Articles
SENSORY ATTRIBUTES, HEALTH PROMOTING ASPECTS AND NEW USES OF EDIBLE BRASSICACEAE
Article number
741_8
Pages
65 – 72
Language
English
Abstract
Research on edible Brassicaceae was carried out in the framework of a national programme, on the following topics.
1) Glucosinolate content and composition, and sensory evaluation of 49 Diplotaxis, belonging to 21 species, and 17 Eruca sativa accessions.
Edible D. tenuifolia and E. sativa had medium-low glucosinolate content, within the detected ample range of variation (1000-75,000 mg kg-1d.m.); potentially hazardous progoitrin and sinigrin were almost absent, while beneficial glucoerucin, glucoraphanin, glucobrassicin characterised their glucosinolate profile.
Sensory analysis indicated the rejection of high glucosinolate types.
2) Sensory and glucosinolate characterisation of raw and cooked white, green and purple cauliflower, broccoli and head cabbage.
Raw cauliflower was well accepted; cooking negatively affected the acceptance of purple types, due to the colour change.
Vapour cooking increased the extraction and potential bioavailability of glucosinolates, whereas cooking in water caused a loss of these compounds.
Beneficial glucobrassicin was particularly abundant in the red and purple types.
3) Glucosinolate profile of lesser know leafy crops.
Broccoli raab was characterised by the prevalence of gluconapin and glucobrassicanapin, whereas glucobrassicin represented the main glucosinolate of palm-tree kale.
Both species showed therefore positive traits as potential functional vegetables.
Ample variability of potential new types and uses is still available within this otherwise well known family.
1) Glucosinolate content and composition, and sensory evaluation of 49 Diplotaxis, belonging to 21 species, and 17 Eruca sativa accessions.
Edible D. tenuifolia and E. sativa had medium-low glucosinolate content, within the detected ample range of variation (1000-75,000 mg kg-1d.m.); potentially hazardous progoitrin and sinigrin were almost absent, while beneficial glucoerucin, glucoraphanin, glucobrassicin characterised their glucosinolate profile.
Sensory analysis indicated the rejection of high glucosinolate types.
2) Sensory and glucosinolate characterisation of raw and cooked white, green and purple cauliflower, broccoli and head cabbage.
Raw cauliflower was well accepted; cooking negatively affected the acceptance of purple types, due to the colour change.
Vapour cooking increased the extraction and potential bioavailability of glucosinolates, whereas cooking in water caused a loss of these compounds.
Beneficial glucobrassicin was particularly abundant in the red and purple types.
3) Glucosinolate profile of lesser know leafy crops.
Broccoli raab was characterised by the prevalence of gluconapin and glucobrassicanapin, whereas glucobrassicin represented the main glucosinolate of palm-tree kale.
Both species showed therefore positive traits as potential functional vegetables.
Ample variability of potential new types and uses is still available within this otherwise well known family.
Publication
Authors
L.F. D’Antuono, S. Elementi, R. Neri
Keywords
acceptance, broccoli raab, cauliflower, cooking, Diplotaxis, Eruca, glucosinolates, palm tree kale, rocket salad
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