Changes in the content of glucosinolates, polyphenols and carotenoids during lactic-acid fermentation of cruciferous vegetables: A mini review

Anita Šalić; Dunja Šamec

doi:10.1016/j.fochx.2022.100457

Changes in the content of glucosinolates, polyphenols and carotenoids during lactic-acid fermentation of cruciferous vegetables: A mini review

Food Chem X. 2022 Sep 26:16:100457. doi: 10.1016/j.fochx.2022.100457. eCollection 2022 Dec 30.

Authors

Anita Šalić¹, Dunja Šamec²

Affiliations

¹ Department of Reaction Engineering and Catalysis, University of Zagreb, Faculty of Chemical Engineering and Technology, Marulićev trg 19, Zagreb HR-10000, Croatia.
² Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, Koprivnica HR-48 000, Croatia.

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.

Keywords: Carotenoids; Cruciferous vegetables; Fermentation; Glucosinolates; Polyphenols.