Physicochemical and Phytochemical Properties of Two Phenotypes of Galega Kale (Brassica oleracea L. var.Acephalacv. Galega)

Armesto, Jorge; Carballo, Javier; Martínez, Sidonia

doi:10.1111/jfbc.12151

Cited by 16 publications

(8 citation statements)

References 57 publications

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“…Regardless of leaf color, total phenolics in all three kale cultivars were higher in BL2 and adult stages (128.3-250.5 mg GAE/100 g FW) than early stages (MG1, MG2 and BL1, 54.6-170.1.0 mg GAE/100 g FW) ( Table 2). Total phenolic concentration in our study was within the range of 145-284 mg/100 g FW reported for six different kale genotypes (Armesto, Carballo, & Martínez, 2015). Total phenolic range was lower than the range of 322.3-390.0 mg GAE/100 g FW reported for 'Galega' kale likely due to differences in cultivars, growing environment and the extraction method for total phenolics (Armesto et al, 2015).…”

Section: Total Phenolics and Anthocyaninssupporting

confidence: 50%

Differences in Leaf Color and Stage of Development at Harvest Influenced Phytochemical Content in Three Cultivars of Kale (Brassica oleracea L. and B. napus)

Waterland¹,

Moon²,

Tou³

et al. 2019

JAS

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Microgreens and red colored plants have been suggested to contain higher level of health promoting phytochemicals. Kale (Brassica oleracea L. and other species) is regarded as a ‘superfood’ due to its antioxidant properties. In our study, three kale cultivars (B. oleracea L. ‘Dwarf Blue Curled’ and ‘Scarlet’, and B. napus ‘Red Russian’) differing in leaf pigmentation were harvested at five different leaf developmental stages and the concentrations of bioactive antioxidants compounds were evaluated. Carotenoids were measured by high performance liquid chromatography, and spectrometry analyses were used for total phenolics and anthocyanin measurements. Red leaf kale (‘Scarlet’) was generally higher in total carotenoids, phenolics, and anthocyanins than green leaf kales (‘Dwarf Blue Curled’ and ‘Red Russian’). As kale matured, water content decreased and dry mass increased. On a dry weight basis, total carotenoids were more abundant in microgreens and young seedlings with 4 to 6 true leaves (baby greens) than adult stage. In contrast, on a fresh weight basis, baby greens or adult kales generally contained more carotenoids and total phenolic compounds than microgreens, more likely due to the lower dry mass and phytochemical accumulation at microgreen stages. Although some microgreens vegetables may contain more health promoting phytochemicals, based on our study, higher phytochemicals were detected in young seedlings or mature leaves of kale.

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Section: Total Phenolics and Anthocyaninssupporting

confidence: 50%

Differences in Leaf Color and Stage of Development at Harvest Influenced Phytochemical Content in Three Cultivars of Kale (Brassica oleracea L. and B. napus)

Waterland¹,

Moon²,

Tou³

et al. 2019

JAS

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“…The chlorophyll content can vary between cultivar, sample origin, growing conditions, year, stage of maturity, senescence and plant part. Values of 1.21 g total chlorophyll g À1 in fresh kale (Korus, 2013) and 1.42 and 1.60 mg total chlorophyll g À1 for curly and smooth Galega kale, respectively (Armesto et al, 2015), have been reported.…”

Section: Effects Of the Different Cooking Methods On Chlorophyllmentioning

confidence: 97%

“…This is similar to the pH values reported for kale and other Brassica spp. (Lo Scalzo et al, 2007;Armesto et al, 2015). Cooking causes the changes in pH values.…”

Section: Effects Of the Different Cooking Methods On Physicochemical mentioning

confidence: 99%

Effects of different cooking methods on some chemical and sensory properties of Galega kale

Armesto

Gómez-Limia

Carballo

et al. 2016

Int J of Food Sci Tech

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Summary Kale (Brassica oleracea L. var. acephala) is rich in bioactive phytochemicals such as phenolic compounds and vitamins. However, cooking the plants can cause important changes in composition. The objective of this study was to investigate the effect of some domestic cooking processes (boiling, steaming, microwaving and pressure cooking) on several quality parameters of Galega kale. Boiling had the strongest effect on the antioxidant capacity (the IC50 was four times higher than in the fresh sample), total phenolics (losses of 76.4–77.9%) and colour (ΔE = 17.79–19.12). Microwaving caused the greatest loss of soluble solids (80.8–82.2%). Steaming seems to be the best method for retaining the nutrient and antioxidant capacity of kale (100% ash, 71–77.5% soluble solids, 100% antioxidant capacity, 67–71% total phenolics, 62–71% chlorophyll). However, steamed kale was awarded the lowest sensory scores, indicating the difficulty in reconciling nutritional value and sensorial quality. Use of discriminant statistical techniques enabled the classification of 100% of samples.

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“…Kale plants are robust and can tolerate cold temperatures, even -18°C (Steindal et al, 2014). Its foliage is rich in nutrients and bioactive compounds such as vitamins, minerals, glucosinolates and phenolic compounds (Ayaz et al, 2006;Armesto et al, 2015). However, the foliage has a high moisture content (approximately 86% w.b.)…”

Section: Introductionmentioning

confidence: 99%

Simulation of the process kinetics and analysis of physicochemical properties in the freeze drying of kale

Dziki¹,

Polak²,

Rudy³

et al. 2018

International Agrophysics

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A b s t r a c t. Investigations were performed to study the freezedrying process of kale (Brassica oleracea L. var acephala). The process of freeze-drying was performed at temperatures of 20, 40, and 60°C for whole pieces of leaves and for pulped leaves. The kinetics of the freeze-drying of both kale leaves and kale pulp were best described by the Page model. The increasing freezedrying temperature from 20 to 60°C induced an approximately two-fold decrease in the drying time. Freeze-drying significantly increased the value of the lightness, delta Chroma, and browning index of kale, and had little influence on the hue angle. The highest increase in the lightness and delta Chroma was observed for whole leaves freeze-dried at 20°C. An increase in the drying temperature brought about a slight decrease in the lightness, delta Chroma and the total colour difference. Pulping decreased the lightness and hue angle, and increased browning index. Freeze-drying engendered a slight decrease in the total phenolics content and antioxidant activity, in comparison to fresh leaves. The temperature of the process and pulping had little influence on the total phenolics content and antioxidant activity of dried kale, but significantly decreased the contents of chlorophyll a and chlorophyll b.

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Physicochemical and Phytochemical Properties of Two Phenotypes of Galega Kale (Brassica oleracea L. var.Acephalacv. Galega)

Cited by 16 publications

References 57 publications

Differences in Leaf Color and Stage of Development at Harvest Influenced Phytochemical Content in Three Cultivars of Kale (Brassica oleracea L. and B. napus)

Differences in Leaf Color and Stage of Development at Harvest Influenced Phytochemical Content in Three Cultivars of Kale (Brassica oleracea L. and B. napus)

Effects of different cooking methods on some chemical and sensory properties of Galega kale

Simulation of the process kinetics and analysis of physicochemical properties in the freeze drying of kale

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