The effect of processing conditions on glucosinolates in cruciferous vegetables

Glucosinolates are found naturally in cruciferous plants, such as brassica vegetables, which are important in the human diet. Glucosinolates are readily converted into a range of physiologically active compounds by hydrolysis under the influence of an endogenous thioglucosidase, which becomes active...

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Published inZeitschrift f r Lebensmittel-Untersuchung und -Forschung Vol. 187; no. 6; pp. 525 - 529
Main Authors de Vos, R H, Blijleven, W G
Format Journal Article
LanguageEnglish
Published Germany 01.12.1988
Subjects
Food Handling
Glucosinolates - analysis
Thioglycosides - analysis
Vegetables - analysis
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Summary:Glucosinolates are found naturally in cruciferous plants, such as brassica vegetables, which are important in the human diet. Glucosinolates are readily converted into a range of physiologically active compounds by hydrolysis under the influence of an endogenous thioglucosidase, which becomes active when plant cells are disrupted. Cruciferous vegetables are eaten raw, they are also consumed in the processed form. The influence of processing conditions on glucosinolate degradation and on the type and levels of the reaction products formed is reviewed.
ISSN:0044-3026
1438-2385
DOI:10.1007/BF01042383