Effect of water content and temperature on glucosinolate degradation in broccoli (Brassica oleracea var. italica).

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Abstract

The effect of watercontent and temperature on glucosinolate thermal degradation in broccoli (Brassicaoleraceavar. italica) was investigated. Broccoli was freeze dried obtaining batches with watercontent between 13% and 82% (aw from 0.32 to 0.99). These samples were heated at different temperatures (from 60 to 120 °C) and glucosinolate levels were monitored. To rule out enzymatic breakdown, myrosinase was inactivated prior to heating. Degradation could be described by first-order kinetics for all glucosinolates and all water contents. In the temperature range 60–100 °C the sample with 13% showed the lowest degradation rate, whereas at 120 °C the degradation rate increased with the watercontent. This particular behavior was reflected by the high activation energy value of the driest sample. Several hypotheses to explain the observed behavior are discussed.
Original languageEnglish
Pages (from-to)2037-2045
JournalFood Chemistry
Volume132
Issue number4
DOIs
Publication statusPublished - 2012

Keywords

  • myrosinase activity
  • breakdown products
  • brussels-sprouts
  • red cabbage
  • vegetables
  • cooking
  • storage
  • isothiocyanates
  • bioavailability
  • mechanisms

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