Composition and content of flavonol glycosides in broccoli florets (Brassica olearacea) and their fate during cooking
✍ Scribed by Price, Keith R; Casuscelli, Francesco; Colquhoun, Ian J; Rhodes, Michael J C
- Book ID
- 101224338
- Publisher
- John Wiley and Sons
- Year
- 1998
- Tongue
- English
- Weight
- 183 KB
- Volume
- 77
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
The two main Ñavonol glycosides present in broccoli Ñorets were iden-tiÐed as quercetin 3-O-sophoroside and kaempferol 3-O-sophoroside. Three minor glucosides of quercetin and kaempferol were also detected, namely isoquercitrin, kaempferol 3-O-glucoside and a kaempferol diglucoside. The sophorosides of quercetin and kaempferol were present in raw Ñorets at a level of 65 mg kg~1 and 166 mg kg~1 fresh weight, respectively. The total content of quercetin and kaempferol glycosides expressed as aglycone was 43 and 94 kg g~1 fresh weight, respectively, and these agree with other recently published data. During the cooking process only 14È28% of the individual glucosides were retained in the cooked tissue, the remainder being largely leached into the cooking water with only a small loss attributed to the formation of the respective aglycones.
1998 SCI.