Eco-Functional and Antioxidant Profiling of Turnip Leaves (Brassica Rapa L.)

Abstract

Nargiza Atakulova

This study explores the chemical composition and antioxidant activity of Brassica rapa L. turnip leaves, focusing on their ecological and functional relevance for health. The research presents botanical classification, bioactive compound quantification, and the methodology used to determine the content of vitamins and phenolic compounds using HPLC analysis. The leaves were found to contain vitamin B1 (6–7 mg/100g), vitamin PP (2–1 mg/100g), quercetin (5–32 mg/100g), and salicylic acid derivatives (2–31 mg/100g). Antiradical activity was assessed through the DPPH assay, revealing an IC50 value of 349.67 μg/mL, indicating high antioxidant potential. These findings highlight the potential use of turnip leaves—typically discarded as agricultural waste— as a valuable source of natural antioxidants and eco-safe compounds. Given their ability to scavenge free radicals, these leaves represent a sustainable, non-toxic alternative for health-supportive products in food, pharmaceutical, and cosmetic applications. This study supports the broader effort to reduce environmental waste by valorizing plant by-products and aligns with green chemistry principles and ecological sustainability goals. The results emphasize the importance of integrating low-impact, plant- based ingredients into circular bioeconomy and preventive health strategies.

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