Changes in glucosinolate concentrations, myrosinase activity and production of metabolites of glucosinolates in cabbage (Brassica oleracea var. capitata ) cooked for different durations

Vanessa Rungapamestry, Alan J Duncan , Zoe Fuller, Brian Ratcliffe

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97 Citations (Scopus)

Abstract

In cabbage, glucosinolates such as sinigrin are hydrolyzed by plant myrosinase to allyl isothiocyanate (AITC), allyl cyanide, and, in the presence of an epithiospecifier protein, 1-cyano-2,3-epithiopropane (CEP). Isothiocyanates have been implicated in the cancer-protective effects of Brassica vegetables. The effect of processing on the hydrolysis of glucosinolates was investigated in cabbage. Cabbage was steamed or microwaved for six time durations over 7 min. Glucosinolate concentrations were slightly reduced after microwave cooking (P < 0.001) but were not influenced after steaming (P < 0.05). Myrosinase activity was effectively lost after 2 min of microwave cooking and after 7 min of steaming. Hydrolysis of residual glucosinolates following cooking yielded predominantly CEP at short cooking durations and AITC at longer durations until myrosinase activity was lost. Lightly cooked cabbage produced the highest yield of AITC on hydrolysis in vitro, suggesting that cooking Brassica vegetables for a relatively short duration may be desirable from a health perspective.

Original languageEnglish
Pages (from-to)7628-7634
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume54
Issue number20
DOIs
Publication statusPublished - 2 Sep 2006

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Glucosinolates
Brassica oleracea var. capitata
thioglucosidase
Brassica
Cooking
glucosinolates
Metabolites
allyl isothiocyanate
cabbage
microwave cooking
metabolites
cooking
steaming
duration
hydrolysis
Hydrolysis
Vegetables
vegetables
sinigrin
Microwaves

Keywords

  • Steaming
  • microwaving
  • glucosinolates
  • myrosinase
  • cabbage
  • allyl isothiocyanate
  • 1-cyano-2,3-epithiopropane
  • epithiospecifier protein

Cite this

@article{ee0bae6714154005a8d9cb3f429ccd1a,
title = "Changes in glucosinolate concentrations, myrosinase activity and production of metabolites of glucosinolates in cabbage (Brassica oleracea var. capitata ) cooked for different durations",
abstract = "In cabbage, glucosinolates such as sinigrin are hydrolyzed by plant myrosinase to allyl isothiocyanate (AITC), allyl cyanide, and, in the presence of an epithiospecifier protein, 1-cyano-2,3-epithiopropane (CEP). Isothiocyanates have been implicated in the cancer-protective effects of Brassica vegetables. The effect of processing on the hydrolysis of glucosinolates was investigated in cabbage. Cabbage was steamed or microwaved for six time durations over 7 min. Glucosinolate concentrations were slightly reduced after microwave cooking (P < 0.001) but were not influenced after steaming (P < 0.05). Myrosinase activity was effectively lost after 2 min of microwave cooking and after 7 min of steaming. Hydrolysis of residual glucosinolates following cooking yielded predominantly CEP at short cooking durations and AITC at longer durations until myrosinase activity was lost. Lightly cooked cabbage produced the highest yield of AITC on hydrolysis in vitro, suggesting that cooking Brassica vegetables for a relatively short duration may be desirable from a health perspective.",
keywords = "Steaming, microwaving, glucosinolates, myrosinase, cabbage, allyl isothiocyanate, 1-cyano-2,3-epithiopropane, epithiospecifier protein",
author = "Vanessa Rungapamestry and Duncan, {Alan J} and Zoe Fuller and Brian Ratcliffe",
year = "2006",
month = "9",
day = "2",
doi = "10.1021/jf0607314",
language = "English",
volume = "54",
pages = "7628--7634",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
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TY - JOUR

T1 - Changes in glucosinolate concentrations, myrosinase activity and production of metabolites of glucosinolates in cabbage (Brassica oleracea var. capitata ) cooked for different durations

AU - Rungapamestry, Vanessa

AU - Duncan , Alan J

AU - Fuller, Zoe

AU - Ratcliffe, Brian

PY - 2006/9/2

Y1 - 2006/9/2

N2 - In cabbage, glucosinolates such as sinigrin are hydrolyzed by plant myrosinase to allyl isothiocyanate (AITC), allyl cyanide, and, in the presence of an epithiospecifier protein, 1-cyano-2,3-epithiopropane (CEP). Isothiocyanates have been implicated in the cancer-protective effects of Brassica vegetables. The effect of processing on the hydrolysis of glucosinolates was investigated in cabbage. Cabbage was steamed or microwaved for six time durations over 7 min. Glucosinolate concentrations were slightly reduced after microwave cooking (P < 0.001) but were not influenced after steaming (P < 0.05). Myrosinase activity was effectively lost after 2 min of microwave cooking and after 7 min of steaming. Hydrolysis of residual glucosinolates following cooking yielded predominantly CEP at short cooking durations and AITC at longer durations until myrosinase activity was lost. Lightly cooked cabbage produced the highest yield of AITC on hydrolysis in vitro, suggesting that cooking Brassica vegetables for a relatively short duration may be desirable from a health perspective.

AB - In cabbage, glucosinolates such as sinigrin are hydrolyzed by plant myrosinase to allyl isothiocyanate (AITC), allyl cyanide, and, in the presence of an epithiospecifier protein, 1-cyano-2,3-epithiopropane (CEP). Isothiocyanates have been implicated in the cancer-protective effects of Brassica vegetables. The effect of processing on the hydrolysis of glucosinolates was investigated in cabbage. Cabbage was steamed or microwaved for six time durations over 7 min. Glucosinolate concentrations were slightly reduced after microwave cooking (P < 0.001) but were not influenced after steaming (P < 0.05). Myrosinase activity was effectively lost after 2 min of microwave cooking and after 7 min of steaming. Hydrolysis of residual glucosinolates following cooking yielded predominantly CEP at short cooking durations and AITC at longer durations until myrosinase activity was lost. Lightly cooked cabbage produced the highest yield of AITC on hydrolysis in vitro, suggesting that cooking Brassica vegetables for a relatively short duration may be desirable from a health perspective.

KW - Steaming

KW - microwaving

KW - glucosinolates

KW - myrosinase

KW - cabbage

KW - allyl isothiocyanate

KW - 1-cyano-2,3-epithiopropane

KW - epithiospecifier protein

U2 - 10.1021/jf0607314

DO - 10.1021/jf0607314

M3 - Article

VL - 54

SP - 7628

EP - 7634

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 20

ER -