Antioxidant and Pro-Oxidant Activities of Savoy Cabbage (Brassica Oleracea L. Var. Sabauda) Sprout Extracts

• Published in: Journal of food biochemistry 2016-08, Vol.40 (4), p.542-549
• Main Authors: Quassinti, Luana, Gianfranceschi, Giuseppe, Lupidi, Giulio, Miano, Antonino, Bramucci, Massimo
• Format: Article
• Language: English
• Subjects: Brassica; Brassica oleracea
• ISSN: 0145-8884; 1745-4514
• DOI: 10.1111/jfbc.12247

Diets rich in foods containing antioxidants, such as fruits and vegetables, could help to prevent cardiovascular diseases, inflammatory diseases, neurodegenerative disorders, cancer and slow the aging process. The aim of this work was to look at the seed sprouts of a member of the Brassica genus, Savoy cabbage (Brassica oleracea L. var. sabauda) to determine the antioxidant activity of aqueous and hydroalcoholic extracts made from powdered form of its sprouts. The in vitro antioxidant activity of extracts was tested using 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and 2,2′‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulphonic acid) (ABTS) radical scavenging assays. A useful indicator of ROS, 2′,7′‐dichlorodihydrofluorescin diacetate (H2DCF‐DA), was used to determine the antioxidant and pro‐oxidant activity of sprout extracts in a cell‐based assay. Significant values of “in vitro” antioxidant activity were found in aqueous and hydroalcoholic extracts. Aqueous sprout extract showed a dose‐dependent pro‐oxidant activity, higher than hydroalcoholic extract in a cell‐based assay. The pro‐oxidant activity was correlated with the inhibition of cell proliferation and proved thermolabile. Practical Applications Compounds with important biological activity have been isolated and characterized from sprouts and can be used in the nutraceutical field. Sprouts contain a cocktail of antioxidant compounds that shows a strong reducing activity. The study was extended to Savoy cabbage sprout extracts using cell‐based assay. Antioxidant and pro‐oxidant activities were put in evidence. The present results draw attention to the real antioxidant capacity of a plant extract. An adequate assessment of the antioxidant capacity should take in account the pro‐oxidant activity of an extract.