Publications Repository - Gdańsk University of Technology

Kale has a great nutritive value, very high antioxidant activity and pro-healthypotential. The level of phytochemicals and related bioactive compounds arestrongly dependent on pre and postharvest stages of production chain (domestic orindustrial). The study investigated changes in the levels of vitamin C, b-carotene,total polyphenols, antioxidant activity, degradation products of glucosinolates aswell as nitrates and nitrites in the kale due to the conventional cooking process. Asa result of cooking kale, a significant decrease was noted in the content of vitaminC, polyphenols, diindolilometan, indole-3-acetic acid and nitrate and nitrites, and asignificant growth in the content of b-carotene, indole-3-carbinol, indole-3-acetonitrile, total indoles and total isothiocyanate compared with the raw vegetable.It has been found that kale, fresh and cooked, had similar antioxidative potential.

Authors

• dr Joanna Kapusta-Duch,
• dr hab. inż. Barbara Kusznierewicz link open in new tab ,
• Teresa Leszczyńska,
• Barbara Borczak link open in new tab