Abstract

Currently no data exists on S-methyl-L-cysteine sulfoxide (SMCSO) levels in Australian-sourced vegetables and limited data exists for glucosinolates. The effect of various cooking methods on the retention of SMCSO and glucosinolates in Australian-sourced vegetables is also limited. This study measured SMCSO and ten glucosinolates in a selection of Australian-sourced Brassica vegetables, both raw and after steaming. We additionally measured SMCSO and glucosinolate levels in broccoli after microwaving, stir-frying and boiling. SMCSO contributed greater dry weight (0.6–1.9 %) than total glucosinolates combined (0.3–1.2 %) in these raw cruciferous vegetables. SMCSO levels from highest to lowest were: Brussels sprouts > broccoli > red cabbage > kale > cauliflower > white cabbage > Chinese cabbage; and glucosinolate levels were: Brussels sprouts > white cabbage > broccoli > kale > red cabbage > Chinese cabbage > cauliflower. Both SMCSO and the ten main glucosinolates quantified were relatively stable after light steaming across all vegetables measured, and after microwaving broccoli. Boiling and stir-frying broccoli led to significant losses in SMCSO and the two dominant glucosinolates, glucoraphanin and glucobrassicin (all p < 0.05). Mild steaming and/or microwaving were preferable in retaining SMCSO and glucosinolates, whilst boiling and stir-frying were least favorable.

Keywords

Cooking methods, Cruciferous, Glucosinolates, Liquid chromatography, S-methyl-L-cysteine sulfoxide

Document Type

Journal Article

Date of Publication

2-1-2025

Volume

138

Publication Title

Journal of Food Composition and Analysis

Publisher

Elsevier

School

Nutrition and Health Innovation Research Institute / School of Medical and Health Sciences / School of Science / Centre for Precision Health

RAS ID

77472

Funding Information

Liezhou Zhong is supported by the West Australian Future Health Research and Innovation Fund, an initiative of the West Australian State Government, and a National Health and Medical Research Council of Australia Ideas Grant (ID: 2028286). Joshua R. Lewis is supported by a National Heart Foundation Future Leadership Fellowship (ID: 102817). Lauren C. Blekkenhorst is supported by a National Health and Medical Research Council of Australia Emerging Leadership Investigator Grant (ID: 1172987) and a National Heart Foundation of Australia Post-Doctoral Research Fellowship (ID: 102498).

Funding received from the National Health and Medical Research Council (NHMRC)

2028286, 1172987

Administering Institution

Edith Cowan University

Creative Commons License

Creative Commons Attribution 4.0 License
This work is licensed under a Creative Commons Attribution 4.0 License.

Comments

Hill, C. R., Shafaei, A., Boyce, M. C., Zhong, L., Balmer, L., Lewis, J. R., Hodgson, J. M., & Blekkenhorst, L. C. (2025). S-methyl-L-cysteine sulfoxide and glucosinolate levels in Australian-sourced Brassica vegetables before and after domestic cooking. Journal of Food Composition and Analysis, 138. https://doi.org/10.1016/j.jfca.2024.107015

Recommended Citation

Hill, C. R., Shafaei, A., Boyce, M. C., Zhong, L., Balmer, L., Lewis, J. R., Hodgson, J. M., & Blekkenhorst, L. C. (2025). S-methyl-L-cysteine sulfoxide and glucosinolate levels in Australian-sourced Brassica vegetables before and after domestic cooking. Journal of Food Composition and Analysis, 138. https://doi.org/10.1016/j.jfca.2024.107015

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Link to publisher version (DOI)

10.1016/j.jfca.2024.107015