文章基本信息

标题：Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods
本地全文：下载
作者：Nieves Baenas ; Javier Marhuenda ; Cristina García-Viguera 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：7
页码：1-9
DOI：10.3390/foods8070257
出版社：MDPI Publishing
摘要：Brassica 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 Brassica spp.: broccolini (Brassica oleracea var italica Group x alboglabra Group) and kale (Brassica oleracea var. sabellica 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−1 fresh weight (F.W.), respectively), and kale rich in glucoiberin and iberin (≈12 and 0.8 mg 100 g−1 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 Brassica.
关键词：Brassica ; stir-frying; steaming; boiling; HPLC-DAD-ESI-MS/MS; UHPLC-QqQ-MS/MS; sulforaphane; iberin Brassica ; stir-frying ; steaming ; boiling ; HPLC-DAD-ESI-MS/MS ; UHPLC-QqQ-MS/MS ; sulforaphane ; iberin