Scientific journal

62 2023

Journal of Food and Nutrition Research
Summary No. 3 / 2023

Boškovic, S. – Mimica-Dukić, N. – Četojević-Simin, D. – Orčić, D. – Karaman, M. – Bogavac, M. – Lozanov- Crvenković, Z. – Simin, N.
Antioxidant, antimicrobial and antiproliferative activity of Brassica oleracea varieties broccoli, cauliflower and kohlrabi under organic and conventional cropping
Journal of Food and Nutrition Research, 62, 2023, No. 3, s. 224-235

Natasa Simin, Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia. E-mail:

Original article
Received 3 February 2023; 1st revised 21 May 2023; accepted 5 June 2023; published online 27 June 2023.

Summary: Although crops produced in organic cultivation are considered to be better for health and often have better sensory characteristic than conventionally produced foodstuffs, the influence of cropping practice on phytochemicals content and healing properties of plant-based food still needs clarification. This study compared nutrient quality and biological activity of Brassica oleracea vegetables grown under organic and conventional production systems. Total glucosinolate, phenolics and flavonoids concentrations, together with antioxidant capacity of vegetable juices against 1,1-diphenyl-2-picryl-hydrazyl radicals (DPPH), 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) and cupric ion reagent were estimated. Antimicrobial activity against bacteria and fungi, together with antiproliferative activity in tumour cell lines were investigated. Organic cropping increased total glucosinolates concentration in broccoli (B. oleracea L., var. italica Plenck) and cauliflower (B. oleracea L. var. botrytis l.c.). Higher total flavonoids concentration was found in all conventionally grown vegetables. Juices of conventionally grown broccoli and cauliflower were more effective antioxidants, antimicrobials and cancer chemopreventive agents than their organically grown counterparts and those from kohlrabi (B. oleracea L. var. gongylodes l.c). Cropping system and vegetable variety together affected chemical composition and biological activity of B. oleracea vegetables. Thus, the combination of both factors must be considered when producing vegetables with health-promoting properties.

Keywords: Brassica oleracea; organic; antioxidant; antibacterial; antifungal; antiproliferative

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