A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review

@article{Nugrahedi2015AMP,
  title={A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review},
  author={Probo Y. Nugrahedi and Ruud Verkerk and Budi Widianarko and Matthijs Dekker},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2015},
  volume={55},
  pages={823 - 838}
}
Brassica vegetables are consumed mostly after processing, which is expected to give beneficial effects on the vegetable properties, such as improved palatability and bioavailability of nutrients, or shelf life extension. [] Key Result Boiling and blanching considerably reduce the glucosinolate content mainly due to mechanisms of cell lysis, diffusion, and leaching, and partly due to thermal and enzymatic degradation.
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TLDR
Results showed that stir-frying and steaming were suitable techniques to preserve GLS and ITC, while boiling was deleterious for the retention of these bioactive compounds in these trending Brassica.
The glucosinolate profiles of Brassicaceae vegetables responded differently to quick-freezing and drying methods
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TLDR
The authors conclude that food processing can influence significantly the final content of GLS, considering the most popular methods: boiling, blanching, steaming, the latter can be considered as the most favorable to preserve highest level of G LS and their deriviatives.
Fermentation-Assisted Extraction of Isothiocyanates from Brassica Vegetable Using Box-Behnken Experimental Design
TLDR
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Retention of glucosinolates during fermentation of Brassica juncea: a case study on production of sayur asin
TLDR
The effect of myrosinase activity during Brassica fermentation was quantified, and optimised production methods were investigated to retain glucosinolate in the final product.
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