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Journal of Food Science and Technology

, Volume 55, Issue 5, pp 1806–1815 | Cite as

Purple head broccoli (Brassica oleracea L. var. italica Plenck), a functional food crop for antioxidant and anticancer potential

  • Ashun Chaudhary
  • Sonika Choudhary
  • Upendra Sharma
  • Adarsh Pal Vig
  • Bikram Singh
  • Saroj Arora
Original Article

Abstract

Natural foods are used in many folks and household treatments and have immense potential to treat a serious complication and health benefits, in addition to the basic nutritional values. These food products improve health, delay the aging process, increase life expectancy, and possibly prevent chronic diseases. Purple head Brassica oleracea L. var. italica Plenck is one of such foods and in current studies was explored for chemical compounds at different development stages by gas chromatography-mass spectrometry. Antioxidant potential was explored employing different assays like molybdate ion reduction, DPPH, superoxide anion radical scavenging and plasmid nicking assay. Inspired by antioxidant activity results, we further explored these extracts for antiproliferative potential by morphological changes, cell cycle analysis, measurement of intracellular peroxides and mitochondrial membrane potential changes. Current study provides the scientific basis for the use of broccoli as easily affordable potent functional food.

Keywords

Broccoli Antioxidant assay Cell cycle ROS GC–MS MTT Apoptosis 

Abbreviations

PVS

Palam Vichitra seeds

PV3

Palam Vichitra 3 day sprout

PV5

Palam Vichitra 5 day sprout

PV7

Palam Vichitra 7 day sprout

PVL

Palam Vichitra leaves

PVF

Palam Vichitra floret

Notes

Acknowledgements

We gratefully acknowledge the financial support received from the Council of Scientific and Industrial Research, New Delhi (38(1193)/08/EMR-П) and CEPEPA (UGC). The authors are also grateful to Director, CSIR-IHBT-Palampur for providing GC–MS facilities.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Supplementary material

13197_2018_3095_MOESM1_ESM.docx (3 mb)
Supplementary material 1 (DOCX 3041 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.Department of Botanical and Environmental SciencesGuru Nanak Dev UniversityAmritsarIndia
  2. 2.Natural Product Chemistry and Process Development DivisionCouncil of Scientific and Industrial Research-Institute of Himalayan Bioresource Technology (CSIR-IHBT)PalampurIndia
  3. 3.Department of Botany, College of Basic Sciences and HumanityPunjab Agricultural UniversityLudhianaIndia

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