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.
Nutrient
Sample
Packaging
Drying temperature (°C)
40
55
70
TPC (mg GA/100 g d.m.)
After drying
NVP
612.2 ± 43.2
581.7 ± 103.9
596.3 ± 37.0
VP
592.7 ± 105.3
436.2 ± 33.5
371.8 ± 35.8
After storage
NVP
351.1 ± 59.0
347.8 ± 114.8
307.3 ± 42.4
VP
438.8 ± 38.2
366.2 ± 40.1
321.8 ± 55.1
TAOC (mg AA/100 g d.m.)
After drying
NVP
1057.4 ± 201.1
923.5 ± 86.2
881.9 ± 106.9
VP
343.7 ± 14.2
318.8 ± 27.0
280.1 ± 25.0
After storage
NVP
333.1 ± 44.9
288.7 ± 21.9
273.1 ± 71.9
VP
221.9 ± 15.3
123.1 ± 71.9
105.3 ± 48.8
TC (mg/100 g d.m.)
After drying
NVP
459.8 ± 68.4
429.1 ± 67.5
424.1 ± 103.4
VP
565.9 ± 76.0
432.8 ± 26.4
364.6 ± 76.5
After storage
NVP
445.1 ± 67.5
345.2 ± 97.2
311.9 ± 32.5
VP
435.3 ± 88.8
315.2 ± 92.7
296.1 ± 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).