English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/55062
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


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
Volatile glucosinolates hydrolysis products
Issue Date1-Sep-2012
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
Appears in Collections:(ICTAN) Artículos
Files in This Item:
File Description SizeFormat 
fermentation_conditions_Penas.pdf192,29 kBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.