Nathalie Masa | Junabeth Cervantes | Jessa Mae Estolas
There are many natural sources of antioxidants available in the Philippines. Cabbage is one of the most common vegetables indigenous to the highlands of Luzon and regularly eaten by the community as a source of minerals and vitamins. In this regard, the study was conducted to find out the antioxidant properties of this leafy vegetable of the genus Brassica. Comparison of the red and green cabbage extracts in their antioxidant properties was made using the 2,2-diphenyl-1- picrylhydrazyl assay. Results showed that red cabbage possesses antioxidant property but green cabbage has none. It is thus recommended that further studies using different tests for antioxidant property be used to prove the presence of compounds that could show that green cabbage can be a natural source of antioxidants for it is a more common variety than the red cabbage.
ISSN 2718-997X (Print)
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