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Title

Influence of fermentation conditions of Brassica oleracea L. var. capitata on the volatile glucosinolate hydrolysis compounds of sauerkrauts

AuthorsPeñas, Elena ; Pihlava, J. M.; Vidal-Valverde, Concepción ; Frías, Juana
KeywordsWhite cabbage
Fermentation
Volatile glucosinolates hydrolysis products
Issue Date1-Sep-2012
PublisherElsevier
CitationLWT - Food Science and Technology 48(1): 16-23 (2012)
AbstractThe 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.
Description8 páginas,3 figuras.
Publisher version (URL)http://dx.doi.org/10.1016/j.lwt.2012.03.005
URIhttp://hdl.handle.net/10261/55062
DOI10.1016/j.lwt.2012.03.005
ISSN0023-6438
Appears in Collections:(ICTAN) Artículos
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