SummaryThe study investigated the effect of different spices–cardamom, chilli, ginger, and turmeric on the bioactive compounds, antioxidant activity, colour, and sensory attributes of kale crisps. Specifically, the antioxidant capacity was ranked as follows: kale crisps with turmeric > chilli ≈ ginger > cardamom ≈ control crisps. The analysis using HPLC‐MS/MS focused on 15 specific compounds. Kale crisps contained predominantly chlorogenic and isochlorogenic acids, with turmeric crisps having the highest levels. Turmeric kale crisps exhibited the best sensory properties for overall appearance and crispness. The study found that kale crisps have a high folate content, with ginger crisps containing the highest amounts. Cardamom kale crisps preserved high folate content but had a strong aroma and bitter flavour. The study found lightness (L*) positively correlated with aroma desirability, while redness (a*) negatively correlated with flavour desirability. The chilli kale crisps had a strong flavour and lost their green colour the most, resulting in a lower panel ranking despite high antioxidant potential. This study indicates that kale crisps, especially those with turmeric, may represent a valuable source of bioactive compounds and functional properties. Sensory evaluation indicated their high levels of acceptability.

中文翻译：

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不同香料对羽衣甘蓝脆片生物活性化合物、抗氧化活性和感官品质的影响

摘要该研究调查了不同香料（小豆蔻、辣椒、生姜和姜黄）对羽衣甘蓝脆片的生物活性化合物、抗氧化活性、颜色和感官特性的影响。具体来说，抗氧化能力排名如下：姜黄羽衣甘蓝脆片 > 辣椒 ≈ 生姜 > 小豆蔻 ≈ 对照脆片。使用 HPLC-MS/MS 进行的分析集中于 15 种特定化合物。羽衣甘蓝脆片主要含有绿原酸和异绿原酸，其中姜黄脆片的含量最高。姜黄羽衣甘蓝脆片在整体外观和脆度方面表现出最佳的感官特性。研究发现，羽衣甘蓝脆片的叶酸含量很高，其中姜片的叶酸含量最高。小豆蔻羽衣甘蓝脆片保留了较高的叶酸含量，但具有浓郁的香气和苦味。研究发现亮度（L*) 与香气需求呈正相关，而红色 (A*) 与风味需求负相关。辣椒羽衣甘蓝脆片味道浓郁，绿色损失最多，尽管具有较高的抗氧化潜力，但其小组排名较低。这项研究表明，羽衣甘蓝脆片，尤其是含有姜黄的羽衣甘蓝脆片，可能是生物活性化合物和功能特性的宝贵来源。感官评价表明它们的可接受程度很高。