Claim · model-written summary
Water blanching produced the largest glucosinolate loss in broccoli, compared with steam blanching
- Taxon
- broccoli
Brassica oleracea var. italicae1 - Treatment
- Water blanchinge2
- Outcome
- glucosinolate losse2
- Direction
- most significante2
- Comparator
- steam blanchinge1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Three major glucosinolates in broccoli, i.e., glucoiberin, glucoraphanin, and glucobrassicin were greatly reduced by both water and steam blanching”
e2“Water blanching produced the most significant glucosinolate loss”
Title
GLUCOSINOLATE CHANGES IN BLANCHED BROCCOLI and BRUSSELS SPROUTS
RENEÉ M. GOODRICH; JUDY L. ANDERSON; GILBERT S. STOEWSAND Journal of Food Processing and Preservation 1989. doi:10.1111/j.1745-4549.1989.tb00106.x
Other claims from this paper (4)
- Intervention effect Blanching with water or steam greatly reduced glucoiberin, glucoraphanin and glucobrassicin in broccoli
- Intervention effect Blanched brussels sprouts did not show the significant glucosinolate reduction
- Intervention effect Flavor and glucosinolate-associated attributes are retained to a much greater degree in blanched brussels sprouts than in blanched broccoli
- Mechanism The physical configuration of brussels sprouts probably inhibits glucosinolate loss during blanching