Journal of Nutraceuticals and Food Science

Isolation of Essential Oil from Brassicca oleracea (Kale Leaves) and Characterization of Extract

Food Components having disease targeting and healing effects play a major role in diet therapy. Bioactive such as Dietary fibers, antioxidants and microbial are mostly provided from fruits and vegetables that are beneficial and various epidemic research has proven that daily intake of Brassica vegetables is highly correlated in minimizing cancers risk. The objective of this research was to isolate essential oils obtained from Kale leaves, characterization of the extract for Radical scavenging activity. From DPPH antioxidant activity the results indicated inhibition 80% of oxidative damage. The highest activity was obtained in Acetone washing. Essential oils extractions play diverse role in market for variety of processed foods. These essential oil properties allow its uses to consume foods and medicinal supplements. The extensive production and commercialization of kale leaves can be a realistic approach to increase the daily intake of antioxidants for prevention and easy to use application that may promote cure of variety of diseases.