Optimization of a blanching step to maximize sulforaphane synthesis in broccoli florets

Pérez, Carlos Miguel Martínez; Barrientos, Herna; Román, Juan; Mahn, Andrea

doi:10.1016/j.foodchem.2013.08.053

Cited by 50 publications

(57 citation statements)

References 32 publications

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“…In order to denature ESP and maximize sulforaphane formation, broccoli was subjected to blanching using the optimal conditions determined by Pérez et al (2014). Broccoli florets (300 g) were immersed in 1.5 L deionized water in a thermostatic bath (Stuart, United Kingdom, Great Britain) at 57°C for 13 min.…”

Section: Blanchingmentioning

confidence: 99%

“…Guo et al (2013) maximized the formation of isothiocyanates in broccoli sprouts by incubation at 40°C during 4 h in 4 mL citrate-phosphate buffer pH 4.0 containing 0.02 mmol EDTA and 0.16 mg ascorbic acid. Recently, Pérez et al (2014) reported that sulforaphane content of broccoli was maximized when subjecting the vegetable to a blanching step consisting of immersion in water at 57°C during 13 min. In that work, the authors also showed that despite increasing 3.3-fold the sulforaphane content with respect to the fresh vegetable, there was still a considerable amount of glucoraphanin (approximately 8 lmol g -1 dry weight) that was not hydrolyzed.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Blanchingmentioning

confidence: 99%

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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“…The optimal temperature for myrosinase activity ranged from 20 to 70°C (Travers-Martin et al 2008). Heating the broccoli sprouts or florets to 60°C could significantly decrease ESP activity and thus increase sulforaphane formation (Pérez et al 2014). Broccoli sprouts (0.…”

Section: Effect Of Temperature On Sulforaphane Productionmentioning

confidence: 99%

Optimisation of enzymatic production of sulforaphane in broccoli sprouts and their total antioxidant activity at different growth and storage days

Tian

et al. 2016

J Food Sci Technol

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Sulforaphane, a type of isothiocyanate hydrolysed from glucosinolate, is a powerful anticancer compound naturally found in food especially in broccoli sprouts. Despite the function of sulforaphane has been extensively studied in recent years, little attention has been given to methods that can maximize the production of this compound in broccoli sprouts. The present study optimised the enzymolysis conditions for sulforaphane production in broccoli sprouts using response surface methodology. The maximum sulforaphane production (246.95 lg/g DW) was achieved using a solid-liquid ratio of 1:30, hydrolysis time of 1.5 h, ascorbic acid content of 3.95 mg/g DW sample, and temperature of 65°C. The highest sulforaphane content in broccoli sprouts were 233.80 lg/g DW in 5-day-old sprouts and 1555.95 lg/g DW at day 4 of storage. The highest antioxidant activities were 37.22 U/min/g DW in 3-day-old sprouts and 35.08 U/min/g DW on 4th day of storage.

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“…Broccoli heads were processed immediately after purchasing as follows: after washing, they were cut into single florets of 5 cm length and 0.7-0.9 cm width (stem) and blanched at 57 ∘ C for 13 min [12]. The blanching conditions were chosen in order to keep the antioxidant activity of the fresh vegetable.…”

Section: Plant Material Broccoli (Brassica Oleracea Var Italica)mentioning

confidence: 99%

Evolution of Total Polyphenols Content and Antioxidant Activity in Broccoli Florets during Storage at Different Temperatures

Mahn

Rubio

2017

Journal of Food Quality

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Broccoli has great potential as functional food because of its high content of bioactive compounds. Polyphenols are to a great extent responsible for the high antioxidant activity of broccoli. An important challenge to keep the health promoting properties of broccoli is preservation, with freezing and refrigeration being the preferred methods. Despite storage at low temperature reduces the rate of deterioration reactions, some reactions still occur, thus affecting the content of bioactive compounds. In this work, we investigated the evolution of total polyphenols content and antioxidant activity in blanched and unprocessed broccoli florets during storage at different temperatures (−45 ∘ C to 20 ∘ C). Both antioxidant activity and total polyphenols content increased at the beginning of storage at −21, −1, 10, and 20 ∘ C, followed by a decrease. Storage at −45 ∘ C produced no significant variations. The uneven behavior of antioxidant activity precluded modeling. The evolution of polyphenols was well described by a two-consecutive-reaction model, with ≥ 0.86 and MSE ≤ 0.1. The Ea values obtained for polyphenols formation (27-32 kJ/mol) and degradation (26-38 kJ/mol) confirm that, in both unprocessed and blanched broccoli, the same reactions are responsible for the evolution of polyphenols content. Our results may contribute to design preservation strategies of broccoli.

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Optimization of a blanching step to maximize sulforaphane synthesis in broccoli florets

Cited by 50 publications

References 32 publications

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

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

Optimisation of enzymatic production of sulforaphane in broccoli sprouts and their total antioxidant activity at different growth and storage days

Evolution of Total Polyphenols Content and Antioxidant Activity in Broccoli Florets during Storage at Different Temperatures

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