Nutritional and nutraceutical potential of rape (Brassica napus L. var. napus) and “tronchuda” cabbage (Brassica oleraceae L. var. costata) inflorescences

Two traditional cultivated vegetables highly consumed among Northern Portuguese regions were tested for their chemical composition, nutritional profile and in vitro antioxidant properties using four assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals scavenging activity, reducing power, inhibition of β-carotene bleaching and inhibition of lipid peroxidation by thiobarbituric acid reactive substances (TBARS) assay. The studied varieties of two Brassica species, locally known as “grelos” (rape) and “espigos” (“tronchuda” cabbage) are nutritionally well-balanced vegetables; particularly “tronchuda” cabbage revealed the highest levels of moisture, proteins, fat, energy, β-carotene and vitamin C; rape gave the highest contents of ash, carbohydrates, sugars (including fructose, glucose, sucrose and raffinose), essential n-3 fatty acid α-linolenic acid, and the best ratios of PUFA/SFA and n-6/n-3 fatty acids, tocopherols, lycopene, chlorophylls, phenolics, flavonoids, and also the highest antioxidant properties. The health benefits associated to the antioxidant properties reinforce their contribution to a healthy and balanced diet, highlight the interest of their consumption, validate the empirical use and add new values to traditional/regional products which have been used for a long time.