Published in Scientific Papers. Series B, Horticulture, Vol. LXVII, Issue 1
Written by Monica CATANĂ, Luminița CATANĂ, Adrian Constantin ASĂNICĂ, Monica-Alexandra DÂRĂ, Florica CONSTANTINESCU
Globally, it is estimated that a third of all food produced is lost. This is driven by many different factors, but the lack of consumer awareness of the nutritional value and antioxidant potential of certain parts of the food, namely peels, seeds, stems is certainly among them. The objective of this work was to capitalize on the nutritional and bioactive potential of cauliflower waste (leaves), in order to obtain a functional ingredient with high nutritional value and antioxidant potential. This functional ingredient is presented in the form of a homogeneous, microbiologically stable powder and stands out for its content in protein (28.72-29.95%), ash (10.39-11.23%), glucosinolates (240.23-259.65 mmol/g s.u.) total fiber (25.11-30.45%), vitamin C (76.50-89.44 mg/100g), β-carotene (39.45 -47.21 mg/100g), total phenolic compounds (5.75-6.12 mg GAE/g s.u.), mineral elements (Fe: 40.75-51.15 mg/100g; K: 3865.52-4178.21 mg/100g; Ca: 772.23-812.21 mg/100g: Mg: 120.23-145.85 mg/100g; Zn: 5.45-7.78 mg/100g). Due to the high antioxidant content, the functional ingredient obtained from cauliflower leaves has an antioxidant capacity: 13.36 - 14.2 μmol TE/g. Due to its complex biochemical composition and antioxidant capacity, this functional ingredient from cauliflower leaves can be used in the food fortification process.
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