Changes in the content of minerals, B-group vitamins and tocopherols in processed kale leaves

Korus, Anna

doi:10.1016/j.jfca.2020.103464

Cited by 14 publications

(17 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The levels of the elements detected are in a range comparable to that given in the literature [ 20 , 21 , 22 , 23 , 24 ]. When using literature data, it is crucial to check how the data are presented, i.e., whether they refer to fresh mass or dried matter and to which mass (100 g or 1 kg) [ 22 , 24 ], or if they list the mass of a certain element considering the entire plant [ 19 ]; it is also necessary to check which growing conditions and climatic influences are considered [ 13 , 15 ].…”

Section: Resultssupporting

confidence: 79%

“…The effect of elevated salinity on plant growth is also indicated in the tables, with arrows marking statistically significant increases (↑) or decreases (↓), whilst no statistically significant differences are shown using a dash (−), based on paired t-tests using level of significance of 95% (see Section 3.3.). The levels of the elements detected are in a range comparable to that given in the literature [20][21][22][23][24]. When using literature data, it is crucial to check how the data are presented, i.e., whether they refer to fresh mass or dried matter and to which mass (100 g or 1 kg) [22,24], or if they list the mass of a certain element considering the entire plant [19]; it is also necessary to check which growing conditions and climatic influences are considered [13,15].…”

Section: Figures Of Merit Of the Analytical Proceduressupporting

confidence: 69%

See 1 more Smart Citation

Influence of Soil Salinity on Selected Element Contents in Different Brassica Species

et al. 2022

View full text Add to dashboard Cite

Climate changes in coastal regions cause increased soil salinity, a well-known type of environmental stress for a high number of agricultural crop species, including Brassicaceae, whose growth and development, and consequently the crop quality and yield, are affected by salinity stress. The aim of the present study is to investigate the effect of salt stress on micro- and macro-element homeostasis in different Brassica crops. Kale (Brassica oleracea var. acephala), white cabbage (B. oleracea var. capitata) and Chinese cabbage (B. rapa ssp. pekinensis) were grown hydroponically and treated with 200 mmol/L sodium chloride for 24 h to mimic short-term salt stress. The contents of Al, Ca, K, Mg, Na, B, Ba, Cd, Co, Cr, Cu, Fe, Mn, Ni, Pb, Sr, V and Zn were determined in the roots and leaves of the salt-treated plants and corresponding controls by inductively coupled plasma atomic emission spectrometry and inductively coupled plasma mass spectrometry. While Al, Ca, K, Mg and Na were determined in the mg/g range, the contents of the other elements were found at the µg/g level. A statistical analysis of the obtained data showed that the applied salt treatment significantly influenced the single-element contents in different plant parts. The major elements Ca, K and Mg were mainly unaffected in the more-salt-tolerant kale and white cabbage under salinity stress, while K and Mg were significantly decreased in the more-sensitive Chinese cabbage. The levels of micro-elements were found to be species/variety specific. In general, potentially toxic elements were accumulated in the roots of salt-treated plants to a higher extent than in the corresponding controls.

show abstract

Section: Resultssupporting

confidence: 79%

Section: Figures Of Merit Of the Analytical Proceduressupporting

confidence: 69%

Influence of Soil Salinity on Selected Element Contents in Different Brassica Species

et al. 2022

View full text Add to dashboard Cite

show abstract

“…She showed a slightly higher content of proteins (about 4.3 g/100 g), emphasizing the beneficial composition of amino acids, including exogenous ones. Korus [ 5 ] showed that the pre-treatment of kale leaves reduced the content of minerals and vitamins by 26–52% (blanching) and 29–75% (cooking). The highest content of minerals, B vitamins and tocopherols was recorded in the frozen kale leaves after blanching.…”

Section: Resultsmentioning

confidence: 99%

“…Based on literature [ 5 , 21 , 22 ] data showing that kale processing reduces the content of many components, and because the content of individual ingredients was quite similar in both types of bars with fresh and dried kale ( Table 1 ), the bars with 20 and 30% addition of fresh kale and DF preparations were used for a more detailed assessment of the physico-chemical properties. This was to make bars with lower calories and to facilitate the preparation of ingredients.…”

Section: Resultsmentioning

confidence: 99%

“…Kale is characterized by a high content of vitamins, such as in edible parts: C (120 mg/100 g), A (0.9 mg/100 g), B1 (0.1 mg/100 g), B2 (0.2 mg/100 g), B6 (1.6 mg/100 g), and E (1.7 mg/100 g), and also contains folic acid and niacin. In addition, it contains a large number of essential micro and macro elements, including, in edible parts: calcium (157 mg/100 g), potassium (530 mg/100 g) and iron (1.7 mg/100 g) [ 4 , 5 ]. Carotenoids, but also quercetin and camferol, are responsible for its strong antioxidant capacity [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

Kowalska

Ignaczak

et al. 2021

Molecules

View full text Add to dashboard Cite

The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and 30%) and DF preparations (apple, blackcurrant, chokeberry and hibiscus). The bars were baked at 180 °C for 20 min. These snack bars, based on pumpkin seeds, sunflower seeds, flaxseed and wholegrain oatmeal, are a high-calorie product (302–367 kcal/100 g). However, the composition of the bars encourages consumption. In addition to the ability to quickly satisfy hunger, such bars are rich in many natural ingredients that are considered pro-health (high fibre content (9.1–11.6 g/100 g), protein (11.2–14.3 g/100 g), fat (17.0–21.1 g/100 g, including unsaturated fatty acids), carbohydrates (20.5–24.0 g/100 g), as well as vitamins, minerals and a large number of substances from the antioxidant group. The addition of kale caused a significant increase of water content, but reduction in the value of all texture parameters (TPA profiles) as well as calorific values. The content of polyphenols was strongly and positively correlated with the antioxidant activity (r = 0.92). In the bars with 30% addition of kale (422 mg GA/100 g d.m.), the content of polyphenols was significantly higher than based ones (334 mg GA/100 g d.m.). Bars with the addition of the DF were characterized by a higher antioxidant activity, and the content of carotenoids, chlorophyll A and B and polyphenols. High sensory quality was demonstrated for all (from 4.8 to 7.1 on a 10-point scale). The addition of fibre preparations was also related to technological aspects and allows to create attractive bars without additional chemicals.

show abstract

High pressure processing and heat sterilization of kale: Impact on extractability, antioxidant capacity and storability of carotenoids and vitamin E

et al. 2022

View full text Add to dashboard Cite

Food process engineering represents a rapidly evolving discipline traditionally focussing on thermal treatments including objectives such as preservation and stabilization. Innovative and gentle preservation techniques such as high‐pressure processing (HPP) may potentially improve or replace conventional methods by enhancing nutritional and health aspects, flavor and taste, sustainability, and more consumer‐targeted, minimally processed food items. As information about the impact of HPP (600 MPa, 5–40 min) on lipophilic food ingredients (e.g., carotenoids, vitamin E) in kale is limited, a comparison to heat sterilization (20 min, 121°C) may result in new insights related to lipophilic, antioxidant capacity (L‐AOC), extractability and storage stability (8 weeks, 5°C). HPP of chopped kale resulted in significantly increased (p < 0.05) total carotenoid and chlorophyll contents in contrast to declined concentrations of vitamin E. Significantly decreased extractabilities were observed for total carotenoids and chlorophylls in heat sterilized kale, showing no significant change (p > 0.05) in vitamin E content. Moreover, 2 months of storage of HP‐treated kale resulted in a major loss of vitamin E and total carotenoid contents compared to thermally treated samples. Elevated α‐tocopherol equivalent antioxidant capacities (αTEAC) and lipophilic oxygen radical antioxidant capacities (L‐ORAC) correlated with an increased pressure holding time.

show abstract

Changes in the content of minerals, B-group vitamins and tocopherols in processed kale leaves

Cited by 14 publications

References 34 publications

Influence of Soil Salinity on Selected Element Contents in Different Brassica Species

Influence of Soil Salinity on Selected Element Contents in Different Brassica Species

Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

High pressure processing and heat sterilization of kale: Impact on extractability, antioxidant capacity and storability of carotenoids and vitamin E

Contact Info

Product

Resources

About