Antioxidant potential of broccoli stalk: a preliminary investigation

Abstract

Broccoli is a popular Brassica vegetable widely consumed worldwide for its superior nutritive value and delicious taste. It is also a rich source of several health beneficial phytochemicals. However, sudden fluctuation in temperature, especially in tropical countries spoils the broccoli crop by distorting the heads and puts immense pressure on the farmers by virtue of monetary losses. Usually the broccoli curd is consumed, and the stalk is thrown away which is also of considerable nutritive value. In the present study, the antioxidant potential of the stalk was investigated and it was found to be a rich source of ascorbic acid, carotene and phenols. It is therefore, concluded that the broccoli stalk would provide a suitable means to add nutritive value to the diet in form of salad dressings, in combination with soups, pastas, fries etc. The optimal utilization of the stalk would provide immense nutritive and health benefits, curb malnutrition, supplement diet with phytochemicals and would also provide monetary benefits to the farmers from the sale of even the spoiled broccoli crops.