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dc.contributor.authorMartínez Villaluenga, Cristina-
dc.contributor.authorPeñas, Elena-
dc.contributor.authorFrías, Juana-
dc.contributor.authorCiska, Ewa-
dc.contributor.authorPiskula, Mariusz K.-
dc.contributor.authorVidal-Valverde, Concepción-
dc.contributor.authorKozlowska, Halina-
dc.date.accessioned2011-07-08T08:53:49Z-
dc.date.available2011-07-08T08:53:49Z-
dc.date.issued2009-
dc.identifier.citationJournal of food science 74(1): C62-C67 (2009)es_ES
dc.identifier.urihttp://hdl.handle.net/10261/37595-
dc.description.abstractThe content of glucosinolates (GLS), ascorbigen, and ascorbic acid in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasons (summer and winter) was determined, before and after spontaneous and starter-induced fermentation. Different salt concentrations (0.5% NaCl or 1.5% NaCl) were used for sauerkraut production. Glucoiberin, sinigrin, and glucobrassicin were dominating in raw white cabbage cultivated either in winter or summer seasons. Ascorbigen precursor, glucobrassicin, was found higher in cabbage cultivated in winter (2.54 μmol/g dw) than those grown in summer (1.83 μmol/g dw). Cabbage fermented for 7 d was found to contain only traces of some GLS irrespective of the fermentation conditions used. Ascorbigen synthesis occurred during white cabbage fermentation. Brining cabbage at low salt concentration (0.5% NaCl) improved ascorbigen content in sauerkraut after 7 d of fermentation at 25 °C. The highest ascorbigen concentration was observed in low-sodium (0.5% NaCl) sauerkraut produced from cabbage cultivated in winter submitted to either natural (109.0 μmol/100 g dw) or starter-induced fermentation (108.3 and 104.6 μmol/100 g dw in cabbages fermented by L. plantarum and L. mesenteroides, respectively). Ascorbic acid content was found higher in cabbage cultivated in summer and fermentation process led to significant reductions. Therefore, the selection of cabbages with high glucobrassicin content and the production of low-sodium sauerkrauts may provide enhanced health benefits towards prevention of chronic diseases.es_ES
dc.description.sponsorshipThis study was performed under the common Polish–Spanish (PAN–CSIC) collaboration 2006PL-0006 and it was funded by the Spanish Commission of Science and Technology AGL2007-62044, and statutory funds of the Dept. of Food Technology of the Inst. of Animal Reproduction and Food Research of Polish Academy of Scienceses_ES
dc.language.isoenges_ES
dc.publisherJohn Wiley & Sonses_ES
dc.rightsclosedAccesses_ES
dc.subjectAscorbic acides_ES
dc.subjectAscorbigenes_ES
dc.subjectFermentationes_ES
dc.subjectGlucosinolateses_ES
dc.subjectSauerkrautes_ES
dc.subjectWhite cabbagees_ES
dc.titleInfluence of fermentation conditions on glucosinolates, ascorbigen and ascorbic acid content in white cabbage (Brassica oleracea ssp. Capitata cv. Taler) cultivated in different seasonses_ES
dc.typeArtículoes_ES
dc.identifier.doi10.1111/j.1750-3841.2008.01017.x-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1111/j.1750-3841.2008.01017.xes_ES
dc.identifier.e-issn1750-3841-
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