Research Article

Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala)

Table 2

Concentration of total phenolic content (TPC), total antioxidant capacity (TAOC), and total chlorophylls (TC), obtained for galega kale dried at 40, 55, and 70°C, after 1 week (after drying) and 20 weeks of storage (after storage), using packaging with vacuum (VP) and without (NVP) vacuum.

NutrientSamplePackagingDrying temperature (°C)
405570

TPC (mg GA/100 g d.m.)After dryingNVP612.2 ± 43.2581.7 ± 103.9596.3 ± 37.0
VP592.7 ± 105.3436.2 ± 33.5371.8 ± 35.8
After storageNVP351.1 ± 59.0347.8 ± 114.8307.3 ± 42.4
VP438.8 ± 38.2366.2 ± 40.1321.8 ± 55.1

TAOC (mg AA/100 g d.m.)After dryingNVP1057.4 ± 201.1923.5 ± 86.2881.9 ± 106.9
VP343.7 ± 14.2318.8 ± 27.0280.1 ± 25.0
After storageNVP333.1 ± 44.9288.7 ± 21.9273.1 ± 71.9
VP221.9 ± 15.3123.1 ± 71.9105.3 ± 48.8

TC (mg/100 g d.m.)After dryingNVP459.8 ± 68.4429.1 ± 67.5424.1 ± 103.4
VP565.9 ± 76.0432.8 ± 26.4364.6 ± 76.5
After storageNVP445.1 ± 67.5345.2 ± 97.2311.9 ± 32.5
VP435.3 ± 88.8315.2 ± 92.7296.1 ± 59.4

Values of the fresh sample were TPC = 1609.8 ± 42.3 mg GA/100 g d.m., TAOC = 1145.5 ± 201.1 mg AA/100 g d.m., and TC = 952.0 ± 88.8 mg/100 g d.m. Values with the same letter were not significantly different ( > 0.05).