Published in Scientific Papers. Series B, Horticulture, Vol. LXVIV, Issue 2
Written by Monica CATANĂ, Luminița CATANĂ, Adrian ASĂNICĂ, Monica-Alexandra DÂRĂ, Anda-Grațiela BURNETE, Florica CONSTANTINESCU
Agricultural production and the food industry generate a large amount of waste, with a major impact on the environment. The Action Plan for the European Strategy for the Circular Economy includes a zero-waste strategy targeting agri-food waste to reduce environmental pollution. The aim of this study was to valorize cauliflower stalks in order to obtain a functional ingredient rich in nutrients and bioactive compounds, which confer antioxidant capacity. This functional ingredient appears as a powder with characteristic taste and smell, in a whitish-yellow or whitish-gray color, with a high content of proteins (23.12-24.09%), available carbohydrates (29.21-31.81%), total fiber (23.27-26.85%), mineral elements (K: 1785.35-2175.23 mg/100 g; Ca: 505.35-598.86 mg/100 g; Mg: 97.56-128.56 mg/100 g; Fe: 28.43-43.57 mg/100 g; Zn: 4.27-5.62 mg/100 g), bioactive compounds (total polyphenols: 4.52-5.47 mg GAE/g d.w.; glucosinolates: 7.28-8.20 μmol/g d.w.; vitamin C: 45.03-48.12 mg/100 g). The functional ingredient obtained from cauliflower stalks stands out for its ability to neutralize free radicals (10.72-12.94 μmol Trolox Equivalents/g).
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