DOI QR코드

DOI QR Code

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

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.

Keywords

References

  1. Arts IC, Hollman PC. 2005. Polyphenols and disease risk in epidemiologic studies. Am J Clin Nutr 81: 317-325. https://doi.org/10.1093/ajcn/81.1.317S
  2. Lee BH, Kim SY, Cho CH, Chung DK, Chun OK, Kim DO. 2011. Estimation of daily per capita intake of total phenolics, total flavonoids, and antioxidant capacities from fruit and vegetable juices in the Korean diet based on the Korea national health and nutrition examination survey 2008. Korean J Food Sci Technol 43: 475-482. https://doi.org/10.9721/KJFST.2011.43.4.475
  3. Perez-Cacho PR, Rouseff R. 2008. Processing and storage effects on orange juice aroma: a review. J Agric Food Chem 56: 9785-9796. https://doi.org/10.1021/jf801244j
  4. Van der Sluis AA, Dekker M, Skrede G, Jongen WM. 2002. Activity and concentration of polyphenolic antioxidants in apple juice, 1. Effect of existing production methods. J Agric Food Chem 50: 7211-7219. https://doi.org/10.1021/jf020115h
  5. Van der Sluis AA, Dekker M, Skrede G, Jongen WM. 2004. Activity and concentration of polyphenolic antioxidants in apple juice, 2. Effect of novel production methods. J Agric Food Chem 52: 2840-2848. https://doi.org/10.1021/jf0306800
  6. Nogata Y, Ohta H, Sumida T, Sekiya K. 2003. Effect of extraction method on the concentrations of selected bioactive compounds in mandarin juice. J Agric Food Chem 51: 7346-7351. https://doi.org/10.1021/jf034732x
  7. Rosa EAS, Rodrigues AS. 2001. Total and individual glucosinolate content in 11 broccoli cultivars grown in early and late season. Hort Science 36: 56-59.
  8. Jeffery EH, Brown AF, Kurilich AC, Keck AS, Matusheski N, Klein BP, Juvik JA. 2003. Variation in content of bioactive components in broccoli. J Food Compos Anal 16: 323-330. https://doi.org/10.1016/S0889-1575(03)00045-0
  9. Fahey JW, Zhang Y, Talalay P. 1997. Broccoli sprouts: an exceptionally rich source of inducers of enzymes that protect against chemical carcinogens. Proc Natl Acad Sci USA 94: 10367-10372. https://doi.org/10.1073/pnas.94.19.10367
  10. Force LE, O’Hare TJ, Wong LS, Irving DE. 2007. Impact of cold storage on glucosinolate levels in seed-sprouts of broccoli, rocket, white radish and kohlrabi. Postharvest Biol Technol 44: 175-178. https://doi.org/10.1016/j.postharvbio.2006.11.014
  11. Gao X, Dinkova-Kostova AT, Talalay P. 2001. Powerful and prolonged protection of human retinal pigment epithelial cells, keratinocytes, and mouse leukemia cells against oxidative damage: The indirect antioxidant effects of sulforaphane. Proc Natl Acad Sci USA 98: 15221-15226. https://doi.org/10.1073/pnas.261572998
  12. Zhang Y. 2000. Role of glutathione in the accumulation of anticarcinogenic isothiocyanates and their glutathione conjugates by murine hepatoma cells. Carcinogenesis 21: 1175-1182. https://doi.org/10.1093/carcin/21.6.1175
  13. Folin O, Denis W. 1912. On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12: 239-243.
  14. Nieva Moreno MI, Isla MI, Sampietro AR, Vattuone MA. 2000. Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. J Ethnopharmacol 71: 109-114. https://doi.org/10.1016/S0378-8741(99)00189-0
  15. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
  16. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  17. Charmichael J, Degraff WG, Gazdar AF, Minna JD, Mitchell JB. 1987. Evaluation of a tetrazolium based semiautomated colorimetric assay, assessment of chemosensitivity testing. Canc Res 47: 936-941.
  18. Matsui T, Ueda T, Oki T, Sugita K, Terahara N, Matsumoto K. 2001. $\alpha$-Glucosidase inhibitory action of natural acylated anthocyanins 1. Survey of natural pigments with potent inhibitory activity. J Agric Food Chem 49: 1948-1951. https://doi.org/10.1021/jf001251u
  19. Rice-Evans CA, Miller NJ, Paganga G. 1996. Structureantioxidant activity relationships of flavonoids and phenolic acids. Free Radic Biol Med 20: 933-956. https://doi.org/10.1016/0891-5849(95)02227-9
  20. Zhao MM, Yang B, Wang JS, Li BZ, Jiang YM. 2006. Identification of the major flavonoids from pericarp tissues of lychee fruit in relation to their antioxidant activities. Food Chem 98: 539-544. https://doi.org/10.1016/j.foodchem.2005.06.028
  21. Coyle JT, Puttfarcken P. 1993. Oxidative stress, glutamate, and neurodegenerative disorders. Science 262: 689-695. https://doi.org/10.1126/science.7901908
  22. Rufian-Henares JA, Morales FJ. 2007. Functional properties of melanoidins: In vitro antioxidant, antimicrobial, and antihypertensive activites. Food Res Int 40: 995-1002. https://doi.org/10.1016/j.foodres.2007.05.002
  23. Mosmann T. 1983. Rapid colorimetric assay for cellular growth and survival: application to proliferation and cytotoxicity assays. J Immunol Meth 65: 55-63. https://doi.org/10.1016/0022-1759(83)90303-4
  24. Puls W, Keup U, Krause HP, Thomas G, Hoffmeister F. 1977. Glucosidase inhibition. A new approach to the treatment of diabetes, obesity, and hyperlipoproteinaemia. Naturwissenschaften 64: 536-537. https://doi.org/10.1007/BF00483562
  25. Shai LJ, Masoko P, Mokgotho MP, Magano SR, Mogale AM, Boaduo N, Eloff JN. 2010. Yeast alpha glucosidase inhibitory and antioxidant activities of six medicinal plants collected in Phalaborwa, South Africa. S Afr J Bot 76: 465-470. https://doi.org/10.1016/j.sajb.2010.03.002
  26. Gao H, Huang YN, Gao B, Xu PY, Inagaki C, Kawabata J. 2008. $\alpha$-Glucosidase inhibitory effect by the flower buds of Tussilago farfara L. Food Chem 106: 1195-1201. https://doi.org/10.1016/j.foodchem.2007.07.064

Cited by

  1. In vitro studies on the effect of watercress juice on digestive enzymes relevant to type 2 diabetes and obesity and antioxidant activity vol.41, pp.1, 2017, https://doi.org/10.1111/jfbc.12335
  2. Sulforaphane, polyphenols and related anti-inflammatory and antioxidant activities changes of Egyptian broccoli during growth 2017, https://doi.org/10.1007/s11694-017-9589-z
  3. Influence of high-intensity pulsed electric field processing parameters on antioxidant compounds of broccoli juice vol.29, 2015, https://doi.org/10.1016/j.ifset.2014.12.002
  4. Nutraceutical Improvement Increases the Protective Activity of Broccoli Sprout Juice in a Human Intestinal Cell Model of Gut Inflammation vol.9, pp.3, 2016, https://doi.org/10.3390/ph9030048
  5. Formulation Optimization of Antioxidant-Rich Juice Powders Based on Experimental Mixture Design vol.41, pp.3, 2017, https://doi.org/10.1111/jfpp.12897
  6. Broccoli ( Brassica oleracea ) Reduces Oxidative Damage to Pancreatic Tissue and Combats Hyperglycaemia in Diabetic Rats vol.22, pp.4, 2013, https://doi.org/10.3746/pnf.2017.22.4.277
  7. Transepithelial Anti-Neuroblastoma Response to Kale among Four Vegetable Juices Using In Vitro Model Co-Culture System vol.13, pp.2, 2021, https://doi.org/10.3390/nu13020488