Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Sulforaphane Content and Antioxidative Effect of Cooked Broccoli

조리된 브로콜리의 항산화 효과 및 Sulforaphane 함량 분석

  • Kim, Ji-Young (Dept. of Food Science and Technology, Chungnam National University) ;
  • Park, Sang-Hyun (Radiation Research Center for Biotechnology, Korea Atomic Energy Research Institute) ;
  • Lee, Ki-Teak (Dept. of Food Science and Technology, Chungnam National University)
  • 김지영 (충남대학교 식품공학과) ;
  • 박상현 (한국원자력연구원 정읍방사선과학연구소) ;
  • 이기택 (충남대학교 식품공학과)
  • Received : 2009.01.08
  • Accepted : 2009.05.18
  • Published : 2009.08.31
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Abstract

Antioxidative activities, total phenolic compounds and the sulforaphane contents of cooked broccoli extracts were studied. Total phenolic compounds were determined to be 0.96 mg/g(flower) and 0.76 mg/g(stem) in fresh broccoli extracts. The total phenolic compounds of cooked broccoli extracts showed 0.92 (1 min), 0.79 (3 min), 0.67 (10 min) mg/g when a boiling process was used and 1.27 (1 min) mg/g when a steaming process was used. In the DPPH assay, the steam process showed the highest free radical scavenging capacities. Sulforaphane has been of increasing interest in the nutraceutical and phamaceutical industries due to its anti-cancer effect. Sulforaphane was isolated from fresh and boiled, steamed broccoli using dichloromethane as an extract solvent. The sulforaphane contents of fresh broccoli were higher in the flower (14.78 mg/kg) than in the stem (6.16 mg/kg). The sulforaphane content dramatically decreased after the boiling ($100{\pm}2^{\circ}C$) or steaming ($100{\pm}2^{\circ}C$) processes were used.

Keywords

References

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