Table 2.
Glucosinolates | Broccolini | |||||||
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 | |||||||
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.