Conventional and Innovative Processing in the Stability of Glucosinolates

Abstract Glucosinolates are sulfur compounds responsible at least in part of the the characteristic flavor of cruciferous vegetables and condiments. The glucosinolates [and their cognate bioactive forms, the isothiocyanates (ITCs) and indoles] have been studied for decades because of their antimicrobial, anticancer and antiinflammatory bioactivities Eating cruciferous foods is the direct and easiest way for the intake of glucosinolates; it also has the advantage of the coingestion of plant myrosinase enzymes that mediate the hydrolysis of glucosinolates into their bioactive metabolites: ITCs and indoles. However, industrial and cooking processing can negatively affect the stability of glucosinolates and myrosinases. This chapter reviews the effect that conventional processing has on the content of glucosinolates, commonly associated with losses due to thermal degradation. Alternatively, other innovative, nonthermal processing is reviewed as technologies for preserving these compounds and increasing their extractability. Finally, the established methodologies for the extraction and analysis of glucosinolates are discussed, including alternative protocols for assisting such a task.