Endogenous and exogenous enzymolysis of vegetable-sourced glucosinolates and influencing factors

Shen, Lianqing; Su, Guangyao; Wang, Xiangyang; Du, Qizhen; Wang, Kuiwu

doi:10.1016/j.foodchem.2009.08.003

Cited by 41 publications

(31 citation statements)

References 15 publications

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“…Guo et al (2013) reported the maximum formation of isothiocyanates by incubating homogenized broccoli sprouts at 40°C for 3 h at pH 4.0 with the addition of 0.02 mmol EDTA and 0.16 mg ascorbic acid. Shen et al (2010) found the maximum sulforaphane formation by incubating broccoli seeds powder mixed with distilled water and ascorbic acid at 25°C for 8 h. The authors found a glucosinolates conversion equal to 35%, while in the present work we achieved about 94% conversion of glucoraphanin, equivalent to 75% conversion of glucosinolates. The optimal ascorbic acid concentration derived from our results is higher than the reported by Shen et al (2010), probably because that study was performed in broccoli suspensions or homogenates, where mass transfer has less hindrances.…”

Section: Resultssupporting

confidence: 53%

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: Resultssupporting

confidence: 53%

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

Mahn

Pérez

2016

J Food Sci Technol

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“…An appropriate amount of ascorbic acid added to the hydrolysis solution can increase sulforaphane content, which may be attributed to the activity of a noncompetive activator of myrosinase. Excess ascorbic acid, however, could inhibit sulforaphane formation (Shikita et al 1999;Shen et al 2010). In the present study, the solid-liquid ratio, hydrolysis time, ascorbic acid content and temperature are shown to perform important functions in enzymatic hydrolysis.…”

Section: Introductionmentioning

confidence: 67%

“…Contents either less or greater than the appropriate amount reduced sulforaphane production (Shen et al 2010). Ascorbic acid is reported to function as a co-factor that promotes myrosinase activity.…”

Section: Effect Of Ascorbic Acid Addition 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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“…Sulforaphane is formed via the conversion of glucoraphanin, one of the glucosinolates, by myrosinase under neutral or close to neutral conditions (pH 5-8) (Shen, Su, Wang, Du, & Wang, 2010). Sulforaphane is heat sensitive and its thermal susceptibility is much dependent on an experimental system (Shen et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Sulforaphane is heat sensitive and its thermal susceptibility is much dependent on an experimental system (Shen et al, 2010). Heating at certain temperatures and time has been reported to increase the rate of sulforaphane formation.…”

Section: Introductionmentioning

confidence: 99%

Evolution of anticarcinogenic substance in dietary fibre powder from cabbage outer leaves during drying

2011

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Endogenous and exogenous enzymolysis of vegetable-sourced glucosinolates and influencing factors

Cited by 41 publications

References 15 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 anticarcinogenic substance in dietary fibre powder from cabbage outer leaves during drying

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