. 2019 Jul 12;8(7):257. doi: 10.3390/foods8070257

Table 2.

Individual aliphatic, indole and total glucosinolates (mg 100 g⁻¹ F.W.) present in broccolini and kale in fresh and cooked samples.

Glucosinolates	Broccolini
Glucosinolates	Fresh		Steaming		Stir-frying		Boiling
Progoitrin	31.76	±6.6 ¹
Glucoraphanin	78.74	±11.6 ^a	58.37	±4.3 ^b	56.27	±3.5 ^b	16.86	±6.3 ^c
4-Hydroxiglucobrassicin	9.61	±1.1 ^a	4.68	±2.4 ^b	3.33	±1.2 ^b	1.30	±1.5 ^b
Glucobrassicin	72.11	±4.5 ^a	27.07	±6.4 ^b	10.08	±1.5 ^c	7.16	±1.9 ^c
4-Methoxyglucobrassicin	15.10	±0.7 ^a	5.69	±2.1 ^b	4.17	±0.3 ^b	1.68	±0.5 ^c
Neoglucobrassicin	43.55	±3.3 ^a	21.51	±4.5 ^b	8.84	±0.7 ^c	5.93	±1.3 ^c
Aliphatic	110.49	±7.8 ^a	58.37	±4.3 ^b	56.27	±3.5 ^b	16.86	±6.3 ^c
Indolic	68.26	±5.1 ^a	31.88	±9.0 ^b	16.34	±1.8 ^c	8.91	±3.3 ^c
Total	178.76	±3.4 ^a	90.24	±13.1 ^b	72.60	±4.7 ^b	25.77	±8.9 ^c
Glucosinolates	Kale
Glucosinolates	Fresh		Steaming		Stir-frying		Boiling
Glucoiberin	11.58	±1.3 ^a	8.05	±0.1 ^b	9.32	±0.6 ^a	3.45	±0.1 ^b
Sinigrin	37.27	±6.6 ^a	4.09	±0.5 ^c	6.60	±0.2 ^b	2.09	±0.5 ^c
4-Hydroxiglucobrassicin	1.34	±0.2 ^b	1.51	±0.2 ^b	2.81	±0.4 ^a	0.46	±0.2 ^c
Glucobrassicin	2.44	±0.3 ^b	3.32	±0.2 ^b	6.13	±0.9 ^a	0.55	±0.1 ^c
4-Methoxyglucobrassicin	1.90	±0.1 ^a	2.14	±0.5 ^a	2.85	±0.8 ^a	0.57	±0.1 ^b
Aliphatic	48.85	±7.8 ^a	12.14	±0.6 ^c	15.92	±0.8 ^b	5.54	±0.6 ^d
Indolic	5.68	±0.6 ^b	6.96	±0.2 ^b	11.79	±1.6 ^a	1.58	±0.2 ^c
Total	54.54	±7.3 ^a	19.11	±0.3 ^c	27.71	±0.9 ^b	7.12	±0.7 ^d

¹ Mean values (n = 3) ± standard deviation (SD). Different lower-case letters indicate statistically significant differences among cooking treatments. Statistically significant at p < 0.05. F.W.: fresh weight.