A Comparative study of Myrosinase Activity in selected Cruciferous Vegetables after Conventional Heat and Microwave Treatments

Diet rich in cruciferous vegetables contain glucosinolates associated with decreased incidence of many types of cancers. These health promoting effects are due to the breakdown products of glucosinolates formed by the action of myrosinase found in them. Myrosinase released from the damaged plant cells after cutting or steaming hydrolyze glucosinolates, breaks the β thioglucoside bond of glucosinolates, producing glucose, sulfate, nitrile, thiocyanates and isothiocyanates. Myrosinase in broccoli remained stable till 100oC for 5 min and till 75oC in red cabbage whereas upon microwave treatment the activity of myrosinase remained intact at 450W for 5min exposure in both of the samples.