a Food Quality and Design Group, Department of Agrotechnology and Food Science , Wageningen University , Wageningen , The Netherlands.
Crit Rev Food Sci Nutr. 2015;55(6):823-38. doi: 10.1080/10408398.2012.688076.
Brassica vegetables are consumed mostly after processing, which is expected to give beneficial effects on the vegetable properties, such as improved palatability and bioavailability of nutrients, or shelf life extension. But processing also results to various changes in the content of health promoting phytochemicals like glucosinolates. This paper reviews the effects of processing on the glucosinolates content by using a mechanism approach underlying processing method employed. Cultural differences between Eastern and Western preparation practices and their possible effect on glucosinolate retention are highlighted. Boiling and blanching considerably reduce the glucosinolate content mainly due to mechanisms of cell lysis, diffusion, and leaching, and partly due to thermal and enzymatic degradation. Steaming, microwave processing, and stir frying either retain or slightly reduce the glucosinolates content due to low degrees of leaching; moreover, these methods seem to enhance extractability of glucosinolates from the plant tissue. Fermentation reduces the glucosinolate content considerably, but the underlying mechanisms are not yet studied in detail. Studying the changes of glucosinolates during processing by a mechanistic approach is shown to be valuable to understand the impact of processing and to optimize processing conditions for health benefits of these compounds.
Brassica 蔬菜主要经过加工后食用，这有望对蔬菜特性产生有益影响，例如改善口感和营养物质的生物利用度，或延长货架期。但加工也会导致健康促进植物化学物质（如硫代葡萄糖苷）的含量发生各种变化。本文通过使用所采用的加工方法的机制方法，综述了加工对硫代葡萄糖苷含量的影响。强调了东西方准备实践之间的文化差异及其对硫代葡萄糖苷保留的可能影响。煮沸和烫漂会大大降低硫代葡萄糖苷的含量，主要是由于细胞裂解、扩散和浸出的机制，部分原因是热和酶促降解。蒸煮、微波处理和炒菜要么保留要么略微降低硫代葡萄糖苷的含量，这是由于浸出程度较低；此外，这些方法似乎增强了植物组织中硫代葡萄糖苷的提取能力。发酵会大大降低硫代葡萄糖苷的含量，但背后的机制尚未详细研究。通过机制方法研究加工过程中硫代葡萄糖苷的变化，有助于了解加工的影响，并优化这些化合物的加工条件以获得健康益处。
