Leibniz Institute of Vegetable and Ornamental Crops (IGZ) e. V., Plant Quality and Food Security, Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, Germany; Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
Leibniz Institute of Vegetable and Ornamental Crops (IGZ) e. V., Plant Quality and Food Security, Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, Germany.
Food Chem. 2024 Mar 1;435:137550. doi: 10.1016/j.foodchem.2023.137550. Epub 2023 Sep 20.
Red cabbage is a popular vegetable in Central Europe and a rich source of glucosinolates (GLSs). Upon hydrolysis, GLSs form health-promoting isothiocyanates (ITCs), but also nitriles and epithionitriles. Recently, ITCs were shown to undergo further hydrolysis, yielding amines. Here, we analyzed the degradation of GLSs and the formation of ITCs, nitriles, epithionitriles, and amines during domestic-like cooking of red cabbage with addition of vinegar or baking soda. Both additives strongly affected the stability of GLSs and the formation of nitriles during boiling. Primary amines were found as a major degradation product of GLSs. In control and vinegar samples, formation of methylsulfinylalkyl amines increased during boiling. Additionally, for the first time, the formation of several N,N'-dialk(en)yl thioureas during boiling of Brassica vegetables was demonstrated, resulting from the reaction of GLS-derived ITCs and amines, and they were subsequently quantified. As references, five N,N'-dialk(en)yl thioureas were synthesized and characterized by NMR and HRMS.
红甘蓝是中欧地区一种常见的蔬菜，也是硫代葡萄糖苷（GLS）的丰富来源。GLS 经水解可形成具有促进健康作用的异硫氰酸酯（ITC），但也会形成腈和硫代乙腈。最近，研究表明 ITC 会进一步水解，生成胺类。在此，我们分析了红甘蓝在类似家庭烹饪条件下，添加醋或小苏打时 GLS 的降解和 ITC、腈、硫代乙腈和胺的形成情况。这两种添加剂都会强烈影响 GLS 的稳定性和煮沸过程中腈的形成。一级胺是 GLS 主要的降解产物。在对照和醋样中，在煮沸过程中，甲基亚磺酰烷基胺的形成增加。此外，首次证明了 Brassica 类蔬菜在煮沸过程中会形成几种 N,N'-二（烯）基硫脲，这是由 GLS 衍生的 ITC 和胺反应生成的，随后对其进行了定量分析。作为参考，合成并通过 NMR 和 HRMS 对 5 种 N,N'-二（烯）基硫脲进行了表征。
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