µmol FRAP per g fr wt) than cultivated genotypes. A positive and strong correlation (R2 = 0.807) between total phenolic content and antioxidant activity suggests that kale has enormous potential to enhance the antioxidant potential of our daily food supply. Wild genotypes, Wappal and Pumb can be incorporated into the breeding programmes in order to increase the antioxidant potential of cultivated varieties.
Key wordskale Brassica oleracea phenols antioxidant activity
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