Abstract
The aim of this work was to evaluate the level of total glucosinolates (GLS) in fresh kale leaves and leaves after processing (blanching, cooking), as well as in frozen, canned and dried products after 1-year storage. Fresh kale leaves contained 26.87 μmol GLS per 1 g dry weight, of which aliphatic GLS comprised 63%. GLS levels in kale leaves were affected by blanching and cooking; losses were highest in leaves preserved by sterilization and lowest in frozen leaves. After 12 months of storage, mean amounts of total GLS in frozen and canned products were 15.59 μmol and 10.73 μmol respectively per 1 g. In dried products, mean total GLS levels ranged from 9.09 to 13.81 μmol, being significantly (on average 13%) higher in freeze-dried products than in those dried by hot air. Moreover, dried products obtained from blanched leaves showed higher mean amounts of total GLS than those obtained from unblanched leaves. Frozen products from blanched material contained the highest amounts of GLS; total GLS were average 20% higher than in frozen products obtained from cooked raw material, 58%, higher than in canned products, and 47% higher than in dried products. Aliphatic glucosinolates were usually more stable than indole GLSs.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by-nc-nd. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 13
Claim · model-written summary
Fresh kale leaves contained 26.87 μmol total glucosinolates per gram dry weight.
- Taxon
- kale (Brassica oleracea L. var. acephala)
Brassica oleracea var. viridist0 - Organ / stage
- leavese0
- Outcome
- GLSe0
- Value
- 26.87 μmol GLS per 1 g dry weighte0
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)”
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
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)”
Claim · model-written summary
Sterilized kale leaves had the greatest glucosinolate losses.
- Taxon
- kale (Brassica oleracea L. var. acephala)Brassica oleracea var. viridist0
- Treatment
- sterilizatione0
- Outcome
- lossese0
- Direction
- higheste0
- Comparator
- frozen leavese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“GLS levels in kale leaves were affected by blanching and cooking; losses were highest in leaves preserved by sterilization and lowest in frozen leaves.”
t0“kale (Brassica oleracea L. var. acephala)”
Claim · model-written summary
Frozen kale leaves had the lowest glucosinolate losses.
- Taxon
- kale (Brassica oleracea L. var. acephala)Brassica oleracea var. viridist0
- Treatment
- frozene0
- Outcome
- lossese0
- Direction
- loweste0
- Comparator
- sterilizatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“GLS levels in kale leaves were affected by blanching and cooking; losses were highest in leaves preserved by sterilization and lowest in frozen leaves.”
t0“kale (Brassica oleracea L. var. acephala)”
Claim · model-written summary
After 12 months, frozen kale held 15.59 μmol total glucosinolates per gram.
- Taxon
- kale (Brassica oleracea L. var. acephala)Brassica oleracea var. viridist0
- Treatment
- frozene0
- Outcome
- total GLSe0
- Value
- 15.59 μmole0
- Qualifier
- After 12 months of storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“After 12 months of storage, mean amounts of total GLS in frozen and canned products were 15.59 μmol and 10.73 μmol respectively per 1 g.”
t0“kale (Brassica oleracea L. var. acephala)”
Claim · model-written summary
After 12 months, canned kale held 10.73 μmol total glucosinolates per gram.
- Taxon
- kale (Brassica oleracea L. var. acephala)Brassica oleracea var. viridist0
- Treatment
- cannede0
- Outcome
- total GLSe0
- Value
- 10.73 μmole0
- Qualifier
- After 12 months of storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“After 12 months of storage, mean amounts of total GLS in frozen and canned products were 15.59 μmol and 10.73 μmol respectively per 1 g.”
t0“kale (Brassica oleracea L. var. acephala)”
Claim · model-written summary
Dried kale had total glucosinolates ranging from 9.09 to 13.81 μmol.
- Taxon
- kale (Brassica oleracea L. var. acephala)Brassica oleracea var. viridist0
- Treatment
- driede0
- Outcome
- total GLS levelse0
- Value
- 9.09 to 13.81 μmole0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In dried products, mean total GLS levels ranged from 9.09 to 13.81 μmol, being significantly (on average 13%) higher in freeze-dried products than in those dried by hot air.”
t0“kale (Brassica oleracea L. var. acephala)”
Claim · model-written summary
Freeze drying retained significantly more kale glucosinolates than hot-air drying, averaging 13% higher.
- Taxon
- kale (Brassica oleracea L. var. acephala)Brassica oleracea var. viridist0
- Treatment
- freeze-driede0
- Outcome
- total GLS levelse0
- Direction
- highere0
- Value
- 13%e0
- Comparator
- dried by hot aire0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In dried products, mean total GLS levels ranged from 9.09 to 13.81 μmol, being significantly (on average 13%) higher in freeze-dried products than in those dried by hot air.”
t0“kale (Brassica oleracea L. var. acephala)”
Claim · model-written summary
Drying blanched kale leaves yielded higher total glucosinolates than drying unblanched leaves.
- Taxon
- kale (Brassica oleracea L. var. acephala)Brassica oleracea var. viridist0
- Treatment
- blanched leavese0
- Outcome
- total GLSe0
- Direction
- highere0
- Comparator
- unblanched leavese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Moreover, dried products obtained from blanched leaves showed higher mean amounts of total GLS than those obtained from unblanched leaves.”
t0“kale (Brassica oleracea L. var. acephala)”
Claim · model-written summary
Frozen products from blanched kale had 20% more glucosinolates than cooked raw material.
- Taxon
- kale (Brassica oleracea L. var. acephala)Brassica oleracea var. viridist0
- Treatment
- frozen products from blanched materiale0
- Outcome
- total GLSe0
- Direction
- highere0
- Value
- 20%e0
- Comparator
- cooked raw materiale0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Frozen products from blanched material contained the highest amounts of GLS; total GLS were average 20% higher than in frozen products obtained from cooked raw material, 58%, higher than in canned products, and 47% higher than in dried products.”
t0“kale (Brassica oleracea L. var. acephala)”
Claim · model-written summary
Frozen products from blanched kale had 58% more glucosinolates than canned products.
- Taxon
- kale (Brassica oleracea L. var. acephala)Brassica oleracea var. viridist0
- Treatment
- frozen products from blanched materiale0
- Outcome
- total GLSe0
- Direction
- highere0
- Value
- 58%e0
- Comparator
- canned productse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Frozen products from blanched material contained the highest amounts of GLS; total GLS were average 20% higher than in frozen products obtained from cooked raw material, 58%, higher than in canned products, and 47% higher than in dried products.”
t0“kale (Brassica oleracea L. var. acephala)”
Claim · model-written summary
Frozen products from blanched kale had 47% more glucosinolates than dried products.
- Taxon
- kale (Brassica oleracea L. var. acephala)Brassica oleracea var. viridist0
- Treatment
- frozen products from blanched materiale0
- Outcome
- total GLSe0
- Direction
- highere0
- Value
- 47%e0
- Comparator
- dried productse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Frozen products from blanched material contained the highest amounts of GLS; total GLS were average 20% higher than in frozen products obtained from cooked raw material, 58%, higher than in canned products, and 47% higher than in dried products.”
t0“kale (Brassica oleracea L. var. acephala)”
Claim · model-written summary
Aliphatic glucosinolates were generally more stable than indole glucosinolates.
- Taxon
- kale (Brassica oleracea L. var. acephala)Brassica oleracea var. viridist0
- Outcome
- Aliphatic glucosinolatese0
- Direction
- more stablee0
- Comparator
- indole GLSse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Aliphatic glucosinolates were usually more stable than indole GLSs.”
t0“kale (Brassica oleracea L. var. acephala)”
The same questions in other papers
cold · quality: phytochemicals · Brassica oleracea (wild cabbage)Positive and negative results
6 papers in the same direction as this paper · 4 in the opposite direction
- no effect
- negative
- negative
7 papers more in this group
See all 11 papers →processing · quality: phytochemicals · Brassica oleracea (wild cabbage)Positive and negative results
11 papers in the same direction as this paper · 11 in the opposite direction · 1 reporting no difference from an alternative
- no effect
- negative
- negative
20 papers more in this group
See all 24 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.