Effect of culinary treatment on chnages in the contents of selected nutrients and non-nutrients in curly kale (Brassica oleracea var. acephala)

Joanna Kapusta-Duch; Barbara Kusznierewicz; Teresa Leszczyńska; Barbara Borczak

doi:10.1111/jfpp.12713

Effect of culinary treatment on chnages in the contents of selected nutrients and non-nutrients in curly kale (Brassica oleracea var. acephala)

Abstract

Kale has a great nutritive value, very high antioxidant activity and pro-healthypotential. The level of phytochemicals and related bioactive compounds arestrongly dependent on pre and postharvest stages of production chain (domestic orindustrial). The study investigated changes in the levels of vitamin C, b-carotene,total polyphenols, antioxidant activity, degradation products of glucosinolates aswell as nitrates and nitrites in the kale due to the conventional cooking process. Asa result of cooking kale, a signiﬁcant decrease was noted in the content of vitaminC, polyphenols, diindolilometan, indole-3-acetic acid and nitrate and nitrites, and asigniﬁcant growth in the content of b-carotene, indole-3-carbinol, indole-3-acetonitrile, total indoles and total isothiocyanate compared with the raw vegetable.It has been found that kale, fresh and cooked, had similar antioxidative potential.

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Authors (4)

Joanna Kapusta-Duch dr
- Uniwersytet Rolniczy w Krakowie / Wydział Technologii Żywności Katedra Żywienia Człowieka
Barbara Kusznierewicz dr hab. inż.
Teresa Leszczyńska
- Uniwersytet Rolniczy w Krakowie / Wydział Technologii Żywności Katedra Żywienia Człowieka
Barbara Borczak

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Category:: Articles
Type:: artykuł w czasopiśmie wyróżnionym w JCR
Published in:: JOURNAL OF FOOD PROCESSING AND PRESERVATION no. 40, edition 6, pages 1280 - 1288,
ISSN: 0145-8892
Publication year:: 2016
Bibliographic description:: Kapusta-Duch J., Kusznierewicz B., Leszczyńska T., Borczak B.: Effect of culinary treatment on chnages in the contents of selected nutrients and non-nutrients in curly kale (Brassica oleracea var. acephala)// JOURNAL OF FOOD PROCESSING AND PRESERVATION. -Vol. 40, iss. 6 (2016), s.1280-1288
DOI:: Digital Object Identifier (open in new tab) 10.1111/jfpp.12713
Verified by:: Gdańsk University of Technology