Maximization of Sulforaphane Content in Broccoli Sprouts by Blanching

Abstract

Broccoli sprouts are a recognized source of health-promoting compounds, such as glucosinolates, glucoraphanin, and sulforaphane (SFN). Maximization of SFN content can be achieved by technological processing. We investigated the effect of blanching conditions to determine the optimal treatment that maximizes sulforaphane content in broccoli sprouts. Broccoli seeds (cv. Traditional) grown under controlled conditions were harvested after 11 days from germination and subjected to different blanching conditions based on a central composite design with temperature and time as experimental factors. Results were analyzed by ANOVA followed by a Tukey test. The optimum conditions were identified through response surface methodology. Blanching increased sulforaphane content compared with untreated sprouts, agreeing with a decrease in total glucosinolates and glucoraphanin content. Temperature significantly affected SFN content. Higher temperatures and shorter immersion times favor glucoraphanin hydrolysis, thus increasing SFN content. The optimum conditions were blanching at 61 °C for 4.8 min, resulting in 54.3 ± 0.20 µmol SFN/g dry weight, representing a 3.3-fold increase with respect to untreated sprouts. This is the highest SFN content reported for sprouts subjected to any treatment so far. The process described in this work may contribute to developing functional foods and nutraceuticals that provide sulforaphane as an active principle.

Glucoraphanin Accumulation via Glucoraphanin Synthesis Promotion during Broccoli Germination

“…Glucoraphanin is a glucosinolate that is widely found in Brassica vegetables and is frequently consumed by people worldwide [ 1 , 2 ]. Analyses of vegetables and fruits have revealed that broccoli has the highest glucoraphanin content [ 3 ]. Glucosinolates (GSLs), which are a class of nitrogen-containing and sulfur-containing compounds, consist of a glycosidic group, a sulfonate aldoxime group, and an R group [ 4 , 5 ].…”

Sulforaphane protects microvascular endothelial cells in lower limb ischemia/reperfusion injury mice

“…75 Studies have shown that SFN with a concentration of about 54.3 ± 0.20 μmol g −1 dry weight can be isolated from broccoli under optimal conditions. 76 We roughly calculated that to obtain the amount of SFN required in this study to achieve similar limb protection, about 117 times the dry weight of broccoli should be consumed. It is necessary to determine a suitable preparation, storage and standard method for better clinical use and application.…”

Sulforaphane content enhancement of red cabbage microgreens by using different planting media and nutrition solution

“…The sulforaphane content could be increased by some treatments such as pressure and temperature [8], LED treatments [9], balancing [10], and grown as microgreen (young plant) [11]. Enhancement of sulforaphane by microgreens cultivation has done on any plants, such as broccoli [10], kale [12], cauliflower [13], celery [14], spinach [15], sunflower [16]. Based on the previous research [17] the sulforaphane content in microgreen is higher than mature vegetables.…”