GLUCOSINOLATE CHANGES IN BLANCHED BROCCOLI and BRUSSELS SPROUTS

Goodrich, R. D.; Anderson, Judy L.; Stoewsand, Gilbert S.

doi:10.1111/j.1745-4549.1989.tb00106.x

Cited by 44 publications

(41 citation statements)

References 10 publications

(6 reference statements)

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“…This was presumably due to the effects of myrosinase activity in broccoli, which increased the conversion of glucosinolates into corresponding isothiocyanates rather than to the loss of glucosinolate content during steaming. Similar observations were found by Goodrich et al (1989) who indicated that large glucosinolate losses occur in blanched broccoli but not in blanched Brussels sprouts.…”

Section: Storagesupporting

confidence: 87%

“…Although investigations on the effects of storage and cooking on the glucosinolate content of broccoli have been performed (Goodrich et al 1989;Vallejo et al 2003), most recent studies (Jones et al 2006;Winkler et al 2007) have examined the effects of storage or cooking on sulforaphane formation in dietary broccoli. Rodrigues and Rosa (1999) reported a decrease in the glucoraphanin content of broccoli stored at 4°C for 5 days.…”

Section: Storagementioning

confidence: 99%

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Glucosinolates in Brassica foods: bioavailability in food and significance for human health

2007

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Glucosinolates are sulphur compounds that are prevalent in Brassica genus. This includes crops cultivated as vegetables, spices and sources of oil. Since 1970s glucosinolates and their breakdown products, have been widely studied by their beneficial and prejudicial biological effects on human and animal nutrition. They have also been found to be partly responsible for the characteristic flavor of Brassica vegetables. In recent years, considerable attention has been paid to cancer prevention by means of natural products. The cancer-protective properties of Brassica intake are mediated through glucosinolates. Isothyocianate and indole products formed from glucosinolates may regulate cancer cell development by regulating target enzymes, controlling apoptosis and blocking the cell cycle. Nevertheless, variation in content of both glucosinolates and their bioactive hydrolysis products depends on both genetics and the environment, including crop management practices, harvest and storage, processing and meal preparation. Here, we review the significance of glucosinolates as source of bioactive isothiocyanates for human nutrition and health and the influence of environmental conditions and processing mechanisms on the content of glucosinolate concentration in Brassica vegetables. Currently, this area is only partially understood. Further research is needed to understand the mechanisms by which the environment and processing affect glucosinolates content of Brassica vegetables. This will allow us to know the genetic control of these variables, what will result in the development of high quality Brassica products with a healthpromoting activity.

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Section: Storagesupporting

confidence: 87%

Section: Storagementioning

confidence: 99%

Glucosinolates in Brassica foods: bioavailability in food and significance for human health

2007

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“…This difference could be due to blanching prior to freezing which might leach out this thermolabile glucosinolate. 21 The loose structure of the broccoli stalk and ower head, which appears to be very susceptible to the leaching effects, 22 and the water blanching used in our study might have contributed to higher losses. Frozen broccoli is expected to have a lower effect on the metabolisation of foreign compounds due to a reduction in the activity of the mixed-function oxidase (MFO) enzyme system by blanching, a process which inactivates myrosinase 23 and consequentely reduces the release of the bene®cial hydrolysis products of the indole glucosinolates.…”

Section: Individual Glucosinolatesmentioning

confidence: 92%

Effect of post-harvest treatments on the level of glucosinolates in broccoli

Rodrigues

Rosa

1999

J. Sci. Food Agric.

118

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Broccoli is a very perishable vegetable with a high water content (around 88%) which leads to rapid dehydration and probably to an alteration in composition if conditions after harvest are not controlled. This study evaluates the glucosinolate pattern and glucosinolate levels in the principal and secondary in¯orescences of fresh broccoli cv`Tokyodome', and after being submitted to some situations which are likely to occur during or after harvest: room temperature (AE20°C) for 5 days, kept in the fridge at 4°C for 5 days, and frozen after blanching. Another set of material was harvested 5 days later, simulating a post-maturation stage, and analysed. The highest total glucosinolate content was found at commercial maturation with 20 888 and 20 355 mmoles kg À1 DW in the principal and secondary in¯orescences, respectively. Keeping the in¯orescences at room temperature caused the most signi®cant (P`0.05) reductions in total and individual glucosinolates, except for 4-hydroxyindol-3ylmethyl-, 2-hydroxy-2-phenylethyl-and 2-phenylethyl-, when compared to the other situations. The highest levels (10 925 mmoles kg À1 DW) of 4-methylsulphinylbutyl-, the precursor of the anti-cancer isothiocyanate sulphoraphane, were found in the in¯orescences freshly harvested at commercial stage. Refrigeration at 4°C and freezing were shown to be the best preservation processes for maintaining high levels of these and other glucosinolates in contrast with the other situations.

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“…Therefore, GSNs reduction is highly dependent on the food nature and their texture (Goodrich et al 1989).…”

Section: Cooking Methodologiesmentioning

confidence: 99%