Effect of cooking on the contents of glucosinolates and their degradation products in selected  Brassica  vegetables

Kapusta‐Duch, Joanna; Kusznierewicz, Barbara; Leszczyńska, Teresa; Borczak, Barbara

doi:10.1016/j.jff.2016.03.006

Cited by 50 publications

(41 citation statements)

References 61 publications

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“…Differences in thermal the breakdown of GLS can be the result of the presence of specific plant components, which negatively influence the GLS stability. The higher content of GLS in plant tissues, the higher it will be their susceptibility to breakdown [4]. It was shown that the total content of GLS was similar in cooked and SV-treated cauliflower, with higher amount of indole GLS (especially glucobrassicin) in traditionally (in water) cooked vegetable and lower level of aliphatic GLS (mainly glucoiberin) in relation to cauliflower prepared by the sous-vide method.…”

Section: Comparison Of Different Cooking Methods (Traditional Cookingmentioning

confidence: 97%

“…Simultaneously, a slight increase was observed in the amount of indole GLS (glucobrassicin and 4-metoxyglucobrassicin) in Romanescotype cauliflower was observed. Kapusta-Duch et al [4] reported that cooking causes a significant decrease in the content of GLS, comparing it with raw vegetables. These authors observed that indole GLS were more susceptible to processing, and their losses gained over 90% (mainly glucobrassicin).…”

Section: Comparison Of Different Cooking Methods (Traditional Cookingmentioning

confidence: 99%

“…A number of epidemiological studies have identified an inverse association between the consumption of Brassica vegetables and the risk of colon and rectal cancer [3]. The GLS are not biologically active themselves, but only their enzymatic derivatives are [4]. The products of GLS breakdown, particularly the aromatic and indole products, have been shown to act as anticarcinogens by inhibition of the phase I enzymes and induction of the phase II enzymes that affect the xenobiotic transformations.…”

Section: Introductionmentioning

confidence: 99%

“…of vegetables as well as the preservation method, may have an impact on the levels of GLS [4,6]. Most GLS are relatively stable at high temperatures, but are easily enzymatically hydrolyzed by the enzyme-myrosinase.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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

Florkiewicz

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et al. 2017

Eur Food Res Technol

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show abstract

Section: Comparison Of Different Cooking Methods (Traditional Cookingmentioning

confidence: 97%

Section: Comparison Of Different Cooking Methods (Traditional Cookingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Florkiewicz

Ciska

Filipiak‐Florkiewicz

et al. 2017

Eur Food Res Technol

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show abstract

“…Cooking methods could affect an FI's functionality. In green and purple cauliflower, boiling for 15 min reduced total glucosinolats by about 70% (Kapusta‐Duch and others ). In fava beans, antioxidants were reduced by 10 times during soaking and boiling, but were retained during roasting (Grain Research and Develpment Corporation ).…”

Section: Minimally Processed Ff Formatsmentioning

confidence: 96%

Minimally Processed Functional Foods: Technological and Operational Pathways

Rodgers

2016

Journal of Food Science

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This paper offers a concise review of technical and operational concepts underpinning commercialization of minimally processed functional foods (FFs), foods with fresh-like qualities commanding premium prices. The growing number of permitted nutritional content/health claims, many of which relate to well-being, coupled with emerging extraction and food processing technologies offers new exciting opportunities for small and medium size enterprises (SMEs) specializing in fresh produce to play an active role in the health market. Supporting SMEs, governments could benefit from savings in healthcare costs and value creation in the economy. Consumers could benefit from novel FF formats such as refrigerated RTE (ready-to-eat) meals, a variety of fresh-like meat-, fish-, and egg-based products, fresh-cut fruits and vegetables, cereal-based fermented foods and beverages. To preserve these valuable commodities, mild biological (enzymatic treatment, fermentation and, bio-preservation) and engineering solutions are needed. The latter include nonthermal techniques such as high-pressure treatment, cook-chill, sous-vide, mirco-encapsulation, vacuum impregnation and others. "De-constructive" culinary techniques such as 3D food printing and molecular gastronomy as well as developments in nutrigenomics and digital technologies facilitate novel product formats, personalization and access to niche markets. In the operational sense, moving from nourishment to health improvement demands a shift from defensive market-oriented to offensive market-developing strategies including collaborative networks with research organizations.

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Effects of cooking methods on total isothiocyanate yield from cruciferous vegetables

Wang

Kwan

Pratt

et al. 2020

Food Science & Nutrition

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The cancer-preventive potential of cruciferous vegetables has drawn public and research interests, primarily due to their unique phytochemicals, dietary isothiocyanates (ITCs). Cruciferous vegetables consist of a diverse group of vegetables containing glucosinolates, the precursors of ITCs (Holst & Williamson, 2004). Glucosinolates are segregated from the endogenous enzyme myrosinase in intact plants. When vegetables are chopped or chewed, glucosinolates are hydrolyzed due to the released myrosinase (Higdon, Delage, Williams, & Dashwood, 2007). ITCs are one of the hydrolyzed products from glucosinolates and have long been known to be biologically active because of its chemical structure of-N=C=S group (Fenwick, Heaney, Mullin, & VanEtten, 1983). The anticancer property of dietary ITCs, which was not recognized until the early 1990s, has been supported by a rapid growth of preclinical evidence in various cancer models (Chung, Morse,

show abstract

Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables

Cited by 50 publications

References 61 publications

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

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

Minimally Processed Functional Foods: Technological and Operational Pathways

Effects of cooking methods on total isothiocyanate yield from cruciferous vegetables

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