ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Post-harvest increase of indolyl glucosinolates in response to chopping and storage of Brassica vegetables.

Verkerk, R., Dekker, M. and Jongen, W. M. F.

Journal of the Science of Food and Agriculture. Volume 81, Number 9, 2001. Pages 953-958.

2001

บทคัดย่อ

Brassica vegetables contain high amount of glucosinolate which contribute to the beneficial health effects of their consumption. The processing of such vegetables in domestic food preparation or industrial processing will influence the level of glucosinolates considerably and thus affect their health-protective capacity. This study demonstrates the effects of chopping raw Brassica vegetables, i.e. white (cv. Marathon) and red (cv. Reliant) cabbage and broccoli, on their glucosinolate composition. The limited breakdown of aliphatic glucosinolates in cabbage was found, whereas unexpected increased levels of indolyl glucosinolates were detected after chopping and storage of cabbage and broccoli under ambient conditions. In chopped white cabbage, a 15-fold increase of 4-methoxy- and 1-methoxy-3-indolylmethyl glucosinolates was noted after 48 h of storage. The chopping and storage of broccoli resulted in the strong reduction of most glucosinolates, except for 4-hydroxy- and 4-methoxy-3-indolylmethyl glucosinolates, which increased 3.5- and 2-fold, respectively. The myrosinase [thioglucosidase]-mediated hydrolysis of glucosinolates appeared to be counteracted by a postharvest increase of some indolyl glucosinolates. In this paper, we propose a mechanism of stress-induced increase of glucosinolates, which plays an important role besides the well-known breakdown mechanism.