23 research outputs found
Liquid Nitrogen Spray Cryotherapy is Associated With Less Postprocedural Pain Than Radiofrequency Ablation in Barrett’s Esophagus: A Multicenter Prospective Study
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Flavor, Glucosinolates, and Isothiocyanates of Nau (Cook’s Scurvy Grass, Lepidium oleraceum) and Other Rare New Zealand Lepidium Species
The
traditionally consumed New Zealand native plant nau, Cook’s
scurvy grass, Lepidium oleraceum, has
a pungent wasabi-like taste, with potential for development as a flavor
ingredient. The main glucosinolate in this Brassicaceae was identified
by LC–MS and NMR spectroscopy as 3-butenyl glucosinolate (gluconapin,
7–22 mg/g DM in leaves). The leaves were treated to mimic chewing,
and the headspace was analyzed by solid-phase microextraction and
GC–MS. This showed that 3-butenyl isothiocyanate, with a wasabi-like
flavor, was produced by the endogenous myrosinase. Different postharvest
treatments were used to create leaf powders as potential flavor products,
which were tasted and analyzed for gluconapin and release of 3-butenyl
isothiocyanate. A high drying temperature (75 °C) did not give
major glucosinolate degradation, but did largely inactivate the myrosinase,
resulting in no wasabi-like flavor release. Drying at 45 °C produced
more pungent flavor than freeze-drying. Seven other Lepidium species endemic to New Zealand were also
analyzed to determine their flavor potential and also whether glucosinolates
were taxonomic markers. Six contained mostly gluconapin, but the critically
endangered Lepidium banksii had a distinct
composition including isopropyl glucosinolate, not detected in the
other species