The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba)
The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba)
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DOI：
10.1016/j.foodchem.2012.10.119
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发表时间：
2013-06-01
期刊：
影响因子：
8.8
通讯作者：
Niranjan, Keshavan
中科院分区：
文献类型：
--
作者：
Ghawi, Sameer Khalil;Methven, Lisa;Niranjan, Keshavan
萝卜硫素是一种天然存在的癌症化学预防剂，是西兰花中主要的硫代葡萄糖苷萝卜硫苷的水解产物。水解需要黑芥子酶同工酶以足够的活性存在;然而，加工导致其变性并因此降低水解。在这项研究中，添加芥菜籽，其中包含一个更有弹性的黑芥子酶亚型，加工西兰花的效果进行了研究，以加强萝卜硫素的形成。研究了青花菜和芥菜籽中黑芥子酶的热失活。研究了青花菜萝卜硫苷的热降解过程，以及热处理对萝卜硫素和萝卜硫素腈形成的影响。有限的热降解萝卜硫苷（小于12%）时，西兰花被放置在真空密封袋（真空低温），并在100摄氏度的水浴中煮8和12分钟。煮沸西兰花在水中防止任何显着水平的萝卜硫素由于失活黑芥子酶的形成。然而，除了粉末芥末种子的热处理西兰花显着增加了萝卜硫素的形成。皇冠版权所有（C）2012由爱思唯尔有限公司出版。保留所有权利。
Sulforaphane, a naturally occurring cancer chemopreventive, is the hydrolysis product of glucoraphanin, the main glucosinolate in broccoli. The hydrolysis requires myrosinase isoenzyme to be present in sufficient activity; however, processing leads to its denaturation and hence reduced hydrolysis. In this study, the effect of adding mustard seeds, which contain a more resilient isoform of myrosinase, to processed broccoli was investigated with a view to intensify the formation of sulforaphane. Thermal inactivation of myrosinase from both broccoli and mustard seeds was studied. Thermal degradation of broccoli glucoraphanin was investigated in addition to the effects of thermal processing on the formation of sulforaphane and sulforaphane nitrile. Limited thermal degradation of glucoraphanin (less than 12%) was observed when broccoli was placed in vacuum sealed bag (sous vide) and cooked in a water bath at 100 degrees C for 8 and 12 min. Boiling broccoli in water prevented the formation of any significant levels of sulforaphane due to inactivated myrosinase. However, addition of powdered mustard seeds to the heat processed broccoli significantly increased the formation of sulforaphane. Crown Copyright (C) 2012 Published by Elsevier Ltd. All rights reserved.