Phytochemicals, proximate and elemental analysis, antioxidant and cytotoxic potentials of purple (<i>Capitata</i> F. rubra) and green (<i>Capitata</i> Linn.) <i>Brassica oleraceae</i> (cabbage)

Abstract

Malnutrition remains a significant impediment to growth in many countries. Exploring the medicinal potentials of exotic vegetables represents a strategic approach to achieving sustainable development goals. This study focused on the evaluation of proximate, elemental, and phytochemical composition, including the antioxidant and cytotoxic potentials of green and purple cabbage varieties. The findings revealed different percentages of moisture, crude fat, fibre, protein, and carbohydrates in both varieties. Calcium, magnesium, potassium, sodium, iron, copper, zinc, saponins, terpenoids, flavonoids, phenolics, tannins, anthraquinones, and steroids were also detected and quantified. The green (IC₅₀=186.3 μg/mL) and purple (IC₅₀=187.6 μg/mL) cabbage extracts demonstrated broad-spectrum 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, as compared with the standard, ascorbic acid
(IC₅₀=267 μg/mL). Similarly, the green (IC₅₀=148.7 μg/mL) and purple (IC₅₀=103.9 μg/mL) cabbage extracts exhibited nitric oxide inhibitory activity, as compared with the standard, ascorbic acid (IC₅₀=135.2 μg/mL). The green (CC₅₀=10.6 μg/mL) and purple (CC₅₀=16.66 μg/mL) cabbage extracts exhibited an inhibition on the growth of Rhabdomyosarcoma cell lines as compared with the standard, Vincristine (CC₅₀=0.30 μg/mL). These results support the utilization of the two cabbage varieties as dietary supplements, potentially aiding in the discovery of anticancer drugs and the management of other disease conditions owing to their antioxidant properties.