Chemical composition, antimicrobial and antioxidant activities of broccoli, kale, and cauliflower extracts

The consumption of Brassica has been associated with a decrease in chronic non-communicable diseases. The objective of the study was to evaluate the chemical composition, antioxidant, and antimicrobial potential of broccoli, kale, and cauliflower extracts. The extracts were prepared, and characterized, and the antioxidant potential was evaluated against three the radicals while the antimicrobial potential was analyzed by three techniques against four bacteria. Extracts present in their composition glucosinolates and phenolic compounds. The inhibition of the radical 2,2-diphenyl-1-picrilhidrazil was high in all extracts. The broccoli and cauliflower extracts showed inhibition activity of hydroxyl radicals and nitric oxide. The disk diffusion showed that the broccoli and cauliflower extract were active against three bacteria, while the kale extract showed active halos for gram-negative bacteria. Kale extract had an inhibitory effect against gram-positive bacteria, the cauliflower extract only inhibited the growth of Staphylococcus aureus . Thus, the extracts have a beneficial action for health.