The aim of the study was to investigate the effect of storage on the contents of glucosinolates (GLS) and their degradation products in a boiled white cabbage. A 24h storage at 4 °C resulted in a decrease in GLS content (20-40%, depending on the cooking time applied) in the edible parts. The most significant losses were observed for sinigrin (20-45%), and the least for glucobrassicin (12-32%). Storage had a diversified effect on GLS breakdown products (indole-3-acetonitrile, indole-3-carbinol, ascorbigen and 3,3'-diindolylmethane released from glucobrassicin and 4-methylsulfinylbutanenitrile released from glucoiberin) in the boiled cabbage. The increase in the content of indole-3-acetonitrile, especially considerable within the first 24h of storage (and a simultaneous decrease in glucobrassicin) clearly indicates that degradation of GLS may occur during storage or cooling to 4 °C.
Keywords: 3,3′-Diindolylmethane (PubChem CID: 3071); 4-Methylsulfinylbutanenitrile (PubChem CID: 100579); Ascorbigen (PubChem CID: 3081416); Cabbage; Glucobrassicin; Glucobrassicin (PubChem CID: 5484743); Glucoiberin (PubChem CID: 9548622); Glucosinolate breakdown products; Glucosinolates; Indole-3-acetonitrile (PubChem CID: 351795); Indole-3-carbinol (PubChem CID: 3712); Storage after boiling.
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