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Influence of blanching and freezing broccoli (Brassica oleracea var. italica) prior to storage and cooking on glucosinolate concentrations and myrosinase activity

European Food Research and Technology volume 227, pages 37–44 (2008)Cite this article

Abstract

Glucosinolates contribute to the chemoprotective effects of Brassica vegetables. The influence of blanching and freezing broccoli, followed by storage or cooking, on its glucosinolate concentration and myrosinase activity was investigated. Myrosinase activity was reduced by 93%, while glucosinolate concentration was unaltered after blanch-freezing broccoli. Blanch-frozen Brassica retained the glucosinolate content of its fresh counterpart after storage at T = −20 °C for up to 90 days. Fresh or blanch-frozen broccoli was stir-fried, boiled, boiled and kept hot for 2 h, or left uncooked. Stir-frying retained the highest glucosinolate concentration and myrosinase activity, regardless of pre-cooking. Boiling and keeping blanch-frozen broccoli hot completely denatured myrosinase and decreased glucosinolate concentration by 42%. Aromatic and indole glucosinolates were reduced to a larger extent than aliphatic glucosinolates, especially when boiled broccoli was kept hot. The final concentration of glucosinolates in Brassica is influenced by cooking, while the myrosinase activity is modified by pre-treatment and subsequent cooking.

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Acknowledgements

We thank Gowrie Growers Ltd for supplying broccoli free of charge, and Miss Sylvia Hay of the Rowett Research Institute (Human Nutrition Unit), Aberdeen, for the use of a blast freezer. This study has been undertaken with financial support from the Food Standards Agency, T01027, influence of cooking and processing of Brassica vegetables on the release of beneficial and harmful metabolites of glucosinolates in the digestive tract.

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Authors and Affiliations

  1. School of Life Sciences, The Robert Gordon University, St Andrew Street, Aberdeen, AB25 1HG, UK

    Vanessa Rungapamestry & Brian Ratcliffe

  2. The Macaulay Institute, Craigiebuckler, Aberdeen, AB15 8QH, UK

    Alan J. Duncan & Zoë Fuller

Authors
  1. Vanessa Rungapamestry
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  2. Alan J. Duncan
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  3. Zoë Fuller
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  4. Brian Ratcliffe
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Correspondence to Vanessa Rungapamestry.

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Rungapamestry, V., Duncan, A.J., Fuller, Z. et al. Influence of blanching and freezing broccoli (Brassica oleracea var. italica) prior to storage and cooking on glucosinolate concentrations and myrosinase activity. Eur Food Res Technol 227, 37–44 (2008). https://doi.org/10.1007/s00217-007-0690-0

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  • DOI: https://doi.org/10.1007/s00217-007-0690-0

Keywords

  • Glucosinolates
  • Myrosinase
  • Broccoli
  • Blanching
  • Freezing
  • Cooking
  • Storage