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Physicochemical and Phytochemical Properties of Two Phenotypes of G alega Kale ( B rassica oleracea L . var. Acephala cv. G alega)
Author(s) -
Armesto Jorge,
Carballo Javier,
Martínez Sidonia
Publication year - 2015
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12151
Subject(s) - brassica oleracea , chlorophyll , botany , horticulture , vitamin c , antioxidant , chemistry , brassica , biology , food science , biochemistry
Abstract Some quality attributes of two traditional phenotypes (curly and smooth) of B rassica oleracea var. acephala cv. G alega were examined. The analyses showed that both varieties had high contents of total phenolics (314.83–322.25 GAE mg/100 g), vitamin C (83.83–104.44 mg/100 g) and chlorophyll (142–160 mg/100 g), and both displayed high antioxidant capacity ( EC 50 = 4.24–4.76). Comparison of the varieties revealed lower vitamin C and chlorophyll contents and higher lightness, yellowness and color saturation values in whole curly kale than in whole smooth kale. The soluble solids, total phenolics, vitamin C and chlorophyll contents and the antioxidant capacity were significantly higher in leaves than in stems of both varieties. However, pH, moisture content, lightness, greenness, yellowness and color saturation values were higher in stems than in leaves. Practical Applications The study demonstrates that the G alega kale ( B rassica oleracea var. acephala cv. G alega) has a high antioxidant capacity and high contents of phenolics, vitamin C and chlorophyll. The findings clearly show the high potential value of G alega kale as a source of natural antioxidants.