Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or Microwaving

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...

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Bibliographic Details
Main Authors:	Yu-Chun Chiu, Kristen Matak, Kang-Mo Ku
Format:	Article
Language:	English
Published:	MDPI AG 2020-06-01
Series:	Foods
Subjects:	broccoli methyl jasmonate glucosinolate glucosinolate hydrolysis products cooking
Online Access:	https://www.mdpi.com/2304-8158/9/6/758

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