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Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms

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Abstract

Brassica vegetables, which include broccoli, kale, cauliflower, and Brussel sprouts, are known for their high glucosinolate content. Glucosinolates and their derived forms namely isothiocyanates are of special interest in the pharmaceutical and food industries due to their antimicrobial, neuroprotective, and anticarcinogenic properties. These compounds are water soluble and heat-sensitive and have been proved to be heavily lost during thermal processing. In addition, previous studies suggested that novel non-thermal technologies such as high pressure processing, pulsed electric fields, or ultraviolet irradiation can affect the glucosinolate content of cruciferous vegetables. The objective of this paper was to review current knowledge about the effects of both thermal and non-thermal processing technologies on the content of glucosinolates and their derived forms in brassica vegetables. This paper also highlights the importance of the incorporation of brassica vegetables into our diet for their health-promoting properties beyond their anticarcinogenic activities.

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Fig. 1

Data accessed from the Food and Agriculture Organization Corporate Statistical Database (FAOSTAT) available at http://www.fao.org/faostat/en/

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Abbreviations

HPP:

High pressure processing

UV:

Ultraviolet

IPL:

Intense pulsed light

PEF:

Pulsed electric field

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Acknowledgements

This work was supported by the CERCA Programme and the Secretaria d’Universitats i Recerca del Departament d’Economia i Coneixement de la Generalitat de Catalunya (FI-DGR-2015-0004). T. Lafarga is in receipt of a Juan de la Cierva contract awarded by the Spanish Ministry of Economy, Industry, and Competitiveness (FJCI-2016-29541). I. Aguiló-Aguayo thanks the National Programme for the Promotion of Talent and its Employability of the Spanish Ministry of Economy, Industry and Competitiveness and to the European Social Fund for the Postdoctoral Senior Grant Ramon y Cajal (RYC-2016-19949).

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Authors and Affiliations

  1. Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003, Lleida, Catalonia, Spain

    Tomás Lafarga, Gloria Bobo, Cyrelys Collazo & Ingrid Aguiló-Aguayo

  2. Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Lleida, Catalonia, Spain

    Inmaculada Viñas

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  1. Tomás Lafarga
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  2. Gloria Bobo
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  3. Inmaculada Viñas
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  5. Ingrid Aguiló-Aguayo
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Correspondence to Ingrid Aguiló-Aguayo.

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Lafarga, T., Bobo, G., Viñas, I. et al. Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms. J Food Sci Technol 55, 1973–1981 (2018). https://doi.org/10.1007/s13197-018-3153-7

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  • DOI: https://doi.org/10.1007/s13197-018-3153-7

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