Table 4.
Effects of boiling time on glucosinolate (μmol/g DW) in red cabbage.
| Glucosinolates | Boiling Time | ||||
|---|---|---|---|---|---|
| 1 min | 5 min | 10 min | 20 min | 30 min | |
| 4-Methoxyglucobrassicin | 1.0952 | 0.8098 | 0.6141 | 0.1830 | 0.1530 |
| Neoglucobrassicin | 0.8160 | 0.6798 | 0.3969 | 0.2424 | 0.1571 |
| Glucoalyssin | 0.4830 | 0.1410 | 0.0644 | 0.0636 | 0.0380 |
| Glucobrassicin | 5.0497 | 3.3872 | 2.2315 | 1.3152 | 1.1926 |
| Glucoraphanin | 1.2608 | 1.0481 | 0.9157 | 0.7667 | 0.6838 |
| Glucoiberin | 0.6202 | 0.6088 | 0.5259 | 0.4519 | 0.3657 |
| Glucoerucin | 0.8487 | 0.2978 | 0.1630 | 0.1420 | 0.0442 |
| Progoitrin | 1.6005 | 1.2534 | 1.1940 | 0.9083 | 0.8082 |
| Gluconapin | 1.2120 | 1.0296 | 0.9996 | 0.4541 | 0.3087 |
| Sinigrin | 0.1172 | 0.0800 | 0.0363 | 0.0182 | 0.0092 |
| Indole glucosinolates | 6.9609 | 4.8768 | 3.2425 | 1.7406 | 1.5027 |
| Aliphatic glucosinolates | 6.1424 | 4.4587 | 3.8989 | 2.8048 | 2.2578 |
| Total | 13.1032 | 9.3354 | 7.1414 | 4.5458 | 3.7604 |