Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Influence of Extraction Method on Quality and Functionality of Broccoli Juice

  • Lee, Sung Gyu (Bio Research Institute, NUC Electronics Co. Ltd.) ;
  • Kim, Jin-Hee (Bio Research Institute, NUC Electronics Co. Ltd.) ;
  • Son, Min-Jung (Bio Research Institute, NUC Electronics Co. Ltd.) ;
  • Lee, Eun-Ju (Bio Research Institute, NUC Electronics Co. Ltd.) ;
  • Park, Woo-Dong (Bio Research Institute, NUC Electronics Co. Ltd.) ;
  • Kim, Jong-Boo (Bio Research Institute, NUC Electronics Co. Ltd.) ;
  • Lee, Sam-Pin (Department of Food Science and Technology, Keimyung University) ;
  • Lee, In-Seon (Department of Food Science and Technology, Keimyung University)
  • Received : 2013.01.21
  • Accepted : 2013.05.27
  • Published : 2013.06.30
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Abstract

This study was performed to compare the quality and functionality of broccoli juice as affected by extraction method. Broccoli juice was extracted using method I (NUC Kuvings silent juicer), method II (NUC centrifugal juicer), and method III (NUC mixer), and the quality properties of the broccoli juices were analyzed using three different methods. Additionally, the antioxidative, anticancer, and anti-hyperglycemic activities of broccoli juice prepared by the three different methods were investigated in vitro. The broccoli juice made by method I contained the highest polyphenol and flavonoid contents at 1,226.24 mg/L and 1,018.32 mg/L, respectively. Particularly, broccoli juice prepared by method I showed higher DPPH and ABTS radical scavenging activities than those of the other samples. Additionally, broccoli juice made by method I showed the highest growth inhibitory effects against HeLa, A549, AGS, and HT-29 cancer cells. Broccoli juice prepared by method I had the highest ${\alpha}$-glucosidase inhibitory effects. These results indicate that there are important differences in chemical and functional qualities between juice extraction techniques.

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