Journal
FOOD CHEMISTRY
Volume 141, Issue 3, Pages 1580-1586Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.04.026
Keywords
Glucosinolates; Isothiocyanates; Myrosinase; Sulforaphane; Broccoli sprouts
Funding
- National Natural Science Foundation of China [31271912]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
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Isothiocyanates (ITCs) are proved as one of natural anticarcinogenic compounds, which are produced from the decomposition of glucosinolates by myrosinase. The present study optimized the enzymolysis conditions (pH, addition of EDTA and ascorbic acid) for ITCs production from glucosinolates in broccoli sprouts using response surface methodology. ITCs production was clearly enhanced by a suitable pH, addition content of EDTA and ascorbic acid. The optimal enzymolysis conditions were determined to be adding EDTA 0.02 mmol and 0.16 mg ascorbic acid to 4 ml of the homogenized phosphate-citrate buffer solution (pH 4.00). ITCs profiles were identified and seven kinds of individual ITCs were detected, among which sulforaphane accounted the most. Four kinds of individual ITCs including isobutyl isothiocyanate, 4-isothiocyanato-1-butene, 1-isothiocyanato-3-methyl-butane and 1-isothiocyanato-butane are firstly reported in broccoli sprouts. (C) 2013 Elsevier Ltd. All rights reserved.
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