REDUCTION OF GLUCOSINOLATES CONTENT DURING SAYUR ASIN FERMENTATION

Nugrahedi, Probo Y. and Widianarko, Y. Budi (2013) REDUCTION OF GLUCOSINOLATES CONTENT DURING SAYUR ASIN FERMENTATION. REDUCTION OF GLUCOSINOLATES CONTENT DURING SAYUR ASIN FERMENTATION, 24 (2). ISSN 1979-7788

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Abstract

Glucosinolates (GLSs), the health promoting compounds commonly found in Brassica vegetables, have been studied during sayur asin fermentation made from Indian mustard (B. juncea). The current preliminary study aims to investigate the changes of glucosinolates content during 3 and 7 days of fermentation in two different media, i.e. coconut water and tajin liquor, and salt concentrations, i.e. 2.5 and 10%.The glucosinolates were analysed by the HPLC after sample extraction in hot methanol followed by purification and de-sulphation. Results show that sinigrin was the most dominant glucosinolate among others, i.e. gluconapin, glucobrassicin, 4-hydroxy-glucobrassicin, 4-methoxy-glucobrassicin, and neo glucobrassicin, accounting for about 1000 and 4000 µmol/100 g dw in raw Indian mustard. Unfortunately, fermentation has substantially reduced the glucosinolates content in sayur asin. After 3 days of fermentation the sinigrin content was reduced by 95% compared to the raw vegetable. The indole GLSs 4-methoxy-glucobrassicin and neo-glucobrassicin showed a decrease in concentration up to 80-90% of the fresh materials. A possible effect of fermentation medium and salt concentration could not be observed clearly. There is no clear mechanism of factors contributing the reduction.

Item Type: Article
Subjects: 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: ms F. Dewi Retnowati
Date Deposited: 04 Dec 2020 07:09
Last Modified: 04 Dec 2020 07:09
URI: http://repository.unika.ac.id/id/eprint/22741

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