Effect of water content and temperature on glucosinolate degradation kinetics in broccoli (Brassica oleracea var. italica)

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• 作者：Teresa Oliviero ; ^{teresa.oliviero@wur.nl} ; ^{teresa_oliviero@libero.it} ; Ruud Verkerk ^{ruud.verkerk@wur.nl} ; Matthijs Dekker ; ^{matthijs.dekker@wur.nl}
• 关键词：Water content ; Water activity ; Temperature ; Glucosinolates ; Kinetic modeling
• 刊名：Food Chemistry
• 出版年：2012
• 出版时间：15 June 2012
• 年：2012
• 卷：132
• 期：4
• 页码：2037-2045
• 全文大小：646 K

文摘

The effect of water content and temperature on glucosinolate thermal degradation in broccoli (Brassica oleracea var. italica) was investigated. Broccoli was freeze dried obtaining batches with water content between 13 % and 82 % (a_w from 0.32 to 0.99). These samples were heated at different temperatures (from 60 to 120 ¡ãC) and glucosinolate levels were monitored. To rule out enzymatic breakdown, myrosinase was inactivated prior to heating. Degradation could be described by first-order kinetics for all glucosinolates and all water contents. In the temperature range 60-100 ¡ãC the sample with 13 % showed the lowest degradation rate, whereas at 120 ¡ãC the degradation rate increased with the water content. This particular behavior was reflected by the high activation energy value of the driest sample. Several hypotheses to explain the observed behavior are discussed.