EFFECT OF STEAMING ON THE ANTIOXIDANTS OF BRASSICA OLERACEA SPROUT, A COOL-WEATHER CROP COLLECTED FROM NILGIRIS

Green leafy vegetables are high in minerals and antioxidant vitamins, as well as other
antioxidant components like polyphenols and carotenoids, which can scavenge free radicals. In
the present study, the effect of steaming was studied on the antioxidant activity, the content of
vitamin C, calcium, and oxalate antinutrient of Brassica oleracea sprout (BOS) which is
commonly known as Broccoli. The physicochemical and preliminary phytochemical screening
was carried out according to standard methods. The antioxidant potential was assessed by
using a 2,2 diphenyl -1- picryl hydrazine (DPPH) scavenging assay. Calcium, oxalate, and
vitamin C were determined by simple titration methods. BOS steam heating did not affect
vitamin C levels. BOS didn’t show any considerable loss in vitamin C and calcium, but oxalate
was reduced to a great extent as a result of steaming. The steaming method seemed to preserve
better the vitamin C and calcium with a very less decrease after 10 and 20 min. of steaming.
The fresh weight after steaming, in comparison to the raw one, showed a decrease due to a
water loss of the vegetable tissue. The steaming method showed better results in preserving the
nutrients of BOS and the desired pharmacological property can be expected.