Vegetos
(An International Journal of Plant Research & Biotechnology)
Proximate, mineral, phytochemical and antioxidant analysis of Kohlrabi (Brassica oleracea var gongylodes)
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Research Articles | Published: 10 April, 2025
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Keywords: Antioxidants, Brassican , Jammu, Kohlrabi, Kashmir, Minerals, Phytochemicals
Abstract
Kohlrabi (Brassica oleracea var gongylodes) is a commonly consumed cruciferous vegetable in the Himalayan region of Jammu and Kashmir, India. It is preferred for its soft tender leaves and enlarged fleshy knob and is used as a cooked vegetable or subjected to spontaneous fermentation in the region to prepare a local delicacy known as “Mounji Achar”. Despite being an intricate part of the local diet in Jammu and Kashmir, scientific reports related to its composition are scarce. This preliminary study investigated the proximate composition, mineral content, phytochemical profile, and antioxidant properties of kohlrabi cultivated in this region. The analysis revealed that kohlrabi is high in moisture (88.14%), with moderate levels of protein (3.21%), carbohydrates (6.6%), and low-fat content (0.14%). Essential minerals, including potassium, sodium, and magnesium, present in significant amounts in different parts of the kohlrabi were analyzed. Qualitative phytochemical screening detected the presence of flavonoids, tannins, anthocyanosides, and saponins as well as carbohydrates and proteins. Quantitative analysis showed varying levels of total phenol content and total flavonoid content across different plant parts, with the highest concentrations noted in the whole sample 2.14 ± 0.09 mg GAE/g d.w and 1.43 ± 0.07 mg QE/g d.w, respectively. The aqueous extracts of kohlrabi exhibited significant antioxidant activity in leaves demonstrating the highest (DPPH and ABTS radical scavenging activity 48.71 ± 1.67 and 50.04 ± 0.47%, respectively) among all the plant parts analyzed. These findings suggest that kohlrabi is a valuable source of essential nutrients and bioactive compounds, heterogeneously distributed among the plant parts. The results highlight the potentiality of the use of different parts of kohlrabi for nutritional and pharmacological applications in the region.
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Author Information
Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, India