In this work the effects of common household practices such as chilling, freezing, and cooking on vitamin C retention in broccoli (Marathon cv.), as well as their influence on the release of sulforaphane upon enzymatic hydrolysis of glucoraphanin by the endogenous enzymemyrosinase,were investigated. When chilled at 6 ◦C and 95% R.H. for 35 d, broccoli showed a vitamin C and sulforaphane loss of about 39% and 29%, respectively, while storage at –18 ◦C for 60 d resulted in similar losses, but mainly due to the blanching step. Boiling, steaming, microwaving, pressure-cooking, and the combined use of pressure and microwaves were the cooking methods investigated. Boiling and steaming caused significant vitamin C losses, 34% and 22%, respectively, while with the other treatments more than 90% retention was observed. Sulforaphane was no more detectable after boiling or steaming, while pressure/microwave cooking did not cause any significant loss. The quantitative distribution of these moieties in the florets and stems of fresh and chilled broccoli was also investigated.
|Titolo:||The influence of processing and preservation on the retention of health-promoting compounds in broccoli|
|Data di pubblicazione:||2007|
|Appare nelle tipologie:||01.01 Articolo in Rivista|
File in questo prodotto:
|2007_The Influence of Processing and Preservation on the Retention of Health-Promoting Compounds in Broccoli.pdf||Articolo principale||Documento in Post-print||Accesso ristretto||Utenti riconosciuti Richiedi una copia|