Stability of vitamin C in broccoli at different storage conditions

Al-Habsi, Nasser; Suresh, Sithara; Al-Yhmedi, Amani; Al-Shoryani, Marwa; Waly, Mostafa I.; Rahman, Mohammad Shafiur

doi:10.7455/ijfs/8.1.2019.a5

Cited by 2 publications

(1 citation statement)

References 4 publications

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“…It contains so many compounds, which can improve health, vitamins, minerals, and fibers, that broccoli is claimed as a vegetable with undeniable health benefits. 9,10 Broccoli flower extract contains several antioxidants and vitamins such as sulforaphane, indole, vitamins A, C, and E, beta carotene, quercetin, kaempferol, glutathione, and selenium. 11 Vitamin C is an essential substance for collagen formation.…”

Section: Introductionmentioning

confidence: 99%

Effects of Broccoli Extract (Brassica oleracea var. italica) on Collagen Images in Wounds: Experimental Study in Wistar Rats (Rattus norvegicus)

Hakim,

Fakhrurrazi,

Andini

et al. 2023

Padjadjaran J Dent

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Introduction: Wound healing is a protective function of the body that focuses on quick recovery where the regeneration process in a hostile environment takes more time. In particular, the oral cavity is a remarkable environment in which wound healing occurs in warm oral fluid that contains millions of microorganisms. Collagen plays an important role in all phases of wound healing, which provides integrity and strength to tissues and it is very important especially in the proliferation and remodeling phases. One of the materials that have potential related to collagen is broccoli (Brassica oleracea var.italica). Broccoli has a potential to regulate collagen, therefore it could be an alternative to answer the problem related to antiinflammatory, antioxidant, and antimicrobial effects. The aim of this research with experimental design is to study the potential effects of broccoli extract on the representation of collagen image in wounds.Methods: This research used 18 male wistar rats by making incision on each of the rats’ back. These rats are divided into two groups, control group which get no treatment, and treatment group which is treated by applying the broccoli extract topically twice a day. Wound tissues on each group are observed microscopically on 3th, 7th, and 14th day. The density of collagen fibers was measured based on the calculation of semiquantitative score. Result: The result showed that wound healing on treatment group tends to be better compared with control group with the increase of collagen score of treatment group. The result of Statistical test Man-Whitney with confidence level 95% (p < 0,05) with observation on 3th, 7th, and 14th day sequentally is p=0.100, p=0,100, p=0,700. Conclusion: Broccoli extract which is applied topically tends to have more benefits regarding the process of wound healing, eventhough there is no significant difference found on statitistical test.

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Section: Introductionmentioning

confidence: 99%

Effects of Broccoli Extract (Brassica oleracea var. italica) on Collagen Images in Wounds: Experimental Study in Wistar Rats (Rattus norvegicus)

Hakim,

Fakhrurrazi,

Andini

et al. 2023

Padjadjaran J Dent

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Stability of vitamin C in broccoli based on the chemical reaction kinetics, micro-region state diagram, and empirical correlations

Rahman

Suresh

Al-Habsi

et al. 2021

International Journal of Food Properties

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Vitamin C degradation of broccoli at different moisture and temperature was measured as a function of storage time and modeled by first-order reaction kinetics. The variation of rate constant was analyzed based on the activation energy, glass transition, BET-monolayer, micro-region state diagram, and empirical correlations. Three domains of chemical reactions were observed as a function of temperature. In the case of broccoli with freezable water (i.e. moist), the first critical temperature (i.e. T c ) was observed at −20°C (T c /T g ′′′: 0.829), which was close to the T g ′′′ (i.e. experimental ultimate maximal-freezeconcentration glass transition) (−32.2°C); while second critical temperature (i.e. T s ) was observed at 60.0°C (i.e. T s /T g ′′′: 1.383). The activation energy values were 13.6, 75.0, and 43.6 kJ/mole for the phase 1 (moist-glassy), phase 2 (moistglassy-rubbery) and phase 3 (moist-rubbery-flow), respectively. In the case of frozen-broccoli with un-freezable water, the first critical temperature (i.e. T c ) was observed at 5°C (T c /T gi : 1.021), which was close to the T gi (onset glass transition) (−0.8°C); while the second critical temperature (i.e. T s ) was observed at 70.0°C (i.e. T s /T gi : 1.260). The second critical temperature was close to the mechanical glass transition temperature. The activation energy values were 13.1, 69.6, and 72.4 kJ/mole for phase 1, phase 2 and phase 3, respectively. Each experimental rate constant was located in the micro-regions of the state diagram. Principal component analysis showed that reaction rates can be grouped into different micro-regions, except one data point in the microregion 12. This could be due to the wider domain of this region and further sub-micro-regions could be defined. Finally, empirical correlations were developed as dimensionless moisture, temperature, and rate constant, and explored the possibility of developing a generic universal equation.

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Stability of vitamin C in broccoli at different storage conditions

Cited by 2 publications

References 4 publications

Effects of Broccoli Extract (Brassica oleracea var. italica) on Collagen Images in Wounds: Experimental Study in Wistar Rats (Rattus norvegicus)

Effects of Broccoli Extract (Brassica oleracea var. italica) on Collagen Images in Wounds: Experimental Study in Wistar Rats (Rattus norvegicus)

Stability of vitamin C in broccoli based on the chemical reaction kinetics, micro-region state diagram, and empirical correlations

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