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Glucosinolate derivatives in stored fermented cabbage.

Ewa Ciska1, Dorothy R Pathak

  • 1Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-747 Olsztyn, Poland. efce@pan.olsztyn.pl

Journal of Agricultural and Food Chemistry
|December 23, 2004
PubMed
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Fermented cabbage contains high levels of ascorbigen, a glucosinolate (GLS) breakdown product. Storage affects GLS degradation products, with glucoraphanin yielding the most, and sinigrin the least.

Area of Science:

  • Food science and technology
  • Agricultural chemistry
  • Nutritional biochemistry

Background:

  • Glucosinolates (GLS) are sulfur- and nitrogen-containing compounds found in cruciferous vegetables.
  • Fermentation is a traditional preservation method that can alter the chemical composition of vegetables.
  • Understanding GLS breakdown products in fermented foods is crucial for assessing their nutritional and health impacts.

Purpose of the Study:

  • To investigate the relationship between native GLS in raw cabbage and their degradation products in fermented cabbage.
  • To determine the effect of fermented cabbage storage on the content of individual GLS degradation products.
  • To identify dominant GLS breakdown products in fermented cabbage.

Main Methods:

  • Analysis of glucosinolate (GLS) and their degradation products in raw and fermented cabbage.

Related Experiment Videos

  • Quantification of specific compounds like ascorbigen, isothiocyanates, and cyanides.
  • Assessing the impact of storage duration on compound stability and content.

    • Main Results:

    • Ascorbigen, derived from indole GLS (glucobrassicin), was a dominant compound in fermented cabbage, consistently around 14 micromol/100 g.
    • Isothiocyanates and cyanides, degradation products of aliphatic GLS, remained below 2.5 microM.
    • Degradation products from glucoraphanin were highest (>70-96%), while those from sinigrin were lowest (<5%) relative to native GLS content.

    Conclusions:

    • Ascorbigen is a stable and dominant glucosinolate breakdown product in fermented cabbage, regardless of storage time.
    • Storage conditions can lead to dynamic changes in cyanide and isothiocyanate levels.
    • The extent of GLS degradation varies significantly depending on the specific GLS type, with glucoraphanin showing the highest conversion to breakdown products.