1
|
Luo S, An R, Zhou H, Zhang Y, Ling J, Hu H, Li P. The glucosinolate profiles of Brassicaceae vegetables responded differently to quick-freezing and drying methods. Food Chem 2022; 383:132624. [PMID: 35413764 DOI: 10.1016/j.foodchem.2022.132624] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 01/20/2022] [Accepted: 03/01/2022] [Indexed: 11/04/2022]
Abstract
Glucosinolates (GLS) are bioactive compounds found in Brassicaceae vegetables. Industrial food processing treatments, such as blanching, quick-freezing (QF), vacuum freeze-drying (VFD), vacuum-drying (VD) and oven-drying (OD), significantly affect the degradation and ingestion of GLS. Here, the effects of these treatments, followed by boiling, on the GLS content and mimicking ingestion level of isothiocyanate from Brassicaceae vegetables (broccoli, cauliflower, white and red cabbages, Chinese and baby cabbages, white and red radish roots) were investigated. The results showed that blanching-QF maintained or increased the GLS content as well as preserved the ingestion level of isothiocyanate, an optimum treatment for GLS preservation. Blanching-VFD was recommended for these vegetables, while blanching-VD and blanching-OD caused relatively high GLS losses and low isothiocyanate production. Additionally, stabilities of individual GLS during processing rely on their chemical structures and species. Generally, aliphatic GLS from Brassicaceae showed lower loss than indole GLS, indicating differences in their stabilities during processing.
Collapse
Affiliation(s)
- Shufen Luo
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Ronghui An
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Hongsheng Zhou
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Yingtong Zhang
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Jun Ling
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Huali Hu
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
| | - Pengxia Li
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, PR China.
| |
Collapse
|
2
|
Nugrahedi PY, Oliviero T, Heising JK, Dekker M, Verkerk R. Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2017; 72:439-444. [PMID: 29134463 PMCID: PMC5717120 DOI: 10.1007/s11130-017-0646-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Stir-frying is a cooking method, originating from Asia, in which food is fried in small amount of very hot oil. Nowadays in many other parts of the world stir-frying is a very popular method to prepare vegetables, because it is fast and fried vegetables are tasty. However, the retention of phytochemicals like the health-beneficial glucosinolates in Brassica vegetables is less explored for stir-frying in comparison to other cooking methods. This study investigates the retention of glucosinolates in Chinese cabbage (Brassica rapa ssp. pekinensis) and pakchoi (Brassica rapa ssp. chinensis) as affected by stir-frying at various cooking durations and temperatures. Stir-frying experiments were performed at set pan temperatures ranging from 160 to 250 °C for a duration of 1 to 8 min. Results showed that aliphatic glucobrassicanapin is the most abundant glucosinolate identified in fresh Chinese cabbage and pakchoi, contributing for 48 and 63% of the total glucosinolate content, respectively, followed by glucoiberin and gluconapin. Stir-frying retains the glucosinolates even at the highest temperature applied. Such retention is explained by the quick inactivation of the glucosinolate-hydrolytic enzyme myrosinase during the first minutes of frying, and by the thermal stability of the glucosinolates at those temperature/time conditions. Moreover, due to the absence of a separate water phase, leaching losses did not occur, in contrast to what is observed when boiling Brassica vegetables. These results show that stir-frying may be a suitable health-beneficial cooking option that prevents the loss of glucosinolates.
Collapse
Affiliation(s)
- Probo Y Nugrahedi
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands
- Department of Food Technology, Soegijapranata Catholic University, Jl. Pawiyatan Luhur IV/1 Bendan Duwur, Semarang, 50234, Indonesia
| | - Teresa Oliviero
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands.
| | - Jenneke K Heising
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands
| | - Matthijs Dekker
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands
| | - Ruud Verkerk
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands
| |
Collapse
|
3
|
Capuano E, Oliviero T, van Boekel MA. Modeling food matrix effects on chemical reactivity: Challenges and perspectives. Crit Rev Food Sci Nutr 2017; 58:2814-2828. [DOI: 10.1080/10408398.2017.1342595] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Edoardo Capuano
- Food Quality & Design Group, Wageningen University & Research, Wageningen, The Netherlands
| | - Teresa Oliviero
- Food Quality & Design Group, Wageningen University & Research, Wageningen, The Netherlands
| | | |
Collapse
|
4
|
Processing and Preparation of Brassica Vegetables and the Fate of Glucosinolates. REFERENCE SERIES IN PHYTOCHEMISTRY 2017. [DOI: 10.1007/978-3-319-25462-3_10] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
5
|
Giambanelli E, Verkerk R, D'Antuono LF, Oliviero T. The kinetic of key phytochemical compounds of non-heading and heading leafy Brassica oleracea landraces as affected by traditional cooking methods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4772-4784. [PMID: 27299661 DOI: 10.1002/jsfa.7844] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Revised: 05/30/2016] [Accepted: 06/06/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Kales are often a key ingredient of traditional foods, containing high amounts of indolic glucosinolates (precursors of indole-3-carbinol and ascorbigen), carotenoids and phenolics. The present trend to associate traditional foods crops with health-promoting properties suggested to investigate the degradation kinetic of three Brassica oleracea landraces' phytochemicals subjected to boiling, steaming and stir-frying. RESULTS Boiling led to substantial losses due to leaching. Glucosinolates followed a second-order degradation kinetic (20% of their initial values after 10 min in Nero di Toscana). Phenolic content in leaves + cooking water remained unchanged, whereas their antioxidant capacity was reduced. Carotenoid content increased during the first minutes of boiling. Steaming showed the highest retention of phytochemicals, with often zero-order degradation kinetic, having however a strong effect on colour. Stir-frying produced high losses for all measured compounds; also, β-carotene reduced its content to 10-23% independently of variety. Conversion values for indole-derived compounds ranged from non-detectable to 23.5%. CONCLUSION Variety strongly affected observed degradation rates because of a different glucosinolate composition and leaf structure. With this research, more information has been gained on the degradation kinetic of B. oleracea landraces' phytochemical compounds upon cooking, highlighting the possibility of improving bioactive component retention. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Elisa Giambanelli
- Department of Agri-Food Science and Technology, Food Science University Campus, University of Bologna, Piazza Goidanich 60, I-47521, Cesena, (FC), Italy.
| | - Ruud Verkerk
- Food Quality and Design Group, Wageningen University, Postbox 17, NL-6700 AA, Wageningen, The Netherlands
| | - L Filippo D'Antuono
- Department of Agri-Food Science and Technology, Food Science University Campus, University of Bologna, Piazza Goidanich 60, I-47521, Cesena, (FC), Italy
| | - Teresa Oliviero
- Food Quality and Design Group, Wageningen University, Postbox 17, NL-6700 AA, Wageningen, The Netherlands
| |
Collapse
|
6
|
Popova IE, Morra MJ. Simultaneous quantification of sinigrin, sinalbin, and anionic glucosinolate hydrolysis products in Brassica juncea and Sinapis alba seed extracts using ion chromatography. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:10687-10693. [PMID: 25314611 DOI: 10.1021/jf503755m] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Although mustards such as Sinapis alba and Brassica juncea contain glucosinolates (sinalbin and sinigrin, respectively) that hydrolyze to form biopesticidal products, routine quality control methods to measure active ingredients in seed and seed meals are lacking. We present a simple and fast ion chromatography method for the simultaneous quantification of sinigrin, sinalbin, and anionic hydrolysis products in mustard seed to assess biological potency. Optimum conditions include isocratic elution with 100 mM NaOH at a flow rate of 0.9 mL/min on a 4 × 210 mm hydroxide-selective anion-exchange column. All anion analytes including sinigrin, sinalbin, SO4(2-), and SCN(-) yielded recoveries ranging from 83 to 102% and limits of detection ≤0.04 mM, with samples displaying little interference from plant matrix components. Sample preparation is minimized and analysis times are shortened to <90 min as compared with previous methods that took days and multiple instruments.
Collapse
Affiliation(s)
- Inna E Popova
- Department of Plant, Soil, and Entomological Sciences, University of Idaho , 875 Perimeter Drive, MS 2339, Moscow, Idaho 83844-2339, United States
| | | |
Collapse
|
7
|
Hennig K, de Vos R, Maliepaard C, Dekker M, Verkerk R, Bonnema G. A metabolomics approach to identify factors influencing glucosinolate thermal degradation rates in Brassica vegetables. Food Chem 2014; 155:287-97. [DOI: 10.1016/j.foodchem.2014.01.062] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2013] [Revised: 10/06/2013] [Accepted: 01/21/2014] [Indexed: 12/19/2022]
|
8
|
Hennig K, Verkerk R, van Boekel M, Dekker M, Bonnema G. Food science meets plant science: A case study on improved nutritional quality by breeding for glucosinolate retention during food processing. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2013.10.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|