respectively). It has been established that in the composition of the moisture, the total
content of which is in the range from 87.11 to 88.07%, about 40% belongs to the
colloid-bound which is retained by the forces of surface molecules of colloidal
substances: proteins and carbohydrates on the fringe of the “solid body – water”. The
broccoli cabbage contains a small amount of sugars: from 2.97% to 3.34%.
Table 1 Chemical composition of varieties of broccoli cabbage, %
n=5; P ≥ 0,95; ε ≤ 5
Indexes
Varieties
Parthenon
Belstar F1
Monaco F1
Quinta F1
Mass fraction of moisture
87,42 ± 4,33
87,93 ± 4,39
88,07 ± 4,41
87,11± 4,35
Soluble dry matter
9,3 ± 0,28
8,9 ± 0,27
9,0 ± 0,27
8,6 ± 0,26
Bulk protein
3,97 ± 0,19
3,86 ± 0,18
3,92 ± 0,19
3,81 ± 0,18
Total sugar content
including:
3,34 ± 0,17
3,22 ± 0,16
2,97 ± 0,15
3,14 ± 0,16
reducing sugars
1,83 ± 0,09
1,71 ± 0,09
1,52 ± 0,08
1,71 ± 0,09
saccharose
1,43 ± 0,07
1,43 ± 0,07
1,37 ± 0,06
1,36 ± 0,06
Titrated acids
0,39 ± 0,02
0,43 ± 0,02
0,34 ± 0,02
0,38 ± 0,02
Cellulose
0,76 ± 0,04
0,78 ± 0,04
0,81 ± 0,05
0,74 ± 0,03
The content of protein varieties of broccoli cabbage are not significantly different.
The studies of the amino acid composition of the protein allowed the identification and
quantification of 8 essential and 8 amino acid substitutions: glutamine, aspartic acid,
arginine, sulfur, glycine, alanine, proline, histidine. The highest biological value is the
protein of broccoli cabbage of the Quinta F1 variety (64.2%).
The elemental composition of the experimental varieties of broccoli cabbage is
represented predominantly by potassium (from 402.34 to 428.41 mg/100 g) and
sulfurous (from 93.25 to 106.02 mg/100 g).
The varieties of broccoli cabbage differ significantly in content of ascorbic acid
and isothiocyanates (Table 2).
Table 2 Content of biologically active substances in varieties of broccoli
cabbage, mg/100 g
n=5; P ≥ 0,95; ε ≤ 5
Indexes
Varieties
Parthenon
Belstar F1
Monaco F1
Quinta F1
Ascorbic acid
116,4 ± 5,83
96,2 ± 4,87
104,5 ± 5,26
88,6 ± 4,48
Chlorophyll
49,0 ± 2,45
48,8 ± 2,44
53,7 ± 2,69
49,8 ± 2,49
β-carotene
4,6 ± 0,23
3,8 ± 0,19
4,1 ± 0,21
3,1 ± 0,16
Isothiocyanates
590,4 ± 29,52
510,6 ± 25,53
530,8 ± 26,54
550,4 ± 27,52
The intensity of respiration in different varieties of broccoli cabbage is also
different. It varied in the range from 14.7 mg per kg for 60 × 60 s in the Parthenon
variety to 20.8 mg per kg for 60 × 60 s in the Monaco F1 variety.
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