A Study on Antioxidant and Antimicrobial Activity of Organic and Inorganic Cauliflower Greens Powder (Brassica oleracea var. botrytis L)

Cauliflower greens is one such popularly consumed vegetable, possessing potent bioactive components where the leaves of the vegetables are often neglected or discarded and used as fodder. Hence an attempt was made to analyze the presence of different antioxidants such as DPPH, FRAP, SOD and Total antioxidant contents there by exploring the potential benefits of these leaves which is solely ignored by majority of population. The present study reveals that the presence of promising compounds can be consumed in regular diet in maintaining good health and can be technically applied in preparing natural therapeutic medicines to combat various degenerative diseases and can also be used in food processing industries due to its antimicrobial and antioxidant properties Cauliflower has a very high waste index, and this result throws light on the importance and the properties of cauliflower leafs, thereby reducing food wastage.