Profiles of major glucosinolates in different parts of white cabbage and their evolutions during processing into vegetable powder by various methods

Kuljarachanan T., . and Chiewchan N., . and Devahastin S., . Profiles of major glucosinolates in different parts of white cabbage and their evolutions during processing into vegetable powder by various methods. pp. 1763-1772. ISSN 0116-6514

Commercially discarded portions i.e. outer leaves and core as well as edible leaves of white cabbage (Brassica oleracea L. var. capitata) were processed into vegetable powder rich in glucosinolates (GLSs). Four GLSs i.e. sinigrin glucoraphanin glucoerucin and glucobrassicin were quantified in both fresh and processed samples. Fresh outer leaves and core contained higher GLSs contents comparable to edible leaves. Steam blanching microwave-assisted blanching and ultrasound-assisted blanching were tested prior to hot air drying at 80C to inhibit polyphenol oxidase peroxidase and myrosinase which is the endogenous enzyme responsible for the degradation of GLSs during processing. Steam blanching for 3 min was eventually selected as it required the shortest time and had minute effect on GLSs. Drying caused significant reduction in GLSs contents. Glucobrassicin was noted to be the most heatsensitive while glucoraphanin was the most heat-stable. GLSs content in vegetable powder was approximately 82 - 84 of those in the fresh samples.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(06)%202019/12%20-...

Abstract

Commercially discarded portions i.e. outer leaves and core as well as edible leaves of white cabbage (Brassica oleracea L. var. capitata) were processed into vegetable powder rich in glucosinolates (GLSs). Four GLSs i.e. sinigrin glucoraphanin glucoerucin and glucobrassicin were quantified in both fresh and processed samples. Fresh outer leaves and core contained higher GLSs contents comparable to edible leaves. Steam blanching microwave-assisted blanching and ultrasound-assisted blanching were tested prior to hot air drying at 80C to inhibit polyphenol oxidase peroxidase and myrosinase which is the endogenous enzyme responsible for the degradation of GLSs during processing. Steam blanching for 3 min was eventually selected as it required the shortest time and had minute effect on GLSs. Drying caused significant reduction in GLSs contents. Glucobrassicin was noted to be the most heatsensitive while glucoraphanin was the most heat-stable. GLSs content in vegetable powder was approximately 82 - 84 of those in the fresh samples.

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Item Type:	Article
AGROVOC Term:	Cabbages
AGROVOC Term:	Brassica oleracea
AGROVOC Term:	Brassicaceae
AGROVOC Term:	Vegetables
AGROVOC Term:	Leaves
AGROVOC Term:	Blanching
AGROVOC Term:	Steam
AGROVOC Term:	Microwave treatment
AGROVOC Term:	Ultrasound
AGROVOC Term:	Hot air drying
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8758

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