Powiadomienia systemowe
- Sesja wygasła!
- Sesja wygasła!
- Sesja wygasła!
Tytuł artykułu
Treść / Zawartość
Pełne teksty:
Identyfikatory
Warianty tytułu
Wpływ gotowania na zmiany zawartości składu podstawowego i glukozynolanów w jarmużu
Języki publikacji
Abstrakty
Brassica vegetables have been strongly recommended as part of human diet because of its high content of bioactive sulphur compounds, eg glucosinolates. The nutrient and health-promoting compounds in kale are significantly affected by traditional cooking. The study investigated changes in the levels of dry mass, ash, fat, total protein, dietary fibre as well as total and individual glucosinolates in the kale due to the traditional cooking process. As a result of cooking kale, a significant decrease was noted in the content of fat, dry matter, indole glucosinolates, and a significant growth in the content of protein, ash, dietary fibre, and aliphatic glucosinolates compared to the raw vegetable.
Warzywa kapustne są szczególnie zalecane w diecie ze względu na wysoką zawartość składników biologicznie czynnych zawierających siarkę, tj. glukozynolanów. Celem pracy było sprawdzenie jak zmieniaj ą się wybrane parametry jakości zdrowotnej jarmużu (tj. zawartość: białka, tłuszczu, popiołu, węglowodanów, błonnika pokarmowego, suchej masy i glukozynolanów) pod wpływem tradycyjnego gotowania w wodzie. W wyniku omawianego procesu zaobserwowano istotne statystycznie obniżenie zawartości suchej masy, tłuszczu oraz glukozynolanów indolowych, a także istotny statystycznie wzrost zawartości białka, popiołu, błonnika pokarmowego oraz glukozynolanów alifatycznych, w stosunku do surowego warzywa.
Czasopismo
Rocznik
Tom
Strony
465--480
Opis fizyczny
Bibliogr. 64 poz., tab.
Twórcy
autor
- Department of Human Nutrition, Agricultural University of Krakow, ul. Balicka 122, 30–149 Kraków, Poland, phone: +48 12 662 48 16, fax: +48 12 662 48 12
autor
- Department of Food Chemistry, Technology and Biotechnology, Gdańsk University of Technology, ul. G. Narutowicza 11/12, 80–233 Gdańsk, Poland
autor
- Department of Human Nutrition, Agricultural University of Krakow, ul. Balicka 122, 30–149 Kraków, Poland, phone: +48 12 662 48 16, fax: +48 12 662 48 12
autor
- Department of Human Nutrition, Agricultural University of Krakow, ul. Balicka 122, 30–149 Kraków, Poland, phone: +48 12 662 48 16, fax: +48 12 662 48 12
Bibliografia
- [1] Avato P, Argentieri MP. Brassicaceae: a rich source of health improving phytochemicals. Phytochem Rev. 2015;14:1019-1033. DOI: 10.1007/s11101-015-9414-4.
- [2] Olsen H, Grimmer S, Aaby K, Saha S, Borge GIA. Antiproliferative effects of fresh and thermal processed green and red cultivars of curly kale (Brassica oleracea L. convar. Acephala var. Sabellica). J Agric Food Chem. 2012;60(30):7375-7383. DOI: 10.1021/jf300875f.
- [3] Fuentes F, Paredes-Gonzalez X, Kong ANT. Dietary glucosinolates sulforaphane, Phenethyl isothiocyanate, indole-3-carbinol/3,3’-diindolylmethane: Anti-oxidative stress/inflammation, Nrf2, epigenetics/ epigenomics and in vivo cancer chemopreventive efficacy. Curr Pharmac Rep. 2015;1:179-196. DOI: 10.1007/s40495-015-0017-y.
- [4] Hanschen FS, Lamy E, Schreiner M, Rohn S. Reactivity and stability of glucosinolates and their breakdown products in foods. Angew Chem Int Ed. 2014;53(43):11430-11450. DOI: 10.1002/anie.201402639.
- [5] Barba FJ, Esteve MJ, Frígola A. Bioactive components from leaf vegetable products. Studies Natural Products Chem. 2014;41:321-346. DOI: 10.1016/B978-0-444-63294-4.00011-5.
- [6] Girgin N, El SN. Effects of cooking on in vitro sinigrin bioaccessibility, total phenols, antioxidant and antimutagenic activity of cauliflower (Brassica oleraceae L. var. Botrytis). J Food Comp Anal. 2015;37:119-127. DOI: 10.1016/j.jfca.2014.04.013.
- [7] Mithen RF, Dekker M, Verkerk R, Rabot S, Johnson IT. The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods. J Sci Food Agric. 2000; 80(7):967-984. DOI: 10.1002/(SICI)1097-0010(20000515)80:7<967:: AID-JSFA597>3.0.CO;2-V.
- [8] Nugrahedi PY, Verkerk R, Widianarko B, Dekker M. A mechanistic perspective on process-induced changes in glucosinolate content in brassica vegetables: A review. Crit Rev Food Sci Nutr. 2015;55(6):823-838. DOI: 10.1080/10408398.2012.688076.
- [9] Tang L, Paonessa JD, Zhang Y, Ambrosone CB, MCcann SE. Total isothiocyanate yield from raw cruciferous vegetables commonly consumed in the United States. J Funct Foods. 2013;5(4):1996-2001. DOI: 10.1016/j.jff.2013.07.011.
- [10] Verkerk R, Schreiner M, Krumbein A, Ciska E, Holst B, Rowland I, De Schrijver R, Hansen M, Gerhäuser C, Mithen R, Dekker M. Glucosinolates in Brassica vegetables: the influence of the food supply chain on intake, bioavailability and human health. Mol Nutr Food Res. 2009;53:S219. DOI: 10.1002/mnfr.200800065.
- [11] Rungapamestry V, Duncan AJ, Fuller Z, Ratcliffe B. Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates. Proc Nutr Soc. 2007;66(01):69-81. DOI: 10.1017/S0029665107005319.
- [12] Fimognari C, Turrini E, Ferruzzi L, Lenzi M, Hrelia P. Natural isothiocyanates: genotoxic potential versus chemoprevention. Mutat Res Rev Mutat Res. 2012;750(2):107-131. DOI: 10.1016/j.mrrev.2011.12.001.
- [13] Kapusta-Duch J, Kopeć A, Piątkowska E, Borczak B, Leszczyńska T. The beneficial effects of Brassica vegetables on human health. Roczn Państw Zakł Hig. 2012;63(4):389-395. http://wydawnictwa.pzh.gov.pl/roczniki_pzh/the-beneficial-effects-of-brassica-vegetables-on-humanhealth?lang=en
- [14] Volden J., Bengtsson, B.G., Wicklund, T. Glucosinolates, L-ascorbic acid, totalphenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. Botrytis); effect of long-term freezerstorage. Food Chem. 2009;112:967-976. DOI: 10.1016/j.foodchem.2008.07.018.
- [15] Abdull Razis AF, Bagatta M, De Nicola GR, Iori R, Ioannides C. Intact glucosinolates modulate hepatic cytochrome P 450 and phase II conjugation activities and may contribute directly to the chemopreventive activity of cruciferous vegetables. Toxicology. 2010;277:74-85. DOI: 10.1016/j.tox.2010.08.080.
- [16] Korus A, Słupski J, Gębczyński P, Banaś A. Effect of preliminary processing and method of preservation on the content of glucosinolates in kale (Brassica oleracea L. var. acephala) leaves. LWT. Food Sci Technol. 2014;59:1003-1008. DOI: 10.1016/j.lwt.2014.06.030.
- [17] Palermo M, Pellegrini N, Fogliano V. The effect of cooking on the phytochemical content of vegetables. J Sci Food Agric. 2014;94:1057-1070. DOI: 10.1002/jsfa.6478.
- [18] Polska Norma. 1990. PN-90/A-75101/03. Polski Komitet Normalizacyjny. Przetwory owocowe i warzywne – Przygotowanie próbek i metody badań fizykochemicznych – Oznaczanie zawartości suchej masy metodą wagową. [Polish Standard. 1990. PN-90/A-75101/03. Polish Committee for Standardization. Fruit and vegetable products – Preparation of samples for physico-chemical studies – Determination of dry matter content by gravimetric method]. http://sklep.pkn.pl/pn-a-75101-03-1990p.html.
- [19] Polska Norma. 1998. PN-A-79011-8:1998. Polski Komitet Normalizacyjny. Koncentraty spożywcze – Metody badań – Oznaczanie zawartości popiołu ogólnego i popiołu nierozpuszczalnego w 10 procentowym (m/m) roztworze kwasu chlorowodorowego. [Polish Standard. PN-A-79011-8:1998. Polish Committee for Standardization. Dry food mixes. Test methods. Determination of Total Ash and Ash Insoluble in 10 Percent (m/m) Hydrochloric Acid]. http://sklep.pkn.pl/pn-a-79011-8-1998p.html.
- [20] Polska Norma. 2004. PN-EN ISO 8968-1:2004. Polski Komitet Normalizacyjny. Mleko – Oznaczanie zawartości azotu – Część 1: Metoda Kjeldahla. [Polish Standard. PN-EN ISO 8968-1:2004. Polish Committee for Standardization. Milk – Determination of Nitrogen Content – Part 1: Determination of nitrogen by the Kjeldahl method]. http://sklep.pkn.pl/pn-en-iso-8968-1-2004p.html.
- [21] Polska Norma. 1998. PN-A-79011-4:1998. Polski Komitet Normalizacyjny. Koncentraty spożywcze – Metody badań – Oznaczanie zawartości tłuszczu. [Polish Standard. PN-A-79011-4:1998. Polish Committee for Standardization. Dry food mixes – Test methods – Determination of fat content]. http://sklep.pkn.pl/pn-a-79011-4-1998p.html.
- [22] Polska Norma. 1998. PN-A-79011-15:1998P. Polski Komitet Normalizacyjny. Koncentraty spożywcze – Metody badań – Oznaczanie zawartości błonnika pokarmowego. [Polish Standard. PN-A-79011-15: 1998P. Polish Committee for Standardization. Dry food mixes – Test methods – Determination of dietary fiber contents]. http://sklep.pkn.pl/pn-a-79011-15-1998p.html.
- [23] Kusznierewicz B, Iori R, Piekarska A, Namieśnik J, Bartoszek A. Convenient identification of desulfoglucosinolates on the basis of mass spectra obtained during liquid chromatography-diode array-electrospray ionisation mass spectrometry analysis: Method verification for sprouts of different Brassicaceae species extracts. J Chromatogr A. 2013;1278:108-115. DOI: 10.1016/j.chroma.2012.12.075.
- [24] Clarke DB. Glucosinolates, structures and analysis in food. Anal Methods. 2010;2:310-325. DOI: 10.1039/B9AY00280D.
- [25] Cao G, Sofic E, Prior RL. 1996. Antioxidant capacity of tea and common vegetables. J Agric Food Chem. 1996;44:3426-3431. DOI: 10.1021/jf9602535.
- [26] Lo Scalzo R, Genna A, Branca F, Chedin M, Chassaigne H. Anthocyanin composition of cauliflower (Brassica oleracea L. var. botrytis) and cabbage (B. oleracea L. var. capitata) and its stability in relation to thermal treatments. Food Chem. 2008;107:136-144. DOI: 10.1016/j.foodchem.2007.07.072.
- [27] Sikora E, Bodziarczyk I. Composition and antioxidant activity of kale (Brassica oleracea L. var. acephala) raw and cooked. Acta Sci Pol Technol Aliment. 2012;11(3):239-248. http://www.food.actapol.net/pub/3_3_2012.pdf.
- [28] Florkiewicz A, Filipiak-Florkiewicz A, Topolska K, Cieślik E, Kostogrys RB. The effect of technological processing on the chemical composition of cauliflower. Ital J Food Sci. 2014;26(3):275-281. http://search.proquest.com/openview/e1d3f1315dc3e8d8bd1f38d664dcc43e/1?pq-origsite=gscholar.
- [29] Gębczyński P, Kmiecik W. Effects of traditional and modified technology, in the production of frozen cauliflower, on the contents of selected antioxidative compounds. Food Chem. 2007;101(1):229-235. DOI: 10.1016/j.foodchem.2006.01.021.
- [30] Ayaz FA, Glew RH, Millson M, Huang HS, Chuang LT, Sanz C, Hayirlioglu-Ayaz S. Nutrient contents of kale (Brassica olerace L. var. acephala DC.) Food Chem. 2006;96:572-579. DOI: 10.1016/j.foodchem.2005.03.011.
- [31] Kunachowicz H, Nadolna I, Przygoda B, Iwanow K. Tabele składu i wartości odżywczej żywności. [The nutritional value of selected food products and typical dishes]. Warszawa: Publishing house PZWL; 2016. http://www.ikamed.pl/tabele-skladu-i-wartosci-odzywczej-zywnosci-pzwl00463.
- [32] Lisiewska Z, Kmiecik W, Korus A. The amino acid composition of kale (Brassica oleracea L. var. acephala), fresh and after culinary and technological processing. Food Chem. 2008;108:642-648. DOI: 10.1016/j.foodchem.2007.11.030.
- [33] Almeida D, Rosa E, Monteiro AA. Protein and mineral concentration of Portuguese kale (Brassica oleracea var. acephala) related to soil composition. Acta Hortic. 1996;407:269-276. DOI: 10.17660/ActaHortic.1996.407.33.
- [34] Eppendorfer WH, Sřren, WB. Free and total amino acid composition of edible parts of beans, kale, spinach, cauliflower and potatoes as influenced by nitrogen. J Sci Food Agric. 1996;71(4):449-458. DOI: 10.1002/(SICI)1097-0010(199608)71:4<449::AID-JSFA601>3.0.CO;2-N.
- [35] Słupski J, Achrem-Achremowicz J, Lisiewska Z, Korus A. Effect of processing on the amino acid content of New Zealand spinach (Tetragonia tetragonioides Pall. Kuntze). Int J Food Sci Technol. 2010;45:1682-1688. DOI: 10.1111/j.1365-2621.2010.02315.x.
- [36] Lisiewska Z, Słupski J, Skoczeń-Słupska R, Kmiecik W. Content of amino acid and the quality of protein in Brussels sprouts, both raw and prepared for consumption. Int J Refrig. 2009;32(2):272-278. DOI: 10.1016/j.ijrefrig.2008.05.011.
- [37] Czapski J. Cancer preventing properties of cruciferous vegetables. Veg. Crop. Res. Bull. 2009;70:5-18. DOI: 10.2478/v10032-009-0001-3.
- [38] Skąpski H, Dąbrowska B. Uprawa warzyw w polu. [Growing vegetables in the field]. Warszawa: Publishing house SGGW; 1994. http://krwil.pl/index.php?section=publications&subsection=pub_view&p=books.
- [39] USDA Nutrient Database for Standard References. www.nal.usda.gov
- [40] Emebu PK, Anyika JU. Proximate and mineral composition of kale (Brassica oleracea) grown in Delta State, Nigeria. Pak J Nutr. 2011;10(2):190-194. DOI: 10.3923/pjn.2011.190.194.
- [41] Fadigas CJ, Santos Dos MPA, Raildo MJ, Lima CD, Fragoso DW, David MJ, Ferreira LCS. Use of multivariate analysis techniques for the characterization of analytical results for the determination of the mineral composition of kale. Microchem J. 2010;96(2):352-356. DOI: 10.1016/j.microc.2010.06.006.
- [42] Komolka P, Górecka D, Dziedzic K. The effect of thermal processing of cruciferous vegetables on their content of dietary fiber and its fraction. Acta Sci Pol Technol Aliment. 2012;11(4):347-354. http://www.food.actapol.net/pub/3_4_2012.pdf.
- [43] Castro A, Aires A, Rosa E, Bloem E, Stulen I. Distribution of glucosinolates in Brassica oleracea cultivars. Phyton-Ann Rei Bot A. 2004;44:133-143. http://www.zobodat.at/pdf/PHY_44_1_0133-0143.pdf
- [44] Jia CG, Xu CJ, Wei J, Yuan J, Yuan GF, Wang BL, Wang QM. Effect of modified atmosphere packaging on visual quality and glucosinolates of broccoli florets. Food Chem. 2009;114(1):28-37. DOI: 10.1016/j.foodchem.2008.09.009.
- [45] Deng Q, Zinoviadou KG, Galanakis CM, Orlien V, Grimi N, Vorobiev E, Lebovka N, Barba FJ. The effects of conventional and non-conventional processing on glucosinolates and its derived forms, isothiocyanates: extraction, degradation, and applications. Food Eng Rev. 2015;7:357-381. DOI: 10.1007/s12393-014-9104-9.
- [46] Ciska E, Kozlowska H. The effect of cooking on the glucosinolates content in white cabbage. Eur Food Res Technol. 2001;212(5):582-587. DOI: 10.1007/s002170100293.
- [47] De Vos RH, Blijleven WGH. The effect of processing conditions on glucosinolates in cruciferous vegetables. Z Lebensm Unters F A. 1988;187:525-529. DOI: 10.1007/BF01042383.
- [48] Cieślik E, Leszczyńska T, Filipiak-Florkiewicz A, Sikora E, Pisulewski PM. Effects of some technological processes on glucosinolate contents in cruciferous vegetables. Food Chem. 2007;105:976-981. DOI: 10.1016/j.foodchem.2007.04.047.
- [49] Gliszczyńska-Świgło A, Ciska E, Pawlak-Lemańska K, Chmielewski J, Borkowski T, Tyrakowska B. Changes in the content of healthpromoting compounds and antioxidant activity of broccoli after domestic processing. Food Addit Contam. 2006;23(11):1088-1098. DOI: 10.1080/02652030600887594.
- [50] Yuan GF, Sun B, Yuan J, Wang QM. Effects of different cooking methods on health-promoting compounds of broccoli. J Zhejiang Uni Sci B. 2009;10(8):580-588. DOI: 10.1631/jzus.B0920051.
- [51] Ciska E, Drabińska N, Honke J, Narwojsz A. Boiled Brussels sprouts: A rich source of glucosinolates and the corresponding nitriles. J Funct Foods. 2015;19:91-99. DOI: 10.1016/j.jff.2015.09.008.
- [52] Ciska E, Drabińska N, Narwojsz A, Honke J. Stability of glucosinolates and glucosinolate degradation products during storage of boiled white cabbage. Food Chem. 2016; 203:340-347. DOI: 10.1016/j.foodchem.2016.02.079.
- [53] Kapusta-Duch J, Kusznierewicz B, Leszczyńska T, Borczak B. Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables. J Funct Foods. 2016;23:412-422. DOI: 10.1016/j.jff.2016.03.006.
- [54] D’antuono LF, Elementi S, Neri R. Sensory attributes, health promoting aspects and new uses of edible Brassicaceae. Acta Hortic. 2007;741:65-72. DOI: 10.17660/ActaHortic.2007.741.8.
- [55] Vallejo F, Tomas-Barberan FA, Garcia-Viguera C. Glucosinolates and vitamin C content in edible parts of Broccoli florets after domestic cooking. Eur Food Res Technol. 2002;215:310-316. DOI: 10.1007/s00217-002-0560-8.
- [56] Oerlemans K, Barrett DM, Bosch Suades C, Verkerk R, Dekker M. Thermal degradation of glucosinolates in red cabbage. Food Chem. 2006;95:19-29. DOI: 10.1016/j.foodchem.2004.12.013.
- [57] Rosa EAS, Heaney RK. The effect of cooking and processing on the glucosinolate content: studies on four varieties of Portuguese cabbage and hybrid white cabbage. J Sci Food Agric. 1993;62:259-265. DOI: 10.1002/jsfa.2740620309.
- [58] Verkerk R, Dekker M. Glucosinolates and myrosinase activity in red cabbage (Brassica oleracea L. var. Capitata f. rubra DC.) after various microwave treatments. J Agric Food Chem. 2004;52:7318-7323. DOI: 10.1021/jf0493268.
- [59] Roqué-Sala N. Thermal breakdown of glucosinolates in brussels sprouts. Modelling and validation in a canning process. Wageningen, The Netherlands: Wageningen University; 2005.
- [60] Sosińska E, Obiedziński MW. Effect of processing on the content of glucobrassicin and its degradation products in broccoli and cauliflower. Food Control. 2011;22(8):1348-1356. DOI: 10.1016/j.foodcont.2011.02.011.
- [61] Miglio C, Chiavaro E,Visconti A, Fogliano V, Pellegrini N. Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. J Agric Food Chem. 2008;56:139-147. DOI: 10.1021/jf072304b.
- [62] Shapiro TA, Fahey JW, Wade KL, Stephenson KK, Talalay P. Chemoprotective glucosinolates and isothiocyanates of broccoli sprouts: Metabolism and excretion in humans. Cancer Epidemiol. Biomarkers Prev. 2001;10:501-508. http://cebp.aacrjournals.org/content/10/5/501.full.
- [63] Rungapamestry V, Duncan AJ, Fuller Z, Ratcliffe B. Changes in glucosinolate concentrations, myrosinase activity, and production of metabolites of glucosinolates in cabbage (Brassica oleracea var. capitata) cooked for different durations. J Agric Food Chem. 2006;54(20):7628-7634. DOI: 10.1021/jf0607314.
- [64] Travers-Martin N, Kuhlmann F, Müller C. Revised determination of free and complexed myrosinase activities in plant extracts. Plant Physiol Biochem. 2008;46:506-516. DOI: 10.1016/j.plaphy.2008.02.008.
Uwagi
PL
Opracowanie ze środków MNiSW w ramach umowy 812/P-DUN/2016 na działalność upowszechniającą naukę (zadania 2017).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-61d7ca56-d970-456a-a7d8-ec53b7458f31