The Impact of Domestic Cooking Methods on Myrosinase Stability, Glucosinolates and Their Hydrolysis Products in Different Cabbage ( Brassica oleracea ) Accessions

Glucosinolate hydrolysis products are responsible for the health-promoting properties of vegetables. The impact of domestic cooking on the myrosinase stability, glucosinolates and hydrolysis products in 18 cabbage accession was investigated. Cabbages were steamed, microwaved, and stir-fried before a...

Full description

Saved in:
Bibliographic Details
Published in:Foods 2021-11, Vol.10 (12), p.2908
Main Authors: Oloyede, Omobolanle O, Wagstaff, Carol, Methven, Lisa
Format: Article
Language:English
Subjects:
Bioavailability
Brassica
Brassica oleracea
cabbage
Cooking
Enzymes
epithionitriles
Food science
Frying
glucosinolate hydrolysis products
Glucosinolates
Health promotion
Hydrolysis
Influence
Isothiocyanate
isothiocyanates
myrosinase stability: glucosinolates
Nitriles
Optimization
Stability analysis
Steaming
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Glucosinolate hydrolysis products are responsible for the health-promoting properties of vegetables. The impact of domestic cooking on the myrosinase stability, glucosinolates and hydrolysis products in 18 cabbage accession was investigated. Cabbages were steamed, microwaved, and stir-fried before analysis. Cooking significantly affected myrosinase stability and glucosinolate concentrations within and between cabbage morphotypes. Myrosinase was most stable after stir-frying, with up to 65% residual activity. Steaming and microwaving resulted in over 90% loss of myrosinase activity in some accessions. Stir-frying resulted in the greatest decrease in glucosinolate concentration, resulting in up to 70% loss. Steamed cabbages retained the highest glucosinolates after cooking (up to 97%). The profile and abundance of glucosinolate hydrolysis products detected varied across all cooking methods studied. Cooking reduced the amounts of nitriles and epithionitriles formed compared to raw samples. Steaming led to a significant increase in the concentration of beneficial isothiocyanates present in the cabbage and a significantly lower level of nitriles compared to other samples. Microwaving led to a reduction in the concentrations of both nitriles and isothiocyanates when compared to other cooking methods and raw cabbage. The results obtained help provide information on the optimal cooking methods for cabbage, suggesting that steaming may be the best approach to maximising beneficial isothiocyanate production.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10122908