It may therefore play an important role in the prevention of diseases associated with oxidative stress, such as cardiovascular and neurodegenerative diseases ( Drabińska, 2018 ). It was also shown that pathways involved in the functions of the endocrine system, in transport, in catabolism and energy metabolism were increased ( Kaczmarek, 2019 ).īroccoli is also a good source of polyphenolic compounds with high antioxidant activity. Consumption of broccoli in a healthy adult is thought to alter the abundance of certain gut bacterial communities.It is the latter that is thought to have chemoprotective properties against cancer ( Charron, 2017 Yagishita, 2019 ). When we chew broccoli, glucoraphanin is transformed into sulforaphane. Glucoraphanin, an organic compound of the glucosinolate family, is predominant in broccoli. Epidemiological studies have suggested that consumption of broccoli, due to its content of glucosinolates and their breakdown products, may reduce the risk of developing certain forms of cancers ( Miao, 2016 ).Steaming best preserves these compounds (+17%), in contrast to cooking with cold water at the start (-50%) and cooking with hot water at the start (-41%) ( Bongoni, 2014 ). The cooking method influences the concentration of glucosinolates.Broccoli is known for its high glucosinolate content ( Oliviero, 2014 ).As time and temperature increase, undesirable aroma volatiles, such as dimethyl sulfide, increase while desirable volatiles, such as 2-ethyl furan, benzene acetaldehyde, and 2-pentyl furan, decrease ( Wheeler, 2018 ).ĬOMPOSITION CHARACTERISTICS (excluding macronutrients, vitamins and minerals) The presence of volatile substances in broccoli is influenced by temperature and storage time.In general, glucosinolates provide bitterness and he numerous isothiocyanates impart pungency ( Bell, 2018 ). Compounds responsible for broccoli taste and aroma include glucosinolates and their hydrolysis products, especially isothiocyanates, but also volatile sulfur compounds.Brassicaceae plants are known for their taste, mainly bitter, and their sulphurous and pungent aroma.Chlorophyll degradation is the main reason for post-harvest yellowing of broccoli (potential role of jasmonic acid) ( Fang, 2020 ). Broccoli owes its green colour to chlorophyll.PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS Its ancestor is the wild cabbage ( Les fruits et légumes frais ). italica ) belongs to the Brassicaceae (cruciferous) family.
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