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This work aims to investigate the effects of high pressure processing (HPP) on the initial content of the main glucosinolates (glucotropaeolin and sinigrin), myrosinase activity, and bioaccessibility of isothiocyanates and selenium in shoots and leaves of white and Ethiopian mustard. The time and pressure values tested were 2 min for 200, 400 and 600 MPa; and additionally 4 and 5 min for 200 MPa. In white mustard, all HPP treatments reduced the initial glucotropaeolin concentration (4586 ± 62 mg/kg), with the most pronounced decrease observed at 200 MPa. In contrast HPP at 400 and 600 MPa caused significantly smaller losses. A similar pressure-dependent pattern was observed for the initial content of sinigrin (2104 ± 96 mg/kg) in the green tissues of Ethiopian mustard. Myrosinase activity was reduced by approximately 30 % in white mustard and 50 % in Ethiopian mustard in all the samples treated with HPP compared to the control group. However, no statistically significant differences were found in the decrease in enzyme activity between the different treatments. For all the cases, the bioaccessibility of benzyl-isothiocyanate was low (average percentage 28 %); although this percentage was slightly higher than for allyl-isothiocyanate (average percentage 65 %). HPP had no significant effect on the concentrations of both either of the isothiocyanates present in the bioaccessible fraction. As with isothiocyanates, HPP did not affect the Se bioaccessibility. • HP processing decreases the initial glucosinolate content. • High pressures reduce the glucosinolate content less than low ones. • HP processing reduces the enzymatic activity of myorsinase. • Isothiocyanate and selenium bioaccesibility was not affected by HP treatment. • HP treatment can preserve the functional value of cruciferous plant ingredients.
Hinojosa-Luna et al. (Wed,) studied this question.