Effects of some technological processes on glucosinolate contents in cruciferous vegetables |
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Authors: | Ewa Cieślik Teresa Leszczyńska Agnieszka Filipiak-Florkiewicz Elżbieta Sikora Paweł M. Pisulewski |
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Affiliation: | 1. Malopolska Center of Food Monitoring and Certification, Agricultural University of Krakow, Balicka 122, 30-149 Krakow, Poland;2. Department of Human Nutrition, Agricultural University of Krakow, Balicka 122, 30-149 Krakow, Poland |
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Abstract: | Effects of blanching, boiling and freezing of selected cruciferous vegetables (Brussels sprouts, white and green cauliflower, broccoli, and curly cale) on their glucosinolate (GLS) contents were determined. It was found that blanching and cooking of the vegetables led to considerable (P < 0.05) losses of total GLS, from 2.7 to 30.0% and from 35.3 to 72.4%, respectively. No systematic changes in total GLS were found in the vegetables that were blanched and frozen for 48 h. In addition, the highest concentration of cancer-protective compounds, such as aliphatic and indole GLS, were found in Brussels sprouts (sinigrin and glucobrassicin) and in broccoli (glucoraphanin). |
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Keywords: | Glucosinolates Cruciferous vegetables Blanching Cooking Freezing |
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