Modelling the fate of glucosinolates during thermal processing of Brassica vegetables

LWT

Volumn 49, Issue 2, 2012, Pages 178-183

  Sarvan, Irmela ^a   Verkerk, Ruud ^a   Dekker, Matthijs ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Degradation; Food model; Health effects; Mathematical model; Mechanistic model

Indexed keywords

DEGRADATION; ENZYMATIC HYDROLYSIS; HEALTH; MATHEMATICAL MODELS; METABOLITES; VEGETABLES;

DYNAMIC MATHEMATICAL MODEL; EFFECT OF TEMPERATURE; EPIDEMIOLOGICAL STUDIES; FOOD MODELING; HEALTH EFFECTS; MECHANISTIC MODELING; SECONDARY METABOLITES; TIME-TEMPERATURE PROFILE;

THERMAL PROCESSING (FOODS);

BRASSICA;

EID: 84865617473     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.07.005     Document Type: Article

References (23)

1. Conaway C.C., Getahun S.M., Liebes L.L., Pusateri D.J., Topham D.K.W., Botero-Omary M., et al. Disposition of glucosinolates and sulforaphane in humans after ingestion of steamed and fresh broccoli. Nutrition and Cancer - An International Journal 2000, 38(2):168-178.
2. Dekker M., Verkerk R., Jongen W.M.F. Predictive modelling of health aspects in the food production chain: a case study on glucosinolates in cabbage. Trends in Food Science & Technology 2000, 11(4-5):174-181.
3. Getahun S.M., Chung F.L. Conversion of glucosinolates to isothiocyanates in humans after ingestion of cooked watercress. Cancer Epidemiology Biomarkers & Prevention 1999, 8(5):447-451. [Article].
4. Jiao D., Yu M.C., Hankin J.H., Low S.H., Chung F.L. Total isothiocyanate contents in cooked vegetables frequently consumed in Singapore. Journal of Agricultural and Food Chemistry 1998, 46(3):1055-1058.
5. Ludikhuyze L., Ooms V., Weemaes C., Hendrickx M. Kinetic study of the irreversible thermal and pressure inactivation of myrosinase from broccoli (Brassica oleracea L-Cv. Italica). Journal of Agricultural and Food Chemistry 1999, 47(5):1794-1800.
6. Mithen R.F., Dekker M., Verkerk R., Rabot S., Johnson I.T. The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods. Journal of the Science of Food and Agriculture 2000, 80(7):967-984.
7. Mullin W.J., Sahasrabudhe M.R. Effect of cooking on glucosinolates in cruciferous vegetables. Canadian Institute of Food Science and Technology Journal - Journal de l Institut Canadien de Science et Technologie Alimentaires 1978, 11(1):50-52.
8. Oerlemans K., Barrett D.M., Suades C.B., Verkerk R., Dekker M. Thermal degradation of glucosinolates in red cabbage. Food Chemistry 2006, 95(1):19-29.
9. Rosa E.A.S., Heaney R.K. The effect of cooking and processing on the glucosinolate content - studies on 4 varieties of Portuguese cabbage and hybrid white cabbage. Journal of the Science of Food and Agriculture 1993, 62(3):259-265.
10. Rouzaud G., Young S.A., Duncan A.J. Hydrolysis of glucosinolates to isothiocyanates after ingestion of raw or microwaved cabbage by human volunteers. Cancer Epidemiology Biomarkers & Prevention 2004, 13(1):125-131.
11. Shapiro T.A., Fahey J.W., Wade K.L., Stephenson K.K., Talalay P. Human metabolism and excretion of cancer chemoprotective glucosinolates and isothiocyanates of cruciferous vegetables. Cancer Epidemiology Biomarkers & Prevention 1998, 7(12):1091-1100.
12. Steinbrecher A., Nimptsch K., Husing A., Rohrmann S., Linseisen J. Dietary glucosinolate intake and risk of prostate cancer in the EPIC-Heidelberg cohort study. International Journal of Cancer 2009, 125(9):2179-2186.
13. Steinmetz K.A., Potter J.D. Vegetables, fruit, and cancer. 2. Mechanisms. Cancer Causes & Control 1991, 2(6):427-442.
14. Stewart W.E., Caracotsios M., Sorensen J.P. Parameter-estimation from multiresponse data. AIChE Journal 1992, 38(5):641-650.
15. van Boekel M.A.J.S. Kinetic modeling of reactions in foods 2009, CRC Press, Boca Raton, FL. 1st ed.
16. van Eylen D., Oey I., Hendrickx M., Van Loey A. Kinetics of the stability of broccoli (Brassica oleracea cv. Italica) myrosinase and isothiocyanates in broccoli juice during pressure/temperature treatments. Journal of Agricultural and Food Chemistry 2007, 55(6):2163-2170.
17. Verhoeven D.T.H., Goldbohm R.A., van Poppel G., Verhagen H., van den Brandt P.A. Epidemiological studies on Brassica vegetables and cancer risk. Cancer Epidemiology Biomarkers & Prevention 1996, 5(9):733-748.
18. Verkerk R. Evaluation of glucosinolate levels throughout the production chain of Brassica vegetables: Towards a novel predictive modelling approach 2002, University of Wageningen, Wageningen, Netherlands.
19. Verkerk R., Dekker M. 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 2004, 52(24):7318-7323.
20. Verkerk R., Dekker M., Jongen W.M.F. Post-harvest increase of indolyl glucosinolates in response to chopping and storage of Brassica vegetables. Journal of the Science of Food and Agriculture 2001, 81(9):953-958.
21. Verkerk R., Schreiner M., Krumbein A., Ciska E., Holst B., Rowland I., et al. Glucosinolates in Brassica vegetables: the influence of the food supply chain on intake, bioavailability and human health. Molecular Nutrition & Food Research 2009, 53:219-265.
22. Volden J., Wicklund T., Verkerk R., Dekker M. Kinetics of changes in glucosinolate concentrations during long-term cooking of white cabbage (Brassica oleracea L. ssp capitata f. alba). Journal of Agricultural and Food Chemistry 2008, 56(6):2068-2073.
23. Yen G.C., Wei Q.K. Myrosinase activity and total glucosinolate content of cruciferous vegetables, and some properties of cabbage myrosinase in Taiwan. Journal of the Science of Food and Agriculture 1993, 61(4):471-475.