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International Journal of Food Properties
Year: 2011  |  Volume: 14  |  Issue: 5  |  Page No.: 1069 - 1080

Level of Vitamin C, Polyphenols, and Antioxidant and Enzymatic Activity in Three Varieties of Kale (Brassica Oleracea L. Var. Acephala) at Different Stages of Maturity

Anna Korus    

Abstract: The aim of this present study was to determine the level of vitamin C, L-ascorbic acid, polyphenols, antioxidant activity, peroxidase, polyphenol oxidase, and catalase in the leaves of three varieties of kale at different stages of maturity. Average values per 100 g of fresh matter were 102 mg of vitamin C (of which L-ascorbic acid constituted 97%) and 359 mg polyphenols; antioxidant activity was measured at 48.9% RSA (17.6 µM Trolox/g kale). Redbor1 c.v. variety contained the highest levels of the analyzed constituents. Compared with the first stage of maturity, plants at the second stage showed increases of 6% in vitamin C; 28% in polyphenols; and 12% in antioxidant activity, whereas plants at the third stage showed 5, 48, and 22% increased values, respectively. Average POD activity was 7.58 ΔA/min/g, PPO 1.64 ΔA/min/g, and CAT 7.93 mg H2O2/min/g. PPO activity increased with the age of the plant. No consistent correlation was found between the stage of growth and the other enzymes.

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