ArticleInternational journal of environmental research and public health2020
Side Streams of Broccoli Leaves: A Climate Smart and Healthy Food Ingredient.
Article in International journal of environmental research and public health, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Changes in the Profile of Phytochemicals During Processing of Durum Pasta Fortified with Broccoli Leaf Powder and Its Effect on Bioactive Properties.Molecules (Basel, Switzerland) · 2026Article
- Valorization of broccoli waste: Unlocking its potential as a functional food ingredient for sustainable nutrition.Journal of advanced research · 2026Review
- Article
- Valorization of Turnip Greens (Molecules (Basel, Switzerland) · 2026Article
- Exploring the valorization of green leaves accumulated as agricultural waste into plant-based fermented juices.Frontiers in nutrition · 2026Article
- Analysis of Different Parts of Broccoli (Food science & nutrition · 2025Article
- Comprehensive Analysis of Bioactive Compounds, Functional Properties, and Applications of Broccoli By-Products.Foods (Basel, Switzerland) · 2024Review
- Review
- A Comprehensive Review of Nanoparticles: From Classification to Application and Toxicity.Molecules (Basel, Switzerland) · 2024Review
- Polyphenols-Ensured Accessibility from Food to the Human Metabolism by Chemical and Biotechnological Treatments.Antioxidants (Basel, Switzerland) · 2023Review
- Green Biomass-Based Protein for Sustainable Feed and Food Supply: An Overview of Current and Future Prospective.Life (Basel, Switzerland) · 2023Review
- Research progress on the utilization technology of broccoli stalk, leaf resources, and the mechanism of action of its bioactive substances.Frontiers in plant science · 2023Review
- Investigation of Content Parameters in Wet-Fractionated Fibre from Various Plants for Potential Use in Human Nutrition.Foods (Basel, Switzerland) · 2022Article
- Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder.Molecules (Basel, Switzerland) · 2022Article
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Authors and funding
4 authors.
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Abstract
Human consumption of fruits and vegetables are generally below recommended levels. Waste from the production, e.g., of un-used parts such as broccoli leaves and stem when producing broccoli florets for food, is a sustainability issue. In this study, broccoli leaves were analyzed for the content of various dietary fibre and phenolics, applying the Uppsala method and HPLC analyses, respectively. The results showed that broccoli leaves had comparable levels of dietary fibre (26%-32% of dry weight (DW)) and phenolic compounds (6.3-15.2 mg/g DW) to many other food and vegetables considered valuable in the human diet from a health perspective. A significant positive correlation was found among soluble dietary fibre and phenolic acids indicating possible bindings between these components. Seasonal variations affected mainly the content of conjugated phenolics, and the content of insoluble dietary fibre. This study verified the importance of the use of broccoli production side streams (leaves) as they may contribute with health promoting components to the human diet and also socio-economic and environmental benefits to the bioeconomic development in the society.
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