The consumption of Brassica vegetables has been related to improved health benefits due to their phytochemical components, such as glucosinolates, that induce a variety of physiological functions. Glucosinolate levels can be affected when they are submitted to heat treatments before consumption. This paper investigates, by an HPLC-DAD method, the effect of three cooking treatments on the nutritional quality of turnip greens. Fresh turnip leaves were homogenized with sand and Milli-Q water and centrifuged. They remained there for 3 h for natural autolysis. Samples, fresh and processed, were extracted with dichloromethane; the organic extract had been evaporated to dryness, was dissolved in acetonitrile and injected into the chromatograph. Eight compounds were identified: allyl-isothiocyanate, erucin, sulforaphane, iberin, napin, goitrin, benzyl- isothiocyanate and phenethyl-isothiocyanate. Napin was the major compound in all samples followed by goitrin. The best treatment is steam cooking, followed by pressure-cooking, while the boiling treatment produced a 60% loss.
CITATION STYLE
Vieites-Outes, C., López-Hernández, J., & Lage-Yusty, M. A. (2016). Modification of glucosinolates in turnip greens ( Brassica rapa subsp. rapa L.) subjected to culinary heat processes. CyTA - Journal of Food, 14(4), 536–540. https://doi.org/10.1080/19476337.2016.1154609
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