十字花科蔬菜的热加工和非热加工对硫代葡萄糖苷及其衍生形式的影响。
Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms.
作者信息
Lafarga Tomás, Bobo Gloria, Viñas Inmaculada, Collazo Cyrelys, Aguiló-Aguayo Ingrid
机构信息
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.
2Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Lleida, Catalonia Spain.
出版信息
J Food Sci Technol. 2018 Jun;55(6):1973-1981. doi: 10.1007/s13197-018-3153-7. Epub 2018 Apr 16.
Abstract
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 vegetables. This paper also highlights the importance of the incorporation of vegetables into our diet for their health-promoting properties beyond their anticarcinogenic activities.
摘要
蔬菜，包括西兰花、羽衣甘蓝、花椰菜和抱子甘蓝，以其高含量的硫代葡萄糖苷而闻名。硫代葡萄糖苷及其衍生形式即异硫氰酸盐，因其抗菌、神经保护和抗癌特性，在制药和食品工业中备受关注。这些化合物水溶性好且对热敏感，已被证明在热加工过程中会大量损失。此外，先前的研究表明，诸如高压处理、脉冲电场或紫外线照射等新型非热技术会影响十字花科蔬菜中硫代葡萄糖苷的含量。本文的目的是综述有关热加工和非热加工技术对蔬菜中硫代葡萄糖苷及其衍生形式含量影响的现有知识。本文还强调了将蔬菜纳入我们饮食的重要性，因为它们除了具有抗癌活性外，还具有促进健康的特性。
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