Red cabbage (101.99 μg/g bs) had higher sulforaphane content than green cabbage (7.58 μg/g bs).
Sulforaphane is an isothiocyanate having anti-microbial and anti-carcinogenic properties, found in a broad range of vegetables of the Brassica oleracea genus, of which broccoli and cabbage are considered to be the most important types.
The method showed that the inflorescences of broccoli and the leaves of red cabbage are rich in sulforaphane.
Note Haloxyfop shall be analysed in 2013 on head cabbage and strawberries; in 2014 on beans (with pod), carrots and potatoes and spinach and in 2015 on cauliflower and peas.
The present invention describes a method for extracting, identifying and quantifying sulforaphane in the edible parts of broccoli and in cabbage leaves by high-performance liquid chromatography (HPLC).