Table 3.
Effects of different cooking methods on on glucosinolate (μmol/g DW) in red cabbage.
| Glucosinolates | Thermal Processing Methods | |||||
|---|---|---|---|---|---|---|
| Raw | Boiled | Steamed | Microwaved | Fried | Stir-Fried | |
| 4-Methoxyglucobrassicin | 1.2117 | 0.9107 | 0.8489 | 0.8112 | 0.4948 | 0.3602 |
| Neoglucobrassicin | 0.9424 | 0.7627 | 0.8827 | 0.7761 | 0.1642 | 0.0138 |
| Glucoalyssin | 0.8410 | 0.4827 | 0.5824 | 0.0697 | 0.0594 | 0.0558 |
| Glucobrassicin | 7.1302 | 4.2111 | 5.7305 | 6.1755 | 1.7267 | 1.5221 |
| Glucoraphanin | 1.3527 | 1.1332 | 1.2707 | 1.1766 | 0.2427 | 0.2172 |
| Glucoiberin | 0.6505 | 0.6155 | 0.5236 | 0.4819 | 0.0497 | 0.0269 |
| Glucoerucin | 1.3083 | 0.4457 | 0.1852 | 0.2768 | 0.0984 | 0. 0228 |
| Progoitrin | 1.6057 | 1.5446 | 1.3904 | 1.2824 | 0.1880 | 0.3221 |
| Gluconapin | 1.4480 | 1.0511 | 1.0714 | 1.3659 | 0.1116 | 0.0597 |
| Sinigrin | 0.1358 | 0.0879 | 0.0112 | 0.0083 | 0.0049 | 0.0046 |
| Indole glucosinolates | 9.2843 | 5.8845 | 7.4621 | 7.7628 | 2.3857 | 1.8961 |
| Aliphatic glucosinolates | 7.3420 | 5.3607 | 5.0349 | 4.6616 | 0.7547 | 0.6863 |
| Total | 16.6263 | 11.2452 | 12.4978 | 12.4244 | 3.1404 | 2.6112 |