Myrosinase activity and total glucosinolate content of cruciferous vegetables, and some properties of cabbage myrosinase in Taiwan

Authors

  • Gow-Chin Yen,

    Corresponding author
    1. Department of Food Science, National Chung Hsing University, 250 Kuokuang Road, Taichung, Taiwan
    • Department of Food Science, National Chung Hsing University, 250 Kuokuang Road, Taichung, Taiwan
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  • Que-King Wei

    1. Department of Food Science, National Chung Hsing University, 250 Kuokuang Road, Taichung, Taiwan
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Abstract

The myrosinase activity and total glucosinolates of 10 different cruciferous vegetables and some properties of cabbage (Brassica oleracea L var capitata L) myrosinase were investigated. Radish, cabbage and broccoli showed higher myrosinase activity than other samples. No correlation (P > 0–05) was found between myrosinase activity and total glucosinolates of cruciferous vegetables tested. Myrosinase activity for white cabbage was higher than red cabbage. An optimal pH of myrosinase activity was observed at pH 8–0 for both white and red cabbages. The myrosinase extracted from cabbage was more stable in neutral or alkaline pH. The optimal temperature of myrosinase activity for both cabbages was about 60°C, but the myrosinase activity was destroyed after heating at 70°C for 30 min. The myrosinase activities of both white and red cabbages were activated by 10 mM and 5 mM ascorbic acid, respectively.

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