Glucosinolates and their breakdown products in cruciferous crops, foods and feedingstuffs

Fenwick, G. R.; Heaney, Robert K.

doi:10.1016/0308-8146(83)90074-2

Cited by 157 publications

(97 citation statements)

References 57 publications

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“…Samples cooked in a convection steam oven in variants 2 and 3 received the lowest notes in a general evaluation (2.3 and 3.4, respectively). Fenwick and Heaney (1983) as well as Lewis and Fenwick (1987) reported that the typical Brassica flavour in broccoli is largely due to…”

Section: Resultsmentioning

confidence: 99%

The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli

Borowski¹,

Narwojsz²,

Borowska³

et al. 2015

Czech J. Food Sci.

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Borowski J., Narwojsz J., Borowska E.J., Majewska K. (2015): The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli. Czech J. Food Sci., 33: 254-260.Broccoli cooked in a convection steam oven at different temperatures and times was evaluated and compared with broccoli boiled in water. Broccoli was subjected to a sensory analysis, and its texture parameters were determined instrumentally. The effect of various thermal processing methods on pectic compounds was analysed. The application of different cooking methods led to significant variations in the analysed attributes. The majority of the observed differences were statistically significant (P < 0.05). Broccoli cooked in a convection steam oven at 125°C with 90% steam saturation for 8 min was characterised by the most desirable sensory attributes and scored 8.5 on a 10-cm unstructured line scale. The same samples had the greatest firmness and the highest protopectin content (72.9%). Broccoli boiled in water scored the lowest number of points, and it had the lowest protopectin content (51%).

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Section: Resultsmentioning

confidence: 99%

The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli

Borowski¹,

Narwojsz²,

Borowska³

et al. 2015

Czech J. Food Sci.

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“…[1][2][3] ITCs are a family of small organic compounds that occur in a wide variety of plants, many of which are consumed by humans on a regular basis. 4,5 For example, mustard, garden cress, water cress, and broccoli are rich sources of allyl-ITC (AITC), 6 benzyl-ITC (BITC), 7 phenethyl-ITC (PEITC), 8 and sulforaphane (SF), 9,10 respectively.…”

Section: Introductionmentioning

confidence: 99%

Antiangiogenic and Proapoptotic Activities of Allyl Isothiocyanate Inhibit Ascites Tumor Growth in Vivo

et al. 2009

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The authors investigate the antiangiogenic and proapoptotic effects of mustard essential oil containing allyl isothiocyanate (AITC) and explore its mechanism of action on Ehrlich ascites tumor (EAT) cells. Swiss albino mice transplanted with EAT cells were used to study the effect of AITC. AITC was effective at a concentration of 10 µm as demonstrated by the inhibition of proliferation of EAT cells when compared with the normal HEK293 cells. It significantly reduced ascites secretion and tumor cell proliferation by about 80% and inhibited vascular endothelial growth factor expression in tumor-bearing mice in vivo. It also reduced vessel sprouting and exhibited potent antiangiogenic activity in the chorioallantoic membrane and cornea of the rat. AITC arrested the growth of EAT cells by inducing apoptosis and effectively arrested cell cycle progression at the G1 phase. The results clearly suggest that AITC inhibits tumor growth by both antiangiogenic and proapoptotic mechanisms.

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“…pekinensis), cauliflower (Brassica oleracea), broccoli (Brassica oleracea var. italica), and mustard are widely consumed, but the importance of their functional aspects has only recently been emphasized (Fenwick and Heaney, 1983;Akpolat and Barringer, 2015). Brassicaceae are increasingly consumed as salads or sauerkraut; in Korea, the annual consumption of Chinese cabbage is over 50 kg per person, the highest amount among Brassicaceae .…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Quality Changes in Chinese Cabbage with Storage Period and Temperature: A Review

Shim¹,

Kim²,

Park³

et al. 2016

Journal of Biosystems Engineering

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Background: Recent inquiries into high-quality foods have discussed the importance of the functional aspects of foods, in addition to traditional quality indicators such as color, firmness, weight, trimming loss, respiration rate, texture, and soluble solid content. Recently, functional Chinese cabbage, which makes up a large portion of the vegetables consumed in Korea, has been identified as an anticancer treatment. However, the investigation of practical issues, such as the effects of storage conditions on quality indicators (including functional compounds), is still limited. Purpose: We reviewed various studies on variations in the quality indicators and functional compounds of Chinese cabbage in response to different storage environments, focusing on storage temperature and storage period. In particular, we emphasized the effect of storage temperature and storage period on glucosinolate (GSL) levels, in order to provide guidelines for optimizing storage environments to maximize GSLs. Additionally, we used response surface methodology to propose experimental designs for future studies exploring the optimal storage conditions for enhancing GSL contents. Review: Large variations in quality indicators were observed depending on the cultivar, the type of storage, the storage conditions, and the harvest time. In particular, GSL content varied with storage conditions, indicating that either low temperatures or adequate air composition by controlled atmospheric storage may preserve GSL levels, as well as prolonging shelf life. Even though genetic and biochemical approaches are preferred for developing functional Chinese cabbage, it is important to establish a practical method for preserving quality for marketability; a prospective study into optimal storage conditions for preserving functional compounds (which can be applied in farms), is required. This may be achievable with the comprehensive meta-analysis of currently published data introduced in this review, or by conducting newly designed experiments investigating the relationship between storage conditions and the levels of functional compounds.

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Glucosinolates and their breakdown products in cruciferous crops, foods and feedingstuffs

Cited by 157 publications

References 57 publications

The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli

The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli

Antiangiogenic and Proapoptotic Activities of Allyl Isothiocyanate Inhibit Ascites Tumor Growth in Vivo

Physicochemical Quality Changes in Chinese Cabbage with Storage Period and Temperature: A Review

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