Impact of Thermal Processing on Sulforaphane Yield from Broccoli (Brassica oleracea L. ssp. <i>italica</i>)

Wang, Grace C.; Farnham, Mark W.; Jeffery, Elizabeth H.

doi:10.1021/jf2050284

Cited by 68 publications

(55 citation statements)

References 14 publications

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“…In general, results suggest that only about 30%-50% of the initial administered dose is excreted after these preparation processes (127,240). Boiling for more than 1 min, or steaming for more than 4-5 min has been shown to lead to the loss of myrosinase activity (291). Conaway et al performed a study to assess the metabolic fate of glucosinolates after ingestion of steamed and fresh broccoli in 12 male subjects in a crossover design (47).…”

Section: Fig 2 Genetic Model Of the Glucosinolate Biosynthetic Pathmentioning

confidence: 99%

Dietary Sulforaphane in Cancer Chemoprevention: The Role of Epigenetic Regulation and HDAC Inhibition

Tortorella

Royce²,

Licciardi

et al. 2015

Antioxidants & Redox Signaling

189

110

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Significance: Sulforaphane, produced by the hydrolytic conversion of glucoraphanin after ingestion of cruciferous vegetables, particularly broccoli and broccoli sprouts, has been extensively studied due to its apparent health-promoting properties in disease and limited toxicity in normal tissue. Recent Studies: Recent identification of a sub-population of tumor cells with stem cell-like self-renewal capacity that may be responsible for relapse, metastasis, and resistance, as a potential target of the dietary compound, may be an important aspect of sulforaphane chemoprevention. Evidence also suggests that sulforaphane may target the epigenetic alterations observed in specific cancers, reversing aberrant changes in gene transcription through mechanisms of histone deacetylase inhibition, global demethylation, and microRNA modulation. Critical Issues: In this review, we discuss the biochemical and biological properties of sulforaphane with a particular emphasis on the anticancer properties of the dietary compound. Sulforaphane possesses the capacity to intervene in multistage carcinogenesis through the modulation and/or regulation of important cellular mechanisms. The inhibition of phase I enzymes that are responsible for the activation of pro-carcinogens, and the induction of phase II enzymes that are critical in mutagen elimination are well-characterized chemopreventive properties. Furthermore, sulforaphane mediates a number of anticancer pathways, including the activation of apoptosis, induction of cell cycle arrest, and inhibition of NFjB. Future Directions: Further characterization of the chemopreventive properties of sulforaphane and its capacity to be selectively toxic to malignant cells are warranted to potentially establish the clinical utility of the dietary compound as an anticancer compound alone, and in combination with clinically relevant therapeutic and management strategies.

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Section: Fig 2 Genetic Model Of the Glucosinolate Biosynthetic Pathmentioning

confidence: 99%

Dietary Sulforaphane in Cancer Chemoprevention: The Role of Epigenetic Regulation and HDAC Inhibition

Tortorella

Royce²,

Licciardi

et al. 2015

Antioxidants & Redox Signaling

189

110

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“…Some authors investigated broccoli processing under different conditions in order to favor sulforaphane formation and at the same time minimize the formation of nitriles and other products (van Eylen et al 2009;Jones et al 2010;Wang et al 2012). Specific time-temperature combinations in hydrothermal treatments of broccoli increase the sulforaphane content (Matusheski et al 2004;Wang et al 2012), most likely due to denaturation of ESP at temperatures above 40°C.…”

Section: Introductionmentioning

confidence: 99%

“…Specific time-temperature combinations in hydrothermal treatments of broccoli increase the sulforaphane content (Matusheski et al 2004;Wang et al 2012), most likely due to denaturation of ESP at temperatures above 40°C. Matusheski et al (2004) reported that heating broccoli at 60°C during 5 or 10 min produced an increase in sulforaphane content.…”

Section: Introductionmentioning

confidence: 99%

Optimization of an incubation step to maximize sulforaphane content in pre-processed broccoli

Mahn

Pérez

2016

J Food Sci Technol

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Sulforaphane is a powerful anticancer compound, found naturally in food, which comes from the hydrolysis of glucoraphanin, the main glucosinolate of broccoli. The aim of this work was to maximize sulforaphane content in broccoli by designing an incubation step after subjecting broccoli pieces to an optimized blanching step. Incubation was optimized through a BoxBehnken design using ascorbic acid concentration, incubation temperature and incubation time as factors. The optimal incubation conditions were 38°C for 3 h and 0.22 mg ascorbic acid per g fresh broccoli. The maximum sulforaphane concentration predicted by the model was 8.0 lmol g -1 , which was confirmed experimentally yielding a value of 8.1 ± 0.3 lmol g -1 . This represents a 585% increase with respect to fresh broccoli and a 119% increase in relation to blanched broccoli, equivalent to a conversion of 94% of glucoraphanin. The process proposed here allows maximizing sulforaphane content, thus avoiding artificial chemical synthesis. The compound could probably be isolated from broccoli, and may find application as nutraceutical or functional ingredient.

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“…Según datos de la FAO, la producción anual de brócoli en Sud América es de 72 mil toneladas, lo que corresponde al 1% de la producción mundial. Se ha investigado el procesamiento de brócoli para aumentar el contenido de sulforafano (Wang et al, 2012;Matusheski et al, 2004). Pérez et al (2014) informaron las condiciones de escaldado que maximizan el contenido de este compuesto en brócoli.…”

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Efecto de las Condiciones de Secado en Lecho Fluidizado Pulsante sobre el Contenido de Sulforafano de Brócoli

2017

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ResumenSe investigó el efecto de las condiciones de secado de brócoli enriquecido en sulforafano, en un secador de lecho fluidizado pulsante, sobre el contenido de sulforafano y la cinética de secado, para identificar las condiciones de operación que minimizan las pérdidas de sulforafano en el producto. Se utilizó un diseño central compuesto, cuyos factores fueron temperatura del aire de secado y velocidad de giro de la placa rotatoria. Las curvas de secado se ajustaron a modelos empíricos, encontrándose el mejor ajuste con el modelo de Page (R 2 ≥99%). El tiempo de secado disminuyó al aumentar la temperatura del aire de secado y al aumentar la velocidad de giro de la placa giratoria. Las condiciones óptimas de secado predichas por el modelo de regresión fueron 29°C y 108 rpm, resultando en 1.5 µmol sulforafano /g (base seca), valor que representa una concentración de sulforafano 1.36 veces la del brócoli fresco. Este valor se confirmó experimentalmente. Palabras clave: secador de lecho fluidizado pulsante; brócoli; sulforafano; cinética de secado; optimización Effect of the Drying Conditions in a Pulsed Fluidized Bed Dryer on the Sulforaphane Content of Broccoli AbstractThe effect of the drying conditions of sulforaphane-rich broccoli in a pulsed fluidized bed dryer, on the sulforaphane content and drying kinetics was studied, with the aim of identifying the operating conditions that minimize the loss of sulforaphane in the dehydrated product. A central composite design was used, in which drying air temperature and plate rotational speed were the variables considered. The drying curves were fitted to empirical models and it was found that Page´s model showed the best fit (R 2 ≥99%). The drying time decreased with the increase of drying air temperature and the increase of the plate rotational speed. The regression model predicted that 29°C and 108 rpm were the optimal conditions, resulting in a sulforaphane content equal to 1.5 µmol/g in dry basis, giving a value that is 1.36-fold the sulforaphane content in fresh broccoli. This value was experimentally confirmed. Keywords INTRODUCCIÓNEl sulforafano es un isotiocianato que proviene de las plantas crucíferas, y es reconocido como el agente anticancerígeno de origen natural más poderoso que se conoce hasta ahora (Matusheski et al., 2004). Su precursor, la glucorafanina, se encuentra principalmente en brócoli, y por lo tanto esta verdura ofrece un gran potencial como fuente de sulforafano. Según datos de la FAO, la producción anual de brócoli en Sud América es de 72 mil toneladas, lo que corresponde al 1% de la producción mundial. Se ha investigado el procesamiento de brócoli para aumentar el contenido de sulforafano (Wang et al., 2012;Matusheski et al., 2004). Pérez et al. (2014) informaron las condiciones de escaldado que maximizan el contenido de este compuesto en brócoli. Recientemente, Mahn y Pérez (2016) reportaron un proceso de incubación de brócoli escaldado, que permite obtener un 94% de conversión de glucorafanina en sulforafano. Una vez maximizado el co...

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Impact of Thermal Processing on Sulforaphane Yield from Broccoli (Brassica oleracea L. ssp. italica)

Cited by 68 publications

References 14 publications

Dietary Sulforaphane in Cancer Chemoprevention: The Role of Epigenetic Regulation and HDAC Inhibition

Dietary Sulforaphane in Cancer Chemoprevention: The Role of Epigenetic Regulation and HDAC Inhibition

Optimization of an incubation step to maximize sulforaphane content in pre-processed broccoli

Efecto de las Condiciones de Secado en Lecho Fluidizado Pulsante sobre el Contenido de Sulforafano de Brócoli

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