Phytochemical screening and antioxidant activity of Brasicca oleracea vegetables from Cikajang, Garut
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Dec 8, 2023
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Abstract
Antioxidants from dietary plants have been thought to be good for human health. Brassica oleracea vegetables are potential antioxidant vegetables. Cikajang is one of the vegetable-producing centers in West Java, located in Garut district. Vegetables cultivated in the Cikajang area include cabbage, cauliflower, and keciwis, which are species of Brassica oleracea. There is no research regarding the phytochemistry and antioxidant activity of Brassica oleracea vegetables collected in Cikajang. Behalf of that, this research aims to determine the phytochemical screening and antioxidant activity of cabbage, cauliflower, and keciwis from Cikajang. The phytochemical screening was carried out using several identification reagents, while the antioxidant activity test was carried out using the DPPH (2,2 diphenyl-1-picrylhidrazyl) method. The results of phytochemical screening show that in the dry powder and extract of cabbage, flavonoids, phenols, and steroids/triterpenoids were identified. In the dry powder and extract of cauliflower, flavonoids, saponins, phenols, and steroid/triterpenoids were identified. In the dry powder and extract of keciwis, flavonoids, saponins, gallic tannins, and phenols were identified. The results of the antioxidant activity test using DPPH show that vitamin C as a standard had an IC50 value of 5.223 µg/ml, while the IC50 values of cabbage, cauliflower, and keciwis extracts were 39.948, 35.199, and 15.032 µg/ml, respectively.
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How to Cite
Mariani, R., Rizkio Syamsudin, R. A. M., Sumarni, N. and Wibowo, D. P. (2023) “Phytochemical screening and antioxidant activity of Brasicca oleracea vegetables from Cikajang, Garut ”, Science Midwifery, 11(5), pp. 770-775. doi: 10.35335/midwifery.v11i5.1368.
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Šamec, D., Pavlović, I., & Salopek-Sondi, B. (2017). White cabbage (Brassica oleracea var. capitata f. alba): botanical, phytochemical and pharmacological overview. Phytochemistry Reviews, 16(1), 117–135. https://doi.org/10.1007/s11101-016-9454-4
Stoewsand, G. S. (1995). Bioactive organosulfur phytochemicals in Brassica oleracea vegetables-A review. Food and Chemical Toxicology, 33(6), 537–543. https://doi.org/10.1016/0278-6915(95)00017-V
Velasco, P., Francisco, M., Moreno, D. A., Ferreres, F., García-Viguera, C., & Cartea, M. E. (2011). Phytochemical fingerprinting of vegetable Brassica oleracea and Brassica napus by simultaneous identification of glucosinolates and phenolics. Phytochemical Analysis, 22(2), 144–152. https://doi.org/10.1002/pca.1259
Yi-Fang Chu, Jie Sun, Xianzhong Wu, R. H. L. (2002). Antioxidant and antiproliferative activities of common vegetables. Journal of Agricultural and Food Chemistry, 50(23), 6910–6916. https://doi.org/https://doi.org/10.1021/jf020665f
Zewen Liu, Zhangpin Ren, Jun Zhang, Chia-Chen Chuang, Eswar Kandaswamy, Tingyang Zhou, L. Z. uo. (2018). Role of ROS and Nutritional Antioxidants in Human Diseases. Frontiers in Physiology, 9(1), 430–439. https://doi.org/https://doi.org/10.3389/fphys.2018.00477
Zhang, Y. J., Gan, R. Y., Li, S., Zhou, Y., Li, A. N., Xu, D. P., Li, H. Bin, & Kitts, D. D. (2015). Antioxidant phytochemicals for the prevention and treatment of chronic diseases. Molecules, 20(12), 21138–21156. https://doi.org/10.3390/molecules201219753
Zou, Y., Lu, Y., & Wei, D. (2004). Antioxidant activity of a flavonoid-rich extract of Hypericum perforatum L. in vitro. Journal of Agricultural and Food Chemistry, 52(16), 5032–5039. https://doi.org/10.1021/jf049571r
Abdullah, S. S., Antasionasti, I., Rundengan, G., & Abdullah, R. P. I. (2022). Aktivitas Antioksidan Ekstrak Etanol Biji Dan Daging Buah Pala (Myristica fragrans) Dengan Metode DPPH. Chemistry Progress, 15(2), 70–75.
Ahmed, F. A., & Ali, R. F. M. (2013). Bioactive compounds and antioxidant activity of fresh and processed white cauliflower. BioMed Research International, 2013. https://doi.org/10.1155/2013/367819
Azmir, J., Zaidul, I. S. M., Rahman, M. M., Sharif, K. M., Mohamed, A., Sahena, F., Jahurul, M. H. A., Ghafoor, K., Norulaini, N. A. N., & Omar, A. K. M. (2013). Techniques for extraction of bioactive compounds from plant materials: A review. Journal of Food Engineering, 117(4), 426–436. https://doi.org/10.1016/j.jfoodeng.2013.01.014
Dontha, S. (2016). A review on antioxidant methods. Asian Journal of Pharmaceutical and Clinical Research, 9, 14–32. https://doi.org/10.22159/ajpcr.2016.v9s2.13092
Dwikartika, I., Aji, N. P., & Elly, M. (2021). SKRINING FITOKIMIA EKSTRAK ETANOL DAUN PAKCOY (Brassica rapa subsp. Chinensis) DAN UJI ANTIOKSIDAN MENGGUNAKAN METODE DPPH. Stikes Al-Fatah Bengkulu.
Farmakope Herbal Indonesia. (2017). In Kementrian Kesehatan Republik Indonesia. https://doi.org/10.2307/jj.2430657.12
Farnsworth, N. R. (1966). Biological and Phytochemical Screening of Plants. Journal of Pharmaceutical Sciences, 55(3), 225–269.
Favela-González, K. M., Hernández-Almanza, A. Y., & De la Fuente-Salcido, N. M. (2020). The value of bioactive compounds of cruciferous vegetables (Brassica) as antimicrobials and antioxidants: A review. Journal of Food Biochemistry, 44(10), 1–21. https://doi.org/10.1111/jfbc.13414
Hanani, E. (2015). Analisis Fitokimia. EGC Medical Publisher.
Handayani, D. R., Kes, M., Juliastuti, H., Kes, M., Rakhmat, I. I., Kes, M., Yuslianti, E. R., Pratama, A. G. N., Hasna, A., & Anugrah, R. A. (2022). Sayur Dan Buah Berwarna Hijau Di Lingkungan Rumah Untuk Menangkal Radikal Bebas Di Masa Pandemi Covid-19. Deepublish.
Harborne, J. B. (1998). Textbook of Phytochemical Methods. A Guide to Modern Techniques of Plant Analysis. 5th Edition, Chapman and Hall Ltd, London,. American Journal of Plant Sciences, 195.
Kalisz, A., Sękara, A., Smoleń, S., Grabowska, A., Gil, J., & Cebula, S. (2018). Mineral composition of cauliflowers with differently coloured curds modified by the chilling of juvenile plants. Scientia Horticulturae, 232(July 2017), 216–225. https://doi.org/10.1016/j.scienta.2018.01.010
Kedare, S. B., & Singh, R. P. (2011). Genesis and development of DPPH method of antioxidant assay. Journal of Food Science and Technology, 48(4), 412–422. https://doi.org/10.1007/s13197-011-0251-1
Moreb, N., Murphy, A., Jaiswal, S., & Jaiswal, A. K. (2020). Cabbage. In Nutritional Composition and Antioxidant Properties of Fruits and Vegetables. INC. https://doi.org/10.1016/B978-0-12-812780-3.00003-9
Rohman, A., Riyanto, S., & Utari, D. (2015). Aktivitas antioksidan, kandungan fenolik total dan kandungan flavonoid total ekstrak etil asetat buah Mengkudu serta fraksi-fraksinya. Majalah Farmasi Indonesia, 17(3)(October), 136– 142.
Rokayya, S., Li, C. J., Zhao, Y., Li, Y., & Sun, C. H. (2013). Cabbage (Brassica oleracea L. var. capitata) phytochemicals with antioxidant and anti-inflammatory potential. Asian Pacific Journal of Cancer Prevention, 14(11), 6657–6662. https://doi.org/10.7314/APJCP.2013.14.11.6657
Salehi, B., Quispe, C., Butnariu, M., Sarac, I., Marmouzi, I., Kamle, M., Tripathi, V., Kumar, P., Bouyahya, A., Capanoglu, E., Ceylan, F. D., Singh, L., Bhatt, I. D., Sawicka, B., Krochmal-Marczak, B., Skiba, D., El Jemli, M., El Jemli, Y., Coy-Barrera, E., … Martorell, M. (2021). Phytotherapy and food applications from Brassica genus. Phytotherapy Research, 35(7), 3590–3609. https://doi.org/10.1002/ptr.7048
Šamec, D., Pavlović, I., & Salopek-Sondi, B. (2017). White cabbage (Brassica oleracea var. capitata f. alba): botanical, phytochemical and pharmacological overview. Phytochemistry Reviews, 16(1), 117–135. https://doi.org/10.1007/s11101-016-9454-4
Stoewsand, G. S. (1995). Bioactive organosulfur phytochemicals in Brassica oleracea vegetables-A review. Food and Chemical Toxicology, 33(6), 537–543. https://doi.org/10.1016/0278-6915(95)00017-V
Velasco, P., Francisco, M., Moreno, D. A., Ferreres, F., García-Viguera, C., & Cartea, M. E. (2011). Phytochemical fingerprinting of vegetable Brassica oleracea and Brassica napus by simultaneous identification of glucosinolates and phenolics. Phytochemical Analysis, 22(2), 144–152. https://doi.org/10.1002/pca.1259
Yi-Fang Chu, Jie Sun, Xianzhong Wu, R. H. L. (2002). Antioxidant and antiproliferative activities of common vegetables. Journal of Agricultural and Food Chemistry, 50(23), 6910–6916. https://doi.org/https://doi.org/10.1021/jf020665f
Zewen Liu, Zhangpin Ren, Jun Zhang, Chia-Chen Chuang, Eswar Kandaswamy, Tingyang Zhou, L. Z. uo. (2018). Role of ROS and Nutritional Antioxidants in Human Diseases. Frontiers in Physiology, 9(1), 430–439. https://doi.org/https://doi.org/10.3389/fphys.2018.00477
Zhang, Y. J., Gan, R. Y., Li, S., Zhou, Y., Li, A. N., Xu, D. P., Li, H. Bin, & Kitts, D. D. (2015). Antioxidant phytochemicals for the prevention and treatment of chronic diseases. Molecules, 20(12), 21138–21156. https://doi.org/10.3390/molecules201219753
Zou, Y., Lu, Y., & Wei, D. (2004). Antioxidant activity of a flavonoid-rich extract of Hypericum perforatum L. in vitro. Journal of Agricultural and Food Chemistry, 52(16), 5032–5039. https://doi.org/10.1021/jf049571r