Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or Microwaving
Exogenous methyl jasmonate (MeJA) treatment was known to increase the levels of neoglucobrassicin and their bioactive hydrolysis products in broccoli (<i>Brassica oleracea</i> var. <i>italica</i>), but the fate of MeJA-induced glucosinolates (GSLs) after various cooking metho...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-06-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/6/758 |
| _version_ | 1797565870792245248 |
|---|---|
| author | Yu-Chun Chiu Kristen Matak Kang-Mo Ku |
| author_facet | Yu-Chun Chiu Kristen Matak Kang-Mo Ku |
| author_sort | Yu-Chun Chiu |
| collection | DOAJ |
| description | Exogenous methyl jasmonate (MeJA) treatment was known to increase the levels of neoglucobrassicin and their bioactive hydrolysis products in broccoli (<i>Brassica oleracea</i> var. <i>italica</i>), but the fate of MeJA-induced glucosinolates (GSLs) after various cooking methods was unknown. This study measured the changes in GSLs and their hydrolysis compounds in broccoli treated with MeJA and the interaction between MeJA and cooking treatments. All cooked MeJA-treated broccoli contained significantly more GSLs than untreated broccoli (<i>p</i> < 0.05). After 5 min of cooking (boil, steam, microwave), MeJA-treated broccoli still contained 1.6- to 2.3-fold higher GSL content than untreated broccoli. Neoglucobrassicin hydrolysis products were also significantly greater in steamed and microwaved MeJA-treated broccoli. The results show that exogenous MeJA treatment increases neoglucobrassicin and its hydrolysis compounds in broccoli even after cooking. Once the positive and negative effects of these compounds are better understood, the results of this experiment can be a valuable tool to help food scientists, nutrition scientists, and dieticians determine how to incorporate raw or cooked broccoli and <i>Brassica</i> vegetables in the diet. |
| first_indexed | 2024-03-10T19:19:07Z |
| format | Article |
| id | doaj.art-a5b109e857f44be09b321b9f60c1d325 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:19:07Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a5b109e857f44be09b321b9f60c1d3252023-11-20T03:10:13ZengMDPI AGFoods2304-81582020-06-019675810.3390/foods9060758Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or MicrowavingYu-Chun Chiu0Kristen Matak1Kang-Mo Ku2Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV 26506, USADivision of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USADivision of Plant and Soil Sciences, West Virginia University, Morgantown, WV 26506, USAExogenous methyl jasmonate (MeJA) treatment was known to increase the levels of neoglucobrassicin and their bioactive hydrolysis products in broccoli (<i>Brassica oleracea</i> var. <i>italica</i>), but the fate of MeJA-induced glucosinolates (GSLs) after various cooking methods was unknown. This study measured the changes in GSLs and their hydrolysis compounds in broccoli treated with MeJA and the interaction between MeJA and cooking treatments. All cooked MeJA-treated broccoli contained significantly more GSLs than untreated broccoli (<i>p</i> < 0.05). After 5 min of cooking (boil, steam, microwave), MeJA-treated broccoli still contained 1.6- to 2.3-fold higher GSL content than untreated broccoli. Neoglucobrassicin hydrolysis products were also significantly greater in steamed and microwaved MeJA-treated broccoli. The results show that exogenous MeJA treatment increases neoglucobrassicin and its hydrolysis compounds in broccoli even after cooking. Once the positive and negative effects of these compounds are better understood, the results of this experiment can be a valuable tool to help food scientists, nutrition scientists, and dieticians determine how to incorporate raw or cooked broccoli and <i>Brassica</i> vegetables in the diet.https://www.mdpi.com/2304-8158/9/6/758broccolimethyl jasmonateglucosinolateglucosinolate hydrolysis productscooking |
| spellingShingle | Yu-Chun Chiu Kristen Matak Kang-Mo Ku Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or Microwaving Foods broccoli methyl jasmonate glucosinolate glucosinolate hydrolysis products cooking |
| title | Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or Microwaving |
| title_full | Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or Microwaving |
| title_fullStr | Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or Microwaving |
| title_full_unstemmed | Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or Microwaving |
| title_short | Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or Microwaving |
| title_sort | methyl jasmonate treatment of broccoli enhanced glucosinolate concentration which was retained after boiling steaming or microwaving |
| topic | broccoli methyl jasmonate glucosinolate glucosinolate hydrolysis products cooking |
| url | https://www.mdpi.com/2304-8158/9/6/758 |
| work_keys_str_mv | AT yuchunchiu methyljasmonatetreatmentofbroccolienhancedglucosinolateconcentrationwhichwasretainedafterboilingsteamingormicrowaving AT kristenmatak methyljasmonatetreatmentofbroccolienhancedglucosinolateconcentrationwhichwasretainedafterboilingsteamingormicrowaving AT kangmoku methyljasmonatetreatmentofbroccolienhancedglucosinolateconcentrationwhichwasretainedafterboilingsteamingormicrowaving |