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

Abstract

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.

In Vitro and In Vivo Insights into a Broccoli Byproduct as a Healthy Ingredient for the Management of Alzheimer’s Disease and Aging through Redox Biology

“…For instance, TFC of our BRO was found to be lower 25 or within the same range 26 compared with reported values. Similarly, TPC data from our extract was lower, 25 similar, 26 or much higher 27 compared with other studies. TAC measurements with the ABTS test aligned with results obtained from a methanolic extract of broccoli florets.…”

“…TPC, TFC, and TAC in broccoli can vary due to factors like harvest time, cultivar, plant part used, and extraction process, leading to differences in the literature. For instance, TFC of our BRO was found to be lower 25 or within the same range 26 compared with reported values. Similarly, TPC data from our extract was lower, 25 similar, 26 or much higher 27 compared with other studies.…”

“…Quantification of glucosinolates, which are typical compounds present in broccoli, was found to be 0.79 ± 0.02 mg/g. Notably, our extract contained chlorogenic acid, which was also present in other broccoli-related samples in higher concentrations . Additionally, one sulfur compound classified as glucosinolate derivate was detected in the sample.…”

“…Notably, our extract contained chlorogenic acid, which was also present in other broccoli-related samples in higher concentrations. 26 Additionally, one sulfur compound classified as glucosinolate derivate was detected in the sample. Differences in terms of TAC and composition between our extract and those characterized by other authors could be attributed to the fact that our BRO was made from byproducts of broccoli.…”

Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures

“…The neuroprotective effect was determined using the Parkinson’s disease (PD) model based on alpha synuclein-preformed fibril (α–syn PFF) treatment [ 36 ]. SH-SY5Y cell lines derived from human neuroblastoma were seeded in a 96-well plate at 1 × 10 4 cells per well in 100 µL of medium (DMEM + 10% FBS).…”