2024-03-29T05:19:57Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/550622022-01-20T09:27:04Zcom_10261_70com_10261_2col_10261_323
DIGITAL.CSIC
author
Peñas, Elena
author
Pihlava, J. M.
author
Vidal-Valverde, Concepción
author
Frías, Juana
funder
Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
2012-08-27T10:17:12Z
2012-08-27T10:17:12Z
2012-09-01
LWT - Food Science and Technology 48(1): 16-23 (2012)
0023-6438
http://hdl.handle.net/10261/55062
10.1016/j.lwt.2012.03.005
http://dx.doi.org/10.13039/501100007273
The influence of fermentation conditions on the volatile glucosinolate (GLS) hydrolysis products in two
different white cabbage cultivars (Bronco and Megaton) was studied. Natural and induced fermentation
using Lactobacillus plantarum, Leuconostoc mesenteroides or a mixed starter culture of both microorganisms
were performed. Cabbage cv. Bronco was fermented at a concentration of 0.5% and 1.5% NaCl
while cv. Megaton was fermented only at 0.5% NaCl. Four commercial sauerkrauts were also analysed in
order to compare with the experimental products. No volatile GLS hydrolysis products were detected in
raw cabbages. Fermentation caused the appearance of iberin (IB), iberin nitrile (IBN), allyl cyanide (AC),
allyl isothiocyanate (AITC) and sulforaphane (SFN) in experimental sauerkrauts, while only IB, IBN and
SFN were detected in the commercial ones. Megaton sauerkrauts presented higher volatile GLS derivative
content than those from cv. Bronco. The content of these compounds was affected by the starter culture
and the salt concentration and it was in the range of those reported as having beneficial effect. Hence,
sauerkraut can be considered as a health-promoting food and its intake is highly advised for disease
prevention.
eng
openAccess
White cabbage
Fermentation
Volatile glucosinolates hydrolysis products
Influence of fermentation conditions of Brassica oleracea L. var. capitata on the volatile glucosinolate hydrolysis compounds of sauerkrauts
artículo
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URL
https://digital.csic.es/bitstream/10261/55062/3/fermentation_conditions_Penas.pdf
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https://digital.csic.es/bitstream/10261/55062/5/fermentation_conditions_Penas.pdf.txt
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fermentation_conditions_Penas.pdf.txt