Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7589193 | Food Chemistry | 2016 | 31 Pages |
Abstract
The aim of the study was to investigate the effect of storage on the contents of glucosinolates (GLS) and their degradation products in a boiled white cabbage. A 24 h storage at 4 °C resulted in a decrease in GLS content (20-40%, depending on the cooking time applied) in the edible parts. The most significant losses were observed for sinigrin (20-45%), and the least for glucobrassicin (12-32%). Storage had a diversified effect on GLS breakdown products (indole-3-acetonitrile, indole-3-carbinol, ascorbigen and 3,3â²-diindolylmethane released from glucobrassicin and 4-methylsulfinylbutanenitrile released from glucoiberin) in the boiled cabbage. The increase in the content of indole-3-acetonitrile, especially considerable within the first 24 h of storage (and a simultaneous decrease in glucobrassicin) clearly indicates that degradation of GLS may occur during storage or cooling to 4 °C.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ewa Ciska, Natalia DrabiÅska, Agnieszka Narwojsz, Joanna Honke,