Commercially produced frozen broccoli lacks the ability to form sulforaphane

Journal of Functional Foods

Elizabeth H. Jeffery¹  Edward B. Dosz² 

[1] Corresponding author. Address: 905 S Goodwin Avenue Room 467, Urbana, IL 61801, USA. Tel.: [phone].;Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, IL 61801, USA;

关键词: Sulforaphane;    Myrosinase;    Broccoli;    Blanching;    Freezing;    Microwave;   

DOI  :  

来源: DOAJ

【 摘 要 】

Sulforaphane is produced from the hydrolysis of the glucosinolate glucoraphanin in the presence of the endogenous enzyme myrosinase. Sulforaphane has been shown to provide cancer prevention through a number of mechanisms including the upregulation of detoxification enzymes and epigenetic changes. Optimal temperature and pH for sulforaphane formation from broccoli was determined. Sulforaphane formation was measured in three commercially frozen broccoli samples pre- and post-cooking. The results show that in these products, there was very little potential to form sulforaphane prior to cooking and essentially none after the recommended cooking method was performed. Research is needed towards improved processing methods.

【 授权许可】

Unknown