Changes in the content of glucosinolates, polyphenols and carotenoids during lactic-acid fermentation of cruciferous vegetables: A mini review
Anita Šalić, Dunja Šamec
Abstract
Cruciferous vegetables are considered functional foods because of their content of health-related compounds. They are grown and consumed in various cultures around the world. Fermentation as a preservation method for cruciferous vegetables has been used since ancient times. This process results in fermented products that have a unique flavour and odour, high bioactivity, and a distinctly different phytochemical profile than raw vegetables. In this mini review, we summarize data on changes in phytochemical content during lactic-acid fermentation of various cruciferous vegetables. The main focus was on the changes in the group of glucosinolates, polyphenols and carotenoids.
Topics & Concepts
Food scienceFermentationPhytochemicalCruciferous vegetablesCarotenoidPolyphenolLactic acidChemistryFlavourBiologyBiochemistryBacteriaAntioxidantGeneticsCancerGenomics, phytochemicals, and oxidative stressPhytochemicals and Antioxidant ActivitiesMoringa oleifera research and applications