The effect of cooking and processing on the glucosinolate content: Studies on four varieties of portuguese cabbage and hybrid white cabbage

Rosa, Eduardo; Heaney, Robert K.

doi:10.1002/jsfa.2740620309

Cited by 79 publications

(62 citation statements)

References 15 publications

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“…However, the loss rates varied among individual glucosinolates. The loss rate of glucobrassicin was the highest among all the glucosinolates, which is somewhat agreeable with the finding that glucoiberin, sinigrin and glucobrassicin showed the highest reductions after cooking (Rosa and Heaney, 1993). However, Volden et al (2008b) reported that progoitrin had an exceptionally higher decline rate in comparison with all other glucosinolates in white cabbage.…”

Section: Discussionsupporting

confidence: 84%

Effects of different cooking methods on health-promoting compounds of broccoli

Gao

Sun

Yuan

et al. 2009

J. Zhejiang Univ. Sci. B

193

163

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Abstract:The effects of five domestic cooking methods, including steaming, microwaving, boiling, stir-frying, and stir-frying followed by boiling (stir-frying/boiling), on the nutrients and health-promoting compounds of broccoli were investigated. The results show that all cooking treatments, except steaming, caused significant losses of chlorophyll and vitamin C and significant decreases of total soluble proteins and soluble sugars. Total aliphatic and indole glucosinolates were significantly modified by all cooking treatments but not by steaming. In general, the steaming led to the lowest loss of total glucosinolates, while stir-frying and stir-frying/boiling presented the highest loss. Stir-frying and stir-frying/boiling, the two most popular methods for most homemade dishes in China, cause great losses of chlorophyll, soluble protein, soluble sugar, vitamin C, and glucosinolates, but the steaming method appears the best in retention of the nutrients in cooking broccoli.

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Section: Discussionsupporting

confidence: 84%

Effects of different cooking methods on health-promoting compounds of broccoli

Gao

Sun

Yuan

et al. 2009

J. Zhejiang Univ. Sci. B

193

163

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“…In turnip tops, the highest loss after conventional boiling was detected in GNT 287 which was recovered only 21%. These results are not consistent with other studies in 288 which recoveries were over 80% for all GLS (Rosa & Heaney, 1993 Sousa et al, 2008). 320…”

Section: Introduction 47mentioning

confidence: 60%

“…The greatest reductions after high-pressure 255 and conventional boiling were found for two indolic GLS (4-OHGBS and GBS) and for 256 the aromatic GNT with losses close to 100%. Other authors found that GBS, PRO and 257 4-OHGBS are very susceptible to heat treatments showing a great reduction after 258 cooking (Rosa & Heaney, 1993;Volden, Wicklund, Verkerk & Dekker, 2008) Glucosinolates are water-soluble compounds and are usually lost during 268 conventional cooking because of leaching into surrounding water due to cell lysis. 269…”

Section: Introduction 47mentioning

confidence: 99%

Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C

Francisco

Velasco

Moreno

et al. 2010

Food Research International

142

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18Cooking Brassica vegetables as a domestic processing method has a great 19 impact on health-promoting bioactive compounds: glucosinolates (GLS), flavonoids, 20 hydroxycinnamic acids, and vitamin C. In Galicia (NorthWestern Spain), one of the 21 most consumed horticultural crops is Brassica rapa, by using the leaves (turnip greens) 22 and the young sprouting shoots (turnip tops) in different culinary preparations. In order 23to determine the effect of cooking, on turnip greens and turnip tops, bioactive GLS, 24 flavonoids, hydroxycinnamic acids and vitamin C were analysed and simultaneously 25 determined. The level of retention of each individual compound after cooking 26 procedures was evaluated in the edible organs, and we also in the cooking water, in 27 order to compare their composition to a fresh uncooked control. Steaming, conventional 28 boiling, and high-pressure cooking, traditional processing methods of this kind of 29 vegetables, were the three domestic processing methods used in this work. Results 30 showed that total GLS and phenolics were significantly affected by the cooking 31 procedure and the loss rate varied among individual compounds. Steaming was the 32 method that better preserved GLS and phenolic compounds. Conventional boiling and 33 high-pressure cooking methods presented similar rate of losses of total GLS content 34 (64%) and total phenolic content (more than 70%). Degradation among glucosinolate 35 classes, aliphatic or indolic, was similar. The total flavonoids lost in turnip greens were 36 64% and 67% for conventional boiling and high-pressure, respectively. The main losses 37 were caused by leaching into the cooking water. The concentration of vitamin C 38 suffered a drastic loss in the process of sample handling and after cooking. Despite the 39 fact that any cooking procedure affected negatively the nutritional composition of the 40 turnip greens and tops, our results showed high retentions of individual compounds in 41 steaming, and the lowest retentions were obtained in the traditional high-pressure 42 ACCEPTED MANUSCRIPT 3 cooking. High retention of health-promoting compounds in the cooking water should be 43 considered for increasing the intake of properties of Brassica rapa. 44

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“…Oerlemans et al (2006) have reported that thermal degradation of most glucosinolates in red cabbage devoid of plant myrosinase occurs at >110 C. Glucosinolates appear therefore to be relatively heat stable during relatively short durations of domestic cooking, where the internal temperature of the brassica is not usually >100 C. The most-commonly-reported mechanism for the loss of glucosinolates in boiled brassica vegetables is through leaching into the cooking water after cell lysis. Loss of glucosinolates during boiling may be partly related to the size of cut pieces of brassica (Rosa & Heaney, 1993), whether it is cooked in cold or boiling water, the amount of vegetable : water used (Dekker et al 2000) and the duration of cooking (Ciska & Kozlowska, 2001). Despite using similar conditions of boiling, Sones et al (1984) have shown a loss in total glucosinolates of approximately 28% after cooking cabbage in boiling water for 10 min, while Rosa & Heaney (1993) have reported a loss >50%.…”

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confidence: 99%

Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates

Rungapamestry

Duncan²,

Fuller³

et al. 2007

Proc. Nutr. Soc.

135

102

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The protective effects of brassica vegetables against cancer may be partly related to their glucosinolate content. Glucosinolates are hydrolysed by plant myrosinase following damage of plant tissue. Isothiocyanates are one of the main groups of metabolites of glucosinolates and are implicated in the preventive effect against cancer. During cooking of brassica the glucosinolate–myrosinase system may be modified as a result of inactivation of plant myrosinase, loss of enzymic cofactors such as epithiospecifier protein, thermal breakdown and/or leaching of glucosinolates and their metabolites or volatilisation of metabolites. Cooking brassica affects the site of release of breakdown products of glucosinolates, which is the upper gastrointestinal tract following consumption of raw brassica containing active plant myrosinase. After consumption of cooked brassica devoid of plant myrosinase glucosinolates are hydrolysed in the colon under the action of the resident microflora. Feeding trials with human subjects have shown that hydrolysis of glucosinolates and absorption of isothiocyanates are greater following ingestion of raw brassica with active plant myrosinase than after consumption of the cooked plant with denatured myrosinase. The digestive fate of glucosinolates may be further influenced by the extent of cell rupture during ingestion, gastrointestinal transit time, meal composition, individual genotype and differences in colonic microflora. These sources of variation may partly explain the weak epidemiological evidence relating consumption of brassica to prevention against cancer. An understanding of the biochemical changes occurring during cooking and ingestion of brassica may help in the design of more robust epidemiological studies to better evaluate the protective effects of brassica against cancer.

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The effect of cooking and processing on the glucosinolate content: Studies on four varieties of portuguese cabbage and hybrid white cabbage

Cited by 79 publications

References 15 publications

Effects of different cooking methods on health-promoting compounds of broccoli

Effects of different cooking methods on health-promoting compounds of broccoli

Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C

Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates

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