Polyphenolic acid content in Brassica vegetables during hydrothermal treatment with salt addition

Abstract

Due to significant concentration of polyphenols, diet with a high amount of plants such as Brassica vegetables is associated with health beneficial properties. Brassica vegetables are mostly consumed processed, which affect the polyphenol level. The most popular processing methods of Brassica vegetables include boiling them with salt addition. The correlation between increased NaCl intake and high blood pressure has resulted in the search for salt substitutes such as KCl. The purpose of this study was to determine the influence of NaCl and KCl addition (0.0, 0.5, 1.0, 2.0, and 3.0 g/100g) during hydrothermal treatment on polyphenolic acid content in selected Brassica vegetables. A significant influence on polyphenolic acid content in Brassica vegetables when boiling with the addition of NaCl and KCl was shown. Caffeic acid was impacted the most after salt addition. Boiled cauliflower had the greatest decrease in the analyzed polyphenolic compounds out of all the vegetables studied. Novelty impact statement This research provides the data determinating the influence of NaCl and KCl addition during hydrothermal treatment on polyphenolic acid content in selected Brassica vegetables. It has been shown that addition of salt during boiling Brassica vegetables has a significant effect on the preservation of polyphenolic acid levels with caffeic acid impacted the most within all studied compounds. Boiled cauliflower had the greatest decrease in the analyzed polyphenolic compounds out of all the vegetables studied. The results of this study may allow the selection of the best NaCl and KCl concentration addition during Brassica vegetables boiling to maximize the preservation of polyphenolic acid levels.