Effects of cooking methods on total isothiocyanate yield from cruciferous vegetables

Wang, Zinian; Kwan, Marilyn L.; Pratt, Rachel; Roh, Janise M.; Kushi, Lawrence H.; Danforth, Kim N.; Zhang, Yuesheng; Ambrosone, Christine B.; Tang, Li

doi:10.1002/fsn3.1836

Cited by 23 publications

(19 citation statements)

References 46 publications

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“…Therefore, steaming is the preferable cooking method to maximize glucosinolate yield compared to boiling, microwaving, and pressure cooking ( Shakour et al, 2021 ). These other methods are all associated with significant glucosinolate losses up to more than 90% ( Barba et al, 2016 ; Wang Z. et al, 2020 ; Shakour et al, 2021 ).…”

Section: Glucosinolates In Cruciferous Vegetablesmentioning

confidence: 99%

Glucosinolates From Cruciferous Vegetables and Their Potential Role in Chronic Disease: Investigating the Preclinical and Clinical Evidence

et al. 2021

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An increasing body of evidence highlights the strong potential for a diet rich in fruit and vegetables to delay, and often prevent, the onset of chronic diseases, including cardiometabolic, neurological, and musculoskeletal conditions, and certain cancers. A possible protective component, glucosinolates, which are phytochemicals found almost exclusively in cruciferous vegetables, have been identified from preclinical and clinical studies. Current research suggests that glucosinolates (and isothiocyanates) act via several mechanisms, ultimately exhibiting anti-inflammatory, antioxidant, and chemo-protective effects. This review summarizes the current knowledge surrounding cruciferous vegetables and their glucosinolates in relation to the specified health conditions. Although there is evidence that consumption of a high glucosinolate diet is linked with reduced incidence of chronic diseases, future large-scale placebo-controlled human trials including standardized glucosinolate supplements are needed.

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Section: Glucosinolates In Cruciferous Vegetablesmentioning

confidence: 99%

Glucosinolates From Cruciferous Vegetables and Their Potential Role in Chronic Disease: Investigating the Preclinical and Clinical Evidence

et al. 2021

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“…In general, however, organic solvents guarantee much higher yields with respect to those reported in this work ( Table 1 ). Only Wang et al [ 31 ] reported a low content of isothiocyanates (0.023 µmol/g) in raw cauliflowers extracted using the cooking water. This value is slightly lower than the result obtained in this work, corresponding to 0.027 µmol/g (considering the Mw of 1,3-Benzodithiole-2-thione as 1843 g/mol).…”

Section: Discussionmentioning

confidence: 99%

Bacterial-Assisted Extraction of Bioactive Compounds from Cauliflower

Doria

Buonocore

Marra

et al. 2022

Plants

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The market for nutraceutical molecules is growing at an impressive pace in all Western countries. A convenient source of bioactive compounds is found in vegetable waste products, and their re-use for the recovery of healthy biomolecules would increase the sustainability of the food production system. However, safe, cheap, and sustainable technologies should be applied for the recovery of these beneficial molecules, avoiding the use of toxic organic solvents or expensive equipment. The soil bacterium Bacillus subtilis is naturally endowed with several enzymes targeting complex vegetable polymers. In this work, a raw bacterial culture supernatant was used to assist in the extraction of bioactives using isothermal pressurization cycles. Besides a wild-type Bacillus subtilis strain, a new strain showing increased secretion of cellulases and xylanases, pivotal enzymes for the digestion of the plant cell wall, was also used. Results indicate that the recovery of compounds correlates with the amount of cellulolytic enzymes applied, demonstrating that the pretreatment with non-purified culture broth effectively promotes the release of bioactives from the vegetable matrix. Therefore, this approach is a valid and sustainable procedure for the recovery of bioactive compounds from food waste.

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“…Wang et al [ 38 ] obtained the results of isothiocyanates in white headed cabbage and red headed cabbage at full maturity in the range 40.2–67.1 and 1.3–3.8 μmol/100 g f.m., respectively. Comparative evaluation of total isothiocyanates of white cabbages at full maturity from Croatia’s regions made the team of Lončarić [ 39 ], which concluded that “ Čepinski ” cabbage showed to contain the highest amount of d-limone (40.75 µg/L) and allyl isothiocyanate (1090.26 µg/L), the most important volatile compounds responsible for the fresh cabbage flavour.…”

Section: Discussionmentioning

confidence: 99%

Young Shoots of White and Red Headed Cabbages Like Novel Sources of Glucosinolates as Well as Antioxidative Substances

Kapusta‐Duch

Kusznierewicz

2021

Antioxidants

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Most literature data indicate that the diet rich in plant products reduces the risk of developing chronic non-communicable diseases and cancer. Brassica vegetables are almost exclusively synthesizing glucosinolates. Glucosinolates are higher in sprouts than in mature plants, being related to the activity of the specific myrosinase involved in the degradation of glucosinolates during developmental stages. This study compares the content of total glucosinolates with their profile and, rare in the literature, also with products of their degradation. Average amounts of total glucosinolates in young shoots of white and red headed cabbage were 26.23 µmol/g d.m. and 27.93 µmol/g d.m., respectively. In addition, antioxidative properties of 21-day-old shoots of white and red headed cabbage were assessed. The area of negative peaks after post-column derivatization with the ABTS reagent, indicating antioxidant activity of young red cabbage shoots, was 20185, compared to the value determined for young white cabbage shoots (3929). The results clearly indicate that, regardless of the vegetable species, young shoots of white and red headed cabbage can be an important source of bioactive substances in the diet, thus being an important element of cancer chemoprevention.

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Effects of cooking methods on total isothiocyanate yield from cruciferous vegetables

Cited by 23 publications

References 46 publications

Glucosinolates From Cruciferous Vegetables and Their Potential Role in Chronic Disease: Investigating the Preclinical and Clinical Evidence

Glucosinolates From Cruciferous Vegetables and Their Potential Role in Chronic Disease: Investigating the Preclinical and Clinical Evidence

Bacterial-Assisted Extraction of Bioactive Compounds from Cauliflower

Young Shoots of White and Red Headed Cabbages Like Novel Sources of Glucosinolates as Well as Antioxidative Substances

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