The effect of chewing on oral glucoraphanin hydrolysis in raw and steamed broccoli

Journal of Functional Foods

Michelle van der Klauw¹  Irmela Sarvan²  Matthijs Dekker³  Teresa Oliviero³  Ruud Verkerk³ 

[1] Food Quality and Design Group, University of Wageningen, The Netherlands;Corresponding author at: Food Quality and Design, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands.;Food Quality and Design Group, University of Wageningen, The Netherlands;

关键词: Broccoli;    Thermal treatment;    Brassicaceae;    Sulforaphane;    Glucosinolate;    Chewing;   

DOI  :  

来源: DOAJ

【 摘 要 】

Chewing disrupts broccoli cells, and myrosinase can effectively hydrolyze the glucosinolate glucoraphanin into the biological active sulforaphane. The influence of chewing time and steaming time on glucoraphanin hydrolysis as well as sulforaphane and sulforaphane nitrile formation in broccoli was studied.To study the effect of chewing time on differently steamed broccoli, broccoli was chewed for 11 s, 22 s, 30 s and 40 s by volunteers. To determine the effect of steaming time, raw and steamed broccoli samples were chewed for 22 s. Glucoraphanin, sulforaphane and sulforaphane nitrile were analyzed in all samples. Longer chewing times of raw, 0.5-min and 1-min steamed broccoli, which contained active myrosinase, lead to a higher hydrolysis. The highest hydrolysis rate of glucoraphanin was found in 0.5-min steamed broccoli (38%) and 2-min steamed samples which contained the highest sulforaphane concentration. This could lead to a recommendation to steam broccoli for a short time before consumption.

【 授权许可】

Unknown