Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts

Abstract

This study is focused on antioxidant and anticancer capacity of bread enriched with broccoli sprouts (BS) in the light of their potential bioaccessibility and bioavailability. Generally, bread supplementation elevated antioxidant potential of product (both nonenzymatic and enzymatic antioxidant capacities); however, the increase was not correlated with the percent of BS. A replacement up to 2% of BS gives satisfactory overall consumers acceptability and desirable elevation of antioxidant potential. High activity was especially found for extracts obtained after simulated digestion, which allows assuming their protective effect for upper gastrointestinal tract; thus, the anticancer activity against human stomach cancer cells (AGS) was evaluated. A prominent cytostatic response paralleled by the inhibition of AGS motility in the presence of potentially mastication-extractable phytochemicals indicates that phenolic compounds of BS retain their biological activity in bread. Importantly, the efficient phenolics concentration was about 12 μM for buffer extract, 13 μM for extracts after digestion in vitro, and 7 μM for extract after absorption in vitro. Our data confirm chemopreventive potential of bread enriched with BS and indicate that BS comprise valuable food supplement for stomach cancer chemoprevention.

Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products

“…Incorporation of powdered broccoli stalks also resulted in lower a* values when compared to the control ( p < 0.05). Similar results were obtained by Gawlik‐Dziki et al () who reported that wheat breads containing broccoli sprouts at concentrations ranging from 1% to 5% (w/w) were greener when compared to the control.…”

“…In addition, addition of broccoli leaves into gluten‐free mini sponge cakes significantly increased their antioxidant capacity previously (Drabińska, Ciska, Szmatowicz, & Krupa‐Kozak, ). Gawlik‐Dziki et al () also obtained increased antioxidant capacity after inclusion of broccoli sprouts into wheat bread formulations at concentrations ranging from 1% to 5% (w/w) and similar results were reported by Lee () who obtained DPPH·scavenging activity values ranging from 17.6% to 45.5% after inclusion of broccoli at concentrations ranging from 2.5% to 10.0% (w/w). Although powdered broccoli stems showed a higher antioxidant activity in vitro when compared to powdered broccoli leaves, the antioxidant capacity of the breads containing these co‐products were not significantly different to each other.…”

“…Similar results were reported by Odunlade et al () and Alashi et al () who obtained breads with increased TPC after incorporation of leafy vegetable powders, namely Amaranthus viridis , Solanum macrocarpon , and Telfairia occidentalis , at flour substitution levels ranging from 1% to 3% (w/w). Increased TPC was also observed in breads containing broccoli sprouts (Gawlik‐Dziki et al, ). In the current study, the TPC of BLB at day 7 was higher than that of BSB ( p < 0.05).…”

“…Breads enriched with vegetables are generally accepted by consumers as a vehicle to increase vegetable consumption (Hobbs, Ashouri, George, Lovegrove, & Methven, ). Previous studies suggested that wheat bread containing broccoli sprouts at concentrations ranging from 1% to 2% (w/w) had the highest liking scores (Gawlik‐Dziki et al, ). In that study, the authors reported that breads containing higher concentrations of broccoli sprouts were unacceptable in terms of aroma, taste, and texture.…”

Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder

“…The addition of MFP already in the amount of 2.5% resulted in very large changes in the TPC from 0.88 to 2.12 GAE/g dw. Many authors reported that phenolics can form complexion with protein in matrix, and heating process also may alter phenolic antioxidants in bread during baking in different extents [38,39].…”