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Título: | Effect of storage on the content of indole-glucosinolate breakdown products and vitamin C of sauerkrauts treated by high hydrostatic pressure |
Autor: | Peñas, Elena CSIC ORCID ; Limón, Rocío CSIC; Vidal-Valverde, Concepción CSIC ; Frías, Juana CSIC ORCID | Palabras clave: | Indole glucosinolate breakdown products High hydrostatic pressure Sauerkraut Storage Vitamin C Cabbage |
Fecha de publicación: | sep-2013 | Editor: | Elsevier | Citación: | Food Science and Technology 53(1): 285-289 (2013) | Resumen: | The effect of refrigerated storage for three months on the content of indole glucosinolate (GLS) breakdown products (ascorbigen -ABG-, indole-3-carbinol -I3C- and indole-3-acetonitrile -I3ACN-) and vitamin C in sauerkrauts treated by high hydrostatic pressure (HHP) was investigated. Sauerkrauts were produced either by spontaneous fermentation (NF) or by using a mixed-starter culture (Lactobacillus plantarum and Leuconostoc mesenteroides) (PMF) at 0.5 g/100 g and 1.5 g/100 g NaCl concentrations and they were pressurized in order to prolong their shelf life. HHP-sauerkrauts were a good source of vitamin C (143-161 mg/100 g d.m.) and ABG was the main indole GLS derivative (37-65 μmol/100 g d.m), followed by I3C (5-17 μmol/100 g d.m) and I3ACN (1.5-3 μmol/100 g d.m). NF-HHP sauerkrauts presented higher I3C and I3AC and lower vitamin C content than PMF-HHP sauerkrauts. Refrigerated storage led to a gradual decrease of ABG and vitamin C (losses of 33-67% and 96-98%, respectively, after 3 months) while slight changes of I3C and I3ACN were observed. | Versión del editor: | http://dx.doi.org/10.1016/j.lwt.2013.01.015 | URI: | http://hdl.handle.net/10261/94673 | DOI: | 10.1016/j.lwt.2013.01.015 | Identificadores: | issn: 0023-6438 |
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