2026-06-09T14:31:32+02:00 https://library.wur.nl/oai

oai:library.wur.nl:wurpubs/396306 2026-03-31

urn:nbn:nl:ui:32-396306 2026-03-31 urn:nbn:nl:ui:32-396306/mods The Effect of Steaming on the Glucosinolate Content in Broccoli Verkerk R. 239286723 0000-0003-3298-203X 0000000390069046 aut Knol J.J. 314625623 0000000394575317 aut Dekker M. 07487392X 0000-0002-0063-4252 0000000395821030 aut text info:eu-repo/semantics/article 2010 10.17660/ActaHortic.2010.867.3 2-s2.0-77957134070 en Total and individual glucosinolates were measured after different duration of steaming broccoli (Brassica oleracea L. var. italica). During steaming, the temperature profile, cell lysis and inactivation of myrosinase were assessed as well. Steaming resulted in high retention of total aliphatic and indolyl glucosinolates in the cooked product. Only after extensive steaming of broccoli (30 min) substantial losses of total indolyl glucosinolates of 55% and total aliphatic glucosinolates of 8.5% were observed. Steaming broccoli for more than 6 min result in complete inactivation of the hydrolytic enzyme myrosinase. However, steaming of broccoli for less than 6 min may result in a high intake of glucosinolates, in the presence of a residual active myrosinase, allowing the release of health-protective breakdown products of glucosinolates after consumption VLAG Product Design and Quality Management Group Broccoli (Brassica oleracea L. var. italica) Glucosinolates Health protective Myrosinase Steaming VLAG Leerstoelgroep Productontwerpen en kwaliteitskunde Acta Horticulturae 867 37 46 05677572 urn:nbn:nl:ui:32-396306/obj 2026-03-31 http://purl.org/eprint/accessRights/RestrictedAccess