DETERMINING THE AMINO ACID, VITAMIN AND ANTI-OXIDANT COMPOUND CONTENT OF DIFFERENT VARIETIES OF KALE
T. Sh. Ahmed | A. H. Saeed | W. A. A. Al-Behadili | A. S. Hamood
This study was conducted at the agricultural research station of Tikrit University, Saladin, Iraq. The aim was to investigate five varieties of kale plants which had been planted for the first time in this area to evaluate their content of amino acids, vitamins, and antioxidants. The research was designed according to the randomized complete block design with three replicates. The results showed that Nero Di Toscana had significant superiority in most of the characteristics tested. This variety recorded the highest values of essential and nonessential amino acids, vitamins B1, A, E and K, as well as antioxidants catechin, kaempferol, caffeic acid, ferulic acid and rutin. The highest content of vitamins B2 and C and the phenol quercetin were found in the Dazzling Blue kale variety. On the other hand, the highest content of vitamin B3 and sinapic acid were observed in the Dwarf Siberian variety. The Blue Curled Scotch kale exhibited superior performance in vitamin B6 and antioxidant gallic acid content. It was concluded that the newly introduced kale varieties displayed considerable diversity in biochemical content. This reflects the genetic and environmental variations that affect the synthesis and accumulation of such content with some varieties offering rich nutritional source of these compounds. These findings provide encouraging grounds for conducting further research in developing and improving these kale varieties
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