Effects of some technological processes on glucosinolate contents in cruciferous vegetables

Cieśłik, Ewa; Leszczyńska, Teresa; Filipiak‐Florkiewicz, Agnieszka; Sikora, Elżbieta; Pisulewski, P. M.

doi:10.1016/j.foodchem.2007.04.047

Cited by 129 publications

(97 citation statements)

References 19 publications

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“…Defrosting methods SM1, SM2, and MM2 showed lower total glucosinolates levels (~16%,~60%, and~20%, respectively) as compared with the control, whereas MM1 showed no significant difference (p > 0.05). Similar results were reported by other authors regarding boiling of raw broccoli (Cieslik, Leszczyńska, Filipiak-Florkiewicz, Sikora, & Pisulewski, 2007;Gliszczyńska-Świglo et al, 2006;Miglio et al, 2008;Vallejo et al, 2002;Yuan et al, 2009). Analysis of water used for cooking broccoli suggested that glucosinolates were lost mainly due to leaching into water, while~10% of the Table 1.…”

Section: Effect Of Defrosting Methods On Total and Individual Glucosisupporting

confidence: 92%

Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli

Villarreal-García

Alanís-Garza

Cuéllar-Villarreal

et al. 2014

CyTA - Journal of Food

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(2015) Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli, CyTA -Journal of Food, 13:2, 312-320, DOI: 10.1080DOI: 10. /19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014 Broccoli (Brassica oleracea var. italica) is an excellent source of bioactive compounds. Frequently, it is commercialized frozen, though it has to be thawed before consumption. However, defrosting methods can affect the nutritional and sensory properties of broccoli. Therefore, the effect of defrosting (microwaving and boiling) for serving broccoli either cold or hot on the content of bioactive compounds (vitamin C, carotenoids, phenolic compounds, and glucosinolates) and sensory acceptability of frozen broccoli was studied. Marked losses of hydrosoluble compounds were observed after boiling. Carotenoids increased after short-time boiling (~20%) but dramatically decreased after microwave-defrosting (between 30% and 40% less). Nevertheless, short defrosting using microwave showed the less overall losses. Moreover, microwave-based methods were preferred by consumers. Microwave-defrosting of broccoli for a short period of time may be the method of choice for better retention of bioactive compounds and organoleptic properties.Keywords: Brassica oleracea var. italica; glucosinolates; vitamin C; carotenoids; phenolic compounds El brócoli (Brassica oleracea var. italica) es una excelente fuente de compuestos bioactivos. Frecuentemente, es comercializado congelado, aunque debe ser descongelado antes de ser consumido. No obstante, los métodos de descongelación pueden afectar las propiedades nutritivas y sensoriales del brócoli congelado. Por consiguiente, el efecto del descongelamiento (microondas y hervido) para servir brócoli frío o caliente en el contenido de compuestos bioactivos (vitamina C, carotenoides, compuestos fenólicos y glucosinolatos) y la aceptabilidad sensorial del brócoli congelado fue estudiado. Pérdidas marcadas de compuestos hidrosolubles fueron observadas después de hervir. Los carotenoides incrementaron después de hervir por tiempo corto (~20%) pero decrecieron después de la descongelación por microondas (entre 30% y 40% menos). Sin embargo, el descogelamiento corto utilizando microondas mostró las menores pérdidas globales. Además, los métodos por microondas fueron preferidos por los consumidores. El descongelamiento corto por microondas puede ser el método de elección para una mejor retención de nutracéuticos y propiedades organolépticas del brócoli congelado.

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Section: Effect Of Defrosting Methods On Total and Individual Glucosisupporting

confidence: 92%

Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli

Villarreal-García

Alanís-Garza

Cuéllar-Villarreal

et al. 2014

CyTA - Journal of Food

View full text Add to dashboard Cite

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“…It was also shown that sinigrin, glucoiberin, and glucobrassicin dominated in this vegetable. Similar tendencies were reported by Ciska et al [5] as well as Cieślik et al [15]. Significantly less GLS were determined in Romanescotype cauliflower (133.4 µmol/100 g wet weight) and broccoli (119.24 µmol/100 g wet weight), with the highest amount obtained for glucoraphanin.…”

Section: Gls Content In Raw Vegetablessupporting

confidence: 87%

“…Similar results for cauliflower (7.8 g/100 g) and Brussels sprouts (14.9 g/100 g) as well as lower for Romanesco-type cauliflower (9.6 g/100 g) and broccoli (9.6 g/100 g) were obtained by Cieślik et al [15]. A higher dry matter content in cauliflower was determined by Ahmed and Ali [24].…”

Section: Dry Matter Content and Microbiological Quality Of Brassica Vsupporting

confidence: 81%

“…The traditional cooking of all the examined vegetables led to a statistically significant decrease in the dry matter amount. Such observations concerning Brassica vegetables were made also by other authors [15,24,26]. Steamed vegetables had the highest content of dry matter.…”

Section: Dry Matter Content and Microbiological Quality Of Brassica Vsupporting

confidence: 69%

“…According to Cieślik et al [15], the traditional cooking (raw or frozen) of Brassica vegetables resulted in a significant reduction of GLS. The sous-vide (SV) cooking method is one of the many variants of the cook and chill catering technology.…”

Section: Introductionmentioning

confidence: 99%

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