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Stability of glucosinolates and glucosinolate degradation products during storage of boiled white cabbage

Ewa Ciska1, Natalia Drabińska1, Agnieszka Narwojsz2

  • 1Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.

Food Chemistry
|March 8, 2016
PubMed

Keywords:
3,3′-Diindolylmethane (PubChem CID: 3071)4-Methylsulfinylbutanenitrile (PubChem CID: 100579)Ascorbigen (PubChem CID: 3081416)CabbageGlucobrassicinGlucobrassicin (PubChem CID: 5484743)Glucoiberin (PubChem CID: 9548622)Glucosinolate breakdown productsGlucosinolatesIndole-3-acetonitrile (PubChem CID: 351795)Indole-3-carbinol (PubChem CID: 3712)Storage after boiling

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