Relative evaluation of in-vitro antioxidant potential and phenolic constituents by HPLC-DAD of vegetables extracted in different solvents.

Cabbage, cauliflower and broccoli are well-known vegetables from the family having functional effects on human health. This study was carried out to identify different antioxidant properties and to quantify phenolic compounds by HPLC-DAD in different extracts (methanol, ethanol and water: acetic acid: acetone) of these vegetables. The results showed that, the methanolic dry extract of cabbage possessed the highest antioxidant activity (549 ± 7.