title: Effect of the pasteurization process on the contents of ascorbigen, indole-3-carbinol, indole-3-acetonitrile, and 3,3'-diindolylmethane in fermented cabbage.
abstract: The aim of the study was to investigate the effect of the pasteurization process on the content of ascorbigen, indole-3-carbinol, indole-3-acetonitrile, and 3,3'-diindolylmethane in fermented cabbage. Pasteurization was run at a temperature of 80 °C for 5-30 min. Significant changes were only observed in contents of ascorbigen and 3,3'-diindolylmethane. The total content of the compounds analyzed in cabbage pasteurized for 10-30 min was found to be decreased by ca. 20%, and the losses were due to thermal degradation of the predominating ascorbigen. Pasteurization was found not to exert any considerable effect on contents of indole-3-acetonitrile and indole-3-carbinol in cabbage nor did it affect contents of the compounds analyzed in juice.
authors.affiliation: Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland. e.ciska@pan.olsztyn.pl
authors.forename: Ewa
authors.initials: E
authors.lastname: Ciska
authors.forename: Joanna
authors.initials: J
authors.lastname: Honke
mesh_terms: D001205:Ascorbic Acid / Q000031:analogs & derivatives* / Q000032:analysis; D001937:Brassica / Q000737:chemistry* / Q000378:metabolism; D005285:Fermentation; D005961:Glucosinolates / Q000378:metabolism; D006358:Hot Temperature; D007211:Indoles / Q000032:analysis* / Q000378:metabolism; D061352:Pasteurization
chemical_list: D005961:Glucosinolates; D007211:Indoles; C053152:ascorbigen; C016516:indole-3-acetonitrile; C016517:indole-3-carbinol; C048308:glucobrassicin; D001205:Ascorbic Acid; C016392:3,3'-diindolylmethane