Claim · model-written summary
Aliphatic glucosinolates comprised 63% of fresh-leaf glucosinolates.
- Taxon
- kale (Brassica oleracea L. var. acephala)
Brassica oleracea var. viridist0 - Organ / stage
- leavese0
- Outcome
- aliphatic GLSe0
- Value
- 63%e0
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh kale leaves contained 26.87 μmol GLS per 1 g dry weight, of which aliphatic GLS comprised 63%.”
t0“kale (Brassica oleracea L. var. acephala)”
Title
Anna Korus; Jacek Słupski; Piotr Gębczyński; et al. LWT 2014. doi:10.1016/j.lwt.2014.06.030
Other claims from this paper (12)
- Observation Fresh kale leaves contained 26.87 μmol total glucosinolates per gram dry weight.
- Intervention effect Sterilized kale leaves had the greatest glucosinolate losses.
- Intervention effect Frozen kale leaves had the lowest glucosinolate losses.
- Observation After 12 months, frozen kale held 15.59 μmol total glucosinolates per gram.
- Observation After 12 months, canned kale held 10.73 μmol total glucosinolates per gram.
- Observation Dried kale had total glucosinolates ranging from 9.09 to 13.81 μmol.
- Intervention effect Freeze drying retained significantly more kale glucosinolates than hot-air drying, averaging 13% higher.
- Intervention effect Drying blanched kale leaves yielded higher total glucosinolates than drying unblanched leaves.
- Intervention effect Frozen products from blanched kale had 20% more glucosinolates than cooked raw material.
- Intervention effect Frozen products from blanched kale had 58% more glucosinolates than canned products.
- Intervention effect Frozen products from blanched kale had 47% more glucosinolates than dried products.
- Observation Aliphatic glucosinolates were generally more stable than indole glucosinolates.