Mechanical Stress Results in Immediate Accumulation of Glucosinolates in Fresh-Cut Cabbage
The intensity of mechanical stress and the temperature significantly affect the levels of individual and total glucosinolates in shredded white cabbage (cv. Galaxy). Mild processing (shredding to 2 mm thickness) at 8°C resulted in the accumulation of glucosinolates (40% increase) in comparison with...
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| Format: | Article |
| Language: | English |
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Wiley
2015-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2015/963034 |
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| author | Tomaž Požrl Blaž Cigić Lea Demšar Janez Hribar Tomaž Polak |
| author_facet | Tomaž Požrl Blaž Cigić Lea Demšar Janez Hribar Tomaž Polak |
| author_sort | Tomaž Požrl |
| collection | DOAJ |
| description | The intensity of mechanical stress and the temperature significantly affect the levels of individual and total glucosinolates in shredded white cabbage (cv. Galaxy). Mild processing (shredding to 2 mm thickness) at 8°C resulted in the accumulation of glucosinolates (40% increase) in comparison with unshredded cabbage, which was already seen 5 min after the mechanical stress. Severe processing (shredding to 0.5 mm thickness) at 20°C, however, resulted in an initial 50% decrease in glucosinolates. The glucosinolates accumulated in all of the cabbage samples 30 min from processing, resulting in higher levels than in unshredded cabbage, except for the severe processing at 20°C where the increase was not sufficient to compensate for the initial loss. Glucobrassicin and neoglucobrassicin were the major glucosinolates identified in the cabbage samples. Mechanical stress resulted in an increase in the relative proportion of glucobrassicin and in a decrease in neoglucobrassicin. |
| format | Article |
| id | doaj-art-0573d755edef45618a0f8eb47f9604db |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2015-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-0573d755edef45618a0f8eb47f9604db2025-02-03T01:22:02ZengWileyJournal of Chemistry2090-90632090-90712015-01-01201510.1155/2015/963034963034Mechanical Stress Results in Immediate Accumulation of Glucosinolates in Fresh-Cut CabbageTomaž Požrl0Blaž Cigić1Lea Demšar2Janez Hribar3Tomaž Polak4Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, SloveniaDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, SloveniaDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, SloveniaDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, SloveniaDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, SloveniaThe intensity of mechanical stress and the temperature significantly affect the levels of individual and total glucosinolates in shredded white cabbage (cv. Galaxy). Mild processing (shredding to 2 mm thickness) at 8°C resulted in the accumulation of glucosinolates (40% increase) in comparison with unshredded cabbage, which was already seen 5 min after the mechanical stress. Severe processing (shredding to 0.5 mm thickness) at 20°C, however, resulted in an initial 50% decrease in glucosinolates. The glucosinolates accumulated in all of the cabbage samples 30 min from processing, resulting in higher levels than in unshredded cabbage, except for the severe processing at 20°C where the increase was not sufficient to compensate for the initial loss. Glucobrassicin and neoglucobrassicin were the major glucosinolates identified in the cabbage samples. Mechanical stress resulted in an increase in the relative proportion of glucobrassicin and in a decrease in neoglucobrassicin.http://dx.doi.org/10.1155/2015/963034 |
| spellingShingle | Tomaž Požrl Blaž Cigić Lea Demšar Janez Hribar Tomaž Polak Mechanical Stress Results in Immediate Accumulation of Glucosinolates in Fresh-Cut Cabbage Journal of Chemistry |
| title | Mechanical Stress Results in Immediate Accumulation of Glucosinolates in Fresh-Cut Cabbage |
| title_full | Mechanical Stress Results in Immediate Accumulation of Glucosinolates in Fresh-Cut Cabbage |
| title_fullStr | Mechanical Stress Results in Immediate Accumulation of Glucosinolates in Fresh-Cut Cabbage |
| title_full_unstemmed | Mechanical Stress Results in Immediate Accumulation of Glucosinolates in Fresh-Cut Cabbage |
| title_short | Mechanical Stress Results in Immediate Accumulation of Glucosinolates in Fresh-Cut Cabbage |
| title_sort | mechanical stress results in immediate accumulation of glucosinolates in fresh cut cabbage |
| url | http://dx.doi.org/10.1155/2015/963034 |
| work_keys_str_mv | AT tomazpozrl mechanicalstressresultsinimmediateaccumulationofglucosinolatesinfreshcutcabbage AT blazcigic mechanicalstressresultsinimmediateaccumulationofglucosinolatesinfreshcutcabbage AT leademsar mechanicalstressresultsinimmediateaccumulationofglucosinolatesinfreshcutcabbage AT janezhribar mechanicalstressresultsinimmediateaccumulationofglucosinolatesinfreshcutcabbage AT tomazpolak mechanicalstressresultsinimmediateaccumulationofglucosinolatesinfreshcutcabbage |