Evidence map›Paper›PMID 36838822›Full record

ArticleMolecules (Basel, Switzerland)2023

The Effect of Fresh Kale (

Jakub Soja, Maciej Combrzyński, Tomasz Oniszczuk, Beata Biernacka, Agnieszka Wójtowicz, Karol Kupryaniuk, Karolina Wojtunik-Kulesza, Maciej Bąkowski, Marek Gancarz, Jarosław Mołdoch and 2 more

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
0.8field-weighted citation impact, top 36% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed, 7 citations in OpenAlex.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

12 authors at 4 institutions in 1 country.

Jakub SojaDepartment of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland.
Maciej CombrzyńskiDepartment of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland.ORCID 0000-0001-7161-9589
Tomasz OniszczukDepartment of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland.ORCID 0000-0002-1061-6541
Beata BiernackaDepartment of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland.ORCID 0000-0001-5532-0683
Agnieszka WójtowiczDepartment of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland.ORCID 0000-0001-5981-6109
Karol KupryaniukDepartment of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland.ORCID 0000-0003-2517-9177
Karolina Wojtunik-KuleszaDepartment of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland.ORCID 0000-0002-6541-8817
Maciej BąkowskiInstitute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
Marek GancarzFaculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116b, 30-149 Krakow, Poland.ORCID 0000-0003-4719-2954
Jarosław MołdochDepartment of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland.ORCID 0000-0002-8844-3986
Jarosław SzponarToxicology Clinic, Clinical Department of Toxicology and Cardiology, Medical University of Lublin, Stefan Wyszyński Regional Specialist Hospital, Al. Kraśnicka 100, 20-718 Lublin, Poland.ORCID 0000-0001-9915-0719
Anna OniszczukDepartment of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland.ORCID 0000-0002-5109-3302
University of Life Sciences in Lublin · PLMedical University of Lublin · PLInstitute of Soil Science and Plant Cultivation · PLUniversity of Agriculture in Krakow · PL

Funding

National Centre for Research and Development LIDER/29/0158/L-10/18/NCBR/2019
6 · The paper itself

Abstract

The purpose of this study was to determine the effect of the addition of fresh kale and processing conditions on extruded pellet antioxidant activity and selected physicochemical properties. The results of the applied DPPH, FRAP, and TPC methods indicated that, for both 60 and 100 rpm screw speeds, snack pellet antioxidant activity and phenolic content were strongly linked to the fresh kale content, and these properties increased with the addition of this plant. The amount of fresh kale and the applied processing variables (extruder screw speed and the moisture content of the raw material blends) were also found to significantly affect the water absorption index, water solubility index, fat absorption index, fatty acid profile, and basic chemical composition of the obtained extrudates. The sample with the highest phenolic content (72.8 μg GAE/g d.w.), the most advantageous chemical composition (protein, ash, fat, carbohydrates, and fiber content), and high antioxidant properties was produced at a fresh kale content of 30%, a 36% moisture content, and a 100 rpm screw speed. The following phenolic acids were identified in this sample: protocatechuic, 4-OH-benzoic, vanillic, syringic, salicylic, caffeic, coumaric, ferulic, and sinapic. Sinapic acid was the prevailing phenolic acid.

Indexed as

BrassicaAntioxidantsHydroxybenzoatesPhenolsSnacksWaterAntioxidantsHydroxybenzoatesphenolic acidPhenolsWaterantioxidant activitybiological and physicochemical propertiesextrusion-cookingfresh kalesnack pellets

Identifiers

PMID36838822
PMCPMC9964093
OpenAlexW4320918301

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.