Investigating the potential of underutilized brassica seed meals as a source of natural antioxidants

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The seed meals of two Brassica species, yellow seeded Brassica rapa (L.) and brown seeded Brassica juncea (L.) Czern.& Coss.were examined for antioxidant potential.Four different solvents were used to extract defatted cakes in order to investigate how the extraction solvent and Brassica species had an impact on the antioxidant activity of the resulting extracts.When compared B. juncea to B. rapa, the total phenolic content was found to be substantially greater in B. juncea (ranging from 14.99 to 18.00 mg CE g-1 DW) than B. rapa (11.01 to 14.45 mg CE g-1 DW).In terms of ABTS (2,2'-azino-bis (3ethylbenzothiazoline-6-sulfonic acid)) and DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity, metal chelating activity and ferric ion reduction antioxidant power, B. rapa had a much better antioxidant potential.When compared to alternative solvents, the 80 per cent acetone extracts had the highest total phenol content and the strongest in vitro antioxidant activity among both species.Furthermore, total phenolic content was found to have a substantial positive relationship (p<0.05) with total flavonoids and total antioxidant activity, but a significant (p<0.05)negative relationship with FRAP and ABTS.According to these findings, various Brassica seed meal extracts could be used as high-valued bioactive materials for a range of antioxidant applications across various industries.