Influence of blanching and freezing broccoli (Brassica oleracea var. italica) prior to storage and cooking on glucosinolate concentrations and myrosinase activity

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

Research output: Contribution to journalArticle

21 Citations (Scopus)

Abstract

Glucosinolates contribute to the chemoprotective effects of Brassica vegetables. The influence of blanching and freezing broccoli, followed by storage or cooking, on its glucosinolate concentration and myrosinase activity was investigated. Myrosinase activity was reduced by 93%, while glucosinolate concentration was unaltered after blanch-freezing broccoli. Blanch-frozen Brassica retained the glucosinolate content of its fresh counterpart after storage at T = -20 degrees C for up to 90 days. Fresh or blanch-frozen broccoli was stir-fried, boiled, boiled and kept hot for 2 h, or left uncooked. Stir-frying retained the highest glucosinolate concentration and myrosinase activity, regardless of pre-cooking. Boiling and keeping blanch-frozen broccoli hot completely denatured myrosinase and decreased glucosinolate concentration by 42%. Aromatic and indole glucosinolates were reduced to a larger extent than aliphatic glucosinolates, especially when boiled broccoli was kept hot. The final concentration of glucosinolates in Brassica is influenced by cooking, while the myrosinase activity is modified by pre-treatment and subsequent cooking.
Original languageEnglish
Pages (from-to)37-44
Number of pages8
JournalEuropean Food Research and Technology
Volume227
Issue number1
Early online date24 Jul 2007
DOIs
Publication statusPublished - May 2008

Fingerprint

Brassica oleracea var. italica
Glucosinolates
thioglucosidase
blanching
Brassica
Cooking
broccoli
glucosinolates
Freezing
cooking
freezing
stir frying
indoles
boiling
Vegetables
aromatic compounds
pretreatment
vegetables

Keywords

  • glucosinolates
  • myrosinase
  • broccoli
  • blanching
  • freezing
  • cooking
  • storage
  • white cabbage
  • breakdown products
  • Vitamin-C
  • vegetables
  • isothiocyanates
  • cultivars
  • mechanisms

Cite this

@article{96a3a1cad8f04e9aab7a331a7dd4e434,
title = "Influence of blanching and freezing broccoli (Brassica oleracea var. italica) prior to storage and cooking on glucosinolate concentrations and myrosinase activity",
abstract = "Glucosinolates contribute to the chemoprotective effects of Brassica vegetables. The influence of blanching and freezing broccoli, followed by storage or cooking, on its glucosinolate concentration and myrosinase activity was investigated. Myrosinase activity was reduced by 93{\%}, while glucosinolate concentration was unaltered after blanch-freezing broccoli. Blanch-frozen Brassica retained the glucosinolate content of its fresh counterpart after storage at T = -20 degrees C for up to 90 days. Fresh or blanch-frozen broccoli was stir-fried, boiled, boiled and kept hot for 2 h, or left uncooked. Stir-frying retained the highest glucosinolate concentration and myrosinase activity, regardless of pre-cooking. Boiling and keeping blanch-frozen broccoli hot completely denatured myrosinase and decreased glucosinolate concentration by 42{\%}. Aromatic and indole glucosinolates were reduced to a larger extent than aliphatic glucosinolates, especially when boiled broccoli was kept hot. The final concentration of glucosinolates in Brassica is influenced by cooking, while the myrosinase activity is modified by pre-treatment and subsequent cooking.",
keywords = "glucosinolates, myrosinase, broccoli, blanching, freezing, cooking, storage, white cabbage, breakdown products, Vitamin-C, vegetables, isothiocyanates, cultivars, mechanisms",
author = "Vanessa Rungapamestry and Duncan, {Alan J} and Zoe Fuller and Brian Ratcliffe",
year = "2008",
month = "5",
doi = "10.1007/s00217-007-0690-0",
language = "English",
volume = "227",
pages = "37--44",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer Verlag",
number = "1",

}

TY - JOUR

T1 - Influence of blanching and freezing broccoli (Brassica oleracea var. italica) prior to storage and cooking on glucosinolate concentrations and myrosinase activity

AU - Rungapamestry, Vanessa

AU - Duncan, Alan J

AU - Fuller, Zoe

AU - Ratcliffe, Brian

PY - 2008/5

Y1 - 2008/5

N2 - Glucosinolates contribute to the chemoprotective effects of Brassica vegetables. The influence of blanching and freezing broccoli, followed by storage or cooking, on its glucosinolate concentration and myrosinase activity was investigated. Myrosinase activity was reduced by 93%, while glucosinolate concentration was unaltered after blanch-freezing broccoli. Blanch-frozen Brassica retained the glucosinolate content of its fresh counterpart after storage at T = -20 degrees C for up to 90 days. Fresh or blanch-frozen broccoli was stir-fried, boiled, boiled and kept hot for 2 h, or left uncooked. Stir-frying retained the highest glucosinolate concentration and myrosinase activity, regardless of pre-cooking. Boiling and keeping blanch-frozen broccoli hot completely denatured myrosinase and decreased glucosinolate concentration by 42%. Aromatic and indole glucosinolates were reduced to a larger extent than aliphatic glucosinolates, especially when boiled broccoli was kept hot. The final concentration of glucosinolates in Brassica is influenced by cooking, while the myrosinase activity is modified by pre-treatment and subsequent cooking.

AB - Glucosinolates contribute to the chemoprotective effects of Brassica vegetables. The influence of blanching and freezing broccoli, followed by storage or cooking, on its glucosinolate concentration and myrosinase activity was investigated. Myrosinase activity was reduced by 93%, while glucosinolate concentration was unaltered after blanch-freezing broccoli. Blanch-frozen Brassica retained the glucosinolate content of its fresh counterpart after storage at T = -20 degrees C for up to 90 days. Fresh or blanch-frozen broccoli was stir-fried, boiled, boiled and kept hot for 2 h, or left uncooked. Stir-frying retained the highest glucosinolate concentration and myrosinase activity, regardless of pre-cooking. Boiling and keeping blanch-frozen broccoli hot completely denatured myrosinase and decreased glucosinolate concentration by 42%. Aromatic and indole glucosinolates were reduced to a larger extent than aliphatic glucosinolates, especially when boiled broccoli was kept hot. The final concentration of glucosinolates in Brassica is influenced by cooking, while the myrosinase activity is modified by pre-treatment and subsequent cooking.

KW - glucosinolates

KW - myrosinase

KW - broccoli

KW - blanching

KW - freezing

KW - cooking

KW - storage

KW - white cabbage

KW - breakdown products

KW - Vitamin-C

KW - vegetables

KW - isothiocyanates

KW - cultivars

KW - mechanisms

U2 - 10.1007/s00217-007-0690-0

DO - 10.1007/s00217-007-0690-0

M3 - Article

VL - 227

SP - 37

EP - 44

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

IS - 1

ER -