title: Stability of glucosinolates and glucosinolate degradation products during storage of boiled white cabbage.
abstract: The aim of the study was to investigate the effect of storage on the contents of glucosinolates (GLS) and their degradation products in a boiled white cabbage. A 24h storage at 4 °C resulted in a decrease in GLS content (20-40%, depending on the cooking time applied) in the edible parts. The most significant losses were observed for sinigrin (20-45%), and the least for glucobrassicin (12-32%). Storage had a diversified effect on GLS breakdown products (indole-3-acetonitrile, indole-3-carbinol, ascorbigen and 3,3'-diindolylmethane released from glucobrassicin and 4-methylsulfinylbutanenitrile released from glucoiberin) in the boiled cabbage. The increase in the content of indole-3-acetonitrile, especially considerable within the first 24h of storage (and a simultaneous decrease in glucobrassicin) clearly indicates that degradation of GLS may occur during storage or cooling to 4 °C.
authors.affiliation: Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland. Electronic address: e.ciska@pan.olsztyn.pl.
authors.forename: Ewa
authors.initials: E
authors.lastname: Ciska
authors.affiliation: Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
authors.forename: Natalia
authors.initials: N
authors.lastname: Drabińska
authors.affiliation: Department of Human Nutrition, Faculty of Food Science, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, Poland.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Narwojsz
authors.affiliation: Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
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; D004355:Drug Stability; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D005519:Food Preservation; D005961:Glucosinolates / Q000032:analysis / Q000737:chemistry* / Q000378:metabolism; D006358:Hot Temperature; D007211:Indoles / Q000032:analysis
chemical_list: D005961:Glucosinolates; D007211:Indoles; C457341:glucoiberin; C010330:sinigrin; C053152:ascorbigen; C016516:indole-3-acetonitrile; C016517:indole-3-carbinol; C048308:glucobrassicin; D001205:Ascorbic Acid; C016392:3,3'-diindolylmethane
keywords: 3,3′-Diindolylmethane (PubChem CID: 3071); 4-Methylsulfinylbutanenitrile (PubChem CID: 100579); Ascorbigen (PubChem CID: 3081416); Cabbage; Glucobrassicin; Glucobrassicin (PubChem CID: 5484743); Glucoiberin (PubChem CID: 9548622); Glucosinolate breakdown products; Glucosinolates; Indole-3-acetonitrile (PubChem CID: 351795); Indole-3-carbinol (PubChem CID: 3712); Storage after boiling