Mineral micronutrient and prebiotic carbohydrate profiles of USA-grown kale (Brassica oleracea L. var. acephala)

Thavarajah, Dil; Thavarajah, Pushparajah; Abare, Alex; Basnagala, Suranga; Lacher, Craig; Smith, Powell; Combs, Gerald F.

doi:10.1016/j.jfca.2016.07.003

Cited by 63 publications

(62 citation statements)

References 21 publications

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“…Turnip sample displayed a higher concentration of oligosaccharides than monosaccharides (about double times). This behavior was in accordance with the literature data from Brassica oleracea leaves [54]. Different studies described that mannose is present in the structure of the functional protein as ligands or signaling molecules [55,56].…”

Section: Proximate Chemical Profilesupporting

confidence: 92%

Microwave Hydrodiffusion and Gravity (MHG) Extraction from Different Raw Materials with Cosmetic Applications

et al. 2019

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Microwave hydrodiffusion and gravity (MHG) and ethanolic solid-liquid extraction were compared using selected plant sources. Their bioactive profile, color features, and proximate chemical characterization were determined. MHG extracts, commercial antioxidants, and three distinct types of thermal spring water were used in a sunscreen cream formulation. Their bioactive capacity, chemical and rheological properties were evaluated. MHG Cytisus scoparius flower extract provided the highest bioactive properties. Pleurotus ostreatus MHG liquor exhibited the highest total solid extraction yield. The Brassica rapa MHG sample stood out for its total protein content and its monosaccharide and oligosaccharide concentration. Quercus robur acorns divided into quarters supplied MHG extract with the lowest energy requirements, highest DPPH inhibition percentage, total lipid content and the highest enzyme inhibition. The chemical and bioactive capacities stability of the sunscreen creams elaborated with the selected MHG extracts and the thermal spring waters showed a similar behavior than the samples containing commercial antioxidants.

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Section: Proximate Chemical Profilesupporting

confidence: 92%

Microwave Hydrodiffusion and Gravity (MHG) Extraction from Different Raw Materials with Cosmetic Applications

et al. 2019

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“…Thavarajah et al. (2016) obtained similar results for fresh kale samples—the average content of K, Ca, and Mn in the examined kale grown in the United States was 488, 106, and 0.8 mg/100 g, respectively. Moreover, the present study indicated a slightly higher content of Mg and lower content of Fe and Zn compared to kale grown in the United States (Mg = 44 mg/100 g, Fe = 1.1 mg/100 g, and Zn = 0.7 mg/100 g).…”

Section: Resultsmentioning

confidence: 56%

“…Previous studies have shown that kale is a rich source of minerals, such as Ca, Mg, K, Na, Fe, and Cu (Jahangir, Kim, Choi, & Verpoorte, 2009; Thavarajah et al., 2016). In our study, there were no significant differences in mineral content at different fermentation stages (Table 3).…”

Section: Resultsmentioning

confidence: 99%

“…High antioxidant activity of kale is associated with its content of vitamins C and E, glucosinolates, polyphenols, and carotenoids (Biegańska‐Marecik, Radziejewska‐Kubzdela, & Marecik, 2017; Hagen et al., 2009; Šamec, Urlić, & Salopek‐Sondi, 2018). Kale is the best source of fatty acids, folic acid, niacin, and vitamins A, B 1 , B 2 , and B 6 among cruciferous vegetables (Ayaz et al., 2006; Thavarajah et al., 2016). It is also reported to have a high content of macro‐ and micronutrients, especially potassium, sodium, calcium, magnesium, and iron (Ayaz et al., 2006; Biegańska‐Marecik et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

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Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

Szutowska

Rybicka

Pawlak-Lemańska

et al. 2020

Journal of Food Science

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Nondairy fermented products, such as fruit and vegetable juices, are gaining popularity among consumers worldwide for health-related and economic reasons. The purpose of this study was to determine the changes in microbiological quality; antimicrobial and antioxidant activity; and phenolic, vitamin C, minerals, and cadmium content occurring during spontaneous fermentation of curly kale juice. The fermentation process contributed to a significant growth of lactic acid bacteria, enterococci, and yeasts, while no pathogens of Escherichia coli and Salmonella spp. were observed. The antimicrobial properties of the obtained juice improved during fermentation for all indicator microorganisms. Total phenolic content and antioxidant activity increased from 48 to 116 mg gallic acid equivalent/100 mL and from 4.5 to 6.8 mM Trolox/100 mL, respectively, while the content of vitamin C decreased. The results indicated that 100 mL of juice provided a significant contribution to the recommended mineral intake. Moreover, the content of heavy metal Cd was within acceptable limit (6 µg/kg). Overall, our findings indicate that fermented curly kale juice may become popular in the functional food sector, especially among vegetarians and consumers with lactose intolerance or allergy to milk proteins.Practical Application: As the market for fermented fruit and vegetable products grows, new plant materials rich in biologically active compounds are being sought. Considering the high demand for sauerkraut, the fermentation of other cruciferous vegetables seems interesting. One example is curly kale, which has been classified as "superfood" due to its numerous beneficial health properties, such as strong antioxidant activity, high vitamins, and minerals content. In addition, a market niche exists due to a lack of fermented green curly kale products on the market, making our study particularly relevant.

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“…Diferentemente da couve-manteiga, suas folhas são crespas, onduladas e, geralmente, de coloração verde-escura (Olsen et al, 2009;Pathirana et al, 2017). Ambas as couves são fontes de sais minerais, fibras e proteína, contudo kale supera a couve-manteiga em 31, 16 e 48%, respectivamente (Universidade Estadual de Campinas, 2006;Thavarajah et al, 2016;United States Department of Agriculture, 2016).…”

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Produção hidropônica e análise sensorial de couve-de-folhas na forma de maço de plantas jovens

Noboa

Ravagnani²,

Santos³

et al. 2019

Ciênc., Tecnol. Ambiente

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Produção hidropônica e análise sensorial de couve-de-folhas na forma de maço de plantas jovens Hydroponic production and sensory analysis of kale in the form of a pack of young plants

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Mineral micronutrient and prebiotic carbohydrate profiles of USA-grown kale (Brassica oleracea L. var. acephala)

Abstract: Kale (Brassica oleracea L. var. acephala.) is a leafy green brassica vegetable, the production levels of which have increased over the past 10 years due to increased demand by North American consumers. Kale is perceived to be highly nutritious leafy green vegetable even though

Cited by 63 publications

References 21 publications

Microwave Hydrodiffusion and Gravity (MHG) Extraction from Different Raw Materials with Cosmetic Applications

Microwave Hydrodiffusion and Gravity (MHG) Extraction from Different Raw Materials with Cosmetic Applications

Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

Produção hidropônica e análise sensorial de couve-de-folhas na forma de maço de plantas jovens

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