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European Food Research and Technology

, Volume 212, Issue 5, pp 582–587 | Cite as

The effect of cooking on the glucosinolates content in white cabbage

  • Ewa Ciska
  • Halina Kozłowska
Original Paper

Abstract.

The effect of different cooking times on the GLS content in white cabbage (Brassica oleracea L. var. capitata f. alba) was determined. Cooking of cabbage for 5–30 min caused a gradual decrease in the GLS content. The most efficient reduction of the GLS content (by about 35%) occurred during the first minutes of cooking. As the cooking time was extended by another 5 min, each time the GLS content decreased by 10–15%. Higher losses in indole GLS, as compared to those of aliphatic ones, resulted from more efficient diffusion of those compounds to cooking water. The GLS content in cooking water, irrespective of the cooking time of white cabbage, remained rather stable, whereas the content of indole GLS was between 3.5- and 4-fold higher in comparison to that of aliphatic GLS. Taking into consideration the rate of changes in the content of particular GLS in cabbage and the GLS content in cooking water, it can be stated that glucoiberin was more thermolabile than other GLS.

Glucosinolates White cabbage Cooking 

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Copyright information

© Springer-Verlag 2001

Authors and Affiliations

  • Ewa Ciska
    • 1
  • Halina Kozłowska
    • 1
  1. 1.Division of Food Science, Institute of Animal Reproduction and Food Research, The Polish Academy of Sciences, ul. Tuwima 10, P.O. Box. 55, 10-747 Olsztyn, Poland

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