ANTIOXIDANT EXTRACTION

FROM CAULIFLOWER LEAVES

PROJECT GUIDE: BY:
Er. Dayanad Peter Vimirthha.D
Department of Food PRK21FZ2018
Processing and II-MSc Food Science
Technology and Technology
INTRODUCTION
 Antioxidants are man-made or natural substances that
may prevent or delay some types of cell damage.
 Antioxidants are found in many foods, including fruits

and vegetables.
 Cauliflower is a one of cruciferous vegetable in the

species Brassica oleracea, in the family Brassicaceae.

 Cauliflower leaves are full of natural antioxidants that

have been shown to help prevent cancer.

 Cauliflower leaves falls under the category of

underutilized products which are often neglected.

OBJECTIVE
 To study the available literature of extraction of
antioxidants from Cauliflower leaves.
 Optimising extraction parameter for ethanol based

antioxidant extraction.
 Time
 Temperature
 To study the stability of extracted antioxidant.
REVIEW OF LITERATURE
TITLE
1.Antioxidant extract from
cauliflower leaves
effectively improve the
stability of pork patties
during refrigerated storage
AUTHOR
Cullere et al., 2019; Fan et
al., 2019; Sheng et al.,
2018; Utama-ang,
Phawatwiangnak,
Naruenartwongsakul, &
Samakradhamrongthai,
2017.
SUMMARY
Some plant wastes and
subsidiary products are
potential sources of
antioxidants due to their
low cost, easy availability,
and high content in
polyphenolic compounds
as well as other valuable
active ingredients.
2. Studies on cauliflower Guerrero – Beltran et al., Brassica leaves contain a
leaves powder and its 2012 sulfur compound that has
waste utilization in also been shown to kill
traditional product. cancer stem cells, there by
slowing tumor growth.

3. Formulation and Sensory (Cohen et al., 2000; Knekt Cauliflower leaves contain
Acceptability of et al., 2002 and Zhang and antioxidants and other
Cauliflower Leaf. Hamauza, 2004) bioactive compound which
has been strongly
associated with
cardiovascular diseases and
chronic diseases
4.Antioxidant Activity of (Cook and Samman, Natural antioxidants are
Cauliflower (Brassica 1996; LiyanaPathirana known to exhibit a wide
oleracea L.) and Shahidi, 2006). range of biological effects.
In fact, a fundamental
property important for
life is antioxidant activity
and this property may
give rise to
anticarcinogenicity, anti-
mutagenicity, and anti-
aging activity, among
others

5. Studies on cauliflower Cieslik, E., Leszczynska, Product development and

leaves powder & its waste T., Filipiak- Florkiewicz, sensory evaluation of value
utilization in traditional A., Sikora, E. and added food products made
product. Pisulewski, P.M. (2007) by incorporation dried
cauliflower green leaves.
 WORK DONE
 Cauliflower leaves were harvested from the local shop.
 Initial weight of cauliflower leaves with stem 357g.
 Separation of leaves from the stem was done.
 Weight of the leaves after separation- 85g
 The leaves were washed with running distilled water.
 It was then dried in a vacuum-oven at 45°C for 8 hr.
 Fig 2
Fig 1
Drying in vacuum oven
After separation of stems
 WORK TO BE DONE
 The dried leaves were pulverized into a coarse powder.
 To prepare the extract, Fifty grams of ground leaves of
cauliflower was dispersed in 500 ml of 80% ethanol.
 And the extraction process was carried out in dark
condition in a magnetic stirrer at 45°C for 3 hr.
 After stirring, the solution was filtered using Whatman
No.1, concentrated in vacuum at 45°C and lyophilized in
the freeze dryer.
 Each extraction procedure was conducted in triplicate. The
CLE was preserved in air-sealed container and stored in
dark conditions at −20°C prior to further use.
THANK YOU