Obtaining a dietary supplement from disposable cabbage leaves

Autores
Melo, Gisela Mabel; Escudero, Luis Ariel; Gasull, Estela Isabel
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The present study aims at determining the most convenient operating conditions for obtaining a dietarycomplement of high quality, in terms of nutrient content and rehydration capacity, from disposableleaves of the white cabbage. Different thermal treatments were used for dehydration. Previously, somesamples were applied blanching and freezing. These technological treatments and pretreatments,applied at different stages of the productive process, were conducted in order to evaluate and comparetheir effect on the content of nutrients and substances to be preserved, which were present in the freshleaves. Then, the dietary complements obtained were analyzed. Proximal composition, vitamin Ccontent, phenols and antioxidant activity were determined. Results indicate that a microwave dryingprocess at 200 W following a 2 min blanching at 96±2 ºC resulted in an antioxidant dietary complementwith an energy value of 1415.76±25.84 kJ, showing interesting amounts of proteins, carbohydrates,crude fiber, lipids and ashes.
Fil: Melo, Gisela Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis. Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
Fil: Escudero, Luis Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Fil: Gasull, Estela Isabel. Universidad Nacional de San Luis; Argentina
Materia
Cabbage
Dietary fiber
Antioxidant activity
Phenolic content
Drying
Microwave
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/71913
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/71913
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Obtaining a dietary supplement from disposable cabbage leavesMelo, Gisela MabelEscudero, Luis ArielGasull, Estela IsabelCabbageDietary fiberAntioxidant activityPhenolic contentDryingMicrowavehttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The present study aims at determining the most convenient operating conditions for obtaining a dietarycomplement of high quality, in terms of nutrient content and rehydration capacity, from disposableleaves of the white cabbage. Different thermal treatments were used for dehydration. Previously, somesamples were applied blanching and freezing. These technological treatments and pretreatments,applied at different stages of the productive process, were conducted in order to evaluate and comparetheir effect on the content of nutrients and substances to be preserved, which were present in the freshleaves. Then, the dietary complements obtained were analyzed. Proximal composition, vitamin Ccontent, phenols and antioxidant activity were determined. Results indicate that a microwave dryingprocess at 200 W following a 2 min blanching at 96±2 ºC resulted in an antioxidant dietary complementwith an energy value of 1415.76±25.84 kJ, showing interesting amounts of proteins, carbohydrates,crude fiber, lipids and ashes.Fil: Melo, Gisela Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis. Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; ArgentinaFil: Escudero, Luis Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; ArgentinaFil: Gasull, Estela Isabel. Universidad Nacional de San Luis; ArgentinaAJST Publishing House2016-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/71913Melo, Gisela Mabel; Escudero, Luis Ariel; Gasull, Estela Isabel; Obtaining a dietary supplement from disposable cabbage leaves; AJST Publishing House; Asian Journal of Science and Technology; 7; 8; 8-2016; 3439-34460976-3376CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.journalajst.com/obtaining-dietary-supplement-disposable-cabbage-leavesinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:51:11Zoai:ri.conicet.gov.ar:11336/71913instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:51:12.037CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Obtaining a dietary supplement from disposable cabbage leaves
title Obtaining a dietary supplement from disposable cabbage leaves
spellingShingle Obtaining a dietary supplement from disposable cabbage leaves
Melo, Gisela Mabel
Cabbage
Dietary fiber
Antioxidant activity
Phenolic content
Drying
Microwave
title_short Obtaining a dietary supplement from disposable cabbage leaves
title_full Obtaining a dietary supplement from disposable cabbage leaves
title_fullStr Obtaining a dietary supplement from disposable cabbage leaves
title_full_unstemmed Obtaining a dietary supplement from disposable cabbage leaves
title_sort Obtaining a dietary supplement from disposable cabbage leaves
dc.creator.none.fl_str_mv Melo, Gisela Mabel
Escudero, Luis Ariel
Gasull, Estela Isabel
author Melo, Gisela Mabel
author_facet Melo, Gisela Mabel
Escudero, Luis Ariel
Gasull, Estela Isabel
author_role author
author2 Escudero, Luis Ariel
Gasull, Estela Isabel
author2_role author
author
dc.subject.none.fl_str_mv Cabbage
Dietary fiber
Antioxidant activity
Phenolic content
Drying
Microwave
topic Cabbage
Dietary fiber
Antioxidant activity
Phenolic content
Drying
Microwave
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The present study aims at determining the most convenient operating conditions for obtaining a dietarycomplement of high quality, in terms of nutrient content and rehydration capacity, from disposableleaves of the white cabbage. Different thermal treatments were used for dehydration. Previously, somesamples were applied blanching and freezing. These technological treatments and pretreatments,applied at different stages of the productive process, were conducted in order to evaluate and comparetheir effect on the content of nutrients and substances to be preserved, which were present in the freshleaves. Then, the dietary complements obtained were analyzed. Proximal composition, vitamin Ccontent, phenols and antioxidant activity were determined. Results indicate that a microwave dryingprocess at 200 W following a 2 min blanching at 96±2 ºC resulted in an antioxidant dietary complementwith an energy value of 1415.76±25.84 kJ, showing interesting amounts of proteins, carbohydrates,crude fiber, lipids and ashes.
Fil: Melo, Gisela Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis. Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
Fil: Escudero, Luis Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Fil: Gasull, Estela Isabel. Universidad Nacional de San Luis; Argentina
description The present study aims at determining the most convenient operating conditions for obtaining a dietarycomplement of high quality, in terms of nutrient content and rehydration capacity, from disposableleaves of the white cabbage. Different thermal treatments were used for dehydration. Previously, somesamples were applied blanching and freezing. These technological treatments and pretreatments,applied at different stages of the productive process, were conducted in order to evaluate and comparetheir effect on the content of nutrients and substances to be preserved, which were present in the freshleaves. Then, the dietary complements obtained were analyzed. Proximal composition, vitamin Ccontent, phenols and antioxidant activity were determined. Results indicate that a microwave dryingprocess at 200 W following a 2 min blanching at 96±2 ºC resulted in an antioxidant dietary complementwith an energy value of 1415.76±25.84 kJ, showing interesting amounts of proteins, carbohydrates,crude fiber, lipids and ashes.
publishDate 2016
dc.date.none.fl_str_mv 2016-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/71913
Melo, Gisela Mabel; Escudero, Luis Ariel; Gasull, Estela Isabel; Obtaining a dietary supplement from disposable cabbage leaves; AJST Publishing House; Asian Journal of Science and Technology; 7; 8; 8-2016; 3439-3446
0976-3376
CONICET Digital
CONICET
url http://hdl.handle.net/11336/71913
identifier_str_mv Melo, Gisela Mabel; Escudero, Luis Ariel; Gasull, Estela Isabel; Obtaining a dietary supplement from disposable cabbage leaves; AJST Publishing House; Asian Journal of Science and Technology; 7; 8; 8-2016; 3439-3446
0976-3376
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.journalajst.com/obtaining-dietary-supplement-disposable-cabbage-leaves
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv AJST Publishing House
publisher.none.fl_str_mv AJST Publishing House
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269079517265920
score 13.13397

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