Polyphenol Composition and Antioxidant Activity of Different Potentially Functional Kale-Based Snacks

Filomena Nazzaro, Federica Cardinale, Autilia Cozzolino, Tiziana Granese, Florinda Fratianni

Institute of Food Science, ISA-CNR, Avellino, Italy.

DOI: 10.4236/fns.2014.512124                

Abstract

Four types of kale-based snacks were investigated on the basis of polyphenol content and composition, glucosinolates amount, and antioxidant activity. The amount of polyphenols resulted to be higher than that of raw material, fresh kale (0.57 ± 0.03 mg GAE). The antioxidant activity turned out indeed very effective, resulting sufficient just from 0.72 mg to 2.1 mg to dishearten the activity of 1 ml DPPH to 50%. Glucosinolates present in kale-based snacks ranged from 1.17 mg/gr to 1.52 mg of sinigrin equivalent/gr. Polyphenol profile, obtained by UPLC-DAD analysis allowed us to identify gallic acid, chlorogenic acid, and catechin common in all samples. Other polyphenols, that is caffeic acid, p-coumaric acid, and ferulic acid, were found in almost all samples, almost all more abundant than fresh kale, representing a precious source of beneficial metabolites. Our results suggest that such snacks could represent an effective functional dietary supplement also if compared to fresh vegetable. Manufacturing of kale-based snacks does not negatively affect the beneficial effect of the raw material; indeed, such snacks could positively meet people’s expectation, mainly children and young, well known consumers of snacks, which, also in such manner, could be addressed towards a healthier dietary regime.

Keywords

Kale, Antioxidant, Polyphenols, Glucosinolates, UPLC

Conflicts of Interest

The authors declare no conflicts of interest.

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