This study presents a comparative analysis of the phytochemical composition and in vitroantioxidant activity
of organically and conventionally (termed 'inorganic') cultivated cabbage (Brassica oleracea) leaves. A
multi-methodological approach was employed, encompassing ultrasound-assisted extraction for targeted
phenolic recovery, Soxhlet extraction for broad-spectrum analysis, and validated spectrophotometric
assays. High-performance liquid chromatography (HPLC) quantification revealed that organic cabbage
accumulated significantly higher concentrations of chlorogenic acid (33.86 vs. 14.82 μg/ml), kaempferol
(19.87 vs. 12.47 μg/ml), caffeic acid (9.85 vs. 3.11 μg/ml), and quercetin (7.28 vs. 4.87 μg/ml). Gas
chromatography-mass spectrometry (GC-MS) profiling further demonstrated distinct compositional
differences in volatile and semi-volatile organic constituents between cultivation types. Consistent with
these findings, organic extracts exhibited markedly elevated total phenolic (77.12 vs. 53.23 ppm GAE) and
total flavonoid (49.43 vs. 32.48 ppm RE) contents. The enhanced phytochemical profile directly correlated
with superior antioxidant efficacy, as evidenced by a significantly higher DPPH radical scavenging activity
(83% vs. 71%). These results robustly demonstrate that organic cultivation practices significantly enhance
the concentration of key bioactive phenolics and the resultant in vitro antioxidant capacity of cabbage,
underscoring the impact of agricultural methodology on the nutraceutical quality of food crops.