Influence of the chemical structure on the thermal degradation of the glucosinolates in broccoli sprouts

@inproceedings{Hanschen2012InfluenceOT,
  title={Influence of the chemical structure on the thermal degradation of the glucosinolates in broccoli sprouts},
  author={Franziska S Hanschen and Sascha Rohn and Inga Mewis and Monika Schreiner and Lothar W. Kroh},
  year={2012}
}
Abstract Glucosinolates are secondary plant metabolites occurring in Brassica vegetables. Food processing significantly reduces glucosinolate content, among other things due to thermal degradation. As there is only little information about thermal glucosinolate breakdown, the influence of the chemical structure as well as the influence of different pH to thermal degradation of individual glucosinolates was studied by analysing desulphoglucosinolates with HPLC-DAD. Thermal degradation was forced… CONTINUE READING

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