TY  - JOUR
A1  - Chen, Xiaomin
A1  - Hanschen, Franziska S.
A1  - Neugart, Susanne
A1  - Schreiner, Monika
A1  - Vargas, Sara A.
A1  - Gutschmann, Björn
A1  - Baldermann, Susanne
T1  - Boiling and steaming induced changes in secondary metabolites in three different cultivars of pak choi (Brassica rapa subsp. chinensis)
JF  - Journal of Food Composition and Analysis
N2  - Pak choi (Brassica rapa subsp. chinensis) is a leafy vegetable that is widely available in Asia and consumed in rising quantities in Europe. Pak choi contains high levels of secondary plant metabolites, such as carotenoids, chlorophylls, glucosinolates, phenolic compounds, and vitamin K, which are beneficial for humans if consumed on a regular basis. The evaluation of the genotype-induced variation of secondary plant metabolites revealed that the cultivar ‘Amur’ contained the highest concentration of secondary plant metabolites. Furthermore, steaming retained more chlorophylls, glucosinolates, phenolic acids and flavonoid compounds than boiling. In contrast, both domestic cooking methods – boiling, and steaming – reduced the formation of glucosinolate breakdown products, especially the undesired epithionitriles and nitriles but less of the health-beneficial isothiocyanates.
KW  - Pak choi
KW  - Secondary metabolites
KW  - Glucosinolates
KW  - Carotenoids
KW  - Chlorophylls
KW  - Flavonoids
KW  - Vitamin K
KW  - Domestic cooking
Y1  - 2019
U6  - https://doi.org/10.1016/j.jfca.2019.06.004
SN  - 0889-1575
SN  - 1096-0481
VL  - 82
PB  - Elsevier
CY  - San Diego
ER  -