Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods
<i>Brassica</i> vegetables are of great interest due to their antioxidant and anti-inflammatory activity, being responsible for the glucosinolates (GLS) and their hydroxylated derivatives, the isothiocyanates (ITC). Nevertheless, these compounds are quite unstable when these vegetables a...
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MDPI AG
2019-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/7/257 |
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| author | Nieves Baenas Javier Marhuenda Cristina García-Viguera Pilar Zafrilla Diego A. Moreno |
| author_facet | Nieves Baenas Javier Marhuenda Cristina García-Viguera Pilar Zafrilla Diego A. Moreno |
| author_sort | Nieves Baenas |
| collection | DOAJ |
| description | <i>Brassica</i> vegetables are of great interest due to their antioxidant and anti-inflammatory activity, being responsible for the glucosinolates (GLS) and their hydroxylated derivatives, the isothiocyanates (ITC). Nevertheless, these compounds are quite unstable when these vegetables are cooked. In order to study this fact, the influence of several common domestic cooking practices on the degradation of GLS and ITC in two novel <i>Brassica</i> spp.: broccolini (<i>Brassica oleracea</i> var <i>italica</i> Group x <i>alboglabra</i> Group) and kale (<i>Brassica oleracea</i> var. <i>sabellica</i> L.) was determined. On one hand, results showed that both varieties were rich in health-promoter compounds, broccolini being a good source of glucoraphanin and sulforaphane (≈79 and 2.5 mg 100 g<sup>−1</sup> fresh weight (F.W.), respectively), and kale rich in glucoiberin and iberin (≈12 and 0.8 mg 100 g<sup>−1</sup> F.W., respectively). On the other hand, regarding cooking treatments, stir-frying and steaming were suitable techniques to preserve GLS and ITC (≥50% of the uncooked samples), while boiling was deleterious for the retention of these bioactive compounds (20−40% of the uncooked samples). Accordingly, the appropriate cooking method should be considered an important factor to preserve the health-promoting effects in these trending <i>Brassica</i>. |
| first_indexed | 2024-12-14T04:14:41Z |
| format | Article |
| id | doaj.art-a3ce8458633246aabc870c16a4e6ce0b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-14T04:14:41Z |
| publishDate | 2019-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a3ce8458633246aabc870c16a4e6ce0b2022-12-21T23:17:34ZengMDPI AGFoods2304-81582019-07-018725710.3390/foods8070257foods8070257Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous FoodsNieves Baenas0Javier Marhuenda1Cristina García-Viguera2Pilar Zafrilla3Diego A. Moreno4Institute of Nutritional Medicine, University Medical Center Schleswig-Holstein, Campus Lübeck, Ratzeburger Allee 160, 23538 Lübeck, GermanyFaculty of Health Sciences, Department of Pharmacy, Universidad Católica San Antonio de Murcia (UCAM), Campus de los Jerónimos, Guadalupe, E-30107 Murcia, SpainPhytochemistry and Healthy Foods Laboratory, Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Sciences and Technology, CEBAS-CSIC, Campus de Espinardo-25, E-30100 Murcia, SpainFaculty of Health Sciences, Department of Pharmacy, Universidad Católica San Antonio de Murcia (UCAM), Campus de los Jerónimos, Guadalupe, E-30107 Murcia, SpainPhytochemistry and Healthy Foods Laboratory, Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Sciences and Technology, CEBAS-CSIC, Campus de Espinardo-25, E-30100 Murcia, Spain<i>Brassica</i> vegetables are of great interest due to their antioxidant and anti-inflammatory activity, being responsible for the glucosinolates (GLS) and their hydroxylated derivatives, the isothiocyanates (ITC). Nevertheless, these compounds are quite unstable when these vegetables are cooked. In order to study this fact, the influence of several common domestic cooking practices on the degradation of GLS and ITC in two novel <i>Brassica</i> spp.: broccolini (<i>Brassica oleracea</i> var <i>italica</i> Group x <i>alboglabra</i> Group) and kale (<i>Brassica oleracea</i> var. <i>sabellica</i> L.) was determined. On one hand, results showed that both varieties were rich in health-promoter compounds, broccolini being a good source of glucoraphanin and sulforaphane (≈79 and 2.5 mg 100 g<sup>−1</sup> fresh weight (F.W.), respectively), and kale rich in glucoiberin and iberin (≈12 and 0.8 mg 100 g<sup>−1</sup> F.W., respectively). On the other hand, regarding cooking treatments, stir-frying and steaming were suitable techniques to preserve GLS and ITC (≥50% of the uncooked samples), while boiling was deleterious for the retention of these bioactive compounds (20−40% of the uncooked samples). Accordingly, the appropriate cooking method should be considered an important factor to preserve the health-promoting effects in these trending <i>Brassica</i>.https://www.mdpi.com/2304-8158/8/7/257<i>Brassica</i>stir-fryingsteamingboilingHPLC-DAD-ESI-MS/MSUHPLC-QqQ-MS/MSsulforaphaneiberin |
| spellingShingle | Nieves Baenas Javier Marhuenda Cristina García-Viguera Pilar Zafrilla Diego A. Moreno Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods Foods <i>Brassica</i> stir-frying steaming boiling HPLC-DAD-ESI-MS/MS UHPLC-QqQ-MS/MS sulforaphane iberin |
| title | Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods |
| title_full | Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods |
| title_fullStr | Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods |
| title_full_unstemmed | Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods |
| title_short | Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods |
| title_sort | influence of cooking methods on glucosinolates and isothiocyanates content in novel cruciferous foods |
| topic | <i>Brassica</i> stir-frying steaming boiling HPLC-DAD-ESI-MS/MS UHPLC-QqQ-MS/MS sulforaphane iberin |
| url | https://www.mdpi.com/2304-8158/8/7/257 |
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