Commercially produced frozen broccoli lacks the ability to form sulforaphane

Edward B. Dosz, Elizabeth H Jeffery

Research output: Contribution to journalArticle

Abstract

Sulforaphane is produced from the hydrolysis of the glucosinolate glucoraphanin in the presence of the endogenous enzyme myrosinase. Sulforaphane has been shown to provide cancer prevention through a number of mechanisms including the upregulation of detoxification enzymes and epigenetic changes. Optimal temperature and pH for sulforaphane formation from broccoli was determined. Sulforaphane formation was measured in three commercially frozen broccoli samples pre- and post-cooking. The results show that in these products, there was very little potential to form sulforaphane prior to cooking and essentially none after the recommended cooking method was performed. Research is needed towards improved processing methods.

Original languageEnglish (US)
Pages (from-to)987-990
Number of pages4
JournalJournal of Functional Foods
Volume5
Issue number2
DOIs
StatePublished - Apr 1 2013

Keywords

  • Blanching
  • Broccoli
  • Freezing
  • Microwave
  • Myrosinase
  • Sulforaphane

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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