Multivariate Analysis of the content of bioative compounds in kale (Brassica oleracea)

Antioxidants are compounds associated with delayed aging and the prevention of cancer and inflammatory diseases. These substances can be lost during food processing. Therefore, this work sought to quantitatively characterize the content of bioactive compounds in kale after different treatments and to explore the data generated using principal component analysis (PCA). The analyzes of the total phenolic contents were performed by the Folin-Ciocalteu method and the antioxidant activity were performed by the DPPH and FRAP methods. The graphs of the scores showed that the total phenolics were grouped according to the part of the kale and the solvent used for the extraction, while the graph of the loading showed the influence of the heat treatment in the extraction. It is concluded that the amount of total phenolics contents and antioxidant activity varies depending on the extraction solvent, parts of the vegetable and heat treatment and that this favored its extraction.