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Effects of various heating methods on glucosinolate, carotenoid and tocopherol concentrations in broccoli.
Int J Food Sci Nutr. 2013 Feb; 64(1):103-11.IJ

Abstract

The objective of this study was to determine the influence of heating (i.e. boiling, steaming and microwaving) on carotenoid, tocopherol and glucosinolate concentrations in broccoli. We detected five glucosinolate peaks in broccoli representing glucoraphanin, 4-hydroxyglucobrassin, glucobrassicin, 4-methoxyglucobrassicin and neoglucobrassicin. Various heating methods affected the concentrations of nutrients and health-promoting compounds in cruciferous vegetables. The concentrations of five glucosinolates in broccoli significantly decreased after different heating methods, and the rate of decrease was higher with increased cooking time. Cooking broccoli significantly increased the apparent concentrations of lutein, β-carotene and α- and γ-tocopherols. Our results clearly show that health-promoting compounds in broccoli are significantly affected by different heating methods and that all heating treatments reduced glucosinolate concentrations. However, carotenoid and tocopherol concentrations were increased by various heating methods, and a longer heating time increased their extractability.

Authors+Show Affiliations

Department of Nutrition and Culinary Science, Hankyong National University, Anseong-si, Gyeonggi-do, South Korea. ehwang@hknu.ac.krNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

22779751

Citation

Hwang, Eun-Sun, and Gun-Hee Kim. "Effects of Various Heating Methods On Glucosinolate, Carotenoid and Tocopherol Concentrations in Broccoli." International Journal of Food Sciences and Nutrition, vol. 64, no. 1, 2013, pp. 103-11.
Hwang ES, Kim GH. Effects of various heating methods on glucosinolate, carotenoid and tocopherol concentrations in broccoli. Int J Food Sci Nutr. 2013;64(1):103-11.
Hwang, E. S., & Kim, G. H. (2013). Effects of various heating methods on glucosinolate, carotenoid and tocopherol concentrations in broccoli. International Journal of Food Sciences and Nutrition, 64(1), 103-11. https://doi.org/10.3109/09637486.2012.704904
Hwang ES, Kim GH. Effects of Various Heating Methods On Glucosinolate, Carotenoid and Tocopherol Concentrations in Broccoli. Int J Food Sci Nutr. 2013;64(1):103-11. PubMed PMID: 22779751.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of various heating methods on glucosinolate, carotenoid and tocopherol concentrations in broccoli. AU - Hwang,Eun-Sun, AU - Kim,Gun-Hee, Y1 - 2012/07/10/ PY - 2012/7/12/entrez PY - 2012/7/12/pubmed PY - 2013/6/5/medline SP - 103 EP - 11 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 64 IS - 1 N2 - The objective of this study was to determine the influence of heating (i.e. boiling, steaming and microwaving) on carotenoid, tocopherol and glucosinolate concentrations in broccoli. We detected five glucosinolate peaks in broccoli representing glucoraphanin, 4-hydroxyglucobrassin, glucobrassicin, 4-methoxyglucobrassicin and neoglucobrassicin. Various heating methods affected the concentrations of nutrients and health-promoting compounds in cruciferous vegetables. The concentrations of five glucosinolates in broccoli significantly decreased after different heating methods, and the rate of decrease was higher with increased cooking time. Cooking broccoli significantly increased the apparent concentrations of lutein, β-carotene and α- and γ-tocopherols. Our results clearly show that health-promoting compounds in broccoli are significantly affected by different heating methods and that all heating treatments reduced glucosinolate concentrations. However, carotenoid and tocopherol concentrations were increased by various heating methods, and a longer heating time increased their extractability. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/22779751/Effects_of_various_heating_methods_on_glucosinolate_carotenoid_and_tocopherol_concentrations_in_broccoli_ L2 - http://www.tandfonline.com/doi/full/10.3109/09637486.2012.704904 DB - PRIME DP - Unbound Medicine ER -