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In comparison with other cruciferous vegetables, horseradish has rarely been the object of scientific research, and the knowledge about the composition, content and distribution of glucosinolates (GLS) in different organs of horseradish plants is limited. Therefore, the aim of this study was to evaluate changes in the GLS content in leaves and roots of four horseradish landraces during the growing season.

The effect of 24-h R hizopus oligosporus fermentation on raw and roasted buckwheat groats was investigated. The changes in the chemical composition were analyzed and sensory evaluation of fermented product was performed. The significant increase in content of protein and some minerals in both fermented products was observed. In the raw buckwheat groat, the main saturated fatty acids were palmitic and stearic acids and the main unsaturated fatty acids were oleic and linoleic. The fermentation process did not affect the content of fatty acids in both products. A higher content of amino acids was found in the product obtained after the 24-h fermentation as compared with nonfermented samples. The fermentation process by R . oligosporus improved the protein digestibility, in both fermented buckwheat products it exceeded 87%. The sensory evaluation proved that fermented buckwheat products were well accepted by the evaluators. Practical Applications Fermented buckwheat products added to different food systems can greatly enhance the nutritional status, especially protein and some minerals, without compromising consumer acceptance. The fermentation with R hizopus oligosporus can be recommended for production of tempeh-like functional buckwheat-based foods with valuable nutritive substances. Moreover, another possible application of the fermented buckwheat products is to use it as an additive for baking products, soups or sauces. [ABSTRACT FROM AUTHOR]

The effect of different cooking times on the GLS content in white cabbage ( Brassica oleracea L. var. capitata f. alba) was determined. Cooking of cabbage for 5–30 min caused a gradual decrease in the GLS content. The most efficient reduction of the GLS content (by about 35%) occurred during the first minutes of cooking. As the cooking time was extended by another 5 min, each time the GLS content decreased by 10–15%. Higher losses in indole GLS, as compared to those of aliphatic ones, resulted from more efficient diffusion of those compounds to cooking water. The GLS content in cooking water, irrespective of the cooking time of white cabbage, remained rather stable, whereas the content of indole GLS was between 3.5- and 4-fold higher in comparison to that of aliphatic GLS. Taking into consideration the rate of changes in the content of particular GLS in cabbage and the GLS content in cooking water, it can be stated that glucoiberin was more thermolabile than other GLS. [ABSTRACT FROM AUTHOR]