Effect of conventional cooking on changes in the contents of basic composition and glucosinolates in kale

• Autorzy: Kapusta-Duch J. , Kusznierewicz B. , Leszczyńska T. , Borczak B.

Identyfikatory

DOI

10.2428/ecea.2016.23(4)31

Warianty tytułu

PL

Wpływ gotowania na zmiany zawartości składu podstawowego i glukozynolanów w jarmużu

• Języki publikacji: EN

Abstrakty

EN

Brassica vegetables have been strongly recommended as part of human diet because of its high content of bioactive sulphur compounds, eg glucosinolates. The nutrient and health-promoting compounds in kale are significantly affected by traditional cooking. The study investigated changes in the levels of dry mass, ash, fat, total protein, dietary fibre as well as total and individual glucosinolates in the kale due to the traditional cooking process. As a result of cooking kale, a significant decrease was noted in the content of fat, dry matter, indole glucosinolates, and a significant growth in the content of protein, ash, dietary fibre, and aliphatic glucosinolates compared to the raw vegetable.

PL

Warzywa kapustne są szczególnie zalecane w diecie ze względu na wysoką zawartość składników biologicznie czynnych zawierających siarkę, tj. glukozynolanów. Celem pracy było sprawdzenie jak zmieniaj ą się wybrane parametry jakości zdrowotnej jarmużu (tj. zawartość: białka, tłuszczu, popiołu, węglowodanów, błonnika pokarmowego, suchej masy i glukozynolanów) pod wpływem tradycyjnego gotowania w wodzie. W wyniku omawianego procesu zaobserwowano istotne statystycznie obniżenie zawartości suchej masy, tłuszczu oraz glukozynolanów indolowych, a także istotny statystycznie wzrost zawartości białka, popiołu, błonnika pokarmowego oraz glukozynolanów alifatycznych, w stosunku do surowego warzywa.

Słowa kluczowe

EN

kale; glucosinolates; traditional cooking; dietary fibre; basic composition

PL

jarmuż; glukozynolany; proces gotowania; błonnik pokarmowy; skład podstawowy

• Wydawca: Towarzystwo Chemii i Inżynierii Ekologicznej
• Czasopismo: Ecological Chemistry and Engineering. A
• Rocznik: 2016
• Tom: Vol. 23, nr 4
• Strony: 465--480
• Opis fizyczny: Bibliogr. 64 poz., tab.

Twórcy

autor

Kapusta-Duch J.

• Department of Human Nutrition, Agricultural University of Krakow, ul. Balicka 122, 30–149 Kraków, Poland, phone: [phone], fax: [phone]

autor

Kusznierewicz B.

• Department of Food Chemistry, Technology and Biotechnology, Gdańsk University of Technology, ul. G. Narutowicza 11/12, 80–233 Gdańsk, Poland

autor

Leszczyńska T.

• Department of Human Nutrition, Agricultural University of Krakow, ul. Balicka 122, 30–149 Kraków, Poland, phone: [phone], fax: [phone]

autor

Borczak B.

• Department of Human Nutrition, Agricultural University of Krakow, ul. Balicka 122, 30–149 Kraków, Poland, phone: [phone], fax: [phone]

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Uwagi

PL

Opracowanie ze środków MNiSW w ramach umowy 812/P-DUN/2016 na działalność upowszechniającą naukę (zadania 2017).