Effect of preliminary and technological treatments on the content of chlorophylls and carotenoids in kale (Brassica Oleracea l. var. Acephala)
AbstractThe level of chlorophylls and carotenoids was measured in fresh kale leaves, and in those after blanching, cooking, freezing, canning or drying. Fresh materials contained 121 mg chlorophylls, 28.1 mg carotenoids and 5.77 mg β-carotene in 100 g fresh matter. Blanching kale leaves did not significantly affect the content of these pigments, while cooking decreased only the level of chlorophylls. The highest losses of chlorophylls and carotenoids occurred in canned kale leaves and the lowest in frozen leaves. After 12-month storage, frozen products contained on average 100 mg chlorophylls and 26.3 mg carotenoids in 100 g fresh matter, while in canned products the above values were 42.1 and 22.1 mg, respectively. The content of chlorophylls and carotenoids in air dried leaves was 646 mg and 158 mg/100 g, respectively. Compared with air-dried leaves, the average levels of chlorophylls and carotenoids in freeze-dried products were 15 and 9% higher, respectively.
|Journal series||Journal of Food Processing and Preservation, ISSN 1745-4549, (A 20 pkt)|
|Publication size in sheets||0.5|
|Score|| = 15.0, 26-07-2017, ArticleFromJournal|
= 20.0, 26-07-2017, ArticleFromJournal
|Publication indicators||= 14|
|Citation count*||10 (2016-09-15)|
|Finansowanie||This work was supported by the Ministry of Science and Higher Education (grant no. N312 3267 33, 2007/2009).|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.