Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1191623 | Food Chemistry | 2007 | 6 Pages |
Abstract
Effects of blanching, boiling and freezing of selected cruciferous vegetables (Brussels sprouts, white and green cauliflower, broccoli, and curly cale) on their glucosinolate (GLS) contents were determined. It was found that blanching and cooking of the vegetables led to considerable (P < 0.05) losses of total GLS, from 2.7 to 30.0% and from 35.3 to 72.4%, respectively. No systematic changes in total GLS were found in the vegetables that were blanched and frozen for 48 h. In addition, the highest concentration of cancer-protective compounds, such as aliphatic and indole GLS, were found in Brussels sprouts (sinigrin and glucobrassicin) and in broccoli (glucoraphanin).
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ewa Cieślik, Teresa Leszczyńska, Agnieszka Filipiak-Florkiewicz, Elżbieta Sikora, Paweł M. Pisulewski,