Broccoli‐Derived By‐Products—A Promising Source of Bioactive Ingredients

Abstract

Many by-products of the agrifood industry may be useful as sources of nutrients and potentially functional ingredients, giving the opportunity to obtain added-value products. Previous studies have been focused on edible florets, but in this case we are interested in adding value to broccoli by-products that represent a real problem in the production sites because no intended use for this material has been envisaged. Therefore, the aim of this study was to add value to the broccoli-derived by-products, since recycling all this agrowaste to obtain bioactive ingredients for industry can boost profits and reduce costs and environmental problems.

Handbook of Plant Food Phytochemicals

“…Marathon, Nubia and Viola) the salt stress treatment significantly increased levels of glucosinolates in leaf and stalk tissue of the purple variety Viola but not the green broccoli varieties Marathon or Nubi a [40]. In this study salt treatment significantly affected levels of phenolic compounds in some tissues but not others and in some varieties but not others indicating a significant variety x salt stress and tissue type x salt stress interaction on phenolic accumulation.…”

“…Levels of phenolic compounds in broccoli have been reported to be up to 10 times higher in the leaves than the stalks [40].…”

“…Brassica products meals have also been investigated for their herbicidal and insecticidal activity [118]. Given the health promoting and antioxidant properties of onion, broccoli, carrot and other vegetable wastes numerous studies have investigated potential for production of functional ingredients [39,40,96,118,148,180].…”

Stability and transformation of major flavonols in onion (Allium cepa) solid wastes

“…Although fruit processing residues have gained prominent attention (Djilas et al 2009), vegetable wastes have been a subject of current research, with regard to their potential as residual sources of bioactive substances (Domínguez-Perles et al 2010;Stojceska et al 2008).…”

Variations in Bioactive Content in Different Tomato Trusses due to Elicitor Effects

“…In some diets, tomato consumption represents the primary source of lycopene (71.6%), the secondary source of -carotene (17.2%), and the tertiary source of vitamin C (6.0%) [5]. However, the levels of BCs in the plant can vary based on genetic, physiological, and agronomic factors [6][7][8]. Thus, fruits from different trusses may not have the same attributes unless they are grown in tightly controlled environments with respect to abiotic and biotic factors.…”