Effect of water content and temperature on glucosinolate degradation kinetics in broccoli (Brassica oleracea var. italica)

Food Chemistry

Volumn 132, Issue 4, 2012, Pages 2037-2045

  Oliviero, Teresa ^a   Verkerk, Ruud ^a   Dekker, Matthijs ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Glucosinolates; Kinetic modeling; Temperature; Water activity; Water content

Indexed keywords

BRASSICA OLERACEA; DEGRADATION KINETICS; DEGRADATION RATE; EFFECT OF WATER; FIRST ORDER KINETICS; GLUCOSINOLATES; HIGH ACTIVATION ENERGY; KINETIC MODELING; MYROSINASE; TEMPERATURE RANGE; WATER ACTIVITY;

DEGRADATION; DERIVATIVES; KINETICS; TEMPERATURE; VALUE ENGINEERING;

WATER CONTENT;

GLUCOSINOLATE; THIOGLUCOSIDASE;

BROCCOLI; CONFERENCE PAPER; DEGRADATION KINETICS; ENZYME ACTIVITY; ENZYME ANALYSIS; EXTRACTION; FREEZE DRYING; HEATING; MICROWAVE RADIATION; NONHUMAN; TEMPERATURE; WATER CONTENT;

BRASSICA OLERACEA VAR. ITALICA;

EID: 84857044513     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.12.045     Document Type: Conference Paper

References (30)

1. M.J. Blandamer, J.B.F.N. Engberts, P.T. Gleeson, and J.C.R. Reis Activity of water in aqueous systems: A frequently neglected property Chemical Society Reviews 34 2005 440 458 (Pubitemid 40720489)
2. A.M. Bones, and J. Rossiter The myrosinase-glucosinolates system, its organization and biochemistry Physiologia Plantarum 97 1996 194 208 (Pubitemid 126616896)
3. E. Cieślik, T. Leszczyńska, A. Filipiak-Florkiewicz, E. Sikora, and P.M. Pisulewski Effects of some technological processes on glucosinolate contents in cruciferous vegetables Food Chemistry 105 3 2007 976 981 (Pubitemid 47071946)
4. M. Dekker, K. Hennig, and R. Verkerk Differences in thermal stability of glucosinolates in five Brassica vegetables Czech Journal of Food Sciences 27 2009 S85 S88
5. M. Dekker, R. Verkerk, and W.M.F. Jongen Predictive modelling of health aspects in the food production chain: A case study on glucosinolates in cabbage Trends in Food Science & Technology 11 2000 174 181 (Pubitemid 32122543)
6. J.W. Fahey, A.T. Zalcmann, and P. Talalay The chemical diversity and distribution of glucosinolates and isothiocyanates among plants Phytochemistry 56 2001 5 51 (Pubitemid 32063165)
7. G.R. Fenwick, N.M. Griffiths, and R.C. Heaney Bitterness in Brussels sprouts (Brassica oleracea L. var. gemmifera): The role of glucosinolates and their breakdown products Journal of the Science of Food and Agriculture 34 1 1983 73 80
8. G.R. Fenwick, and R.K. Heaney Glucosinolates and their breakdown products in cruciferous crops, foods and feedingstuffs Food Chemistry 11 4 1983 249 271
9. L.E. Hansson, O. Nyren, R. Bergström, A. Wolk, A. Lindgren, and J. Baron Diet and risk of gastric cancer. A population-based case-control study in Sweden International Journal of Cancer 55 1993 181 189 (Pubitemid 23296013)
10. R. Kissen, J.T. Rossiter, and A.M. Bones The 'mustard oil bomb': Not so easy to assemble? Localization, expression and distribution of the components of the myrosinase enzyme system Phytochemistry Reviews 8 2009 69 86
11. M.M. Kushad, A.F. Brown, A.C. Kurilich, J.A. Juvik, B.P. Klein, and M.A. Wallig Variation of glucosinolates in vegetable crops of Brassica oleracea Journal of Agricultural and Food Chemistry 47 1999 1541 1548 (Pubitemid 29217154)
12. H.J. Lin, N.M. Probst-Hensch, A.D. Louie, I.H. Kau, J.S. Witte, and S.A. Ingles Glutathione transferase null genotype, broccoli, and lower prevalence of colorectal adenomas Cancer Epidemiology Biomarkers & Prevention 7 1998 647 652 (Pubitemid 28374593)
13. R.F. Mithen, M. Dekker, R. Verkerk, S. Rabot, and I.T. Johnson The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods Journal of the Science of Food and Agricultural 80 2000 967 984 (Pubitemid 30319393)
14. V. Mrkic, I. Radojcic Redovnikovic, S. Mazor Jolic, K. Delonga, and V. Dragovic-Uzelac Effect of drying conditions on indole glucosinolates level in broccoli Acta Alimentaria 39 2 2010 167 174
15. K.A. Nelson, and T.P. Labuza Water activity and food polymer science: Implications of state on Arrhenius and WLF models in predicting shelf life Journal of Food Engineering 22 1-4 1994 271 289
16. K. Oerlemans, D.M. Barrett, C. Bosch Suades, R. Verkerk, and M. Dekker Thermal degradation of glucosinolates in red cabbage Food Chemistry 95 2006 19 29 (Pubitemid 43181186)
17. N. Pellegrini, E. Chiavaro, C. Gardana, T. Mazzeo, D. Contino, and M. Gallo Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen Brassica vegetables Journal of Agricultural and Food Chemistry 58 2010 4310 4321
18. V. Rungapamestry, A.J. Duncan, Z. Fuller, and B. Ratcliffe Influence of blanching and freezing broccoli (Brassica oleracea var. italica) prior to storage and cooking on glucosinolates concentrations and myrosinase activity European Food Research and Technology 227 2008 37 44 (Pubitemid 351491073)
19. L. Song, and P.J. Thornalley Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables Food and Chemical Toxicology 45 2007 216 224 (Pubitemid 44854306)
20. W.E. Stewart, M. Caracotsios, and J.P. Sørensen Parameter estimation from multiresponse data AIChE Journal 38 1992 641 650
21. Q. Tian, R.A. Rosselot, and S.J. Schwartz Quantitative determination of intact glucosinolates in broccoli, broccoli sprouts, Brussels sprouts, and cauliflower by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry Analytical Biochemistry 343 2005 93 99 (Pubitemid 40978613)
22. M.A.J.S. Van Boekel Kinetic modeling of reactions in food 2009 Taylor & Francis Group Boca Raton, FL
23. D. Van Eylen, I. Oey, M. Hendrickx, and A. Van Loey Temperature and pressure stability of mustard seed (Sinapis alba L.) myrosinase Food Chemistry 97 2006 263 271 (Pubitemid 41828314)
24. D.T.H. Verhoeven, H. Verhagen, R.A. Goldbohm, P.A. van Brandt, and G. van Poppel A review of mechanisms underlying anticarcinogenicity by Brassica vegetables Chemico-Biological Interactions 103 1997 79 129 (Pubitemid 27081513)
25. Verkerk, R. (2002). Evaluation of glucosinolate levels throughout the production chain of Brassica vegetables: Towards a novel predictive modelling approach. PhD. Dissertation. Wageningen, The Netherlands: Wageningen University.
26. R. Verkerk, and M. Dekker Glucosinolates and myrosinase activity in red cabbage (Brassica oleracea L. Var. Capitata f. rubra DC.) after various microwave treatments Journal of Agricultural and Food Chemistry 52 2004 7318 7323
27. R. Verkerk, M. Dekker, and W.M.F. Jongen Post-harvest increase of indolyl glucosinolates in response to chopping and storage of Brassica vegetables Journal of the science of Food and Agriculture 81 2001 953 958 (Pubitemid 32653000)
28. R. Verkerk, M. Schreiner, A. Krumbein, E. Ciska, B. Holst, and I. Rowland Glucosinolates in Brassica vegetables: The influence of the food supply chain on intake, bioavailability and human health Molecular Nutrition & Food Research 53 2009 S219 S265
29. L. West, I. Tsui, and G. Haas Single column approach for the liquid chromatographic separation of polar and non-polar glucosinolates from broccoli sprouts and seeds Journal of Chromatography A 966 1-2 2002 227 232 (Pubitemid 34786613)
30. Y. Zhang, and P. Talalay Anticarcinogenic activities of organic isothiocyanates: Chemistry and mechanisms Cancer Research 54 Suppl. 1994 1976s 1981s (Pubitemid 24132159)