Impact of thermal processing on sulforaphane yield from Broccoli (Brassica oleracea L. ssp. italica)

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[1] Wang, Grace C.
[2] Farnham, Mark
[3] Jeffery, Elizabeth H.
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Jeffery, E.H. (ejeffery@illinois.edu) | 1600年 / American Chemical Society卷 / 60期
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In broccoli; sulforaphane forms when the glucosinolate glucoraphanin is hydrolyzed by the endogenous plant thiohydrolase myrosinase. A myrosinase cofactor directs hydrolysis away from the formation of bioactive sulforaphane and toward an inactive product; sulforaphane nitrile. The cofactor is more heat sensitive than myrosinase; presenting an opportunity to preferentially direct hydrolysis toward sulforaphane formation through regulation of thermal processing. Four broccoli cultivars were microwave heated; boiled; or steamed for various lengths of time. Production of nitrile during hydrolysis of unheated broccoli varied among cultivars from 91 to 52% of hydrolysis products (Pinnacle > Marathon > Patriot > Brigadier). Boiling and microwave heating caused an initial loss of nitrile; with a concomitant increase in sulforaphane; followed by loss of sulforaphane; all within 1 min. In contrast; steaming enhanced sulforaphane yield between 1.0 and 3.0 min in all but Brigadier. These data are proof of concept that steaming for 1.0-3.0 min provides less nitrile and more sulforaphane yield from a broccoli meal. © 2012 American Chemical Society;
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