This study uses a chemically modified electrode (CME) based on carbon nanomaterials to demonstrate the electrochemical redox behaviour of crude fresh purple cabbage extract. Here, the redox properties of purple cabbage juice were examined using a three electrode cyclic voltammetry (CV) technique as a model system. PGE/GMC@e-cab, a purple cabbage-graphitized mesoporous carbon modified, pencil graphite electrode (PGE) was put through CV in a 10 mL pH 2 HCl/KCl solution using Ag/AgCl electrode and bare PGE as the reference and counter electrodes, respectively. A significant redox peak was observed at a potential of approximately -0.45 V vs Ag/AgCl in a potential window of -0.2 to 0.9 V on the CV of the modified PGE plausibly due to anthocyanin phytochemical dye pigment. This implies a direct passage of electrons between PGE/GMC and the anthocyanin components. FT-IR, Raman, and UV-Vis were utilized to characterize the patterned PGE. Additionally, the impacts of potential scan rate, pH, and concentration were thoroughly investigated. The obtained redox peak was further adjusted for the detection of cysteine (Cys) in order to examine the electrocatalytic activity. This first attempt paves the path for the electrochemical assessment of food crop quality and acts as a prototype study for the electro-active component in natural products.