Boiling and steaming induced changes in secondary metabolites in three different cultivars of pak choi (Brassica rapa subsp. chinensis)

Chen, Xiaomin; Hanschen, Franziska S.; Neugart, Susanne; Schreiner, Monika; Vargas, Sara A.; Gutschmann, Björn; Baldermann, Susanne

doi:10.1016/j.jfca.2019.06.004

Cited by 19 publications

(12 citation statements)

References 44 publications

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“…One study on boiling Brussels sprouts found mainly GLS-derived nitriles that increased with boiling time (Ciska, Drabińska, Honke, & Narwojsz, 2015). In contrast, steaming and boiling pak choi was found to severely decrease ETN and nitrile levels, so ITCs were the prevailing degradation products of cooked pak choi (Chen, Hanschen, Neugart, Schreiner, Vargas, Gutschmann, et al, 2019). Thus, to the best of knowledge, this is the first study to investigate how different domestic preparation techniques with different additives, such as acids, affect the formation of GLS degradation products.…”

Section: Introductionmentioning

confidence: 82%

Domestic boiling and salad preparation habits affect glucosinolate degradation in red cabbage (Brassica oleracea var. capitata f. rubra)

Hanschen

2020

Food Chemistry

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Section: Introductionmentioning

confidence: 82%

Domestic boiling and salad preparation habits affect glucosinolate degradation in red cabbage (Brassica oleracea var. capitata f. rubra)

Hanschen

2020

Food Chemistry

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“…The blanching treatment was reported to reduce the total glucosinolate content of cabbage and a 53% loss of sinigrin was reported during cooking, mainly due to leaching effects [43]. On the other hand, the thermal process was suggested to reduce the formation of isothiocyanate, which possesses many health benefits such as antimicrobial, anti-inflammatory, antithrombotic and chemopreventive effects [44]. Ethopian kale ( B. carinata ) contains higher concentrations of glucosinolate aliphatic alkenyl glucosinolate 2-propeny, which has a chemo preventive property [43].…”

Section: Discussionmentioning

confidence: 99%

Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (Brassica rapa L. subsp. chinensis)

Managa

Remize

Garcia

et al. 2019

Foods

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Non-heading Chinese cabbage (Brassica rapa L. subsp. chinensis) is a widely consumed leafy vegetable by the rural people in South Africa. Traditional blanching methods (5%, 10% or 20% lemon juice solutions in steam, microwave treatments and hot water bath at 95 °C) on the changes of colour properties, phenolic metabolites, glucosinolates and antioxidant properties were investigated in this study. Blanching at 95 °C in 5% lemon juice solution maintained the chlorophyll content, reduced the difference in colour change ∆E, and increased the total phenolic content and the antioxidant activities (ferric reducing-antioxidant power assay (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assay). The highest concentration of kaempferol-dihexoside, kaempferol-sophoroside, kaempferol hexoside, and ferulic acid was noted in samples blanched in 5% lemon juice, at 95 °C. However, concentrations of kaempferol O-sophoroside-O-hexoside was highest in raw leaf samples. Supervised Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) and the UPLC-MS and chemometric approach showed the acid protocatechuoyl hexose unique marker identified responsible for the separation of the blanching treatments (5% lemon juice at 95° C) and raw leaves. However, other unidentified markers are also responsible for the separation of the two groups (the raw leaves and the hot water moist blanched samples) and these need to be identified. Blanching at 95 °C in 10% lemon solution significantly increased the glucosinolate sinigrin content. Overall blanching at 95 °C in 5% lemon juice solution can be recommended to preserve the functional compounds in Nightshade leaves.

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“…Moreover, steaming increased rutin and β- d -glucosyl-2-coumarate. Cheng et al [ 33 ] also reported that boiling and microwaving decreased the content of phenolic metabolites of three varieties of pak choi ( Brassica rapa subsp. Chinensis) due to leaching and degradation of water-soluble bioactive compounds.…”

Section: Resultsmentioning

confidence: 99%

A Comparison of Bioactive Metabolites, Antinutrients, and Bioactivities of African Pumpkin Leaves (Momordica balsamina L.) Cooked by Different Culinary Techniques

et al. 2022

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Prior to consumption, African pumpkin leaves (Momordica balsamina L.) are generally cooked. In this study, the effects of common household cooking methods (boiling, steaming, microwaving, stir-frying) on bioactive metabolites, carotenoids, antioxidant activity, antinutrients and inhibitory effects on α-glucosidase and α-amylase activities were examined. A set of 14 bioactive metabolites were identified in raw and cooked African leaves using UPLC-QTOF/MS. The results showed that the four different types of household cooking methods had different effects on the bioactive metabolomics profile of African pumpkin leaves. In comparison to raw leaves and leaves cooked in other methods, the concentrations of six phenolic compounds, rutin, cryptochlorogenic acid (4-caffeoylquinic acid), pseudolaroside A, isorhamnetin 3-O-robinoside, quercetin 3-galactoside, and trans-4-feruloylquinic acid, were highest in stir-fried leaves. Of all household cooking methods tested, stir-frying increased the content of lutein, β-carotene, and zeaxanthin by 60.00%, 146.15%, and 123.51%, respectively. Moreover, stir-frying African pumpkin leaves increased the antioxidant activity (DPPH and ABTS) and the inhibition of α-glucosidase and α-amylase. Compared to all four methods of household cooking, stir-frying reduced the antinutritive compounds compared to raw leaves. This work provides useful information to the consumers on the selection of suitable cooking methods for African pumpkin leaves.

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Boiling and steaming induced changes in secondary metabolites in three different cultivars of pak choi (Brassica rapa subsp. chinensis)

Cited by 19 publications

References 44 publications

Domestic boiling and salad preparation habits affect glucosinolate degradation in red cabbage (Brassica oleracea var. capitata f. rubra)

Domestic boiling and salad preparation habits affect glucosinolate degradation in red cabbage (Brassica oleracea var. capitata f. rubra)

Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (Brassica rapa L. subsp. chinensis)

A Comparison of Bioactive Metabolites, Antinutrients, and Bioactivities of African Pumpkin Leaves (Momordica balsamina L.) Cooked by Different Culinary Techniques

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