• 농업과학연구
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• 제39권1호
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• pp.81-86
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• 2012

In this study, the antioxidative effect and protective potential against oxidative damage of extract and fractions from broccoli were investigated under in vitro and cellular system. The methanol (MeOH) extracts of broccoli flowers and sprouts were partitioned as dichloromethane, n-butanol (BuOH) and aqueous fractions. The comparison of antioxidative effect of broccoli flowers and sprouts showed that broccoli sprouts exerted the more effective protective activity from 2,2'-azobis (2-aminopropane) dihydrochloride (AAPH)-induced oxidative stress in LLC-$PK_1$ porcine renal epithelial cell. In addition, the extract and fractions from broccoli sprouts showed strong scavenging effect of 1,1-diphenyl-2-picrylhydrazyl radical and the BuOH fraction exerted the strongest activity. Therefore, the BuOH fraction was evaluated as the most active fraction with strong radical scavenging activity among the fractions of broccoli flowers and sprouts. The present study suggests the antioxidative potential against free radical-induced oxidative damage of flowers and sprouts of broccoli. In addition, the BuOH fraction of broccoli is considered as the active fraction with antioxidative effect.

• 한국식품영양학회지
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• 제22권2호
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• pp.229-237
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• 2009

Physical, textural and sensory properties of Seolgiddeok prepared with different amounts of broccoli(Brassica oleracea var. italica Plen.) powder were investigated during 3 days of storage. Moisture content decreased gradually during storage and was less in broccoli powder-amended samples. The color L value decreased significantly with increasing broccoli powder, whereas both redness and yellowness increased. Texture analyses revealed that hardness, chewiness, gumminess, adhesiveness and fracturability of Seolgiddeok tended to decrease in proportion to the amount of broccoli powder in the formula. Seolgiddeok gelatinization was investigated using amylographing. Break down and setback were low in broccoli powder Seolgiddeok. Sensory evaluations revealed that, Seolgiddeok prepared with broccoli powder was superior in flavor, chewiness, softness to unamended samples. Seolgiddeok prepared with 3% broccoli powder showed the highest overall acceptability score. Use of broccoli powder in Seolgiddeok preparation improves sensory characteristics and delays retrogradation.

• 한국식품위생안전성학회지
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• 제27권4호
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• pp.461-465
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• 2012

본 실험에서는 여드름 치료에 사용되던 국소 레티노이드제와 항생제를 대용 할 수 있고 화장품에 사용되는 원료로 추출하여 항여드름 치료제 또는 화장품 원료를 개발하기 위해 실험한 결과 broccoli proplyeneglycol 그룹에서 DPPH, superoxide radical, nitric oxide assay 에서 모두 vitamin C에 가까운 활성을 나타내었고 paper disk diffusion test에서는 broccoli ethanol과 broccoli hexane 그룹에서 P. acne의 저해 활성을 나타낸 것으로 보아 항여드름 치료제 또는 화장품 원료로써의 유용 가치가 있다고 사료 되어진다.

• 한국식품영양학회지
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• 제24권4호
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• pp.567-576
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• 2011

A study was undertaken to examine the antioxidative activity and the quality attributes of broccoli stem powder pound cakes. Broccoli stem powder was added to the batter at a ratio of 5, 10 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content in Broccoli stem powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of broccoli stem pound cakes respectively($r$=0.937, $r$=0.981). The effect of cake improver on quality characteristics of cake broccoli stem powder and pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust and sensory quality of cakes. The specific volume were increased significantly with increasing substitution level of cake improver and broccoli stem powder($p$ <0.01). The lightness were significantly decreased with increases in broccoli stem powder of pound cake crust and crumb($p$ <0.01, $p$ <0.01). The hardness, chewiness and gumminess and cohesiveness were tended to reduce in both of powder. The consumer acceptability score for 5~10% broccoli stem pound cakes ranked significantly($p$ <0.01) higher than those of the other groups in taste, flavor and overall preference. This results showed that cake improver & broccoli stem powder are a good ingredient to increase consumer acceptability and the healthy.

• 한국식품조리과학회지
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• 제13권4호
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• pp.422-426
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• 1997

브로콜리의 조리가공 방법에 따른 sulforaphane(4-methylsulfinylbutyl isothiocyanate) 생성량을 GC/MSD로 분석하여 chemoprotection에 가장 효과적인 조리방법을 모색하고자 하였다. Sulforaphane량이 가장 많은 브로콜리의 조리 가공방법은 생즙(juice)이었으며, 브로콜리 생즙 제조시 sulforaphane최대 함유조건은 Vitamin C, 1mM이 첨가된 pH 7 buffer에서 마쇄후 실온에서 1시간 방치하였을 때이었다. 가열시(10$0^{\circ}C$ 물)에는 시간 경과에 따라 감소하여, 건조시에도 5분 가열시에는 생즙의 40%, 30분 가열시에는 약 10%존재하여 많이 감소되었으며, 건조시에는 열풍 건조 방법(30%)이 동결 건조 방법(50%)에 비해 더 많이 감소되었다. 브로콜리 생즙제조조건에 따라 sulforaphane함량이 달랐는데 마쇄시의 pH는 1일때가 가장 많았고, pH 4 및 pH 9에서는 10%및 60%이었고 pH 7에서 마쇄시 실온에 방치되는 시간은 1시간, Vitamin C 첨가량은 1mM정도 이었을때 생즙중의 sulforaphane량이 최대이었다.

• Preventive Nutrition and Food Science
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• 제15권4호
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• pp.335-339
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• 2010

The effects of baking with broccoli powder on the consumer perception and sensory characteristics were investigated using a model system of cookies incorporated with broccoli powder as a value-added food ingredient. Broccoli powder was incorporated into cookie dough at 5 levels (0%, 1%, 2%, 3%, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hour and packed in airtight bags prior to all measurements. Control received the most favorable mean score, which was not significantly different from samples with 1% broccoli powder for color preference (p>0.05). Results of the consumer preference on taste showed a similar trend. Consumers did not find any significant differences on aftertaste and flavor among samples prepared by replacing wheat flour with up to 2% broccoli powder (p>0.05). Overall, incorporation of 1% broccoli powder in the formulation would result in the most favorable broccoli cookies for the consumers without sacrificing the sensory qualities, while still taking advantages of health benefits of broccoli. Correlation analysis indicated that broccoli powder concentration was significantly negatively correlated with the consumer preference for color, taste, aftertaste, flavor, overall acceptability and positively correlated with sensory color, taste, and flavor (p<0.05). Consumers' color, taste, aftertaste, and flavor were well correlated with the overall acceptability (p<0.05). Sensory intensity results are also presented.

• Journal of Applied Biological Chemistry
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• 제58권1호
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• pp.89-95
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• 2015

Helicobacter pylori infection causes gastrointestinal diseases such as chronic gastritis, peptic ulcers, and may lead to gastric cancer. Several studies have reported that lactobacilli present on broccoli show inhibitory activity against H. pylori. Here, we evaluated aqueous broccoli, fermented by Lactobacillus plantarum MG208, for its fermentation characteristics and anti-H. pylori activities including antibacterial activity, growth inhibition, anti-adhesion, and urease inhibition. The results indicated that the fermentation characteristics changed significantly depending on the amount of aqueous broccoli used for fermentation (p <0.05). There was no significant difference between the samples before fermentation (p >0.05). However, a significant concentration-dependent difference was noted in antibacterial activity and urease inhibition (p <0.05) following the addition of aqueous broccoli. Growth inhibition in the 10 mg/mL sample was significantly higher as compared to the negative control and similar to that with amoxicillin (positive control) (p <0.05). Anti-adhesion activity of aqueous broccoli was also significantly different (p <0.05) from the negative control. Therefore, aqueous broccoli fermented by L. plantarum MG208 could prove useful as a functional diet for protection of the gastric environment against H. pylori infection.

• 원예과학기술지
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• 제33권2호
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• pp.276-282
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• 2015

Seasonal variation in the contents of sugars (fructose, glucose, and sucrose) in the floret, leaf, and stem of broccoli were studied in ten commercial broccoli cultivars. Plants were grown in the spring and fall seasons in 2011. In both seasons, glucose was the major constituent, comprising about 50% of the total sugar content in the floret and leaf tissue of most cultivars, whereas the broccoli stem showed an unusual pattern of accumulation. Sucrose exhibited greater cultivar dependency as well as seasonal variation compared to fructose and glucose in floret and leaf tissues. The floret tissue had a higher total content of sugar in the spring compared to the fall due to an increase in glucose and fructose. However, most of the leaf and stem tissues of broccoli had a higher total sugar content in the fall compared to the spring. Furthermore, stem and leaf tissues possessed a relatively higher total sugar content compared to floret tissue in both seasons. 'Grandeur' broccoli contained a significantly greater amount of total sugar in both floret and leaf tissues in both seasons, whereas 'YuDoRi No.1' broccoli exhibited the highest total content of sugar in stem tissue. At overall, the results showed significant influences of genotype, plant part and growing season on sugar content in broccoli.

• 산업식품공학
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• 제14권1호
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• pp.60-64
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• 2010

Freeze-dried broccoli powder was incorporated into cookie dough at 5 levels (0, 1, 2, 3, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at 170${^{\circ}C}$ for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hr and packed in airtight bags prior to all measurements. The pH and moisture content were ranged 6.74-6.90 and 2.67-4.12% (wet basis) depending on the broccoli powder level, respectively. Lightness (L$^{\ast}$-value), redness (a$^{\ast}$-value), and hardness decreased while yellowness (b$^{\ast}$-value) increased significantly as the broccoli powder content increased (p<0.05). Spread factor of the control was significantly lower than that of samples containing broccoli powder regardless of the concentration (p<0.05) and increased significantly with increase in broccoli powder content (p<0.05). The broccoli concentration correlated significantly with most of properties except for pH and spread factor (p<0.05 or p<0.01). Hardness correlated negatively with moisture content (p<0.05) but correlated positively with spread factor (p<0.01).

• Preventive Nutrition and Food Science
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• 제18권2호
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• pp.133-138
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• 2013

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.