Optimization of an incubation step to maximize sulforaphane content in pre-processed broccoli.

Content Provider	Europe PMC
Author	Mahn, Andrea Pérez, Carmen
Abstract	Sulforaphane is a powerful anticancer compound, found naturally in food, which comes from the hydrolysis of glucoraphanin, the main glucosinolate of broccoli. The aim of this work was to maximize sulforaphane content in broccoli by designing an incubation step after subjecting broccoli pieces to an optimized blanching step. Incubation was optimized through a Box–Behnken design using ascorbic acid concentration, incubation temperature and incubation time as factors. The optimal incubation conditions were 38 °C for 3 h and 0.22 mg ascorbic acid per g fresh broccoli. The maximum sulforaphane concentration predicted by the model was 8.0 µmol g−1, which was confirmed experimentally yielding a value of 8.1 ± 0.3 µmol g−1. This represents a 585% increase with respect to fresh broccoli and a 119% increase in relation to blanched broccoli, equivalent to a conversion of 94% of glucoraphanin. The process proposed here allows maximizing sulforaphane content, thus avoiding artificial chemical synthesis. The compound could probably be isolated from broccoli, and may find application as nutraceutical or functional ingredient.
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC5156638&blobtype=pdf
ISSN	00221155
Volume Number	53
DOI	10.1007/s13197-016-2386-6
PubMed Central reference number	PMC5156638
Issue Number	11
PubMed reference number	28035167
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2016-11-09
Publisher Place	New Delhi
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2016
Subject Keyword	Broccoli Incubation Sulforaphane Optimization
Content Type	Text
Resource Type	Article
Subject	Food Science