Effects of post-harvest storage conditions on the levels of glucosinolates in broccoli sprouts (<i>Brassica oleracea</i>var.<i>italica</i>) grown under different temperature regimes

Rosa, Eduardo; Pereira, F. M. V.; Aires, Alfredo; Carvalho, Rosa

doi:10.1080/14620316.2007.11512335

Cited by 6 publications

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“…The reaction time was of 18 h at 20-25°C and after this; the column was washed with 3 Â 0.5 mL water, being the eluted desulfated GLs collected in glass vials and preserved at À18°C until HPLC analysis. The desulfo GLs were analyzed in an HPLC system (Gilson system, HPLC 712, Gilson) using a method described by Rosa et al (2007).…”

Section: Glucosinolate Extraction and Analysismentioning

confidence: 99%

Evaluating the impact of sprouting conditions on the glucosinolate content of Brassica oleracea sprouts

et al. 2015

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Section: Glucosinolate Extraction and Analysismentioning

confidence: 99%

Evaluating the impact of sprouting conditions on the glucosinolate content of Brassica oleracea sprouts

et al. 2015

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“…2002; Schreiner 2005). Also, distribution of GLs in plants is highly variable in different plant parts, with both quantitative and qualitative differences among seeds, stems, leaves and roots (Rosa et al . 2007).…”

Section: Introductionmentioning

confidence: 99%

“…GL Quantification. GLs were identified by high‐performance liquid chromatography (HPLC) system, as described by Rosa et al . (2007), with quantification based on internal standard addition (benzyl GL, glucotropaeolin) and response factor for each GL.…”

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confidence: 99%

Glucosinolate Composition of Brassica Is Affected by Postharvest, Food Processing and Myrosinase Activity

Aires

Carvalho

Rosa

2011

Journal of Food Processing and Preservation

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The aim of this study is to evaluate the effect of postharvest conditions and food processing on beneficial glucosinolates (GLs) present in Brassicacea plants. Also, we evaluate the role of endogenous enzyme, the myrosinase, on natural GL degradation. The myrosinase activity (MA) was measured either by spectrophotometric and high-performance liquid chromatography (HPLC) methods and the GLs were identified and quantified by HPLC. The samples were submitted to a different temperature regime for 72 h, and to three different cooking methods. The results showed a different MA between cultivars, however not significantly different. The GLs were affected by temperature and by cooking method, depending however on cultivar (P < 0.05). The highest total GLs were obtained under refrigerator (1,784.7 mmoles·100/G dry weight [DW]). The steam method contributed to the higher GL preservation and in opposition the classic method (boiling water) led to higher losses in GL content (57% in Brassica oleracea and 81% in Brassica rapa cultivars). PRACTICAL APPLICATIONSThis manuscript intends to present a batch of results in order to understand the variation of beneficial glucosinolates (GLs), with postharvest treatments (temperature regime and period) and cooking methods (boiling, steaming and microwave). In a practical way, it intends to demonstrate not only the effect of storage conditions but also the influence of endogenous enzyme myrosinase on natural GL hydrolysis and therefore on their availability. In a practical way, the major outcome is to show the consumers what the main possibilities are and what could be the best choices in food preservation and confection of Brassicacea plants in a real situation at their homes. We also want to emphasize that this study is one of the few that have been made in Portugal, where the Brassicaceae plants assume a great importance, being widely cultivated and widely consumed, but whose results can be extended to the entire international community.

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“…The levels of glucosinolates are also modified by environmental conditions (Ciska et al 2000, Farnham et al 2004, Aires et al 2006, Horbowicz & Babik 2005a, Rosa et al 2007. Schonhof et al (2007) also reported a higher glucosinolate content in broccoli heads grown in a greenhouse where the level of carbon dioxide was raised to 685-820 μl·L -1 , in comparison with atmospheric air containing 430-480 μl·L -1 carbon dioxide.…”

Section: Introductionmentioning

confidence: 90%

“…The highest glucosinolate content was observed in 3-day-old broccoli seedlings (Zhang et al 1992, Fahey et al 1997, Bellostas et al 2007, Rosa et al 2007. The levels of glucosinolates are also modified by environmental conditions (Ciska et al 2000, Farnham et al 2004, Aires et al 2006, Horbowicz & Babik 2005a, Rosa et al 2007.…”

Section: Introductionmentioning

confidence: 95%

The Effect of Storage in Controlled Atmosphere on the Quality and Health-Promoting Components of Broccoli (Brassica Oleracea bar. Italica)

Badełek

Kosson

Adamicki

2012

Journal of Fruit and Ornamental Plant Research

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SummaryThe aim of the study was to determine the effect of storage conditions on the quality and health-promoting components of broccoli. Broccoli heads cv. Marathon F 1 were stored at 0 o C for 100 days in controlled atmospheres containing: 1) 15% CO 2 -3% O 2 , 2) 10% CO 2 -3% O 2 , 3) 8% CO 2 -1% O 2 , 4) 5% CO 2 -3% O 2 . In the control treatment, broccoli heads were stored in normal atmosphere in crates lined with PE film. Before and after storage, chemical analyses were performed for the content of ascorbic acid, total sugars and glucosinolates -sulforaphane and indole-3-carbinol. Additionally, after storage the quality of broccoli heads was assessed visually on a 1-10 point scale, and the percentage of marketable heads was determined. The total content of sulforaphane and indole-3-carbinol in fresh broccoli was lower in comparison with stored broccoli. The sulforaphane content in fresh broccoli was about twice as high as that of indole-3-carbinol. Storage in an atmosphere consisting of 5% CO 2 -3% O 2 was more favourable in comparison with the other gas concentrations in terms of glucosinolate content. A decrease in the content of ascorbic acid and total sugars during storage was noted in all the treatments. The highest loss of these components occurred in broccoli stored in an atmosphere consisting of 15% CO 2 and 3% O 2 . Broccoli heads stored in normal atmosphere completely lost their market quality due to decay, but the quality of broccoli kept in CA was satisfactory.

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Effects of post-harvest storage conditions on the levels of glucosinolates in broccoli sprouts (Brassica oleraceavar.italica) grown under different temperature regimes

Cited by 6 publications

References 0 publications

Evaluating the impact of sprouting conditions on the glucosinolate content of Brassica oleracea sprouts

Evaluating the impact of sprouting conditions on the glucosinolate content of Brassica oleracea sprouts

Glucosinolate Composition of Brassica Is Affected by Postharvest, Food Processing and Myrosinase Activity

The Effect of Storage in Controlled Atmosphere on the Quality and Health-Promoting Components of Broccoli (Brassica Oleracea bar. Italica)

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