Influence of fermentation on glucosinolates and glucobrassicin degradation products in sauerkraut

摘要

A systematic investigation was carried out on the influence of fermentation on glucosinolates and their degradation products from fresh raw cabbage, throughout fermentation at 20 degrees C and storage at 4 degrees C. Glucosinolates were degraded dramatically between Day 2 and 5 of fermentation and by Day 7 there was no detectable amount of glucosinolates left. Fermentation led to formation of potential bioactive compounds ascorbigen (13.0 mu mol/100 g FW) and indole-3-carbinol (4.52 mu mol/100 g FW) with their higher concentrations from Day 5 to Day 9. However, during storage indole-3-carbinol slowly degraded to 0.68 mu mol/100 g FW, while ascorbigen was relatively stable from Week 4 until Week 8 at 6.78 mu mol/100 g FW. In contrast, the content of indole-3-acetonitrile decreased rapidly during fermentation from 3.6 to 0.14 mu mol/100 g FW. The results imply a maximum of health beneficial compounds after fermentation (7-9 days) in contrast to raw cabbage or stored sauerkraut. (C) 2015 Elsevier Ltd. All rights reserved.