Biochemistry or chemistry and biology interface Biochemical study of raw and steamed extract of Chinese cabbage-Brassica pekinensis and comparison with Brassica chinensis
*M Jamuna
Postgraduate Department of Chemistry, Government College for Women {Autonomous}, MC Road, Mandya - 571401 {India} *Corresponding author: virgan2126@gmail.com, 8310802286
ABSTRACT
Chinese cabbage, also known as napa cabbage, is a leafy vegetable native to China, member of the Brassica family, good source of vitamins, minerals and linked to a number of health benefits. It is a good source of fiber, helps to improve digestion and promote regularity in the gut and also good choice for people to lose weight because of low calories, low fat, cholesterol and prevents cardio vascular diseases. In the present investigation, 1.0 kg of napa cabbage was collected from super market; 500g raw was grinded in sodium acetate buffer of pH 4.5, extract was collected. Another 500g was steamed for 10 mins at 100 OC, extract collected. Both the extracts were subjected for analysis of biochemical composition such as iron{ll}, iron{lll}, phosphorus, proteins, copper, by spectrophotometric method, reducing sugar {glucose}, vitamin-C by redox titration, calcium, magnesium, manganese, and zinc by complexometric titration. Iron{II}, phosphorus, protein, reducing sugar, vitamin C, calcium, magnesium, manganese and zinc contents have been drastically reduced by 10%, 25.58.0%, 25.6%, 35%, 86.64%, 62.8%, 40.5%, 6.0% and 38.0% respectively in steamed sample. Comparison has also been made with other species ofBrassica chinensis. Iron content found to be more in steamed sample, copper remains same. But, other contents have been drastically reduced in steamed sample. Hence better to be consumed as salads instead of cooking.