Abstract
Broccoli contains a substantial amount of bioactive compounds such as glucosinolates, phenolics, and essential nutrients, which are positively linked to health-promoting effects. This work aimed to evaluate whether both edible and non-edible parts of broccoli could be effective by examining in vitro antioxidant, cytotoxic, apoptotic, and antibacterial properties of its floret, leaf, and seed extracts (FE, LE, and SE, correspondingly). High-performance liquid chromatography (HPLC) and various assays exhibited strong antioxidant activities of all samples. LE obtained the highest capacity, correlated to its polyphenolic contents. SE exerted significant cytotoxicity against A549, Caco-2, and HepG2 cancer cell lines at low inhibitory concentration (IC)50 values (0.134, 0.209, and 0.238 mg/mL, respectively), as tested by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. Flow cytometry confirmed apoptosis induction of extracts in Caco-2 cells by revealing an increased subG1 population and a decreased mitochondrial membrane potential. The considerable antibacterial efficacy was observed in either LE and SE against Bacillus subtilis and Salmonella typhimurium (0.39–0.78 mg/mL) using well-agar diffusion and minimum inhibitory concentration (MIC) techniques, along with the weak activity against Staphylococcus aureus and Escherichia coli (1.56–3.13 mg/mL). The findings suggest that broccoli and its byproducts might serve as a promising source for further development of food or pharmaceutical products.
Highlights
Over the last decade, the concept of food sustainability has received increased attention mainly owing to the growth of the world’s population and the intensification of pressure on the global food system
For the reason that the food processing industry generates an enormous amount of food waste worldwide, food sustainability is based on the minimization of negative effects of food byproducts on the environment [2]
Broccoli samples were extracted in three different organic solvents (70% methanol, 70% ethanol, and hot water), and the antioxidant potential of the extracts was evaluated to reveal an effective solvent for the further analyses
Summary
The concept of food sustainability has received increased attention mainly owing to the growth of the world’s population and the intensification of pressure on the global food system. There is a growing interest in the recovery of food waste, and upgrading it into high-value byproducts for use as ingredients in new product development [3]. The objective of these projects is to achieve extracts, enriched fractions, and isolated compounds, which would be subsequently integrated into food or pharmaceutical product formulations [8]
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