TY - JOUR
T1 - Retention of phytochemicals in fresh and processed broccoli
AU - Howard, Lenora A.
AU - Jeffery, Elizabeth H.
AU - Wallig, Matthew A.
AU - Klein, Barbara P.
PY - 1997
Y1 - 1997
N2 - Our objective was to determine whether steam blanching, storage and preparation affected concentrations of sulforaphane (SF), sulforaphane nitrile (SFN), cyanohydroxybutene (CHB), iberin (I) or iberin nitrile (IN) in fresh and frozen broccoli. Broccoli (var. 'Arcadia') was grown In St. Charles, IL over three seasons. Samples were steam blanched (2 min at 93±5°C) within 24h of harvest, frozen and stored at -20°C up to 90 days, and fresh broccoli was stored at 4°C up to 21 days. Samples were analyzed uncooked or microwave cooked. SF, SFN, I, IN and CHB were determined by GC in dichloromethane extracts from lyophilized samples. Rates of loss for CHB and SF were similar during storage of fresh broccoli. Blanching, storage, and microwave cooking deceased (p<0.01) concentrations of each compound in fresh and frozen broccoli.
AB - Our objective was to determine whether steam blanching, storage and preparation affected concentrations of sulforaphane (SF), sulforaphane nitrile (SFN), cyanohydroxybutene (CHB), iberin (I) or iberin nitrile (IN) in fresh and frozen broccoli. Broccoli (var. 'Arcadia') was grown In St. Charles, IL over three seasons. Samples were steam blanched (2 min at 93±5°C) within 24h of harvest, frozen and stored at -20°C up to 90 days, and fresh broccoli was stored at 4°C up to 21 days. Samples were analyzed uncooked or microwave cooked. SF, SFN, I, IN and CHB were determined by GC in dichloromethane extracts from lyophilized samples. Rates of loss for CHB and SF were similar during storage of fresh broccoli. Blanching, storage, and microwave cooking deceased (p<0.01) concentrations of each compound in fresh and frozen broccoli.
KW - Broccoli
KW - Iberin cyanohydroxybutene
KW - Phytochemicals
KW - Sulforaphane
UR - http://www.scopus.com/inward/record.url?scp=0031430804&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0031430804&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1997.tb12221.x
DO - 10.1111/j.1365-2621.1997.tb12221.x
M3 - Article
AN - SCOPUS:0031430804
SN - 0022-1147
VL - 62
SP - 1098
EP - 1104
JO - Journal of food science
JF - Journal of food science
IS - 6
ER -