Stability of glucosinolates and glucosinolate degradation products during storage of boiled white cabbage

Food Chem. 2016 Jul 15;203:340-347. doi: 10.1016/j.foodchem.2016.02.079. Epub 2016 Feb 12.


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.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Ascorbic Acid / analogs & derivatives
  • Ascorbic Acid / analysis
  • Brassica / chemistry*
  • Brassica / metabolism
  • Drug Stability
  • Fermentation
  • Food Handling / methods
  • Food Preservation*
  • Glucosinolates / analysis
  • Glucosinolates / chemistry*
  • Glucosinolates / metabolism
  • Hot Temperature
  • Indoles / analysis


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