Glucosinolate Derivatives in Stored Fermented Cabbage

Ewa Ciska*† and Dorothy R. Pathak§
Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-747 Olsztyn, Poland, and Departments of Family Practice and Epidemiology, Michigan State University, East Lansing, Michigan 48824
J. Agric. Food Chem., 2004, 52 (26), pp 7938–7943
DOI: 10.1021/jf048986+
Publication Date (Web): November 26, 2004
Copyright © 2004 American Chemical Society
*

 Address correspondence to this author at the Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, ul. Tuwima 10, P.O. Box 55, 10-747 Olsztyn, Poland [telephone (0 89) 5234647; fax (0 89) 5237824; e-mail efce@pan.olsztyn.pl].

,
†

 Polish Academy of Sciences.

,
§

 Michigan State University.

Abstract

The research focused on the glucosinolate (GLS) breakdown products formed during the fermentation of cabbage. A relationship between the contents of degradation products in fermented cabbage and native GLS in raw cabbage was investigated. The effect of fermented cabbage storage on the contents of individual compounds was also assayed. Ascorbigen formed from one of the degradation products of glucobrassicin (indole GLS) was found to be a dominating compound in fermented cabbage. Irrespective of the time of fermented cabbage storage, the content of ascorbigen reached 14 μmol/100 g. Neither the content of isothiocyanates, the major degradation products of aliphatic GLS, nor that of cyanides exceeded 2.5 μM. Storage of cabbage caused periodical increases and decreases in the contents of cyanides and consequent declines in the contents of isothiocyanates. The highest relative contents (expressed as a percentage of the native GLS content) of degradation productsranging from >70 to 96%were reported for the products of glucoraphanin degradation, whereas the lowest<5%were reported for the products of sinigrin degradation.

Keywords: Cabbage; fermented cabbage; glucosinolates; glucosinolate breakdown products

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History

  • Published In Issue December 29, 2004
  • Received for review June 23, 2004. Revised manuscript received September 29, 2004. Accepted October 17, 2004. This work has been carried out under financial support from Grant R01-CA69670 (NCI, U.S.A.).

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