Influence of pressure/temperature treatments on glucosinolate conversion in broccoli (Brassica oleraceae L. cv Italica) heads

Eylen, D. Van; Bellostas, Natalia; Strobel, Bjarne W.; Oey, Indrawati; Hendrickx, Marc; Loey, Ann Van; Sørensen, Hilmer; Sørensen, Jens Christian

doi:10.1016/j.foodchem.2008.06.025

Cited by 92 publications

(50 citation statements)

References 29 publications

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“…However, high concentrations of some GLS in vegetables, such as progoitrin, can have toxic effects. Therefore, monitoring the behaviour of glucosinolates after vegetable processing becomes essential (Van Eylen et al, 2009).…”

Section: Glucosinolate Contentmentioning

confidence: 99%

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High pressure processing of swede (Brassica napus): Impact on quality properties

Clariana

Valverde

Wijngaard

et al. 2011

Innovative Food Science & Emerging Technologies

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The effects of combined pressure/temperature treatments (200, 400 and 600 MPa, at 20 and 40°C) on the physical and nutritional properties of swede roots (Brassica napus var. napobrassica) were assessed. Changes induced by high pressure processing (HPP) on the original properties of swede samples were compared with those produced by thermal treatment (blanching). All studied treatments altered the physical properties of swede, resulting in a loss of hardness and water binding capacity. The strongest alteration of texture was observed after HPP at 400 MPa, while 600 MPa was the treatment that better preserved the texture properties of swede. Blanching caused less total colour changes (ΔE) than HPP. Antioxidant properties of swede were measured as total antioxidant capacity, ascorbic acid and total phenol content. All treatments caused a loss of antioxidant capacity, which was less pronounced after HPP at 600 MPa and 20°C and blanching. Four glucosinolates were detected in swede roots, glucoraphanin, progoitrin, glucobrassicanapin and glucobrassicin. Glucobrassicanapin and glucobrassicin contents were reduced with all studied treatments. Progoitrin content was not affected by blanching and HPP at 200 MPa. HPP at higher pressure levels (400 and 600 MPa), though, induced an increase of progoitrin levels. The results indicated that blanching and HPP at 600 MPa and 20°C were the treatments that better preserved the original quality properties of swede. Industrial relevance: Development of mild processing technologies that minimally affect the sensory and texture of products is a challenge for the food industry. The present work has studied the effects of combined pressure-temperature treatments on the colour, texture, antioxidant activity and glucosinolate profile of fresh-cut swede (Brassica napus) as an alternative to traditional blanching techniques.

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Section: Glucosinolate Contentmentioning

confidence: 99%

“…HPP have shown minimal effects on the pigments and antioxidant capacity (Oey, Van der Plancken, et al, 2008;Oey, Lille, et al, 2008). Moreover, HPP proved to provide beneficial health benefits by inducing hydrolysation of glucosinolates (Van Eylen et al, 2009). However, HPP can also have a detrimental impact on the quality of vegetables.…”

Section: Introductionmentioning

confidence: 99%

High pressure processing of swede (Brassica napus): Impact on quality properties

Clariana

Valverde

Wijngaard

et al. 2011

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

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“…The byproducts were collected from mature plants. Other authors attributed the diff erences to the variety, state of maturity, climate, agronomic practices and growing conditions of broccoli, as well to plant tissue analyzed, post-harvest handling and storage (Rangkadilok et al, 2002;Vallejo et al, 2003;Van Eylen et al, 2009). Also, the sulforaphane content was evaluated in freshly harvested broccoli, and was stored for 7 days under conditions of refrigeration or freezing (Fig.…”

Section: Sulforaphane Contents In Broccoli Byproductsmentioning

confidence: 99%

HPLC method validation for measurement of sulforaphane level in broccoli by‐products

Campas‐Baypoli

Sánchez-Machado

Bueno-Solano

et al. 2009

Biomedical Chromatography

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A simple and specific analytical method was developed and tested for the determination of sulforaphane in broccoli by-products. The method includes the optimization of the conversion of glucoraphanin to sulforaphane, followed by purification of extracts using solid-phase extraction and high-performance liquid chromatography (HPLC) analysis. The response surface methodology was used to find optimum conditions for the preparation and purification procedure. Chromatographic conditions for reversed-phase HPLC with UV photodiode array detection were as follows: column, Exil ODS C(18), 25 x 0.46 cm, 5 microm; column temperature, 36 degrees C; mobile phase, a 30 : 70 (v/v) mixture of acetonitrile:water; flow rate, 0.6 mL/min. The detection wavelength was UV 202 nm. Under these conditions, excellent linearity was obtained (r(2) = 1), and the overall recovery was 97.5 and 98.1% for fresh florets and lyophilized florets, respectively. The precision results showed that the relative standard deviation of the repeatability for florets fresh and lyophilized was 3.0 and 4.0%, respectively. Sulforaphane contents were determined in the edible portion of fresh broccoli, and broccoli crop remains.

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“…Some authors investigated broccoli processing under different conditions in order to favor sulforaphane formation and at the same time minimize the formation of nitriles and other products (van Eylen et al 2009;Jones et al 2010;Wang et al 2012). Specific time-temperature combinations in hydrothermal treatments of broccoli increase the sulforaphane content (Matusheski et al 2004;Wang et al 2012), most likely due to denaturation of ESP at temperatures above 40°C.…”

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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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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Influence of pressure/temperature treatments on glucosinolate conversion in broccoli (Brassica oleraceae L. cv Italica) heads

Cited by 92 publications

References 29 publications

High pressure processing of swede (Brassica napus): Impact on quality properties

High pressure processing of swede (Brassica napus): Impact on quality properties

HPLC method validation for measurement of sulforaphane level in broccoli by‐products

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

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