Effects of some technological processes on glucosinolate contents in cruciferous vegetables

被引：103
|
作者：
Cieslik, Ewa
Leszczynska, Teresa
Filipiak-Florkiewicz, Agnieszka
Sikora, Elzbieta
Pisulewski, Pawel M.
机构：
[1] Agr Univ Krakow, Malopolska Ctr Food Monitoring & Certificat, PL-30149 Krakow, Poland
[2] Agr Univ Krakow, Dept Human Nutr, PL-30149 Krakow, Poland
来源：
FOOD CHEMISTRY | 2007年 / 105卷 / 03期
关键词：
glucosinolates; cruciferous vegetables; blanching; cooking; freezing;
D O I：
10.1016/j.foodchem.2007.04.047
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Effects of blanching, boiling and freezing of selected cruciferous vegetables (Brussels sprouts, white and green cauliflower, broccoli, and curly cale) on their glucosinolate (GLS) contents were determined. It was found that blanching and cooking of the vegetables led to considerable (P < 0.05) losses of total GLS, from 2.7 to 30.0% and from 35.3 to 72.4%, respectively. No systematic changes in total GLS were found in the vegetables that were blanched and frozen for 48 h. In addition, the highest concentration of cancer-protective compounds, such as aliphatic and indole GLS, were found in Brussels sprouts (sinigrin and glucobrassicin) and in broccoli (glucoraphanin). (c) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码：976 / 981
页数：6
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