Effect of processing on the content of glucobrassicin and its degradation products in broccoli and cauliflower

被引：19
作者：
Sosinska, Ewa [1 ]
Obiedzinski, Mieczyslaw W. [1 ]
机构：
[1] Warsaw Univ Life Sci, Fac Food Sci, Dept Biotechnol Microbiol & Food Evaluat, PL-02787 Warsaw, Poland
来源：
FOOD CONTROL | 2011年 / 22卷 / 08期
关键词：
Ascorbigen; Indole-3-carbinole; Indole-3-acetonitrile; Fermentation; Pickling; Thermal treatment; PARENT INDOLE GLUCOSINOLATE; OLERACEA VAR.-CAPITATA; BREAST-CANCER CELLS; FERMENTED CABBAGE; MYROSINASE ACTIVITY; THERMAL BREAKDOWN; BETA-CAROTENE; WHITE CABBAGE; CYCLE ARREST; RED CABBAGE;
D O I：
10.1016/j.foodcont.2011.02.011
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The influence of thermal treatment, pickling and fermentation on the content of glucobrassicin and its selected breakdown products in broccoli and cauliflower was investigated. The highest content of glucobrassicin and the lowest content of its breakdown products were found in vegetables which underwent thermal treatment such as boiling and steam cooking. The lowest content of glucobrassicin and the highest content of its breakdown products were present in raw, pickled and fermented vegetables in which the myrosinase remained active. Ascrobigen was the major glucobrassicin breakdown product and its content was negatively correlated with glucobrassicin content in broccoli and cauliflower. After heating of vegetables in 60 degrees C for 20 min (causing thermal deactivation of epithiospecific protein) no presence of indole-3-acetonitrile was found. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1348 / 1356
页数：9
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