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

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

Abstrakt

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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Kategoria:
Publikacja w czasopiśmie
Typ:
artykuł w czasopiśmie wyróżnionym w JCR
Opublikowano w:
JOURNAL OF FOOD PROCESSING AND PRESERVATION nr 40, wydanie 6, strony 1280 - 1288,
ISSN: 0145-8892
Rok wydania:
2016
Opis bibliograficzny:
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:
Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1111/jfpp.12713
Bibliografia: test
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