Variation of glucoraphanin and glucobrassicin: anticancer components in Brassica during processing

Food Science and Technology (Campinas)

Me-hea Park²  Mariadhas Valan Arasu¹  No-young Park¹  Yun-jong Choi¹  Sang-won Lee¹  Naif Abdullah Al-dhabi¹  Jung Bong Kim¹  Sun-ju Kim¹ 

[1] ,National Institute of Horticultural and Herbal Science Department of Horticultural Crop Research Suwon,Republic of Korea

关键词: Brassica vegetables;    glucosinolates;    storage;    cooking;   

DOI  :  10.1590/S0101-20612013000400005

来源: SciELO

【 摘 要 】

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 ºC 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 ºC. 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.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License