Comparative Study on Chemical Composition and Antimicrobial Activity of Brassica oleracea Varieties (Broccoli and Cabbage)

Abstract

Abstract Brassica oleracea has become established as an important human food crop plant, used because of its large food reserves, which are stored over the winter in its leaves. It is rich in essential nutrients including vitamin C. A diet rich in cruciferous vegetables (e.g., cabbage, broccoli, cauliflower) is linked to a reduced risk of several human cancers. In this study Brassica oleracea varieties (Broccoli and Cabbage) was extracted successively with petroleum ether, chloroform and methanol. Chloroform extract gave a highest antimicrobial activity. Phytochemical screening was carried out on the ethanolic extract (80%) by maceration of powdered plant which revealed the presence of steroids, alkaloids, saponins, tannins, flavonoid, deoxy sugars and reducing compounds. Six fractions were obtained when thin layer chromatography (TLC) was used to separate the major constituents of the chloroform extract; these fractions were subjected to preparative thin layer chromatography (Preparative TLC), Ultra-violet and Gas chromatography/ Mass Spectroscopy (GC/MS) technique. The results revealed important need on concerning Brassica plant as antimicrobial active plant. Intensive analytical investigations were needed to carry out on the most active chioroform extract in order to isolate and identify the effective components using modern chromatographic and spectroscopic techniques.