Comparative analysis of vitamin C, crude protein, elemental nitrogen and mineral content of canola greens (Brassica napus L.) and kale (Brassica oleracea var. acephala)

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dc.authorid0000-0003-1432-8544
dc.authorid0000-0002-2305-5587
dc.authorid0000-0003-3675-9062
dc.authorid0000-0002-0143-2185
dc.authorscopusid22833355600
dc.authorscopusid56268202800
dc.authorwosidDeveci, Murat/A-7536-2012
dc.authorwosidDeveci, Meral/ABA-8389-2020
dc.authorwosidACIKGOZ, Funda ERYILMAZ/Y-2314-2018
dc.contributor.authorEryılmaz Açıkgöz, Funda
dc.contributor.authorDeveci, Murat
dc.date.accessioned2022-05-11T14:09:57Z
dc.date.available2022-05-11T14:09:57Z
dc.date.issued2011
dc.departmentMeslek Yüksekokulları, Teknik Bilimler Meslek Yüksekokulu, Bitkisel ve Hayvansal Üretim Bölümü
dc.departmentMeslek Yüksekokulları, Hayrabolu Meslek Yüksekokulu, Makine ve Metal Teknolojisi Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThis study aims at promoting the consumption of canola greens (Brassica napus L.) as alternative, affordable and available dietary sources of vitamin C, minerals and protein. As one of the oldest-known forms in cabbages family, kale (Brassica oleracea var. acephala L.) greens are among the most consumed vegetable cabbages in Turkey. In this study, kale and canola greens were compared with regards to vitamin C, crude protein and mineral materials. At the end of the study, vitamin C content was found to be 68.3 mg 100 g(-1) for canola and 80.12 mg 100 g(-1) for kale; crude protein content was determined to be 31.1% for canola and 29.8% for kale; nitrogen (N) content was found to be 4.90% in canola and 4.70% in kale; phosphorus (P) content was 0.40 mg 100 g(-1) in canola and 0.46 mg 100 g(-1) in kale; potassium (K) content was 3.06 mg 100 g(-1) in canola and 3.60 mg 100 g(-1) in kale; calcium (Ca) content was found to be 2.65 mg 100 g(-1) in canola and 2.51 mg 100 g(-1) in kale; magnesium (Mg) content was 0.29 mg 100 g(-1) in canola and 0.33 mg 100 g(-1) in kale; manganese (Mn) content was was 16.50 mg 100 g(-1) in canola and 5.55 mg 100 g(-1) in kale; copper (Cu) content was found to be 0.35 mg 100 g(-1) in canola and 0.16 mg 100 g(-1) in kale; iron (Fe) content was 23.96 mg 100 g(-1) in canola and 14.01 mg 100 g 1 in kale; zinc (Zn) content was reported to be 2.95 mg 100 g(-1) in canola and 2.06 mg 100 g(-1) in kale. Finally, the study states that canola greens might be consumed like kale and that these greens might replace each other.
dc.identifier.doi10.5897/AJB11.2275
dc.identifier.endpage19391
dc.identifier.issn1684-5315
dc.identifier.issue83en_US
dc.identifier.scopus2-s2.0-84855811364
dc.identifier.scopusqualityN/A
dc.identifier.startpage19385
dc.identifier.urihttps://doi.org/10.5897/AJB11.2275
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5216
dc.identifier.volume10
dc.identifier.wosWOS:000298561500015
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorEryılmaz Açıkgöz, Funda
dc.institutionauthorDeveci, Murat
dc.language.isoen
dc.publisherAcademic Journals
dc.relation.ispartofAfrican Journal of Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectCanola greens
dc.subjectkale
dc.subjectvitamin C
dc.subjectcrude protein
dc.subjectelemental nitrogen
dc.subjectmineral content
dc.subjectVegetables
dc.subjectVariability
dc.subjectAntioxidant
dc.subjectCultivars
dc.subjectQuality
dc.subjectRegion
dc.subjectFruit
dc.titleComparative analysis of vitamin C, crude protein, elemental nitrogen and mineral content of canola greens (Brassica napus L.) and kale (Brassica oleracea var. acephala)
dc.typeArticle

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