Differences in Thermal Stability of Glucosinolates in Five Brassica Vegetables
M. Dekker, K. Hennig, R. Verkerkhttps://doi.org/10.17221/1079-CJFSCitation:Dekker M., Hennig K., Verkerk R. (2009): Differences in Thermal Stability of Glucosinolates in Five Brassica Vegetables. Czech J. Food Sci., 27: S85-S88.
The thermal stability of individual glucosinolates within five different Brassica vegetables was studied at 100°C for different incubation times up to 120 minutes. Three vegetables that were used in this study were Brassica oleracea (red cabbage, broccoli and Brussels sprouts) and two were Brassica rapa (pak choi and Chinese cabbage). To rule out the influence of enzymatic breakdown, myrosinase was inactivated prior to the thermal treatments. The stability of three glucosinolates that occurred in all five vegetables (gluconapin, glucobrassicin and 4-methoxyglucobrassicin) varied considerably between the different vegetables. The degradation could be modeled by first order kinetics. The rate constants obtained varied between four to twenty fold between the five vegetables. Brussels sprouts showed the highest degradation rates for all three glucosinolates. The two indole glucosinolates were most stable in red cabbage, while gluconapin was most stable in broccoli. These results indicate the possibilities for plant breeding to select for cultivars in which glucosinolates are more stable during processing.Keywords:food matrix; phytochemicals; processing; degradation; broccoli; red cabbage; Brussels sprouts; pak choi; Chinese cabbage