Cooking Methods for Preserving Isothiocyanates and Reducing Goitrin in Brassica Vegetables
1
Issued Date
2023-10-01
Resource Type
eISSN
23048158
Scopus ID
2-s2.0-85173858549
Journal Title
Foods
Volume
12
Issue
19
Rights Holder(s)
SCOPUS
Bibliographic Citation
Foods Vol.12 No.19 (2023)
Suggested Citation
Panduang T., Phucharoenrak P., Karnpanit W., Trachootham D. Cooking Methods for Preserving Isothiocyanates and Reducing Goitrin in Brassica Vegetables. Foods Vol.12 No.19 (2023). doi:10.3390/foods12193647 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/90633
Title
Cooking Methods for Preserving Isothiocyanates and Reducing Goitrin in Brassica Vegetables
Author's Affiliation
Other Contributor(s)
Abstract
Glucosinolates in Brassica vegetables can be hydrolyzed into various products, e.g., chemopreventive agents, isothiocyanates (ITCs) and anti-thyroid substance, goitrin. Cooking can reduce goitrin but destroy isothiocyanates. This study aimed to optimize cooking conditions for reducing goitrin while preserving isothiocyanates in Brassica vegetables. Cabbage and Chinese kale samples were divided evenly into raw, blanched, steamed, and water-based stir-fried samples. Cooking temperature and time were varied at 60, 80, or 100 °C for 2, 4, or 6 min. The levels of goitrin, benzyl isothiocyanate (BITC), and sulforaphane (SFN) were measured using LC-MS/MS. Response surface model (RSM) was used to identify the optimal cooking conditions to reduce goitrin but preserve ITCs. Results showed that goitrin content in cabbage depended on the cooking methods, temperature, and time, while that of Chinese kale only depended on the methods. In contrast, the concentrations of SFN in cabbage and BITC in kale depended on the cooking temperature and time but not methods. Based on RSM analysis, the suggested household cooking methods for preserving isothiocyanates and reducing goitrin are steaming cabbage at 80–100 °C for 4 min and stir-frying Chinese kale at 60–100 °C for 2 min. Such methods may preserve the bioactive compounds while reducing food hazards.