Evaluation of broccoli (Brassica oleracea var. italica) crop by-products as sources of bioactive compounds

Gudiño, Iris; Martı́n, Alberto; Casquete, Rocío; Prieto, M.H.; Ayuso, M.C.; Córdoba, Maria de Guı́a

doi:10.1016/j.scienta.2022.111284

Cited by 27 publications

(19 citation statements)

References 55 publications

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“…However, other Gram-positive bacteria as S.aureus may resist better the attack of natural antimicrobials [ 56 ]. These findings are consistent with the results of Pacheco-Cano et al [ 52 ] for crude extracts of broccoli and Gudiño et al [ 59 ] for broccoli stem ethanolic extracts, who also found higher inhibitory effect against B. cereus than against S. aureus .…”

Section: Resultssupporting

confidence: 93%

Comprehensive Evaluation of the Bioactive Composition and Neuroprotective and Antimicrobial Properties of Vacuum-Dried Broccoli (Brassica oleracea var. italica) Powder and Its Antioxidants

et al. 2023

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In this study, vacuum drying (VD) was employed as an approach to protect the bioactive components of and produce dried broccoli powders with a high biological activity. To achieve these goals, the effects of temperature (at the five levels of 50, 60, 70, 80 and 90 °C) and constant vacuum pressure (10 kPa) were evaluated. The results show that, with the increasing temperature, the drying time decreased. Based on the statistical tests, the Brunauer–Emmett–Teller (BET) model was found to fit well to sorption isotherms, whereas the Midilli and Kucuk model fit well to the drying kinetics. VD has a significant impact on several proximate composition values. As compared with the fresh sample, VD significantly reduced the total phenol, flavonoid and glucosinolate contents. However, it was shown that VD at higher temperatures (80 and 90 °C) contributed to a better antioxidant potential of broccoli powder. In contrast, 50 °C led to a better antimicrobial and neuroprotective effects, presumably due to the formation of isothiocyanate (ITC). Overall, this study demonstrates that VD is a promising technique for the development of extracts from broccoli powders that could be used as natural preservatives or as a neuroprotective agent.

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Section: Resultssupporting

confidence: 93%

Comprehensive Evaluation of the Bioactive Composition and Neuroprotective and Antimicrobial Properties of Vacuum-Dried Broccoli (Brassica oleracea var. italica) Powder and Its Antioxidants

et al. 2023

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“…Guo et al (2020) reported that the oxidation of oxymyoglobin to methemoglobin could induce the production of discoloured lean meat. Therefore, the increase in yellowness and lightness value may be ascribed to the antioxidant effects of FBR, which induced by the presence of glucosinolates and phenolic compounds in broccoli by‐products (Gudiño et al, 2022). Alternatively, the increase in probiotics (e.g., Bacillus sp.…”

Section: Discussionmentioning

confidence: 99%

“…italica ) is a nutrient‐rich cruciferous vegetable that contains various bioactive substances such as glucosinolates, sulforaphane, polyphenols and minerals (Domínguez‐Perles et al, 2010; Thomas et al, 2018; Vasanthi et al, 2009). The consumption of broccoli has been proved to have beneficial effects on health‐related issues, such as cardiovascular diseases, cancer and hypercholesterolaemia (Gudiño et al, 2022). The annual world production of broccoli reached 25 million tons, with China produces about 1 million tons (plant area over 27,000 hm 3 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of fermented broccoli stem and leaf residue on growth performance, serum characteristics and meat quality of growing pigs

Sun

Qian²,

et al. 2023

Animal Physiology Nutrition

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The aim of this study was to evaluate the effects of fermented broccoli stem and leaf residue (FBR) on the growth performance, serum biochemical characteristics, and meat quality of growing pigs. A total of 72 growing pigs (Durox × Landrace × Yorkshire) were subjected to three dietary treatments with different levels (0%, 5% and 10%) of FBR with three replicates for an experimental period of 70 day. The average daily feed intake of growing pigs was higher (p < 0.05) in the 5% FBR treatment compared with the control group (0% FBR). The serum urea nitrogen content in growing pigs was lower (p < 0.05) in the 5% and 10% FBR treatments. The lightness value was higher (p < 0.05) in the longissimus dorsi muscle of pigs fed 5% and 10% FBR diets compared with the control group, and the yellowness value was increased in pigs fed the 10% FBR diet compared with pigs fed the control diet.Overall, the beneficial effects of FBR supplementation on serum biochemical parameters, and meat colour without undermining the growth performance indicate that up to 10% FBR could be used in diets to enhance the production of growing pigs.

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“…Therefore, the consumption of vegetables, fruits, other foods, and/or supplements rich in linolenic acid and other PUFAs can be highly beneficial. In the literature, considerable effort has been focused on the evaluation of vegetable by-products, like broccoli by-products, as sources of bioactive compounds and as functional food additives [ 30 , 31 , 32 , 33 ]. For instance, broccoli leaves have been previously utilized as leaf powder added in noodle products [ 34 ], gluten-free mini sponge cakes [ 35 ], and green tea [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

Free Fatty Acid Determination in Broccoli Tissues Using Liquid Chromatography–High-Resolution Mass Spectrometry

Mantzourani,

Mesimeri,

Kokotou

2024

Molecules

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Broccoli (Brassica oleracea L. var. italica Plenck) is a widely consumed vegetable, very popular due to its various nutritional and bioactive components. Since studies on the lipid components of broccoli have been limited so far, the aim of the present work was the study of free fatty acids (FFAs) present in different broccoli parts, aerial and underground. The direct determination of twenty-four FFAs in broccoli tissues (roots, leaves, and florets) was carried out, using a liquid chromatography–high-resolution mass spectrometry (LC-HRMS) method in a 10 min single run. Linolenic acid was found to be the most abundant FFA in all different broccoli parts in quantities ranging from 0.76 to 1.46 mg/g, followed by palmitic acid (0.17–0.22 mg/g) and linoleic acid (0.06–0.08 mg/g). To extend our knowledge on broccoli’s bioactive components, for the first time, the existence of bioactive oxidized fatty acids, namely hydroxy and oxo fatty acids, was explored in broccoli tissues adopting an HRMS-based lipidomics approach. 16- and 2-hydroxypalmitic acids were detected in all parts of broccoli studied, while ricinoleic acid was detected for the first time as a component of broccoli.

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Evaluation of broccoli (Brassica oleracea var. italica) crop by-products as sources of bioactive compounds

Cited by 27 publications

References 55 publications

Comprehensive Evaluation of the Bioactive Composition and Neuroprotective and Antimicrobial Properties of Vacuum-Dried Broccoli (Brassica oleracea var. italica) Powder and Its Antioxidants

Comprehensive Evaluation of the Bioactive Composition and Neuroprotective and Antimicrobial Properties of Vacuum-Dried Broccoli (Brassica oleracea var. italica) Powder and Its Antioxidants

Effects of fermented broccoli stem and leaf residue on growth performance, serum characteristics and meat quality of growing pigs

Free Fatty Acid Determination in Broccoli Tissues Using Liquid Chromatography–High-Resolution Mass Spectrometry

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