Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 19, Issue 5, Pages 473-476Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2005.11.005
Keywords
sulforaphane; RP-HPLC; broccoli; cabbage; cruciferous vegetable
Categories
Ask authors/readers for more resources
Sulforaphane is an isothiocyanate that is present naturally in widely consumed cruciferous vegetables. A simple and accurate method for sulforaphane analysis based on methylene chloride extraction and RP-HPLC using linear gradient of acetonitrile in water was described. The feasibility of this procedure was tested by analysing the sulforaphane level in edible tissues of broccoli and cabbage as well as in other parts of broccoli. The mean value of sulforaphane content in broccoli was nearly five-fold higher than that in cabbage. The highest content of sulforaphane was found in the florets, while the lowest content was found in the leaves. (c) 2006 Elsevier Inc. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available