CaCl2-HCl electrolyzed water affects glucosinolate metabolism and improves the quality of broccoli sprouts

This study evaluated the effects of CaCl2-HCl electrolyzed water (CHEW) with different calcium chloride concentrations on broccoli sprouts. CHEW treatment reduced the malondialdehyde (MDA) and H2O2 contents of broccoli sprouts. The results showed that 10 kinds of glucosinolates were detected, and glucoraphanin was the dominant component. After hydrolysis, three kinds of isothiocyanates and two kinds of nitriles were detected in broccoli sprouts; however, the corresponding nitrile 4-isothiocyanato-1-butene was not detectable. The sulforaphane content of broccoli sprouts in the 10CHEW (Electrolyte of 10 mM CaCl2 acidic solution) treatment increased by 34.4%, and the content of sulforaphane nitrile decreased by 53.3% compared with that of the tap water treatment. CHEW changed the metabolism of glucosinolates in broccoli sprouts by promoting the synthesis of glucoraphanin, increasing the activity of myrosinase and decreasing the activity of epithiospecifier protein (ESP) for the generation of more bioactive isothiocyanates. In addition, compared to the tap water treatment, the calcium content in broccoli sprouts treated with 25CHEW (Electrolyte of 25 mM CaCl2 acidic solution) was dramatically enhanced from 15.8 to 49.7 mg/g DW. CHEW can be a useful tool for enhancing the amount of secondary metabolites and calcium content in broccoli sprouts intended for fresh consumption as a functional food.

Automated summary

The study found that CHEW treatment can reduce the oxidative material content and promote the synthesis of glucoraphanin in broccoli sprouts, increase myrosinase activity, and generate more bioactive isothiocyanates. Additionally, CHEW can significantly increase the calcium content in broccoli sprouts.