The Effect of Fresh Kale (Brassica oleracea var. sabellica) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets – MDPI

Fuente:
https://www.mdpi.com/1420-3049/28/4/1835

Resumen:

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Kale (Brassica oleracea var. sabellica) is a leafy plant that, depending on the variety, has a frayed leaf structure with a green or red-violet color. It is characterized by a high content of glucosinolates and has significant amounts of phenolic compounds, including quertecin and kaempferol. Research conducted by Korus et al. [8] showed that the content of polyphenols in 100 g of fresh vegetables was in the range of 256–531 mg. Kale is a vegetable with a very high concentration of vitamins C, A, B1, B2, B6, and E [9]. Moreover, it contains dietary fiber, micronutrients (i.e., iron, zinc, and manganese) and macroelements (i.e., calcium and magnesium) [10].:
El texto describe el alto contenido de vitaminas, minerales y fibra en la acelga.
The results of the applied DPPH, FRAP, and TPC methods indicated that, for both 60 and 100 rpm screw speeds, snack pellet antioxidant activity and phenolic content were strongly linked to the fresh kale content, and these properties increased with the addition of this plant.:
El estudio menciona directamente la actividad antioxidante de las pellets y su relación con el contenido de kale.