Influence of fermentation conditions of Brassica oleracea L. var. capitata on the volatile glucosinolate hydrolysis compounds of sauerkrauts

8 páginas,3 figuras.

Detalles Bibliográficos
Autores: Peñas, Elena, Pihlava, J. M., Vidal-Valverde, Concepción, Frías, Juana
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2012
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/55062
Acceso en línea:http://hdl.handle.net/10261/55062
Access Level:acceso abierto
Palabra clave:White cabbage
Fermentation
Volatile glucosinolates hydrolysis products
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spelling Influence of fermentation conditions of Brassica oleracea L. var. capitata on the volatile glucosinolate hydrolysis compounds of sauerkrautsPeñas, ElenaPihlava, J. M.Vidal-Valverde, ConcepciónFrías, JuanaWhite cabbageFermentationVolatile glucosinolates hydrolysis products8 páginas,3 figuras.The influence of fermentation conditions on the volatile glucosinolate (GLS) hydrolysis products in two different white cabbage cultivars (Bronco and Megaton) was studied. Natural and induced fermentation using Lactobacillus plantarum, Leuconostoc mesenteroides or a mixed starter culture of both microorganisms were performed. Cabbage cv. Bronco was fermented at a concentration of 0.5% and 1.5% NaCl while cv. Megaton was fermented only at 0.5% NaCl. Four commercial sauerkrauts were also analysed in order to compare with the experimental products. No volatile GLS hydrolysis products were detected in raw cabbages. Fermentation caused the appearance of iberin (IB), iberin nitrile (IBN), allyl cyanide (AC), allyl isothiocyanate (AITC) and sulforaphane (SFN) in experimental sauerkrauts, while only IB, IBN and SFN were detected in the commercial ones. Megaton sauerkrauts presented higher volatile GLS derivative content than those from cv. Bronco. The content of these compounds was affected by the starter culture and the salt concentration and it was in the range of those reported as having beneficial effect. Hence, sauerkraut can be considered as a health-promoting food and its intake is highly advised for disease prevention.This work was supported by the Spanish Commission of Scienceand Technology (CICYT), Project number AGL2007-63462Peer reviewedElsevierComisión Interministerial de Ciencia y Tecnología, CICYT (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201220122012info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/55062reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1016/j.lwt.2012.03.005Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/550622026-05-22T06:33:51Z
dc.title.none.fl_str_mv Influence of fermentation conditions of Brassica oleracea L. var. capitata on the volatile glucosinolate hydrolysis compounds of sauerkrauts
title Influence of fermentation conditions of Brassica oleracea L. var. capitata on the volatile glucosinolate hydrolysis compounds of sauerkrauts
spellingShingle Influence of fermentation conditions of Brassica oleracea L. var. capitata on the volatile glucosinolate hydrolysis compounds of sauerkrauts
Peñas, Elena
White cabbage
Fermentation
Volatile glucosinolates hydrolysis products
title_short Influence of fermentation conditions of Brassica oleracea L. var. capitata on the volatile glucosinolate hydrolysis compounds of sauerkrauts
title_full Influence of fermentation conditions of Brassica oleracea L. var. capitata on the volatile glucosinolate hydrolysis compounds of sauerkrauts
title_fullStr Influence of fermentation conditions of Brassica oleracea L. var. capitata on the volatile glucosinolate hydrolysis compounds of sauerkrauts
title_full_unstemmed Influence of fermentation conditions of Brassica oleracea L. var. capitata on the volatile glucosinolate hydrolysis compounds of sauerkrauts
title_sort Influence of fermentation conditions of Brassica oleracea L. var. capitata on the volatile glucosinolate hydrolysis compounds of sauerkrauts
dc.creator.none.fl_str_mv Peñas, Elena
Pihlava, J. M.
Vidal-Valverde, Concepción
Frías, Juana
author Peñas, Elena
author_facet Peñas, Elena
Pihlava, J. M.
Vidal-Valverde, Concepción
Frías, Juana
author_role author
author2 Pihlava, J. M.
Vidal-Valverde, Concepción
Frías, Juana
author2_role author
author
author
dc.contributor.none.fl_str_mv Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv White cabbage
Fermentation
Volatile glucosinolates hydrolysis products
topic White cabbage
Fermentation
Volatile glucosinolates hydrolysis products
description 8 páginas,3 figuras.
publishDate 2012
dc.date.none.fl_str_mv 2012
2012
2012
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/55062
url http://hdl.handle.net/10261/55062
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1016/j.lwt.2012.03.005
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812429

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