Comparative analysis for antioxidant capacities, important plant pigments and total phenolic contents in different Brassica vegetables  

Chander Parkash , S.S. Dey , Raj Kumar , M.R. Dhiman , Munish Dhiman , Satish Kumar , Vinod Kumar
Indian Agricultural Research Institute, Regional Station, Katrain (Kullu Valley), H.P.-175129 India
Author    Correspondence author
Molecular Plant Breeding, 2015, Vol. 6, No. 10   doi: 10.5376/mpb.2015.06.0010
Received: 27 Feb., 2015    Accepted: 11 May, 2015    Published: 09 Jun., 2015
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Parkash et al., Comparative analysis for antioxidant capacities, important plant pigments and total phenolic contents in different Brassica vegetables, Molecular Plant Breeding, 2015, Vol.6, No. 10 1-7 (doi: 10.5376/mpb.2015.06.0010)

Abstract

A study to analyze the quantitative comparative variation of antioxidant capacity within the Brassica family was undertaken with ten cultivars representing 5 brassica vegetables. It was observed that sprouting broccoli cultivar Pusa Broccoli KTS-1 exhibited significantly highest contents of antioxidants viz., CUPRAC (17.91 µ mol tolox/g) and FRAP (14.34 µ mol trolox/g) whereas, significantly higher contents of total phenolics (6120.0 µg gallic acid/gfw), anthocyanin (3.28 mg/100 g), ascorbic acid (80.832 mg/100g of sample), lycopene (8.02 mg in 100 g sample), total carotenoids (52.82 mg/100g) and β–carotene (11.32 µg/100 g) were recorded in kale cultivar KTK-64 in comparison to other vegetables. High genetic advance coupled with high heritability was observed for all the traits which is attributed to considerable additive genetic effects and selection for these traits would be most effective. CUPRAC has shown significant and positive correlation at both genotypic and phenotypic levels with all the other 7 traits whereas FRAP was significantly correlated with total phenolics and anthocyanin only. Based on D2 analysis the 10 genotypes were classified into 4 clusters. The cluster IV had maximum 4 genotypes and cluster II had only one genotype.

Keywords
Brassica vegetables; Anti-oxidant capacity; Phytochemicals; Variability; Correlation; Diversity
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