Abstract The human body cannot produce minerals, B-group vitamins or tocopherols, so these must be supplied in food. Kale and other Brassica vegetables are good sources of these substances, but food processing can affect their content. Therefore, the aim of this study was to determine the effect of the type of pre-treatment (blanching or cooking), the method of preservation (freezing or canning) and 12-month storage on the content of minerals, vitamins B1 and B2, and tocopherols in kale leaves (Brassica oleracea L. var acephala). Pre-processing of kale leaves prior to preservation led to a significant reduction in minerals and vitamins of 26–52 % (blanching) and 29–75 % (cooking). The most abundant macroelements in the products were potassium and calcium, whereas the microelements with the highest values were iron and copper. The highest content of minerals, B group vitamins and tocopherols was observed in frozen products from blanched raw kale leaves. After 12 months storage, the frozen products retained 24–74 % macroelements, 40–71 % microelements, 45–71 % vitamin B1, 27–47 % vitamin B2 and 69–85 % total tocopherols, while the canned products (leaves without brine) retained 41–70 %, 31–56 %, 21–23 %, 6–9 % and 44–48 %, respectively.

中文翻译：

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羽衣甘蓝加工叶中矿物质、B族维生素和生育酚含量的变化

摘要 人体不能产生矿物质、B族维生素或生育酚，必须从食物中补充。羽衣甘蓝和其他芸苔属蔬菜是这些物质的良好来源，但食品加工会影响它们的含量。因此，本研究的目的是确定预处理类型（热烫或烹饪）、保存方法（冷冻或罐装）和 12 个月储存对矿物质、维生素 B1 和 B2 含量的影响，和羽衣甘蓝叶中的生育酚（Brassica oleracea L. var acephala）。在保存前对羽衣甘蓝叶进行预处理导致矿物质和维生素的显着减少 26-52%（漂白）和 29-75%（烹饪）。产品中含量最多的常量元素是钾和钙，而微量元素含量最高的是铁和铜。在来自漂白的生羽衣甘蓝叶的冷冻产品中观察到矿物质、B 族维生素和生育酚的含量最高。储存 12 个月后，冷冻产品保留了 24–74% 的常量元素、40–71% 的微量元素、45–71% 的维生素 B1、27–47% 的维生素 B2 和 69–85% 的总生育酚，而罐装产品（不含盐水的叶子） ) 分别保留了 41–70 %、31–56 %、21–23 %、6–9 % 和 44–48 %。