Glucosinolates in cooked cabbage (Brassica oleracea capitata)
1994
Kassahun, B.W. | Velisek, J. | Davidek, J. (Vysoka Skola Chemickotechnologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin)
The effect of cooking on cabbage (Brassica oleracea L. var. capitata) glucosinolates was investigated by cooking the cabbage sample for 5, 10, 15, 30, 45 and 60 min. This process resulted in a decrease of glucosinolate content by more than 50 % in 5 min and 10 min cooked cabbage. Cooking for more than 30 min caused substantial loss of glucosinolates: in 60 min cooked cabbage a small amount of sinigrin was found and other glucosinolates were lost almost completely. The cause of the loss of glucosinolates in the 45 and 60 min cooked cabbage can be that glucosinolates are susceptible to prolonged exposition of heat.
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