Abstract
Red cabbage (Brassica oleracea L. var. capitata) continues to receive increasing attention on its health-promoting properties because of its high glucosinolate content. Glucosinolates are an unstable active substance; however, there are few studies on their changes in different cooking processes. In this study, we investigated the effects of processing methods (boiling, steaming, microwave heating, frying, stir-frying) and boiling time on glucosinolates in red cabbage. Ten glucosinolates, including 4-methoxyglucobrassicin, neoglucobrassicin, glucoalyssin, glucobrassicin, glucoraphanin, glucoiberin, progoitrin, gluconapin and sinigrin, in red cabbage were detected. Decreases of 32.36%, 24.83%, 25.27%, 81.11% and 84.29% for total glucosinolates were observed after boiling, microwaving, steaming, frying and stir-frying. Indole glucosinolates were more efficiently lost compared to aliphatic glucosinolates after boiling, while microwaving, steaming, frying and stir-frying also resulted in a greater reduction in indole glucosinolates than aliphatic glucosinolates. Glucoalyssin, glucoerucin and sinigrin were more thermal sensitive than other glucosinolates. It was confirmed that microwaving and steaming retained higher levels of glucosinolates than other methods and may be better for cooking red cabbage.
Highlights
Red cabbage is popular worldwide and is beneficial due to its taste and intense red color, which increases the esthetic value of the food
The ash content decreased significantly after frying and stir-frying in our study. This result was in agreement with that reported by Gidamis et al [19], who found a significant reduction in ash content as a result of cooking
Compared to previously reported methods such as high-performance liquid chromatography (HPLC), the LC-ESI/mass spectrometry (MS)/MS analysis using MRM detection allows for the direct quantification of glucosinolates with improved sensitivity and selectivity
Summary
Red cabbage is popular worldwide and is beneficial due to its taste and intense red color, which increases the esthetic value of the food It has received increasing attention because of its health-promoting properties, which are mostly ascribed to glucosinolates. Each cooking method involves specific conditions that lead to various degrees of impact on the glucosinolate content [6]. Both glucosinolates and their decomposition products exhibit important biological activities. In conventional cooking, such as steaming, heating begins at the surface of the food and heat is slowly transferred to the center by conduction. The effects of various cooking methods (i.e., boiling, steaming, microwaving, stir-frying or frying) and a broad range of boiling times on glucosinolate content in red cabbage were studied in this research
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