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

  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},
  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.
Processing and Preparation of Brassica Vegetables and the Fate of Glucosinolates
The healthiness of a vegetable cannot solely be inferred from the amount of health-promoting compounds in the raw materials. Brassica vegetables, for example, are consumed mostly after processing to
Effect of Postharvest and Industrial Processing on Glucosinolate from Broccoli: A Review
: Glucosinolate, is a kind of bioactive sulfur-containing secondary metabolites, which are mainly distributed in cruciferous vegetables such as broccoli, cabbage, cauliflower turnip and radish. In
Influence of Different Cooking Methods on the Concentration of Glucosinolates and Vitamin C in Broccoli
Broccoli belongs to the Brassicaceae family and the Brassica genus, also designated crucifers, which has been linked to reduced risk of certain diseases for their content of compounds like
Glucosinolates during preparation of Brassica vegetables in Indonesia
Title: Glucosinolates during preparation of Brassica vegetables in Indonesia Dutch translation of title: Effecten van Indonesische bereidingsmethoden op gezondheidsbevorderende stoffen in groenten
Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods
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 glucosinolates and their bioactive derivatives in Brassica: a review on classification, biosynthesis and content in plant tissues, fate during and after processing, effect on the human organism and interaction with the gut microbiota
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
Box-Behnken design (BBD) combined with response surface methodology (RSM) was applied to optimise the fermentation-assisted extraction process for maximum yield of ITCs from York cabbage, and results showed that the solid-to-liquid (S/L) ratio, fermentation time and agitation rate had a significant effect on the yield.
Retention of glucosinolates during fermentation of Brassica juncea: a case study on production of sayur asin
The effect of myrosinase activity during Brassica fermentation was quantified, and optimised production methods were investigated to retain glucosinolate in the final product.


Glucosinolates in Brassica foods: bioavailability in food and significance for human health
The significance of glucosinolates as source of bioactive isothiocyanates for human nutrition and health and the influence of environmental conditions and processing mechanisms on the content of glucOSinolate concentration in Brassica vegetables are reviewed.
The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods
An overview of the evidence for a beneficial role for glucosinolates in human health is provided, and the current state of knowledge regarding the genetics and biosynthesis of glucos inolates, their chemical analysis, their behaviour during cooking and processing, and their bioavailability to humans are described.
Post‐harvest increase of indolyl glucosinolates in response to chopping and storage of Brassica vegetables
Brassica vegetables contain high amounts of glucosinolates, which contribute to the beneficial health effects of their consumption. Processing of such vegetables in domestic food preparation or
Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables.
  • Lijiang Song, Paul J Thornalley
  • Chemistry, Medicine
    Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
  • 2007
Behavior of glucosinolates in pickling cruciferous vegetables.
The effect of pickling on glucosinolate content and the possible mechanism are discussed in view of degradation by myrosinase and synthetic reaction in response to salt stress or compression during the pickling process.
Glucosinolates in Brassica vegetables: the influence of the food supply chain on intake, bioavailability and human health.
The effects of various factors in the supply chain of Brassica vegetables including breeding, cultivation, storage and processing on intake and bioavailability of GLSs are extensively discussed in this paper.