Effect of the Pasteurization Process on the Contents of Ascorbigen, indole-3-carbinol, indole-3-acetonitrile, and 3,3'-diindolylmethane in Fermented Cabbage

J Agric Food Chem. 2012 Apr 11;60(14):3645-9. doi: 10.1021/jf300133k. Epub 2012 Apr 3.


The aim of the study was to investigate the effect of the pasteurization process on the content of ascorbigen, indole-3-carbinol, indole-3-acetonitrile, and 3,3'-diindolylmethane in fermented cabbage. Pasteurization was run at a temperature of 80 °C for 5-30 min. Significant changes were only observed in contents of ascorbigen and 3,3'-diindolylmethane. The total content of the compounds analyzed in cabbage pasteurized for 10-30 min was found to be decreased by ca. 20%, and the losses were due to thermal degradation of the predominating ascorbigen. Pasteurization was found not to exert any considerable effect on contents of indole-3-acetonitrile and indole-3-carbinol in cabbage nor did it affect contents of the compounds analyzed in juice.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Ascorbic Acid / analogs & derivatives*
  • Ascorbic Acid / analysis
  • Brassica / chemistry*
  • Brassica / metabolism
  • Fermentation
  • Glucosinolates / metabolism
  • Hot Temperature
  • Indoles / analysis*
  • Indoles / metabolism
  • Pasteurization*


  • Glucosinolates
  • Indoles
  • ascorbigen
  • indole-3-acetonitrile
  • indole-3-carbinol
  • glucobrassicin
  • Ascorbic Acid
  • 3,3'-diindolylmethane