Thermal degradation of glucosinolates in red cabbage

Oerlemans, Kirsten; Barrett, Diane M.; Bosch, Carme; Verkerk, Ruud; Dekker, Matthijs

doi:10.1016/j.foodchem.2004.12.013

Cited by 240 publications

(202 citation statements)

References 27 publications

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“…Esses efeitos estão provavelmente associados à presença de metabólitos secundários existentes no extrato de canola. A família Brassicaceae caracteriza-se por produzir glucosinolatos (Oerlemans et al, 2006), que, quando decompostos, transformam-se em isotiocianatos e tiocianatos (Eberlein et al, 1998). Essas substâncias podem, em baixas concentrações, atrasar a germinação e, em altas concentrações, penetrar nas sementes, tornando-as inviáveis (Petersen et al, 2001).…”

Section: Resultsunclassified

“…Estudos realizados com plantas pertencentes à família Brassicaceae, à qual pertence a canola, indicaram que espécies dessa família produzem altas concentrações de um metabó-lito secundário denominado glucosinolato, cujo produto de sua hidrólise dá origem a diferentes aleloquímicos (Eberlein et al, 1998;Oerlemans et al, 2006). Os glucosinolatos também são referidos como substância de defesa natural de plantas contra a herbivoria, visto que são tóxicos para a maioria dos animais (Jönsson, 2005).…”

Section: Introductionunclassified

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Potencial alelopático de extratos aquosos de genótipos de canola sobre Bidens pilosa

Rizzardi

Lamb

et al. 2008

Planta daninha

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O objetivo deste trabalho foi avaliar o efeito de extratos aquosos de plantas de genótipos de canola na germinação e comprimento da radícula de picão-preto (Bidens pilosa). Os tratamentos estudados foram constituídos dos genótipos de canola Hyola 420, Hyola 401, Hyola 43, Hyola 60, Hyola 61, Y 3000, H 1432, Dln 03-02, Dln 03-04, Sdh 03-01, Sdh 03-07, Sw-2797 e Sw-Eclipse, nas concentrações de extrato aquoso a 100, 75, 50, 25 e 0%. O delineamento experimental foi inteiramente casualizado, em esquema fatorial com dois fatores 12 x 4 (genótipos e concentração do extrato), com quatro repetições. O experimento foi conduzido em caixas gerbox com papel de germinação embebido nos extratos das plantas de canola, sobre os quais foram dispostos aquênios de picão-preto. Sete dias após a semeadura, avaliou-se o número de aquênios germinados e o comprimento das radículas. Os resultados revelaram que os extratos de canola influenciam negativamente a germinação de aquênios e o comprimento da radícula de Bidens pilosa. Para alguns genótipos, as baixas concentrações de extratos estimularam tanto o crescimento da radícula quanto a porcentagem de germinação dos aquênios; em altas concentrações, os genótipos não diferiram na germinação dos aquênios e no comprimento da radícula.

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Section: Resultsunclassified

Section: Introductionunclassified

Potencial alelopático de extratos aquosos de genótipos de canola sobre Bidens pilosa

Rizzardi

Lamb

et al. 2008

Planta daninha

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“…According to Verkerk and Dekker (2004), red cabbage myrosinase is inactivated after microwaving for 4.8 min at a full power of 900 W. Moreover, this caused red cabbage to reach temperatures of over 100°C after 2.8 min. Furthermore, Oerlemans, Barrett, Bosch-Suades, Verkerk, and Dekker (2006) reported that red cabbage glucosinolates showed significant degradation at temperatures of ≥110°C. These results may explain why glucosinolates are not degraded with moderate time microwaving (MM1, 150 s) but they suffer from degradation when samples are microwaved for 5 min (MM2).…”

Section: Effect Of Defrosting Methods On Total and Individual Glucosimentioning

confidence: 99%

“…This may be due to the polarity of the latter, which is lower than that of glucobrassicin and neoglucobrassicin, the most polar glucosinolates detected in the samples. Furthermore, according to Oerlemans et al (2006), indole glucosinolates are more suceptible to thermal degradation than aliphatic glucosinolates. According to Rungapamestry, Duncan, Fuller, and Ratcliffe (2007), glucobrassicin and neoglucobrassicin are less stable than other glucosinolates like glucoraphanin.…”

Section: Effect Of Defrosting Methods On Total and Individual Glucosimentioning

confidence: 99%

Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli

Villarreal-García

Alanís-Garza

Cuéllar-Villarreal

et al. 2014

CyTA - Journal of Food

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(2015) Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli, CyTA -Journal of Food, 13:2, 312-320, DOI: 10.1080DOI: 10. /19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014 Broccoli (Brassica oleracea var. italica) is an excellent source of bioactive compounds. Frequently, it is commercialized frozen, though it has to be thawed before consumption. However, defrosting methods can affect the nutritional and sensory properties of broccoli. Therefore, the effect of defrosting (microwaving and boiling) for serving broccoli either cold or hot on the content of bioactive compounds (vitamin C, carotenoids, phenolic compounds, and glucosinolates) and sensory acceptability of frozen broccoli was studied. Marked losses of hydrosoluble compounds were observed after boiling. Carotenoids increased after short-time boiling (~20%) but dramatically decreased after microwave-defrosting (between 30% and 40% less). Nevertheless, short defrosting using microwave showed the less overall losses. Moreover, microwave-based methods were preferred by consumers. Microwave-defrosting of broccoli for a short period of time may be the method of choice for better retention of bioactive compounds and organoleptic properties.Keywords: Brassica oleracea var. italica; glucosinolates; vitamin C; carotenoids; phenolic compounds El brócoli (Brassica oleracea var. italica) es una excelente fuente de compuestos bioactivos. Frecuentemente, es comercializado congelado, aunque debe ser descongelado antes de ser consumido. No obstante, los métodos de descongelación pueden afectar las propiedades nutritivas y sensoriales del brócoli congelado. Por consiguiente, el efecto del descongelamiento (microondas y hervido) para servir brócoli frío o caliente en el contenido de compuestos bioactivos (vitamina C, carotenoides, compuestos fenólicos y glucosinolatos) y la aceptabilidad sensorial del brócoli congelado fue estudiado. Pérdidas marcadas de compuestos hidrosolubles fueron observadas después de hervir. Los carotenoides incrementaron después de hervir por tiempo corto (~20%) pero decrecieron después de la descongelación por microondas (entre 30% y 40% menos). Sin embargo, el descogelamiento corto utilizando microondas mostró las menores pérdidas globales. Además, los métodos por microondas fueron preferidos por los consumidores. El descongelamiento corto por microondas puede ser el método de elección para una mejor retención de nutracéuticos y propiedades organolépticas del brócoli congelado.

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“…Oerlemans et al (2006) have studied thermal degradation of individual glucosinolates in red cabbage at different timetemperature profiles. They reported degradation of all glucosinolates when heated at temperatures above 100°C.…”

Section: Thermal Degradationmentioning

confidence: 99%

The Effect of Steaming on the Glucosinolate Content in Broccoli

Verkerk¹,

Knol²,

Dekker³

2010

Acta Hortic.

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Total and individual glucosinolates were measured after different duration of steaming broccoli (Brassica oleracea L. var. italica). During steaming, the temperature profile, cell lysis and inactivation of myrosinase were assessed as well. Steaming resulted in high retention of total aliphatic and indolyl glucosinolates in the cooked product. Only after extensive steaming of broccoli (30 min) substantial losses of total indolyl glucosinolates of 55% and total aliphatic glucosinolates of 8.5% were observed. Steaming broccoli for more than 6 min result in complete inactivation of the hydrolytic enzyme myrosinase. However, steaming of broccoli for less than 6 min may result in a high intake of glucosinolates, in the presence of a residual active myrosinase, allowing the release of health-protective breakdown products of glucosinolates after consumption.

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Thermal degradation of glucosinolates in red cabbage

Cited by 240 publications

References 27 publications

Potencial alelopático de extratos aquosos de genótipos de canola sobre Bidens pilosa

Potencial alelopático de extratos aquosos de genótipos de canola sobre Bidens pilosa

Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli

The Effect of Steaming on the Glucosinolate Content in Broccoli

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