Evaluation of Essential and Toxic Elements, Polyphenol Content, and Antioxidant Activity in Cabbage (Brassica oleracea L.)

Abstract

Brassica oleracea (cabbage) is a widely consumed cruciferous vegetable known for its nutritional richness and health-promoting properties. This study aimed to evaluate the mineral composition, total polyphenol content (TPC), antioxidant activity (AA), and the presence of potentially toxic elements in selected cabbage varieties. Total polyphenol content ranged from 3588 to 4002 mg GAE.kg^-1 DM, with corresponding antioxidant activity values between 8.01 and 13.0 mmol TE.kg^-1 DM.  Among the macronutrients, potassium (18,291–21,064 mg.kg^-1 DM) was the most abundant, followed by calcium and phosphorus. Iron was the dominant microelement (24.5–28.7 mg.kg^-1 DM), with considerable levels of manganese, zinc, and copper. Potentially toxic elements such as lead and cadmium were also detected in some samples, occasionally exceeding the EU maximum permissible limits on a FW basis. However, estimated dietary intake suggests that average cabbage consumption does not pose a significant health risk, remaining within acceptable provisional tolerable weekly intake (PTWI) levels. The study confirms that mineral and phytochemical composition in cabbage is significantly influenced by varietal differences and may also reflect environmental and post-harvest factors. These findings reinforce the nutritional and functional value of Brassica oleracea as a source of essential elements and bioactive compounds with potential health benefits.