Abstract
Brassica vegetables are consumed mostly after processing, which is expected to give beneficial effects on the vegetable
properties, such as improved palatability and bioavailability of nutrients, or shelf life extension. But processing also results
to various changes in the content of health promoting phytochemicals like glucosinolates. This paper reviews the effects of
processing on the glucosinolates content by using a mechanism approach underlying processing method employed. Cultural
differences between Eastern and Western preparation practices and their possible effect on glucosinolate retention are
highlighted. Boiling and blanching considerably reduce the glucosinolate content mainly due to mechanisms of cell lysis,
diffusion, and leaching, and partly due to thermal and enzymatic degradation. Steaming, microwave processing, and stir
frying either retain or slightly reduce the glucosinolates content due to low degrees of leaching; moreover, these methods
seem to enhance extractability of glucosinolates from the plant tissue. Fermentation reduces the glucosinolate content
considerably, but the underlying mechanisms are not yet studied in detail. Studying the changes of glucosinolates during
processing by a mechanistic approach is shown to be valuable to understand the impact of processing and to optimize
processing conditions for health benefits of these compounds.
Original language | English |
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Pages (from-to) | 823-838 |
Journal | Critical Reviews in Food Science and Nutrition |
Volume | 55 |
Issue number | 6 |
DOIs | |
Publication status | Published - 2015 |
Keywords
- different cooking methods
- oleracea var.-capitata
- antioxidant-related parameters
- health-promoting compounds
- l. ssp botrytis
- cruciferous vegetables
- white cabbage
- thermal-degradation
- myrosinase activity
- red cabbage