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Article

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Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Publication Details

Food and bioprocess technology, May 2014, Volume 7, Issue 5, pp 1310-1321

http://link.springer.com/journal/11947

Abstract

Broccoli florets are rich in health-promoting compounds such as glucoraphanin, the precursor of the bioactive compound sulforaphane. In addition, broccoli byproducts such as broccoli stalk also contain health promoting compounds and represent attractive ingredients in the development of functional foods. The bioconversion of glucosinolates into bioactive isothiocyanates is affected by many factors including heat and therefore cooking of Brassicas such as broccoli may result in significant loss of sulforaphane production. The aim of this study was to develop a suitable food system as a vehicle for the delivery of sulforaphane in the human diet in adequate quantities. To this end, the feasibility of dry-mix ready soup as a food matrix for the delivery of broccoli floret and byproducts was evaluated. In particular, this study investigated the bioconversion of glucosinolates into bioactive isothiocyanates during the cooking process of this novel food product by microwave heating. In addition to total isothiocyanate and sulforaphane content, other key physical and biochemical quality attributes of the broccoli floret- and byproduct-enriched soups were investigated. These included colour, antioxidant capacity and sensory acceptability. Total isothiocyanate and sulforaphane content in floret- and stalk-enriched ready soups was high in both cases and increased in the order stalk

DOI

https://doi.org/10.1007/s11947-013-1113-9

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