Effect of processing on the content of glucobrassicin and its degradation products in broccoli and cauliflower

The influence of thermal treatment, pickling and fermentation on the content of glucobrassicin and its selected breakdown products in broccoli and cauliflower was investigated. The highest content of glucobrassicin and the lowest content of its breakdown products were found in vegetables which underwent thermal treatment such as boiling and steam cooking. The lowest content of glucobrassicin and the highest content of its breakdown products were present in raw, pickled and fermented vegetables in which the myrosinase remained active. Ascrobigen was the major glucobrassicin breakdown product and its content was negatively correlated with glucobrassicin content in broccoli and cauliflower. After heating of vegetables in 60 °C for 20 min (causing thermal deactivation of epithiospecific protein) no presence of indole-3-acetonitrile was found.