Comparison of total isothiocyanates content in vegetable juices during high pressure treatment, pasteurization and freezing

Abstract

Total isothiocyanates (ITCs) in juices prepared from cruciferous vegetables have been analysed. The white and red cabbage, broccoli, cauliflower and Brussels sprouts were used for juice preparation. The influence of preservation technology (freezing, heat pasteurization and high-pressure pasteurization) was studied. The ITCs content was lowest in white cabbage and the highest in Brussels sprouts. With exception of broccoli juice the ITCs content is decreased with pasteurization technology. Freezing is the most gentle preservation method for these substances. For broccoli high pressure treated juice, the ITCs content is comparable with frozen juice.

Keywords:

• High-pressure treatments
• Foods
• Vegetable juices
• Broccoli juice
• Sulforaphane

Acknowledgements

This research was supported by the Ministry of Agriculture of the Czech Republic Grant No. QF3287 and also by Research Intention of ILE AS CR No. AV0Z60870520.