Production of low potassium kale with increased glucosinolate content from vertical farming as a novel dietary option for renal dysfunction patients
- Authors
- Son, Yang-Ju; Park, Jai-Eok; Kim, Junho; Yoo, Gyhye; Lee, Taek-Sung; Nho, Chu Won
- Issue Date
- Mar-2021
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Kale; Glucosinolate; Low potassium; Renal dysfunction; Vertical farm
- Citation
- FOOD CHEMISTRY, v.339
- Journal Title
- FOOD CHEMISTRY
- Volume
- 339
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/70113
- DOI
- 10.1016/j.foodchem.2020.128092
- ISSN
- 0308-8146
1873-7072
- Abstract
- The production of low potassium vegetables arose out of the dietary needs of patients with renal dysfunction. Attempts have been made to reduce potassium content in vegetables and fruits; however, induced potassium deficiency has often resulted in decreased yields. Here, we investigated a new method of producing low potassium kale and present the characteristics of the resulting produce. By substituting potassium nitrate with calcium nitrate in the nutrient solution 2 weeks before harvesting, the potassium content of kale was reduced by 70% without a deterioration in yield and semblance qualities. Despite no relationships being detected between potassium deficiency and anti-oxidative properties, the total glucosinolate content, an indicator of the anti-cancer effect of cruciferous vegetables, was significantly increased by potassium deficiency in kale. This study demonstrates a novel method of producing low potassium kale for patients with renal failure, without a reduction in yield but with beneficial increase in glucosinolates.
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