Effect of fresh and dried broccoli (Brassica oleracea var. italica) florets and stems on properties of camel kefirs
Main Article Content
Keywords
antioxidant activity, bioactive components, broccoli florets, broccoli stems, camel kefir, drying process
Abstract
n the present study, the effect of the addition of fresh and dried broccoli florets and stems to kefir samples produced from camel milk with a rich nutrient profile on physicochemical and biochemical properties was investigated. Statistically very significant (p<0.01) differences were determined between the kefir samples in terms of antioxidant activity, organic acids, Na and some phenolic compounds. It was revealed that fresh and dried broccoli stems, which are evaluated as waste, provide positive contributions to camel kefir in terms of bioactive components and antioxidant capacity and, in some cases, are even superior to broccoli florets.
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Barazi, Ü., & Arslan, S. (2024). Enhancement of kefir functionality by adding black elderberry and evaluation of its quality during storage. Food Science and Nutrition, 12(11), 9325–9339. https://doi.org/10.1002/fsn3.4481
Bas-Bellver, C., Barrera, C., & Seguí, L. (2024). Impact of thermophysical and biological pretreatments on antioxidant properties and phenolic profile of broccoli stem products. Foods, 13(22), 3585. https://doi.org/10.3390/foods13223585
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Cartea, M. E., Francisco, M., Soengas, P., & Velasco, P. (2011). Phenolic compounds in Brassica vegetables. Molecules, 16(1), 251–280. https://doi.org/10.3390/molecules16010251
Ciniviz, M., & Yildiz, H. (2020). Determination of phenolic acid profiles by HPLC in lacto-fermented fruits and vegetables (pickle): Effect of pulp and juice portions. Journal of Food Processing and Preservation, 44(7), e14542. https://doi.org/10.1111/jfpp.14542
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Jan 8, 2026
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Terzioğlu, M. E. (2026). Effect of fresh and dried broccoli (Brassica oleracea var. italica) florets and stems on properties of camel kefirs. Italian Journal of Food Science, 38(1), 336-348. https://doi.org/10.15586/ijfs.v38i1.3242
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How to Cite
Terzioğlu, M. E. (2026). Effect of fresh and dried broccoli (Brassica oleracea var. italica) florets and stems on properties of camel kefirs. Italian Journal of Food Science, 38(1), 336-348. https://doi.org/10.15586/ijfs.v38i1.3242