Effect of preliminary processing and method of preservation on the content of glucosinolates in kale (Brassica oleracea L. var. acephala) leaves

Korus, Anna; Słupski, Jacek; Gębczyński, Piotr; Banaś, Anna

doi:10.1016/j.lwt.2014.06.030

Cited by 34 publications

(24 citation statements)

References 34 publications

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“…Hydrolysis products of aliphatic glucosinolates were the major compounds (71-97%) of the fresh sample ( Figure 1) and treated with heat (75-95%). These data agree with the majority of studies (Volden, Wicklunf, Verkerk, & Dekker, 2008;Herr & Büchler, 2010;Bo, Na, Zhao, Yan, & Wang, 2011;Peñas, Frias, Martínez-Villaluenga, & Vidal-Valverde, 2011;Vicas, Teusdea, Carbunar, Socaci, & Socaciu, 2013;Korus et al 2014). The average amounts of specific compounds found in turnip greens are presented in Figure 2.…”

Section: Identification and Quantification Of Hydrolysis Products In supporting

confidence: 90%

“…Compared with fresh samples, all cooking methods were found to cause significant reduction in anthocyanin and total glucosinolates contents (Jones et al 2010;Francisco et al 2010;Korus et al 2014;Xu et al 2014). Heat treatments in Brassica affect the glucosinolate and the isothiocyanates.…”

Section: Effect Of Treatmentsmentioning

confidence: 93%

“…Several studies have shown that microwaving and boiling are the cooking methods that cause the largest losses (Cieslik et al 2007;Sarvan, Verkerk, & Dekker, 2012;Korus et al 2014;Xu et al 2014). In comparison, steaming causes less loss of glucosinolates in broccoli, brussels sprouts, cauliflower and cabbage (Cieslik et al 2007;Gao-Feng et al 2009;Jones et al 2010;Korus et al 2014). These results agree with studies about different cooking conditions on broccoli samples (Bongomi, Verkek, Steenbekkers, Dekker, & Stieger, 2014).…”

Section: Effect Of Treatmentsmentioning

confidence: 99%

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Modification of glucosinolates in turnip greens (Brassica rapasubsp.rapaL.) subjected to culinary heat processes

Outes

López-Hernández

Yusty

2016

CyTA - Journal of Food

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The consumption of Brassica vegetables has been related to improved health benefits due to their phytochemical components, such as glucosinolates, that induce a variety of physiological functions. Glucosinolate levels can be affected when they are submitted to heat treatments before consumption. This paper investigates, by an HPLC-DAD method, the effect of three cooking treatments on the nutritional quality of turnip greens. Fresh turnip leaves were homogenized with sand and Milli-Q water and centrifuged. They remained there for 3 h for natural autolysis. Samples, fresh and processed, were extracted with dichloromethane; the organic extract had been evaporated to dryness, was dissolved in acetonitrile and injected into the chromatograph. Eight compounds were identified: allyl-isothiocyanate, erucin, sulforaphane, iberin, napin, goitrin, benzyl-isothiocyanate and phenethyl-isothiocyanate. Napin was the major compound in all samples followed by goitrin. The best treatment is steam cooking, followed by pressure-cooking, while the boiling treatment produced a 60% loss.Modificación de glucosinolatos en grelos (Brassica rapa subsp. rapa L.) sometidos a procesos térmicos culinarios RESUMEN El consumo de vegetales Brassica se relaciona con buena salud debido a su contenido en glucosinolatos, componentes fitoquímicos, responsables de una variedad de funciones fisiológicas. Los niveles de glucosinolatos en las Brassica pueden ser afectados cuando se someten a tratamientos por calor, previamente a su consumo. El objetivo de este trabajo es investigar, mediante un método de HPLC-DAD, los efectos de tratamientos culinarios en la calidad nutricional de los grelos. Las hojas de grelo frescas son homogeneizadas con arena y agua Milli-Q y centrifugadas, dejándolas 3 h (37°C) para su autolisis natural. Las muestras, frescas y procesadas, se extraen con diclorometano; el extracto orgánio se evapora a sequedad, se disuelve en acetonitrilo y se inyecta en el cromatógrafo. Se han identificado ocho compuestos: alil-isotiocianato, erucina, sulforafano, iberina, napina, goitrina, bencil-isotiocianato and fenetil-isotiocianato. La napina es el mayoritario en todas las muestras seguido de goitrina. El tratamiento que produce menos pérdidas es la cocción a vapor, seguido por la cocción bajo presión, mientras que el hervido da lugar a una pérdida del 60% del contenido. ARTICLE HISTORY

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Section: Identification and Quantification Of Hydrolysis Products In supporting

confidence: 90%

Section: Effect Of Treatmentsmentioning

confidence: 93%

Section: Effect Of Treatmentsmentioning

confidence: 99%

See 1 more Smart Citation

Modification of glucosinolates in turnip greens (Brassica rapasubsp.rapaL.) subjected to culinary heat processes

Outes

López-Hernández

Yusty

2016

CyTA - Journal of Food

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“…Fresh kale (Table 2), but ratio of indolic and aliphatic glucosinolates differs in samples from different location. For example, Turkey kale varieties were reported to contain significantly higher amount of indolic glucosinolates (Sarıkamış, Balkaya, and Yanmaz 2008), while Polish ones were higher in aliphatic (Korus et al 2014). Glucobrassicin (Figure 2.)…”

Section: Glucosinolatesmentioning

confidence: 99%

Kale (Brassica oleracea var. acephala) as a superfood: Review of the scientific evidence behind the statement

Šamec

Urlić

Salopek‐Sondi

2018

Critical Reviews in Food Science and Nutrition

187

106

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Kale (Brassica oleracea var. acephala) is a cruciferous vegetable, characterized by leaves along the stem, which, in recent years, have gained a great popularity as a ´superfood´. Consequently, in a popular culture it is listed in many ´lists of the healthiest vegetables´. Without the doubt, a scientific evidences support the fact that cruciferous vegetables included in human diet can positively affect health and well-being, but remains unclear why kale is declared superior in comparison with other cruciferous. It is questionable if this statement about kale is triggered by scientific evidence or by some other factors. Our review aims to bring an overview of kale's botanical characteristics, agronomic requirements, contemporary and traditional use, macronutrient and phytochemical content and biological activity, in order to point out the reasons for tremendous kale popularity.

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“…Glucoraphanin is one of the major glucosinolates that has been studied as a result of the reported good health‐promoting properties of its cognate isothiocyanate: sulforaphane (4‐(methylsulfinyl) butyl isothiocyanate). The kale glucoraphanin content has been reported to be very low . Nevertheless, a recent screening of glucosinolates in several kale varieties from different parts of the world has found large differences depending on the variety, growing area, and even between individuals of the same variety and area …”

Section: Introductionmentioning

confidence: 99%

Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life

et al. 2018

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BACKGROUND: Kale is a vegetable that contains a high proportion of health-promoting compounds although its consumption as a beverage is very limited due to its bitter flavor. Nonetheless, the bitter flavor of Brassica may be masked by sweetening. The effects were studied of different stevia extracts (CTRL, S0.5 (g L −1 ), S1.25 and S2.5) added to a kale beverage on the quality of kale juice spheres over a period of 7 days at 5 ∘ C. Kale juice spheres were produced with a double-spherification technique, which allowed hydrogel spheres to be produced with high mechanical resistance.RESULTS: The addition of the stevia extracts did not affect the physicochemical quality of spheres. In particular, S2.5 spheres showed the least color changes after 7 days. All spheres showed good microbiological quality throughout storage, with loads < 7 log CFU g −1 , regardless of the stevia concentration. The sulforaphane content of kale spheres was not affected by the stevia supplementation over the 7-day period.CONCLUSION: The addition of stevia to the kale juice spheres led to a better flavor without altering product quality during refrigerated storage. Physicochemical quality and color of kale juice spheresThe soluble solids content (SSC), pH and TA were determined using the devices and methodologies previously described. 28 Color was determined with a colorimeter (Chroma Meter CR-400, Konica J Sci Food Agric 2019; 99: 2384-2392

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Effect of preliminary processing and method of preservation on the content of glucosinolates in kale (Brassica oleracea L. var. acephala) leaves

Cited by 34 publications

References 34 publications

Modification of glucosinolates in turnip greens (Brassica rapasubsp.rapaL.) subjected to culinary heat processes

Modification of glucosinolates in turnip greens (Brassica rapasubsp.rapaL.) subjected to culinary heat processes

Kale (Brassica oleracea var. acephala) as a superfood: Review of the scientific evidence behind the statement

Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life

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