Effect of water content and temperature on glucosinolate degradation kinetics in broccoli (Brassica oleracea var. italica)

► Water content of broccoli (13-82%) affects glucosinolates thermal degradation. ► Degradation rates increased with increasing water content between 34% and 82% at 60-120 °C. ► Degradation rates in broccoli with 13% water content were the lowest at 60-100 °C. ► Degradation rates in broccoli with 13% water content were the highest at 120 °C. ► Effect of molecular mobility might explain degradation kinetics at 13% water content.