@article{Nugrahedi_Priatko_Dekker_Widianarko_Verkerk_Verkerk_2013, title={REDUCTION OF GLUCOSINOLATES CONTENT DURING SAYUR ASIN FERMENTATION [Penurunan Kandungan Berbagai Glukosinolat selama Fermentasi Sayur Asin]}, volume={24}, url={https://journal.ipb.ac.id/index.php/jtip/article/view/7724}, DOI={10.6066/jtip.2013.24.2.235}, abstractNote={<p>Glucosinolates (GLSs), health promoting compounds commonly found in<em> Brassica</em> vegetables, were studied during <em>sayur asin</em> fermentation made from Indian mustard (<em>B. juncea</em>). The current preliminary study aims to investigate the changes of glucosinolates content during 3 and 7 days of fermentation in two different media, <em>i.e.</em> coconut water and <em>tajin</em> liquor, and salt concentrations of<em> </em>2.5 and 10%. The glucosinolates were analysed by HPLC after sample extraction in hot methanol followed by purification and de-sulphation. Results show that sinigrin was the most dominant glucosinolate among others, <em>i.e.</em> gluconapin, glucobrassicin, 4-hydroxy-glucobrassicin, 4-methoxy-glucobrassicin, and neo glucobrassicin, accounting for about 1000 and 4000 µmol/10 g dw in raw Indian mustard. Unfortunately, fermentation has substantially reduced the glucosinolates content in <em>sayur asin</em>. After 3 days of fermentation the sinigrin content was reduced by 95% as compared to that in the raw vegetable. The indole GLSs 4-methoxy-glucobrassicin and neo-glucobrassicin concentration decreased to 80-90% of the fresh materials. However, the decreasing mechanisms as well as factors contributing to the decrease of the glucosinolates could not be explained yet.</p&gt;}, number={2}, journal={Jurnal Teknologi dan Industri Pangan}, author={NugrahediProbo Y. and PriatkoCaesariana A. and Dekker, Matthijs and Widianarko, Budi and Verkerk, Ruud and Verkerk, Ruud}, year={2013}, month={Dec.}, pages={235} }