Postharvest storage and cooking techniques affect the stability of glucosinolates and myrosinase activity of Andean mashua tubers (Tropaeolum tuberosum)

David Campos, Ana Aguilar-Galvez, Diego García-Ríos, Rosana Chirinos, Evelin Limaymanta, Romina Pedreschi

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

11 Citas (Scopus)

Resumen

The identification and quantification of Glucosinolates (Gls) via UPLC® MS-MS/PDA/qToF in ten mashua cultivars was carried out. Gls total contents were within the 4.9–54.2 μmol g−1 dry matter range, of which 96–99% corresponded to glucoaubrietin. Other less abundant Gls were glucotropaeolin and tentatively two isomers of hydroxybenzyl Gls. Postharvest refrigeration and shade storage conditions increased the content of Gls up to day 6 in 39.7% and 51.5% respectively. Sun exposure increased the Gls content in 40% up to day 3 but from day 6 considerable losses were attained (92% at day 15). Low correlation levels (R2) between the Gls and myrosinase (MYR) activity of 0.57, 0.28 and 0.39 for the refrigeration, shade and sun exposure treatments were obtained. The cooking regimes tested, boiling, microwaving and baking totally inactivated MYR without affecting the Gls content.

Idioma originalInglés
Páginas (desde-hasta)2387-2395
Número de páginas9
PublicaciónInternational Journal of Food Science and Technology
Volumen54
N.º7
DOI
EstadoPublicada - jul. 2019
Publicado de forma externa

Huella

Profundice en los temas de investigación de 'Postharvest storage and cooking techniques affect the stability of glucosinolates and myrosinase activity of Andean mashua tubers (Tropaeolum tuberosum)'. En conjunto forman una huella única.

Citar esto