Original research articleQuantification and bioaccessibility of intact glucosinolates in broccoli 'Parthenon' and Savoy cabbage 'Dama'

- Broccoli and Savoy cabbage are rich in glucosinolates (GS).
- There is a reduction on GS content during in vitro digestion of both brassicas.
- The losses on GS are lower in broccoli.
- GS bioaccessibility was higher in broccoli than in Savoy cabbage.

Brassica has demonstrated to exhibit health benefits due to their content in bioactive compounds, such as glucosinolates (GS) among others. The aim of this work was to identify and quantify the intact GS of two brassicas, broccoli 'Parthenon' and Savoy cabbage 'Dama'. Additionally, the bioaccessibility of these compounds was evaluated by in vitro digestion procedure simulating gastric and small intestinal digestion. Glucobrassicin and glucobrassicanapin were the most abundant GS in both brassicas. The aromatic GS gluconasturtiin was only detected in broccoli. After in vitro gastrointestinal digestion, losses in GS content were found, 63% for broccoli and 69% for Savoy cabbage. The highest percentage of bioaccessibility was for the GS glucobrassicin in both brassicas (∼42%). In general, GS bioaccessibility was higher in broccoli 'Parthenon' than in Savoy cabbage 'Dama'.