Factors Influencing Sulforaphane Content in Broccoli Sprouts and Subsequent Sulforaphane Extraction

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F86652079%3A_____%2F21%3A00546289" target="_blank" >RIV/86652079:_____/21:00546289 - isvavai.cz</a>
Alternative codes found
RIV/00064165:_____/21:10432549 RIV/00027022:_____/22:1158 RIV/62156489:43510/21:43920252 RIV/00064190:_____/21:N0000045 RIV/00216208:11110/21:10432549
Result on the web
<a href="https://www.mdpi.com/2304-8158/10/8/1927" target="_blank" >https://www.mdpi.com/2304-8158/10/8/1927</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods10081927" target="_blank" >10.3390/foods10081927</a>

Result language
angličtina
Original language name
Factors Influencing Sulforaphane Content in Broccoli Sprouts and Subsequent Sulforaphane Extraction
Original language description
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 beta-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.
Czech name
—
Czech description
—

Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)