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Processing and Preparation of Brassica Vegetables and the Fate of Glucosinolates

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Book cover Glucosinolates

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

The healthiness of a vegetable cannot solely be inferred from the amount of health-promoting compounds in the raw materials. Brassica vegetables, for example, are consumed mostly after processing to improve palatability and to extend the shelf life. However, processing also results to various changes in the content of glucosinolates which intakes are associated with a reduced risk of several cancers. The large variety in cooking practices and processing methods affect the glucosinolate content in the vegetables, particularly due to processes that allow for enzymatic hydrolysis and thermal degradation of glucosinolates, and leaching of the bioactive components. Knowledge on the effect of preparation and processing of Brassica vegetables is important to evaluate the healthiness of the consumed product and to investigate mechanisms to retain high glucosinolate levels at the stage of consumption and to increase the intake of health-protective compounds by the consumer. By using a mechanistic approach, the fate of glucosinolates during different processing and preparation methods and conditions can be explained. Boiling and blanching reduce the glucosinolate content significantly particularly because of the mechanisms of leaching following cell lysis and diffusion, and partly due to thermal and enzymatic degradation. Steaming, microwave processing, and stir frying either retain or only slightly reduce the glucosinolate content due to low degrees of leaching. These methods can enhance the accessibility of glucosinolates from the plant tissue. Fermentation reduces the glucosinolate content considerably, the underlying mechanisms are not yet completely clear, but enzymatic breakdown seems to play an important role. Studying the changes of glucosinolates during processing by a mechanistic approach is shown to be valuable to redesign the processing and to reformulate the product for improving health benefits of these compounds.

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Abbreviations

ESP:

Epithiospecifier protein

GS:

Glucosinolate

HPP:

High pressure processing

ITC:

Isothiocyanate

MW:

Microwave

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Authors and Affiliations

  1. Department of Food Technology, SOEGIJAPRANATA Catholic University (Unika) of Semarang, Jl. Pawiyatan Luhur IV/1 Bendan Duwur, 50234, Semarang, Indonesia

    Probo Yulianto Nugrahedi

  2. Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 17, N-6700 AA, Wageningen, The Netherlands

    Matthijs Dekker & Ruud Verkerk

Authors
  1. Probo Yulianto Nugrahedi
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  2. Matthijs Dekker
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  3. Ruud Verkerk
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Correspondence to Probo Yulianto Nugrahedi .

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Editors and Affiliations

  1. Faculty of Pharmaceutical Sciences, University of Bordeaux, Bordeaux, France

    Jean-Michel Mérillon

  2. Botany Department, M.L. Sukhadia University, Udaipur, India

    Kishan Gopal Ramawat

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Nugrahedi, P.Y., Dekker, M., Verkerk, R. (2017). Processing and Preparation of Brassica Vegetables and the Fate of Glucosinolates. In: Mérillon, JM., Ramawat, K. (eds) Glucosinolates. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-25462-3_10

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