Distribution of glucosinolates in some raw and processedBrassicavegetables grown in Croatia

Abstract

The interest in food with chemoprotective properties has been steadily increasing due to many epidemiological studies indicating the lower probability of acquiring some kinds of cancer (e.g. colon, prostate, breast, cervical) in populations, whose diet includes large quantities of Brassica vegetables. The biologically active compounds in Brassica vegetables are the breakdown products of glucosinolates, including isothiocyanates, nitriles, thiocyanates, indoles and oxazolidinethiones from which indoles and isothiocyanates in particular have been implicated to have anticarcinogenic properties. The object of the present study was to investigate glucosinolates distribution as well as their losses during blanching and cooking in edible parts of white cabbage, cauliflower, kohlrabi and collard. In all vegetable, only indole glucosinolates as precursors of anticarcinogenic compounds were identified, while glucoraphane was not detected. In cauliflower and collard, proportion of indole glucosinolates was more then 90%, followed by kohlrabi (>70%) and white cabbage (>50%). Analysis of glucosinolates losses during blanching and cooking showed substantial decrease in all vegetables. The major losses were observed for cauliflower, around 60%, for cooked vegetable, followed by white cabbage (55%), kohlrabi (53%) and collard (44%). The losses after blanching were approximately 15% less then in cooked vegetables. Current nutritional recommendations suggest an increase in the total consumption of Brassica vegetables such as cabbage, cauliflower, kale, kale sprouts, collard, broccoli and kohlrabi (DAS et al.

Glucosinolates and Cytotoxic Activity of Collard Volatiles Obtained Using Microwave-Assisted Extraction

“…Aerial parts (flower, leaf and stem) contain four Met-derived GSLs and four Trp-derived GSLs ranging from 0.07 to 3.86 μmol/g DW and 0.73 to 2.57 μmol/g DW, respectively. These GSLs were previously reported in the leaves of the fresh collard investigated [ 8 , 9 ] as well as in other types of kale [ 13 , 14 , 15 , 16 , 17 , 18 , 19 ]. The stem was also shown to contain minor quantities of two Phe-derived GSLs.…”

“…Compared to other Brassica vegetables (such as cabbage, Brussels sprouts, broccoli, and cauliflower, for example), collard has not been the subject of as much research [ 8 ]. These studies included fresh collard leaves, in which the most prevalent GSLs were indolic ones, i.e., indol-3-ylmethyl GSL (glucobrassicin, 43 ), followed by 4-hydroxyindol-3-ylmethyl GSL (4-hydroxyglucobrassicin, 28 ), 4-methoxyindol-3-ylmethyl GSL (4-methoxyglucobrassicin, 48 ), and N -methoxyindol-3-ylmethyl GSL (neoglucobrassicin, 47 ), together with aliphatic GSLs ( R S )-3-(methylsulfinyl)propyl GSL (glucoiberin, 73 ) and allyl GSL (sinigrin, 107 ) [ 8 , 9 ].…”

Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. botrytis)

“…The high level of glucobrassicin might facilitate explaining the fact that 'Dania' no longer is in use, as this glucosinolate has been associated with the perceived bitter taste of Brassica vegetables, thus being unfavorable concerning consumer acceptability (Schonhof et al, 2004). In general, the types and levels of indole GLS correspond to what others have found (Cie slik et al, 2007;Delonga, Redovniković , Dragović -Uzelac, Mrkić , & Vorkapić -Furač, 2007;Nilsson et al, 2006;Schonhof et al, 2004;Sones et al, 1984b;Tian et al, 2005).…”

Comparison of Sous-vide methods and traditional hydrothermal treatment on GLS content in Brassica vegetables

“…Delonga et al [31] obtained higher amounts of GLS sum, whilst lower values were reported by Mithen et al [32] as well as Song and Thornalley [12].…”