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Journal of Food Quality
Volume 2017, Article ID 5123572, 8 pages
Research Article

Glucosinolates, Carotenoids, and Vitamins E and K Variation from Selected Kale and Collard Cultivars

Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV 26505, USA

Correspondence should be addressed to Kang-Mo Ku; ude.uvw.liam@uk.omgnak

Received 13 June 2017; Revised 5 August 2017; Accepted 17 August 2017; Published 1 October 2017

Academic Editor: Vicente M. Gómez-López

Copyright © 2017 Moo Jung Kim et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Glucosinolates, carotenoids, and fat-soluble vitamins E and K contents were analyzed from various kale and collard cultivars at mature stage. We found a significant difference in these phytonutrients among cultivars. Among kale cultivars, “Beira” and “Olympic Red” were the highest in the total glucosinolate and “Toscano” kale was the highest in total carotenoid content. “Scarlet” kale was highest in tocopherols. For collard, total glucosinolate was the highest in “Top Bunch” while carotenoids were the highest in “Green Glaze.” An accession PI261597 was the highest in phylloquinone. In addition to the total content of each phytonutrient class, their composition differed among cultivars, indicating that each cultivar may have differential regulatory mechanisms for biosynthesis of these phytonutrients. Our result indicates that cultivar selection may play an important role in consumption of kale and collard with greater nutritional benefit. Therefore, the result of this study will provide a more thorough profile of essential and nonessential phytonutrients of kale and collard cultivars for consumers’ choice and for future research on nutritional value of these crops.