Determination of Antioxidant Activity of Broccoli Powder (Brassica Oleraceae var, Italic)

Arunasalam, Pavalarasi (2019) Determination of Antioxidant Activity of Broccoli Powder (Brassica Oleraceae var, Italic). Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Broccoli is a cruciferous vegetable which is high in phytochemical compounds such as phenolic, flavonoid and ascorbic acid. The aim of this study was to determine and compare the antioxidant activity of broccoli powder with pre-treatment after drying process. The antioxidant activities was investigated by using DPPH scavenging ability, total phenolic content (TPC), total flavonoid content (TFC) and vitamin C. Blanched freeze dried broccoli powder had significantly high antioxidant activity compared to blanched oven dried broccoli powder. The storage of week 0 broccoli powder exhibited the highest antioxidant activity compared to week 1 and week 2 in terms of DPPH, TPC, TFC and vitamin C content. The blanched freeze dried broccoli powder had 74.25mg GAE per 100g for TPC. 13.5mg QE per 100g for TFC, 80.60% free radical scavenging activity and 37.60 mg/100g for vitamin C. There were significant differences in antioxidant activities (p<0.05) between freeze dried and hot air oven dried broccoli powder. Therefore, the broccoli powder can be used as functional ingredients in food product due to its high bioactive compounds especially antioxidants. In future study, the broccoli powder will be analyzed for its anticancer properties. Keywords: Broccoli powder, antioxidant activity, TPC, TFC, DPPH, vitamin C