Glucosinolates and Myrosinase Activity in Red Cabbage (Brassica oleracea L. Var. Capitata f. rubra DC.) after Various Microwave Treatments

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• 作者：Ruud Verkerk and Matthijs Dekker
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2004
• 出版时间：December 1, 2004
• 年：2004
• 卷：52
• 期：24
• 页码：7318 - 7323
• 全文大小：208K
• 年卷期：v.52,no.24(December 1, 2004)
• ISSN：1520-5118

文摘

Total and individual levels of glucosinolates (GSs) were measured in red cabbage after variousmicrowave treatments varying in time and intensity of the treatments. Furthermore, the myrosinaseenzyme activity of the microwave-heated vegetables was determined. The retention of GSs in thecabbage and the residual activity of the hydrolytic enzyme as a result of microwave preparation werecompared with untreated cabbage. In general, high total GS levels were observed for all of the appliedmicrowave treatments. Strikingly, many of the time/energy input combinations resulted in levelsexceeding the total GS content of the untreated cabbage material. Moreover, the increase in levelsseems to be associated with the energy input applied. A possible explanation for this behavior is anincreased extractability of GS from heat-treated cabbage as compared to raw cabbage. Substantialmyrosinase activity was retained in cabbage treated at low (24 min, 180 W) and intermediatemicrowave powers (8 min, 540 W) while microwave cooking for 4.8 min at 900 W (259.2 kJ energyinput) resulted in a complete loss of hydrolytic activity. In this respect, differences in observedtemperature profiles of the various microwave treatments play an important role. Higher retention ofGSs and controllable amounts of active myrosinase can offer increasing health-promoting propertiesof microwave-prepared Brassica vegetables.Keywords: Glucosinolates; myrosinase; microwave cooking; health protection; Brassica oleracea