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In vitro bioactivity assessment of broccoli, cauliflower and kale seedlings ethanolic extracts

Cruciferous plants emerged as a rich source of health-promoting compounds. Seedlings of these plants possess a particular abundance of healthy phytochemicals, especially phenolic compounds and glucosinolates. However, analyses of the bioactivities of these plants in human or animal, as well as in vitro models are still rare. Therefore, in this study, we performed a comparative analysis of bioactivity of broccoli (Brassica oleracea var. italica), cauliflower (B. oleracea var. botrytis) and kale (B. oleracea var. acephala) seedlings ethanolic extracts. Antioxidative potential was evaluated using the ABTS, DPPH and FRAP assays and inhibitory capacity of extracts against gastrointestinal enzymes, such as α-amylase, α-glucosidase and pancreatic lipase was evaluated. These enzymes are often targeted in treatment of chronic illnesses, such as type II diabetes and obesity. Search for inhibitors of these enzymes continues, with plant foods rich with antioxidative compounds being a potential source. Results of ABTS revealed that kale and cauliflower extracts have antioxidative capacity than broccoli extracts. The same trend was recorded for inhibitory capacity against pancreatic lipase. However, broccoli seedlings had the highest inhibitory capacity against α-amylase. Furthermore, kale seedlings had the highest inhibitory capacity against α-glucosidase, similar to the results of FRAP which revealed kale extract as the richest source of antioxidative phytochemicals. Extracts of broccoli, cauliflower and kale seedlings extracts could be used as supplements in treating diseases like diabetes and obesity, considering they possess inhibitory capacity against α-amylase, α-glucosidase and pancreatic lipase and high antioxidative capacity. Of particular interest is kale, which emerged as the best and the richest with compounds of high antioxidative capacity and inhibition properties against enzymes related to diabetes and obesity.

antioxidants, Brassica, diabetes, functional food, microgreens

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