Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods

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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Bibliographic Details
Main Authors: Nieves Baenas, Javier Marhuenda, Cristina García-Viguera, Pilar Zafrilla, Diego A. Moreno
Format: Article
Language:English
Published: MDPI AG 2019-07-01
Series:Foods
Subjects:
<i>Brassica</i>
stir-frying
steaming
boiling
HPLC-DAD-ESI-MS/MS
UHPLC-QqQ-MS/MS
sulforaphane
iberin
Online Access:https://www.mdpi.com/2304-8158/8/7/257

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