Biochemical diversity in Brassica leafy greens and sensory evaluation of its Saag, an Indian cuisine known for its cancer-preventive properties

Abstract

Abstract Despite the wide consumption of Brassica leaves as Saag in North India during the winter season, there is a notable gap in the information regarding the nutritional profile of the available germplasm resources. This study aims to compare the nutritional value and mineral composition of eleven green leafy Brassica accessions of Indian and exotic origin. A significant variation was recorded in health-promoting compounds among the different accessions. The heat map generated through hierarchical clustering analysis (HCA) depicts three promising accessions, namely Chinese Sarson, Saag sarson, and KPT 9, which exhibit rich nutritional and antioxidant properties. Additionally, ascorbic acid and total phenols significantly correlated with the antioxidant activity of Brassica leafy greens. A significant difference in the compositional pattern of key macro-minerals (Ca, Mg, P) and micro-minerals (Zn, Fe, Cu, Mn) was noticed in the accessions. Among the eleven accession studied, GSC 7, Saag Sarson and Kangra Brown Sarson 3 exhibited richness in these elements, making them a suitable source for supplying a sizable portion of our daily mineral requirements. Subsequently, the Saag, an Indian cuisine prepared from the leaves of these accessions was subjected to sensory evaluation. The results showed that Chinese Sarson and Saag sarson received the highest consumer acceptance and were greatly appreciated. The information acquired from this study could serve as a valuable reference for the selection of high-quality leafy Brassica varieties for breeding programs aimed at enhancing nutritional value and broadening the genetic base of this important food crop.