期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 44, 期 8, 页码 1711-1716出版社
ELSEVIER
DOI: 10.1016/j.lwt.2011.03.014
关键词
Kale; Blanching; Air-drying; Freeze-drying; Vitamin C; Polyphenols
资金
- Ministry of Science and Higher Education [N312 3267 33]
The levels of vitamin C, polyphenol constituents and Trolox equivalent antioxidant activity (TEAC) were analyzed in raw kale leaves, blanched leaves and dried leaves obtained using air and freeze-drying methods. 100 g of raw kale leaves contained 683 mg vitamin C and 2236 mg polyphenols (identified using the HPLC method); the level of antioxidative activity was 71 mu M Trolox/1 g dry matter. Compared with the raw material, blanching before drying brought about significant decreases of 15% in vitamin C, 32% in polyphenols and 13% in TEAC. After 12-month storage, air-dried material retained 30-37% polyphenols; 43-57% vitamin C: and 41-50% of the initial TEAC level; the corresponding values for freeze-dried material were 40-47%; 50-65% and 54-66% depending on the type of sample. Freeze-dried kale leaves contained higher levels of antioxidants than air-dried material: polyphenols, vitamin C and TEAC were respectively 36%, 15%and 33% higher. (C) 2011 Elsevier Ltd. All rights reserved.
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