Induced changes in bioactive compounds of kailan-hybrid broccoli after innovative processing and storage

Journal ar
Journal of Functional Foods
  • Volumen: 5
  • Número: 1
  • Fecha: 01 enero 2013
  • Páginas: 133-143
  • ISSN: 17564646
  • Tipo de fuente: Revista
  • DOI: 10.1016/j.jff.2012.09.004
  • Tipo de documento: Artículo
The glucosinolates, sulforaphane, vitamin C and lutein content after several industrial cooking methods on the new kailan-hybrid broccoli and their changes during storage for 45. days at 4 °C were studied. Boiling and sous vide induced the highest glucosinolate loss (80%), while low pressure (LP) steaming, microwaving (MW) and sous vide-MW showed the lowest (40%) loss. Glucoraphanin was the most thermostable glucosinolate. Throughout their commercial life, microwaved and grilled samples showed a decrease in total glucosinolates. Generally, myrosinase activity was completely inhibited after cooking with undetected sulforaphane contents. The initial total vitamin C dropped by up to 58% after cooking and progressively decreased during storage, with sous vide-MW (92%) and microwaving (21%) showing the highest and lowest decrements, respectively. LP steaming and microwaving were the best industrial cooking methods for maintaining the glucosinolate and vitamin C contents, and enhancing up to 7.5-fold the initial lutein content. © 2012 Elsevier Ltd.

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