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| Format: | Artículo científico |
| Language: | en |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Online Access: | https://www.redalyc.org/articulo.oa?id=395940118005 |
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Table of Contents:
- Variation of glucoraphanin and glucobrassicin: anticancer components in Brassica during processing Me-Hea PARK Mariadhas VALAN ARASU No-Young PARK Yun-Jong CHOI Sang-Won LEE Naif Abdullah AL-DHABI Jung Bong KIM Sun-Ju KIM Agrociencias storage cooking glucosinolates Brassica vegetables Effects of cold storage and three common cooking practices, blanching, sauteing, and microwave cooking at different time intervals, on the content of glucosinolate (GSL) anticancer components in six Brassica vegetables were investigated. Eleven GSLs including progoitrin, glucoraphanin, sinigrin, glucoalyssin, gluconapin, glucobrassicanapin, glucoerucin, glucobrassicin, 4-methoxyglucobrassicin, gluconasturtiin, and neoglucobrassicin were quantified using LC-MS and HPLC. Storage at 4 °C indicated no significant loss of GSLs in broccoli, kohlrabi, and cabbage, and approximately 90-100% of the total concentration of aliphatic and indolyl GSLs were detected. Interestingly, glucoraphanin and glucobrassicin, known as a cancer prevention agents, increased approximately above 50% in broccoli, kohlrabi, and cabbage, while the amount of glucobrassicin decreased by 5% in cauliflower for 5 days at 4 °C. Blanching of broccoli at 120 sec significantly (36%) decreased total GSLs; however, sautéing and microwaving decreased by13-26%. Individual GSLs have different response at blanching. These findings suggest that different processing methods for each vegetable would be preferred to preserve the nutritional qualities. 2013 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940118005 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.33