Torzella (Brassica oleracea
acephala) is one of the most ancient kinds of cauliflower developed in the
Mediterranean area. Broccolo (Brassica oleracea botrytis cimosa), var. “San Pasquale” is a leafy vegetable cultivated in Campania too, mainly in
the province of Naples. We evaluated the polyphenols content and the
antioxidant activity of these two Brassicaceae,
provided by the same experimental plant of the Campania region. Both vegetables showed high content of total polyphenols (6.37 mM GAE/g and 2.24 mM
GAE/g of Torzella and Broccolo, respectively), and a remarkable antioxidant activity (EC50 1.53 mg
and EC50 6.51 mg, in Torzella and Broccolo,
respectively). Polyphenol composition, determined by ultra performance liquid
chromatography (UPLC), allowed us to detect a certain number of compounds
(gallic, ferulic, chlorogenic, p-coumaric and caffeic acids, catechin, luteolin, naringenin) common to both species. Therefore, epicatechin
was found only in the extract of san Pasquale
broccoli; on the contrary, rutin and apigenin were detected only in the
extracts of torzella broccoli. Hence, such products can be considered
therapeutic functional foods due to their extraordinary reserve of secondary
metabolites and bioactive constituents that are beneficial for managing and
preventing several chronic illnesses in humans.