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 536754
Title The effect of chewing on oral glucoraphanin hydrolysis in raw and steamed broccoli
Author(s) Sarvan, Irmela; Klauw, Michelle van der; Oliviero, Teresa; Dekker, Matthijs; Verkerk, Ruud
Source Journal of Functional Foods 45 (2018). - ISSN 1756-4646 - p. 306 - 312.
DOI https://doi.org/10.1016/j.jff.2018.04.033
Department(s) Food Quality and Design
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) Brassicaceae - Broccoli - Chewing - Glucosinolate - Sulforaphane - Thermal treatment
Abstract Chewing disrupts broccoli cells, and myrosinase can effectively hydrolyze the glucosinolate glucoraphanin into the biological active sulforaphane. The influence of chewing time and steaming time on glucoraphanin hydrolysis as well as sulforaphane and sulforaphane nitrile formation in broccoli was studied. To study the effect of chewing time on differently steamed broccoli, broccoli was chewed for 11 s, 22 s, 30 s and 40 s by volunteers. To determine the effect of steaming time, raw and steamed broccoli samples were chewed for 22 s. Glucoraphanin, sulforaphane and sulforaphane nitrile were analyzed in all samples. Longer chewing times of raw, 0.5-min and 1-min steamed broccoli, which contained active myrosinase, lead to a higher hydrolysis. The highest hydrolysis rate of glucoraphanin was found in 0.5-min steamed broccoli (38%) and 2-min steamed samples which contained the highest sulforaphane concentration. This could lead to a recommendation to steam broccoli for a short time before consumption.
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