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GLUCOSINOLATE COMPOSITION OF BRASSICA IS AFFECTED BY POSTHARVEST, FOOD PROCESSING AND MYROSINASE ACTIVITY

2011; Wiley; Volume: 36; Issue: 3 Linguagem: Inglês

10.1111/j.1745-4549.2011.00581.x

1745-4549

Alfredo Aires, Rosa Carvalho, Eduardo Rosa,

Moringa oleifera research and applications

Journal of Food Processing and PreservationVolume 36, Issue 3 p. 214-224 GLUCOSINOLATE COMPOSITION OF BRASSICA IS AFFECTED BY POSTHARVEST, FOOD PROCESSING AND MYROSINASE ACTIVITY A. AIRES, Corresponding Author A. AIRES CITAB/UTAD-Centre for the Research and Technology for Agro-Environment and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal TEL: +351 259350435; FAX: +351 259350327; EMAIL: [email protected]Search for more papers by this authorR. CARVALHO, R. CARVALHO Agronomy Department, Universidade de Trás-os-Montes e Alto Douro, Vila Real, PortugalSearch for more papers by this authorE. ROSA, E. ROSA CITAB/UTAD-Centre for the Research and Technology for Agro-Environment and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801 Vila Real, PortugalSearch for more papers by this author A. AIRES, Corresponding Author A. AIRES CITAB/UTAD-Centre for the Research and Technology for Agro-Environment and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal TEL: +351 259350435; FAX: +351 259350327; EMAIL: [email protected]Search for more papers by this authorR. CARVALHO, R. CARVALHO Agronomy Department, Universidade de Trás-os-Montes e Alto Douro, Vila Real, PortugalSearch for more papers by this authorE. ROSA, E. ROSA CITAB/UTAD-Centre for the Research and Technology for Agro-Environment and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801 Vila Real, PortugalSearch for more papers by this author First published: 21 September 2011 https://doi.org/10.1111/j.1745-4549.2011.00581.xCitations: 27Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract ABSTRACT The aim of this study is to evaluate the effect of postharvest conditions and food processing on beneficial glucosinolates (GLs) present in Brassicacea plants. Also, we evaluate the role of endogenous enzyme, the myrosinase, on natural GL degradation. The myrosinase activity (MA) was measured either by spectrophotometric and high-performance liquid chromatography (HPLC) methods and the GLs were identified and quantified by HPLC. The samples were submitted to a different temperature regime for 72 h, and to three different cooking methods. The results showed a different MA between cultivars, however not significantly different. The GLs were affected by temperature and by cooking method, depending however on cultivar (P < 0.05). The highest total GLs were obtained under refrigerator (1,784.7 µmoles·100/G dry weight [DW]). The steam method contributed to the higher GL preservation and in opposition the classic method (boiling water) led to higher losses in GL content (57% in Brassica oleracea and 81% in Brassica rapa cultivars). PRACTICAL APPLICATIONS This manuscript intends to present a batch of results in order to understand the variation of beneficial glucosinolates (GLs), with postharvest treatments (temperature regime and period) and cooking methods (boiling, steaming and microwave). In a practical way, it intends to demonstrate not only the effect of storage conditions but also the influence of endogenous enzyme myrosinase on natural GL hydrolysis and therefore on their availability. In a practical way, the major outcome is to show the consumers what the main possibilities are and what could be the best choices in food preservation and confection of Brassicacea plants in a real situation at their homes. We also want to emphasize that this study is one of the few that have been made in Portugal, where the Brassicaceae plants assume a great importance, being widely cultivated and widely consumed, but whose results can be extended to the entire international community. 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