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JOURNALS || EIJO Journal of Bio- Technology, Food Technology, Agriculture and Innovative Research (EIJO – JBTFTAIR) [ISSN : 2455 - 992X ]
Screening of Flavonoids in Cauliflower Leaves (Brassica Oleracea Var. Botrytis) Using HPLC

Author Names : 1MARY JENEFER SHARMILA.P,2DR.DOROTHY JAGANATHAN  Volume 2 Issue 5
Article Overview

Flavonoids have been characterized naturally from various plants. The majority of their functions result from their strong antioxidative properties. Stressing on the health complication in today’s society, it is within reason to believe that flavonoids could play a significant role in combating the damage caused in cells and tissues due to oxidative stress. Brassica oleracea comprises several crop varieties of worldwide economic importance. Fresh leaves of cauliflower were purchased in bulk. The leaves were then washed, blanched, oven dried at 400c and finally ground into powder to screen for the presence of flavonoids using High Performance Liquid Chromatography. The results revealed the presence of fourteen flavonoids such as Gallic acid, Theanine, Theobromine and flavon 3ols compounds. Hence these locally available but highly neglected cauliflowers leaves possessing antimicrobial and antifungal properties due to flavonoids can be introduced in pharmacological, functional food and neutraceutical preparations thereby reducing the waste index of the vegetable.

Key words: Cauliflower Leaves, Flavonoids, Gallic Acid, Antimicrobial Antifungal

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