Effect of preliminary processing and method of preservation on the content of selected antioxidative compounds in kale (Brassica oleracea L. var. acephala) leaves
作者： Anna Korus , Zofia Lisiewska
DOI: 10.1016/J.FOODCHEM.2011.04.048
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摘要: Abstract Vitamin C and polyphenol content as well total antioxidative activity were investigated in fresh leaves of kale; after blanching or cooking; frozen canned leaves. In 100 g matter, kale contained 384.9 mg polyphenols 112.1 mg vitamin C, with a Trolox equivalent antioxidant capacity (TEAC) level 1175 μM Trolox. Of the identified leaves, ferulic acid occurred highest amount (240.44 mg/100 g, constituting 62% polyphenols). Freezing was better method preserving since loss nutritive constituents lower than case canning. Depending on preliminary processing storage temperature, one-year 82.9–171.3 mg 39.3–65.4 mg TEAC at 501–681 μM 100 g. these values were: 91.3–94.1 mg polyphenols, 16.1–19.3 mg 268–293 μM
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