Stability of glucosinolates and glucosinolate degradation products during storage of boiled white cabbage
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- 作者：Ewa Ciskaa ; e.ciska@pan.olsztyn.pl" class="auth_mail" title="E-mail the corresponding author ; Natalia Drabińskaa ; Agnieszka Narwojszb ; Joanna Honkea
- 关键词：4-Methylsulfinylbutanenitrile (PubChem CID ; 100579) ; 3 ; 3&prime ; -Diindolylmethane (PubChem CID ; 3071) ; Ascorbigen (PubChem CID ; 3081416) ; Glucobrassicin (PubChem CID ; 5484743) ; Glucoiberin (PubChem CID ; 9548622) ; Indole-3-acetonitrile (PubChem CID ; 351795) ; Indole-3-carbinol (PubChem CID ; 3712)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 July 2016
- 年：2016
- 卷：203
- 期：Complete
- 页码：340-347
- 全文大小：458 K
文摘
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24 h storage at 4 °C decreased GLS content in the edible parts of a cabbage.
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The loss of individual GLS varied during storage.
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Storage resulted in an increase in indole-3-acetonitrile in the edible parts.
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Possibility of GLS degradation during storage was identified.