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2018 | 71 | 4 |
Tytuł artykułu

Oriental brassica vegetables - alternatives for a higher intake of health-promoting substances

Treść / Zawartość
Warianty tytułu
PL
Azjatyckie warzywa kapustne źródłem związków istotnych dla promocji zdrowia
Języki publikacji
EN
Abstrakty
EN
Brassica vegetables are one of the most important groups of vegetables in terms of their nutritional composition. The aim of this work was to evaluate the lesser known Asian species from the family Brassicaceae cultivated in the conditions of the Czech Republic and to carry out a comparison with cabbage as a reference species. For the evaluation, two species of Chinese broccoli, two cultivars of Chinese cabbage (‘Dwarf milk cabbage’ and improved ‘Tahtsai’) and mizuna were selected. Among the properties evaluated were dry matter production, crude fiber content, vitamin C, carotenoids, TAC, flavonoids, phenols, and mineral composition (K, Na, Ca, and Mg). The highest contents of vitamin C were found in mizuna and the lowest in Chinese Cabbage 2. In comparison to the reference species, the majority of the properties of Chinese cabbage had higher values in comparison to traditional cabbage (range: 101–577%). Positive results were also found for mizuna. The worst brassica was Chinese Cabbage 2 in which the majority of the properties measured were lower in comparison to traditional cabbage.
PL
Warzywa kapustne charakteryzują się dużym zróżnicowaniem wartości odżywczych. Celem pracy była ocena wartości odżywczej mniej znanych azjatyckich gatunków z rodziny Brassi- caceae uprawianych w Czechach oraz porównanie wartości odżywczej tych warzyw z kapustą głowiastą białą. Obiektem badań był brokuł chińska kapusta chińska w typie Tahtsai (odmiany ‘Dwarf milk cabbage’ i ulepszona ‘Tahtsai’) oraz kapusta chińska mizuna. Analizowano zawartość suchej masy, błonnika surowego, witaminy C, karotenoidów, fenoli, flawonoidów, aktywność antyoksydacyjną ogółem oraz skład mineralny (K, Na, Ca i Mg). Największą zawartością wi- taminy C charakteryzowała się kapusta chińska mizuna, a najniższą ‘Tahtsai’. W porównaniu do tradycyjnie uprawianej kapusty głowiastej białej, kapustę chińską charakteryzował wyższy poziom analizowanych parametrów składu chemicznego (pomiędzy 101% a 577%). Najmniej korzystny skład chemiczny w porównaniu do kapusty głowiastej białej charakteryzował kapustę chińską ‘Tahtsai’.
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Rocznik
Tom
71
Numer
4
Opis fizyczny
Article: 1749 [8 p.], fig.,ref.
Twórcy
autor
  • Faculty of Horticulture, Mendel University in Brno, Valticka 337, 691 44 Lednice, Czech Republic
autor
  • Faculty of Horticulture, Mendel University in Brno, Valticka 337, 691 44 Lednice, Czech Republic
autor
  • Faculty of Horticulture, Mendel University in Brno, Valticka 337, 691 44 Lednice, Czech Republic
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Typ dokumentu
Bibliografia
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