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.
Cytowania
-
1 1
CrossRef
-
0
Web of Science
-
1 2
Scopus
Autorzy (4)
Cytuj jako
Pełna treść
- Wersja publikacji
- Accepted albo Published Version
- Licencja
- Copyright (2016 Wiley Periodicals, Inc.)
Słowa kluczowe
Informacje szczegółowe
- 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
-
- in kale (Brassica oleraceae L. var. acephala) at different harvesting stages. Afr. J. Biotechnol. 10(75), 17170-17174. otwiera się w nowej karcie
- AGUERO, M.V., PEREDA, J., ROURA, S.I., MOREIRA, M.R. and DEL VALLE, C.E. 2005. Sensory and biochemical changes in Swiss chard (Beta vulgaris) during blanching. Lebensm. Wiss. Technol. 38, 772-778. otwiera się w nowej karcie
- AMR, A. and HADIDI, N. 2001. Effect of cultivar and harvest date on nitrate (NO 3 ) and nitrite (NO 2 ) content of selected vegetables grown under open field and greenhouse conditions in Jordan. J. Food Comp. Anal. 14, 59-67. otwiera się w nowej karcie
- BHEEMREDDY, R.M. and JEFFERY E.H. 2006. Glucosinolates Nutritional Oncology, Chapter 34, pp. 583-596, 2nd Ed., Academic Press of Elsevier, Burlington, MA. BOONSTRA, A.M., VERHOEF, P., KONINGS, E.J.M., DUSSELDORP, M.V., MATSER, A., HOLLMAN, P.C.H., MEYBOOM, S., KOK, F.J. and WEST, C.E. 2002. Influence of processing on total, monoglutamate and polyglutamate folate contents of leeks, cauliflower, and green beans. J. Agric. Food Chem. 50, 3473-3478.
- CAO, G., SOFIC, E. and PRIOR, R.L. 1996. Antioxidant capacity of tea and common vegetables. J. Agric. Food Chem. 44, 3426-3431. otwiera się w nowej karcie
- CIE SLIK, E., SIKORA, E., LESZCZY NSKA, T., FILIPIAK-FLORKIEWICZ, A. and PISULEWSKI, P.M. 2005. Variations in phenol compounds concentration in processes cabbage vegetables. Ann. Nutr. Metab. 49(1), 404-411.
- CISKA, E., VERKERK, R. and HONKE, J. 2009. Effect of boiling on the content of ascorbigen, indole-3-carbinol, indole-3-acetonitrile, and 3,3 0 -diindolylmethane in fermented cabbage. J. Agric. Food Chem. 57(6), 2334-2338. COMMISSION REGULATION (EC) NO 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs (Text with EEA relevance). otwiera się w nowej karcie
- CZARNIECKA-SKUBINA, E. and GOŁASZEWSKA, B. 2001. Wpływ procesu kulinarnego na jako sć wybranych warzyw. _ ZNTJ 2(27), 103-115. otwiera się w nowej karcie
- DAVEY, M.W., MONTAGU, M., INZE, D., SANMARTIN, M., KANELLIS, A., SMIRNOFF, N., BENZIE, I.J.J., STRAIN, J.J., FAVELL, D. and FLETCHER, J. 2000. Plant L-ascorbic acid: Chemistry, function, metabolism, bioavailability and effects of processing. J. Sci. Food Agr. 80, 825-860. otwiera się w nowej karcie
- DE VOS, R.H. and BLIJLEVEN, W.G.H. 1988. The effect of processing conditions on glucosinolates in cruciferous vegetables. Z. Lebensm. Unters. Forsch. 187, 525-529.
- GE˛BCZY NSKI, P. 2008. Changes in the content of antioxidant compounds selected in frozen vegetables, depending on the pretreatment and storage conditions and method of preparation for consumption. Zesz. Nauk. UR. 455, 25-31 (in Polish).
- GETAHUN, S.M. and CHUNG, F.L. 1999. Conversion of glucosinolates to isothiocyanates in human after ingestion of cooked watercress. Cancer Epidemiol. Biomarkers Prev. 8, 447-451.
- GIRGIN, N. and EL, S.N. 2015. Effects of cooking on in vitro sinigrin bioaccessibility, total phenols, antioxidant and antimutagenic activity of cauliflower (Brassica oleraceae L. var. Botrytis). J. Food Compost. Anal. 37, 119-127. otwiera się w nowej karcie
- GLISZCZY NSKA-SWIGŁO, A., CISKA, E., PAWLAK-LEMA NSKA, K., CHMIELEWSKI, J., BORKOWSKI, T. and TYRAKOWSKA, B. 2006. Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing. Food Addit. Contam. 23(11), 1088-1098. otwiera się w nowej karcie
- GRAJEK, W. (ed.). 2007. Antioxidants in Food. Health Aspects, Technological, and Molecular Analysis. Publishing house WNT, Warszawa, Poland. otwiera się w nowej karcie
- HALVORSEN, B.L., HOLTE, K., MYHRSTAD, M.C.W., BARIKMO, I., HVATTUM, E., REMBERG, S.F., WOLD, A.-B., HAFFNER, K., BAUGERØD, H., ANDERSEN, L.F. ET AL. 2002. A systematic screening of total antioxidants in dietary plants. ASN 132, 461-471. otwiera się w nowej karcie
- HOUNSOME, N., HOUNSOME, B., TOMOS, D. and EDWARDS-JONES, G. 2009. Changes in antioxidant compounds in white cabbage during winter storage. Postharvest. Biol. Technol. 52, 173-179. otwiera się w nowej karcie
- ISMAIL, A., ZAMALIAH, M., FOONG, M. and FOONG, C. 2004. Total antioxidant activity and phenolic content in selected vegetables. Food Chem. 87(4), 581-586. otwiera się w nowej karcie
- JIAO, D., YU, M.C., HANKER, J.H., LOW, S.H. and CHUNG F.L. 1998. Total isothiocyanate contents in cooked vegetables REFERENCES ACIKGOZ, E.F. 2011. Mineral, vitamin C and crude protein frequently consumed in Singapore. J. Agric. Food Chem. 46, 1055-1058. otwiera się w nowej karcie
- KAPUSTA-DUCH, J., KOPEĆ , A., PIA˛TKOWSKA, E., BORCZAK, B. and LESZCZY NSKA, T. 2012. The beneficial effects of Brassica vegetables on human health. Rocz. Panstw. Zakl. Hig. 63(4), 389-395. otwiera się w nowej karcie
- KMIECIK, W. and BUDNIK, A. 1997. The effect of two ways of cooking broccoli on the level selected physicochemical indicators. Bromat. Chem. Toksykol. 4, 303-309 (in Polish).
- KMIECIK, W. and LISIEWSKA, Z. 1997. Effect of cooking cauliflower on vitamin C and nitrate and nitrite content. Zesz. Nauk. UR. 324, 67-76 (in Polish).
- KORUS, A. 2011. The level of vitamin C, polyphenols and antioxidant and enzymatic activity in three varieties of kale (Brassica oleracea L. var. acephala) at different stages of maturity. Int. J. Food Prop. 14(5), 1069-1080. otwiera się w nowej karcie
- KORUS, A. and KMIECIK, W. 2007. Content of carotenoids and chlorophyll pigments in kale (Brassica oleracea L. var. acephala) depending on the cultivar and the harvest date. EJPAU 10, 1. otwiera się w nowej karcie
- KORUS, A. and LISIEWSKA, Z. 2009. Effect of cultivar and the harvest date of kale (Brassica oleracea L. var. acephala) on the content of nitrogen compounds. Pol. J. Environ. Stud. 18(2), 235-241. otwiera się w nowej karcie
- KUNACHOWICZ, H., NADOLNA, I., IWANOW, K. and PRZYGODA, B. 2009. The Nutritional Value of Some Foods and Typical Dishes. PZWL, Warszawa, Poland. otwiera się w nowej karcie
- KURILICH, A.C., TSAU, G.J., BROWN, A., HOWARD, L., KLEIN, B.P. and JEFFERY, E.H. 1999. Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea. J. Agric. Food Chem. 47, 1576-1581. otwiera się w nowej karcie
- KUSZNIEREWICZ, B., BARTOSZEK, A., WOLSKA, L., DRZEWIECKI, J., GORINSTEIN, S. and NAMIE SNIK, J. 2008. Partial characterization of white cabbages (Brassica oleracea var. capitata f. alba) from different regions by glucosinolates, bioactive compounds, total antioxidant activities and proteins. LWT 41(1), 1-9. otwiera się w nowej karcie
- ŁATA, B. and WI NSKA-KRYSIAK, M. 2006. Skład chemiczny jarmu_ zu uprawianego na dw och typach gleby. Acta Agrophys. 7(3), 663-670.
- LESZCZY NSKA, T., FILIPIAK-FLORKIEWICZ, A., CIE SLIK, E., SIKORA, E. and PISULEWSKI, P.M. 2009. Effects of some processing methods on nitrate and nitrite changes in cruciferous vegetables. J. Food Compost. Anal. 22, 315-321. otwiera się w nowej karcie
- LUNDBERG, J.O., FEELISH, M., BJORNE, H., JANSSON, E.A. and WEITZBERG, E. 2006. Cardioprotective effects of vegetables: Is nitrite the answer? Nitric Oxide. 15, 359-362. otwiera się w nowej karcie
- MANACH, C., SCALBERT, A., MORAND, C., REMESY, C. and JIMENEZ L. 2004. Polyphenols: Food sources and bioavailability. Am. J. Clin. Nutr. 79, 727-747. otwiera się w nowej karcie
- MCNAUGHTON, S.A. and MARKS, G.C. 2003. Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables. Br. J. Nutr. 90, 687-697. otwiera się w nowej karcie
- MIGLIO, C., CHIAVARO, E.,VISCONTI, A., FOGLIANO, V. and PELLEGRINI, N. 2008. Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. J. Agric. Food Chem. 56, 139-147. otwiera się w nowej karcie
- NINFALI, P. and BACCHIOCCA, M. 2003. Polyphenols and antioxidant capacity of vegetables under fresh and frozen conditions. Agric. Food Chem. 51, 2222-2226. otwiera się w nowej karcie
- PEDRAS, M.S.C. and YAYA, E.E. 2010. Phytoalexins from Brassicaceae: News from the front. Phytochemistry 71, 1191-1197. otwiera się w nowej karcie
- PELLEGRINI, N., DEL RIO, D., COLOMBI, B., BIANCHI, M. and BRIGHENTI, F. 2003. Application of the 2,2'-azobis (3-ethylenebenzothiazoline-6-sulfonic acid) radical cation assay to flow injection system for the evaluation of antioxidant activity of some pure compounds and beverages. J. Agric. Food Chem. 51, 164-260. otwiera się w nowej karcie
- PELLEGRINI, N., SALVATORE, S., SERAFINI, M., DEL RIO, D., BIANCHI, M. and BRIGHENTI, F. 2004. The effect of common domestic cooking methods in total antioxidant capacity of vegetables consumed in Italy. XXII International Conference on Polyphenols, pp. 339-340, Helsinki, Finland. PFENDT, L., VUKASINOWIC, V.L. and BLAGOJEVIC, N.Z. 2003. Second order derivative spectrophotometric method for determination of vitamin C content in fruits, vegetables and fruit juices. Eur. Food Res. Technol. 217(3), 269-272.
- PIEKARSKA, A., KOŁODZIEJSKI, D., PILIPCZUK, T., BODNAR, M., KONIECZKA, P., KUSZNIEREWICZ, B., HANSCHEN, F.S., SCHREINER, M., CYPRYS, J., GROSZEWSKA, M. ET AL. 2014. The influence of selenium addition during germination of Brassica seeds on health-promoting potential of sprouts. Int. J. Food Sci. Nutr. 65(6), 692-702. otwiera się w nowej karcie
- PILIPCZUK, T., KUSZNIEREWICZ, B., NAMIE SNIK, J. and BARTOSZEK, A. 2015. Simultaneous determination of indolic compounds in plant extracts by solid-phase extraction and high-performance liquid chromatography with UV and fluorescence detection. Food Anal. Methods 8, 2169-2177. otwiera się w nowej karcie
- PODSE˛DEK, A. 2007. Natural antioxidants and antioxidant capacity of Brassica vegetables: A review. LWT 40, 1-11. POLISH STANDARD. 1990. PN-90/A-75101/12. Polish Committee for Standardization. Food products - determination of total carotenoids and b-carotene (in Polish). otwiera się w nowej karcie
- POLISH STANDARD. 1990. PN-90/A-75101/12. Polish Committee for Standardization. Food products - determination of nitrite and nitrate (in Polish). otwiera się w nowej karcie
- POLISH STANDARD. 1998. PN-A-04019:1998. Polish Committee for Standardization. Food products - determination of vitamin C (in Polish).
- POLI-SWAIN, T. and HILLIS, W.E. 1959. The phenolic constituents of Prunus Domesticus (L.). The quantity of analysis of phenolic constituents. J. Sci. Food Agric. 10, 63-68.
- PRIOR, R.L., WU, X. and SCHAICH, K. 2005. Standardized methods for the determination of antioxidant capacity and phenolics in food and dietary supplements. J. Agric. Food Chem. 53, 4290-4302. otwiera się w nowej karcie
- RE, R., PELLEGRINI, N., PROTEGGENTE, A., PANNALA, A., YANG, M. and RICE-EVANS, C. 1999. Antioxidant activity RATCLIFFE, B. 2006. Changes in glucosinolate concentrations, myrosinase activity, and production of metabolites of glucosinolates in cabbage (Brassica oleracea var. capitata) cooked for different durations. J. Agric. Food Chem. 54(20), 7628-7634.
- RUNGAPAMESTRY, V., DUNCAN, A.J., FULLER, Z. and RATCLIFFE, B. 2007. Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates. Proc. Nutr. Soc. 66, 69-81. otwiera się w nowej karcie
- SARVAN, I., VERKERK, R., VAN BOEKEL, M. and DEKKER, M. 2014. Comparison of the degradation and leaching kinetics of glucosinolates during processing of four Brassicaceae (broccoli, red cabbage, white cabbage, Brussels sprouts). IFSET 25, 58-66. otwiera się w nowej karcie
- SCOTT, E.C. and ELDRIDGE, L.A. 2005. Comparison of carotenoid content in fresh, frozen and canned corn. J. Food Comp. Anal. 18, 551-559. otwiera się w nowej karcie
- SHAPIRO, T.A., FAHEY, J.W., WADE, K.L., STEPHENSON, K.K. and TALALAY, P. 1998. Human metabolism and excretion of cancer chemoprotective glucosinolates and isothiocyanates of cruciferous vegetables. Cancer Epidemiol. Biomarkers Prev. 7, 1091-1100.
- SHIMADA, Y. and KO, S. 2004. Nitrate in vegetables. Chugoku Gakuen J. 3, 7-10. otwiera się w nowej karcie
- SIKORA, E. and BODZIARCZYK, I. 2012. Composition and antioxidant activity of kale (Brassica oleracea L. var. acephala) raw and cooked. Acta Sci. Pol. Technol. Aliment. 11(3), 239-248.
- SIKORA, E., CIE SLIK, E., LESZCZY NSKA, T., FILIPIAK-FLORKIEWICZ, A. and PISULEWSKI, P.M. 2008. The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing. Food Chem. 107, 55-59. otwiera się w nowej karcie
- SIKORA, E., CIE SLIK, E., FILIPIAK-FLORKIEWICZ, A. and LESZCZY NSKA, T. 2012. Effect of hydrothermal processing on phenolic acids and flavonols contents in selected brassica vegetables. Acta Sci. Pol. Technol. Aliment. 1(11), 45-51. otwiera się w nowej karcie
- SMIECHOWSKA, M. 2002. Studies on production, quality and consumption of organic food. The content of nitrate and nitrite in the vegetables. Postdoctoral dissertation. Publishing House of Gdynia Maritime University, pp. 104-110 (in Polish).
- SOSI NSKA, E. and OBIEDZI NSKI, M.W. 2011. Effect of processing on the content of glucobrassicin and its degradation products in broccoli and cauliflower. Food Control. 22(8), 1348-1356. otwiera się w nowej karcie
- SULTANA, B., ANWAR, F. and IQBAL, S. 2007. Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. Int. J. Food Sci. Technol. 43(3), 560-567. otwiera się w nowej karcie
- TANG, L., PAONESSA, J.D., ZHANG, Y., AMBROSONE, C.B. and MCCANN, S.E. 2013. Total isothiocyanate yield from raw cruciferous vegetables commonly consumed in the United States. J. Funct. Foods 5(4), 1996-2001. otwiera się w nowej karcie
- TIWARI, U., SHEEHY, E., RAI, D., GAFFNEY, M., EVANS, P. and CUMMINS, E. 2015. Quantitative human exposure model to assess the level of glucosinolates upon thermal processing of cruciferous vegetables. LWT 63, 253-261. otwiera się w nowej karcie
- TURKMEN, N., SARI, F. and VELIOGLU, S. 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chem. 93, 713-718. otwiera się w nowej karcie
- VOLDEN, J., BENGTSSON, B.G. and WICKLUND, T. 2009. Glucosinolates, L-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. Botrytis); effect of long-term freezer storage. Food Chem. 112, 967-976. otwiera się w nowej karcie
- WARTANOWICZ, M. and ZIEMLA NSKI, S. 1999. Oxidative stress and defense mechanisms. _ Zyw. Człow. Metab. 26(1), 67-80.
- WU, X.L., BEECHER, G.R., HOLDEN, J.M., HAYTOWITZ, D.B., GEBHARDT, S.E. and PRIOR, R.L. 2004. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J. Agric. Food Chem. 52(12), 4026-4037. otwiera się w nowej karcie
- ZHANG, D. and HAMAUZU, Y. 2004. Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chem. 88, 503-509. otwiera się w nowej karcie
- ZHANG, Y., WADE, K.L., PRESTERA, T. and TALALAY, P. 1996. Quantitative determination of isothiocyanates, dithiocarbamates, carbon disulfide, and related thiocarbonyl compounds by cyclocondensation with 1,2-benzenedithiol. Anal. Biochem. 239, 160-167. otwiera się w nowej karcie
- applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26, 1231-1237. otwiera się w nowej karcie
- RUNGAPAMESTRY, V., DUNCAN, A.J., FULLER, Z. and otwiera się w nowej karcie
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 79 razy
Publikacje, które mogą cię zainteresować
Effect of conventional cooking on changes in the contents of basic composition and glucosinolates in kale
- J. Kapusta-Duch,
- B. Kusznierewicz,
- T. Leszczyńska
- + 1 autorów
Partial characterization of three Korean white lotus cultivars
- Y. Park,
- K. Towantakavanit,
- J. Namieśnik
- + 7 autorów