Thermally induced degradation of sulfur-containing aliphatic glucosinolates in broccoli sprouts (Brassica oleracea var. italica) and model systems.

@article{Hanschen2012ThermallyID,
  title={Thermally induced degradation of sulfur-containing aliphatic glucosinolates in broccoli sprouts (Brassica oleracea var. italica) and model systems.},
  author={Franziska S Hanschen and Stefanie Platz and Inga Mewis and Monika Schreiner and Sascha Rohn and Lothar W. Kroh},
  journal={Journal of agricultural and food chemistry},
  year={2012},
  volume={60 9},
  pages={
          2231-41
        }
}
Processing reduces the glucosinolate (GSL) content of plant food, among other aspects due to thermally induced degradation. Since there is little information about the thermal stability of GSL and formation of corresponding breakdown products, the thermally induced degradation of sulfur-containing aliphatic GSL was studied in broccoli sprouts and with isolated GSL in dry medium at different temperatures as well as in aqueous medium at different pH values. Desulfo-GSL have been analyzed with… CONTINUE READING

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