Determination of anthocyanin content of two forms of Brassica oleracea

  • Gomathi Periasamy
  • Ravinder Kashipeta
  • Prameeka R
  • Sanjeeva Kumar Avvari
Keywords: Red cabbage, White cabbage, anthocyanin, flavonoid, phenolics, Spectrophotemeter.


The present study was carried out to determine the total anthocyanin content of two cultivars of Brassica oleraceae belongs to the family Cruciferae. Total phenolics and total flavonoid content were also determined. pH differential method was used to determine total anthocyanins present and aluminium chloride and Folin-Ciocalteu reagents were used for the determination of flavonoids and phenolics, respectively. Comparatively, anthocyanin flavonoid and phenolic contents were varied between white and red cabbage. Red cabbage showed high amount of these phytochemicals when compared to white cabbage. Thus depending on results we say that red cabbage variety may serve as a potential source of nutraceuticals and functional food development.


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