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Thermal degradation and oxidation of glucosinolates in model systems and Brassica vegetable broth is mediated by redox-active compounds.

Authors
  • Renz, Matthias1
  • Rohn, Sascha2
  • Hanschen, Franziska S3
  • 1 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. Electronic address: [email protected]. , (Germany)
  • 2 Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Gustav-Meyer-Allee 25, 13355 Berlin, Germany. , (Germany)
  • 3 Leibniz Institute of Vegetable and Ornamental Crops (IGZ) e. V., Plant Quality and Food Security, Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, Germany. Electronic address: [email protected]. , (Germany)
Type
Published Article
Journal
Food chemistry
Publication Date
Jan 15, 2024
Volume
431
Pages
137108–137108
Identifiers
DOI: 10.1016/j.foodchem.2023.137108
PMID: 37595380
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

Glucosinolates (GLSs) are secondary plant metabolites with health-promoting effects found in Brassica vegetables. Recently, next to non-enzymatic degradation yielding nitriles, 4-(methylthio)butyl GLS (4MTB-GLS) was shown to undergo side chain oxidation during thermal treatment, forming 4-(methylsulfinyl)butyl GLS (4MSOB-GLS). Here, we investigated natural plant components and artificial analogs on their capability of altering the thermal reactivity of 4MTB-GLS in vegetable broths and model systems using buffers. Addition of ascorbic acid and dehydroascorbic acid caused varying effects: in broth samples, it increased nitrile formation, while in buffer, 4MSOB-GLS was formed. In further experiments, the antioxidant compounds quercetin and Trolox triggered the side chain oxidation of 4MTB-GLS, while H2S terminated its degradation. A synergistic effect of ascorbic acid and Fe2+ was observed, degrading 98% of 4MTB-GLS to the nitrile after 60 min of boiling. Deepening the understanding of factors that influence the non-enzymatic degradation of GLSs will help to preserve their health-promoting effects. Copyright © 2023 The Authors. Published by Elsevier Ltd.. All rights reserved.

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