## 3 Results and Discussion
### Quantification of Sugars by HPLC  
Free sugars, such as glucose, fructose, maltodext and maltose, were reported in selected species of _Brassica_ genus, such as cauliflower, red cabbage, Chinese cabbage, white cabbage and broccoli extracts, are shown in Table 3. Sugar contents (glucose, fructose, maltodext and maltose) were varied according to the _Brassica_ species and are ranged from 1.48 to 86.73%. In this study, maltodext and fructose were found to be the predominant sugars while maltose and glucose were present in the lowest concentrations in cauliflower, broccoli, red cabbage, white cabbage and Chinese cabbage. Among all sugar contents identified, maltodext content was found to be the highest in red cabbage extract (86.73%) while the lowest content of maltodext was found in white cabbage (52.52%). Statistical analysis revealed significant (_p_\(\leq\) 0.05) variation in sugar profiles of selected species. Our results are in agreement with the results reported by (2019) who reported the presence of glucose, fructose and sucrose in broccoli and cauliflower. In another report (2019), a comparison was made between the free sugar level of white cabbage and broccoli which showed the presence of glucose, fructose and sucrose in white cabbage and broccoli. Another report (2019) was also published on cabbage showed the presence of glucose, sucrose and fructose. Our results are contrary to the previous reports because sometimes genetic influence takes part in the results, changing of free sugars depending on the climatic and seasonal variation. Inflorescence also affects the variation in the free sugars and sucrose is considered to be the responsible sugar for the sweeter taste (2019).  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Compounds**} & \multicolumn{4}{c}{**mg/100 g of Dry Plant Material**} \\ \cline{2-5}  & **Cauliflower** & **Broccoli** & **Red Cabbage** & **White Cabbage** & **Chinese Cabbage** \\ \hline Gallic acid & 18.35 \(\pm\) 1.10 c & 4.80 \(\pm\) 0.23 b & 113.21 \(\pm\) 6.79 d & 4.90 \(\pm\) 0.29 b & 3.00 \(\pm\) 0.20 a \\ _p_-hydroxyl benzoic acid & 0.09 \(\pm\) 0.02 b & 0.08 \(\pm\) 0.05 b & 3.22 \(\pm\) 0.19 d & 0.61 \(\pm\) 0.01 c & 0.04 \(\pm\) 0.01 a \\ Catechin & 2.94 \(\pm\) 0.17 b & 0.53 \(\pm\) 0.03 a & 151.8 \(\pm\) 9.01 d & 2.93 \(\pm\) 0.13 b & 3.44 \(\pm\) 0.21 c \\ Chlorogenic acid & 0.55 \(\pm\) 0.04 c & 0.44 \(\pm\) 0.03 b & 25.7 \(\pm\) 1.35 d & 0.41 \(\pm\) 0.03 b & 0.09 \(\pm\) 0.01 a \\ Caffe acid & 0.02 \(\pm\) 0.01 a & 0.03 \(\pm\) 0.01 a & 1.11 \(\pm\) 0.01 c & 1.01 \(\pm\) 0.06 c & 0.07 \(\pm\) 0.01 b \\ Syringic acid & 0.04 \(\pm\) 0.01 a & - & - & 0.14 \(\pm\) 0.01 b & - \\ Vanillic acid & - & - & 0.51 \(\pm\) 0.03 b & 0.02 \(\pm\) 0.01 a & 0.03 \(\pm\) 0.01 a \\ _p_-coumaric acid & 7.44 \(\pm\) 0.45 b & - & 53.29 \(\pm\) 3.73 c & 0.13 \(\pm\) 0.01 a & - \\ Sinapic acid & 0.06 \(\pm\) 0.01 b & 0.03 \(\pm\) 0.01 a & 1.78 \(\pm\) 0.10 c & - & 0.02 \(\pm\) 0.00 a \\ Ferulic acid & 0.05 \(\pm\) 0.01 a & - & 6.66 \(\pm\) 0.45 b & - & 0.04 \(\pm\) 0.01 a \\ Ellagic acid & - & - & 3.21 \(\pm\) 0.20 a & - & - \\ Benzoic acid & 0.05 \(\pm\) 0.01 a & - & 27.21 \(\pm\) 1.06 b & - & - \\ Quercetin & 4.11 \(\pm\) 0.30 a & - & 11.92 \(\pm\) 0.72 b & - & - \\ \hline \hline \end{tabular}  
* The values are mean \(\pm\) standard deviation of three independent observations. Different letters in superscript show significant differences among selected _Brussica_ species.  
\end{table}
Table 2: Quantification of phenolic acids and flavonoids in ethanol extract of selected _Brassica_ species.