The Effect of Post-Harvest and Packaging Treatments on Glucoraphanin Concentration in Broccoli (<i>Brassica oleracea</i>var.<i>italica</i>)

Rangkadilok, Nuchanart; Tomkins, B.; Nicolas, Marc E.; Premier, Robert; Bennett, Richard N.; Eagling, David R; Taylor, P. W. J.

doi:10.1021/jf0203592

Cited by 111 publications

(75 citation statements)

References 19 publications

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“…Following a simulation of refrigerated transport of freshly-harvested broccoli inflorescences, total glucosinolate concentration is reduced by 71 %, with a further decline of 31% after a simulated retail sale period. The loss in glucosinolates reported in the latter two studies, as compared with the unaltered concentrations observed by Rangkadilok et al (2002), may be a result of inflorescences being more prone to hydrolysis of glucosinolates by plant myrosinase at the cut surfaces compared with whole broccoli heads.…”

mentioning

confidence: 68%

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

Rungapamestry

Duncan²,

Fuller³

et al. 2007

Proc. Nutr. Soc.

136

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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mentioning

confidence: 68%

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

Rungapamestry

Duncan²,

Fuller³

et al. 2007

Proc. Nutr. Soc.

136

102

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“…In contrast, Rangkadilok et al [113] found in broccoli stored at 48C under CA conditions (1.5% O 2 + 6% CO 2 ) for up to 25 days or stored in MAP (0.2% O 2 + 15% CO 2 ) for up to 10 days no significant changes in the main aliphatic GLS glucoraphanin. Moreover, Vallejo et al [114] demonstrated a distinct decrease of aliphatic and indole GLSs by 71% in low-density polyethylene film-wrapped broccoli (17% O 2 + 3% CO 2 ) within 7 days at 18C.…”

Section: Controlled and Modified Atmospherementioning

confidence: 86%

Glucosinolates inBrassicavegetables: The influence of the food supply chain on intake, bioavailability and human health

Verkerk¹,

Schreiner

Krumbein

et al. 2009

Molecular Nutrition Food Res

518

424

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Glucosinolates (GLSs) are found in Brassica vegetables. Examples of these sources include cabbage, Brussels sprouts, broccoli, cauliflower and various root vegetables (e.g. radish and turnip). A number of epidemiological studies have identified an inverse association between consumption of these vegetables and the risk of colon and rectal cancer. Animal studies have shown changes in enzyme activities and DNA damage resulting from consumption of Brassica vegetables or isothiocyanates, the breakdown products (BDP) of GLSs in the body. Mechanistic studies have begun to identify the ways in which the compounds may exert their protective action but the relevance of these studies to protective effects in the human alimentary tract is as yet unproven. In vitro studies with a number of specific isothiocyanates have suggested mechanisms that might be the basis of their chemoprotective effects. The concentration and composition of the GLSs in different plants, but also within a plant (e.g. in the seeds, roots or leaves), can vary greatly and also changes during plant development. Furthermore, the effects of various factors in the supply chain of Brassica vegetables including breeding, cultivation, storage and processing on intake and bioavailability of GLSs are extensively discussed in this paper.

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“…It has been generally shown that conventional cooking methods such as boiling, 77 steaming, pressure cooking and microwaving reduce the intake of glucosinolates by 78 approximately 30 to 60%, depending on the method, intensity and type of compound 79 (Rangkadilok et al, 2002;Rodrigues & Rosa, 1999;Verkerk & Dekker, 2004;Verkerk, 80 Dekker & Jongen, 2001). Some reports have focused mainly on the preservation of 81 phenolic compounds in broccoli and vitamin C in broccoli and Brussels sprouts 82 (Czarniecka-Skubina, 2002;Howard, Wong, Perry & Klein, 1999;Vallejo, Tomás-83 Barberán & García-Viguera, 2003;Zhang & Hamauzu, 2004).…”

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

152

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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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The Effect of Post-Harvest and Packaging Treatments on Glucoraphanin Concentration in Broccoli (Brassica oleraceavar.italica)

Cited by 111 publications

References 19 publications

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

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

Glucosinolates inBrassicavegetables: The influence of the food supply chain on intake, bioavailability and human health

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

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