Abstract
Broccoli sprouts contain 10–100 times higher levels of sulforaphane than mature plants, something that has been well known since 1997. Sulforaphane has a whole range of unique biological properties, and it is especially an inducer of phase 2 detoxication enzymes. Therefore, its use has been intensively studied in the field of health and nutrition. The formation of sulforaphane is controlled by the epithiospecifier protein, a myrosinase co-factor, which is temperature-specific. This paper studies the influence of temperature, heating time, the addition of myrosinase in the form of Raphanus sativus sprouts in constant ratio to broccoli sprouts, and other technological steps on the final sulforaphane content in broccoli sprout homogenates. These technological steps are very important for preserving sulforaphane in broccoli sprouts, but there are some limitations concerning the amount of sulforaphane. We focused, therefore, on the extraction process, using suitable β-cyclodextrin, hexane and ethanol, with the goal of increasing the amount of sulforaphane in the final extract, thus stabilizing it and reducing the required amount sulforaphane needed, e.g., as a dietary supplement.
Highlights
The higher SR content in lyophilized sprouts prepared by the OM method is higher than in lyophilized sprouts of fresh broccoli and illustrates the increase in SR content by the addition of white radish sprouts with greater myrosinase activity
The experiments carried out show that temperature, among other parameters, plays a critical role in the transformation of GR to SR
In contrast to the generally recommended temperature of 60–70 ◦ C at which GR is transformed, more SR was obtained at 100 ◦ C than at 60 ◦ C, i.e., increased temperatures increase the SR yield
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. By monitoring quinone reductase induction in cultured murine hepatoma cells in biological assays, Zhang et al [1] were able to isolate sulforaphane (SR), a significant and potent phase II enzyme inducer, from broccoli. 9 mg of SR was isolated from 640 g of fresh broccoli florets Fahey et al [2] found that three-day-old broccoli sprouts (cultivar Saga) had an inducer content ca. Significant differences in the SR content of both broccoli and broccoli sprouts have been published in the literature; these differences can be explained in many ways, including the method of sample preparation. Chiang et al [3] either homogenized one gram of freshly harvested broccoli in 10 mL of warm (50 ◦ C) distilled water for 5 min using a mixer or they used frozen broccoli, to which they added 25 units of thioglucosidase before homogenization (to ensure complete hydrolysis)
Sign-in/Register to view highlights & summary 
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call