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Effects of Low Temperature Cooking on the Retention of 4-(Methylthio)-3-Butenyl Isothiocyanate (MTBITC) of Chinese White Radish (Raphanussativus L.)

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Abstract

This paper studied the effects of different cooking conditions (methods, temperatures and time) on the retention rate of 4-(methylthio)-3-butenyl isothiocyanate (MTBITC) in Chinese white radish by using a method of ultrasound extraction coupled with gas chromatography—flame ionization detector (GC-FID). Results showed that the retention rate of MTBITC decreased with increasing cooking time and temperatures. The retention rate of MTBITC declined dramatically after holding for 1 min at 85 or 95 °C. The fitted equations demonstrated that the degradation of MTBITC followed an exponential decay pattern for non-microwave (water bath or steam stove) cooking, while for microwave cooking, the degradation of MTBITC followed approximately a linear decay.

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Acknowledgments

This research was funded by the Key Projects of Administration of Ocean and Fisheries of Guangdong Province (A201401C04), the Collaborative Innovation Major Special Projects of Guangzhou City (201508020097), the Natural Science Foundation of Guangdong Province (2014A030313244), the International S&T Cooperation Program of China (2015DFA71150), the International S&T Cooperation Program of Guangdong Province (2013B051000010) and the Fundamental Research Funds for the Central Universities, China (2015ZM159). The authors also gratefully acknowledge the financial support of Guangdong Province Government (China) through the program “Leading Talent of Guangdong Province (Da-Wen Sun)” and the support of the collaborative research program between the Midea Group and South China University of Technology. In addition, the authors wish to acknowledge the contribution of Paul B McNulty, Emeritus Professor of Biosystems Engineering, University College Dublin, Ireland, who assisted in editing this manuscript.

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    Authors and Affiliations

    1. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China

      Zhong Han, He Li, Xu-Cong Yu & Da-Wen Sun

    2. Academy of Contemporary Food Engineering (ACFE), Guangzhou Higher Education Mega Center, South China University of Technology, Guangzhou, 510006, China

      Zhong Han, He Li, Xu-Cong Yu & Da-Wen Sun

    3. Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland

      Da-Wen Sun

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    1. Zhong Han
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    2. He Li
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    Correspondence to Da-Wen Sun.

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    Zhong Han and He Li contributed equally to this work.

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    Han, Z., Li, H., Yu, XC. et al. Effects of Low Temperature Cooking on the Retention of 4-(Methylthio)-3-Butenyl Isothiocyanate (MTBITC) of Chinese White Radish (Raphanussativus L.). Food Bioprocess Technol 9, 1640–1647 (2016). https://doi.org/10.1007/s11947-016-1787-x

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    • DOI: https://doi.org/10.1007/s11947-016-1787-x

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