Composition and content of flavonol glycosides in broccoli florets (Brassica olearacea) and their fate during cooking
1998
Price, K.R. | Casuscelli, F. | Colquhoun, I.J. | Rhodes, M.J.C.
The two main flavonol glycosides present in broccoli florets were identified as quercetin 3-O-sophoroside and kaempferol 3-O-sophoroside. Three minor glucosides of quercetin and kaempferol were also detected, namely isoquercitrin, kaempferol 3-O-glucoside and a kaempferol diglucoside. The sophorosides Of quercetin and kaempferol were present in raw florets at a level of 65 mg kg-1 and 166 mg kg-1 fresh weight, respectively. The total content of quercetin and kaempferol glycosides expressed as aglycone was 43 and 94 micrograms g-1 fresh weight, respectively, and these agree with other recently published data. During the cooking process only 14-28% of the individual glucosides were retained in the cooked tissue, the remainder being largely leached into the cooking water with only a small loss attributed to the formation of the respective aglycones.
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