Nieto, Juan AntonioHellín, PilarValverde, MarianaPérez, BeatrizViadel, BlancaAgudelo-Sánchez, Agatha2025-01-022025-01-022025-021438-2377https://riunet.upv.es/handle/10251/213316[EN] Fresh pak choi glucosinolates profile and bioaccessibility was analysed trough an in vitro dynamic digestion model. Fresh pak choi showed an original glucosinolate content of 17.83 +/- 0.39 mg/100 g. A higher contribution to total glucosinolate content in the whole fresh plant was observed for the stem fraction because of a higher representation in the total weight of the sample. Glucobrasicanapin (4.965 +/- 1.195 mg/100 g) and gluconapin (4.618 +/- 1.401 mg/100 g) were found as the principal compounds in the sample, but 4-methoxyglucobrassicin, glucoalysin and glucobrassicin were also determined. After the digestion simulation the glucosinolates bioaccessibility was determined as 54.8%. Aliphatic glucosinolates were the main remained compounds in the bioaccesible fraction of the fresh pak choi sample. The most abundant compounds were glucbrasicanapin (4.380 +/- 2.061 mg/100 g), gluconapin (2.284 +/- 0.177 mg/100 g) and 4-methoxyglucobrassicin (1.438 +/- 0.408 mg/100 g). Hence, pak choi was highlighted as an excellent food source of intact bioaccessible glucosinolates, mainly as aliphatic compounds.Reserva de todos los derechosGlucosinolatesPak choiBrassicaDynamic digestionBioaccessibilityArtículo10.1007/s00217-024-04628-3Cerrado