Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 429684
Title Effect of water content and temperature on glucosinolate degradation in broccoli (Brassica oleracea var. italica).
Author(s) Oliviero, T.; Verkerk, R.; Dekker, M.
Source Food Chemistry 132 (2012)4. - ISSN 0308-8146 - p. 2037 - 2045.
DOI http://dx.doi.org/10.1016/j.foodchem.2011.12.045
Department(s) Product Design and Quality Management Group
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) myrosinase activity - breakdown products - brussels-sprouts - red cabbage - vegetables - cooking - storage - isothiocyanates - bioavailability - mechanisms
Abstract The effect of watercontent and temperature on glucosinolate thermal degradation in broccoli (Brassicaoleraceavar. italica) was investigated. Broccoli was freeze dried obtaining batches with watercontent between 13% and 82% (aw from 0.32 to 0.99). These samples were heated at different temperatures (from 60 to 120 °C) and glucosinolate levels were monitored. To rule out enzymatic breakdown, myrosinase was inactivated prior to heating. Degradation could be described by first-order kinetics for all glucosinolates and all water contents. In the temperature range 60–100 °C the sample with 13% showed the lowest degradation rate, whereas at 120 °C the degradation rate increased with the watercontent. This particular behavior was reflected by the high activation energy value of the driest sample. Several hypotheses to explain the observed behavior are discussed.
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