Evolution of anticarcinogenic substance in dietary fibre powder from cabbage outer leaves during drying

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Tanongkankit Y., Chiewchan N., Devahastin S.

ผู้เผยแพร่: Elsevier

ปีที่เผยแพร่ (ค.ศ.): 2011

วารสาร: Food Chemistry (0308-8146)

Volume number: 127

Issue number: 1

หน้าแรก: 67

หน้าสุดท้าย: 73

จำนวนหน้า: 7

นอก: 0308-8146

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-79951513554&doi=10.1016%2fj.foodchem.2010.12.088&partnerID=40&md5=5a30669e1ac0ea83d56e9cf035c525c4

ภาษา: English-Great Britain (EN-GB)

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บทคัดย่อ

White cabbage (Brassica oleracea L. var. capitata) is an important source of dietary fibre (DF) and various bioactive compounds, which are claimed to possess antioxidant and anticarcinogenic activities. Sulforaphane, one of the most potent food-derived anticarcinogens, is a hydrolysis product of glucosinolates, which are abundant in Brassica vegetables. As the formation of sulforaphane is via enzymatic reactions and since the compound is heat sensitive, processing temperature is of importance. In this study the effect of hot air drying temperature (40-70 ฐC) on the evolution of sulforaphane in cabbage during drying was investigated; outer leaves of cabbage, which are discarded and normally considered as waste, were used. The retention of sulforaphane in the finally dried DF powder was also determined. The results showed that the formation of sulforaphane occurred when the cabbage temperature during drying was in the range of 25-53.5 ฐC and thermal degradation took place once the cabbage temperature exceeded this range. A semi-empirical heat transfer and kinetic model was proposed to predict the evolution of sulforaphane during drying. Drying at 60 ฐC was suggested as an optimum condition to obtain the highest retention of sulforaphane in cabbage DF powder. ฉ 2011 Elsevier Ltd. All rights reserved.

คำสำคัญ

Glucosinolates, Kinetic modelling, Sulforaphane