Abstract
The antioxidant activity and polyphenols content of the new vegetable petit-vert, produced by crossing kale and brussels sprouts, was analysed. The functional properties (antioxidant activity and polyphenol content) were compared between the parent vegetables, vegetables subjected to different cooking methods, and different forms (fresh and dry powder) of vegetables. The composition of petit-vert was observed to resemble that of brussels sprouts, rather than kale. The vegetables cooked in a microwave oven displayed a higher retention of beneficial properties (antioxidant activity and polyphenol content) compared to boiled vegetables. In addition, the dried powder form of petit-vert was also observed to display functional properties (antioxidant activity and polyphenol content).
