Food Chemistry 2016-07-15

Stability of glucosinolates and glucosinolate degradation products during storage of boiled white cabbage.

Ewa Ciska, Natalia Drabińska, Agnieszka Narwojsz, Joanna Honke

文献索引：Food Chem. 203 , 340-7, (2016)

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摘要

The aim of the study was to investigate the effect of storage on the contents of glucosinolates (GLS) and their degradation products in a boiled white cabbage. A 24h storage at 4 °C resulted in a decrease in GLS content (20-40%, depending on the cooking time applied) in the edible parts. The most significant losses were observed for sinigrin (20-45%), and the least for glucobrassicin (12-32%). Storage had a diversified effect on GLS breakdown products (indole-3-acetonitrile, indole-3-carbinol, ascorbigen and 3,3'-diindolylmethane released from glucobrassicin and 4-methylsulfinylbutanenitrile released from glucoiberin) in the boiled cabbage. The increase in the content of indole-3-acetonitrile, especially considerable within the first 24h of storage (and a simultaneous decrease in glucobrassicin) clearly indicates that degradation of GLS may occur during storage or cooling to 4 °C.Copyright © 2016 Elsevier Ltd. All rights reserved.