Effect of drying conditions on indole glucosinolate level in broccoli

Mrkić, Vlatka; Redovniković, Ivana Radojčić; Jolić, Slavica Mazor; Delonga, Karmela; Dragović–Uzelac, Verica

doi:10.1556/aalim.39.2010.2.8

Cited by 17 publications

(11 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Air drying may retain GLs depending on the treatment conditions (water content, temperature, and time) . Various air drying temperatures (50–100 °C) led to varying extents of reduction (17–45%) of total indole‐containing GLs in broccoli, while the more heat labile MYR was completely inactivated . However, by optimizing the conditions, all of the glucoraphanin and 55% of the endogenous MYR could be retained upon air drying of broccoli …”

Section: Extrinsic Factorsmentioning

confidence: 99%

Isothiocyanates from Brassica Vegetables—Effects of Processing, Cooking, Mastication, and Digestion

Oliviero

Verkerk

Dekker

2018

Molecular Nutrition Food Res

View full text Add to dashboard Cite

The formation of health‐beneficial isothiocyanates (ITCs) from glucosinolates depends on a wide variety of plant‐intrinsic factors (e.g., concentration of glucosinolates, activity of myrosinase, and specifier proteins) and on a multitude of extrinsic postharvest factors such as the conditions used during industrial processing, domestic preparation, mastication, and digestion. All of these factors contribute to a large variability in the formation of ITCs (and other breakdown products), as well as their intake and absorption upon consumption of Brassica vegetables. This uncertainty in ITC intake and absorption is a barrier for the determination of an optimal Brassica vegetable consumption pattern. In this review, the intrinsic and extrinsic factors that affect the formation, intake, and absorption of ITCs are described according to the most recent findings. The focus of this review includes the hydrolysis reaction mechanisms, the elucidation of the primary factors that play a role in the hydrolysis reaction, the influence of processing and cooking conditions, the effect of chewing, and the roles of the gastric and upper intestinal phases, including the effect of the meal composition (e.g., the effect of other meal compounds present during digestion) on the potential formation of ITCs.

show abstract

Section: Extrinsic Factorsmentioning

confidence: 99%

Isothiocyanates from Brassica Vegetables—Effects of Processing, Cooking, Mastication, and Digestion

Oliviero

Verkerk

Dekker

2018

Molecular Nutrition Food Res

View full text Add to dashboard Cite

show abstract

“…Mrkic, Cocci, Dalla Rosa, and Sacchetti (2006) found that temperature had a negative effect on total polyphenols content, and that air flow rate had a positive effect on the antioxidant activity of tray-dried broccoli. Mrkic, Redovnikovic, Jolic, Delonga, and Dragovic-Uzelac (2010) reported that blanching before drying significantly decreased the glucosinolates content. Recently, Mahn, Antoine, and Reyes (2011) optimized the convective drying of broccoli.…”

Section: Introductionmentioning

confidence: 99%

Optimization of a process to obtain selenium-enriched freeze-dried broccoli with high antioxidant properties

Mahn

Zamorano

Barrientos

et al. 2012

LWT

View full text Add to dashboard Cite

“…The effects of freezing, drying, and pressure/temperature processing have also been studied on the GLS content in Brassica vegetables (Rungapamestry et al, 2008;Van Eylen et al, 2009;Mrkic et al, 2010). Freezing applies sub-zero temperature treatment to below the freezing point and changes a proportion of water into ice crystals.…”

Section: Other Processing Methodsmentioning

confidence: 99%

“…The effects of drying conditions, namely temperature (at 50 through 100 • C) and drying air velocity (at 1.2 through 2.25 ms −1 ) on the content of indole GLSs in broccoli were examined (Mrkic et al, 2010). The authors found that different drying conditions affected individual GLSs differently.…”

Section: Other Processing Methodsmentioning

confidence: 99%

A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content inBrassicaVegetables: A Review

Nugrahedi

Verkerk

Widianarko

et al. 2014

Critical Reviews in Food Science and Nutrition

View full text Add to dashboard Cite

Brassica vegetables are consumed mostly after processing, which is expected to give beneficial effects on the vegetable properties, such as improved palatability and bioavailability of nutrients, or shelf life extension. But processing also results to various changes in the content of health promoting phytochemicals like glucosinolates. This paper reviews the effects of processing on the glucosinolates content by using a mechanism approach underlying processing method employed. Cultural differences between Eastern and Western preparation practices and their possible effect on glucosinolate retention are highlighted. Boiling and blanching considerably reduce the glucosinolate content mainly due to mechanisms of cell lysis, diffusion, and leaching, and partly due to thermal and enzymatic degradation. Steaming, microwave processing, and stir frying either retain or slightly reduce the glucosinolates content due to low degrees of leaching; moreover, these methods seem to enhance extractability of glucosinolates from the plant tissue. Fermentation reduces the glucosinolate content considerably, but the underlying mechanisms are not yet studied in detail. Studying the changes of glucosinolates during processing by a mechanistic approach is shown to be valuable to understand the impact of processing and to optimize processing conditions for health benefits of these compounds.

show abstract

Effect of drying conditions on indole glucosinolate level in broccoli

Cited by 17 publications

References 21 publications

Isothiocyanates from Brassica Vegetables—Effects of Processing, Cooking, Mastication, and Digestion

Isothiocyanates from Brassica Vegetables—Effects of Processing, Cooking, Mastication, and Digestion

Optimization of a process to obtain selenium-enriched freeze-dried broccoli with high antioxidant properties

A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content inBrassicaVegetables: A Review

Contact Info

Product

Resources

About