期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 65, 期 39, 页码 8578-8585出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.7b01380
关键词
Brassica oleracae; myrosinase; epithiospecifier protein
资金
- Center for Advanced Functional Foods Research and Entrepreneurship at The Ohio State University
Effects of high-pressure processing (HPP, 100-600 MPa for 3 min at 30 degrees C) on the glucosinolate content, conversion to isothiocyanates, and color changes during storage in fresh broccoli sprouts were investigated. A mild heat treatment (60 degrees C) and boiling (100 degrees C) were used as positive and negative controls, respectively. Glucosinolates were quantified using liquid chromatography-mass spectrometry, and isothiocyanates were quantified using high-performance liquid chromatography-photodiode array detection. A formation of isothiocyanates was observed in all high-pressure-treated sprouts. The highest degree of conversion (85%) was observed after the 600 MPa treatment. Increased isothiocyanate formation at 400-600 MPa suggests an inactivation of the epithiospecifier protein. During storage, color changed from green to brownish, reflected by increasing a* values and decreasing L* values. This effect was less pronounced for sprouts treated at 100 and 600 MPa, indicating an influence on the responsible enzymes. In summary, HPP had no negative effects on the glucosinolate-myrosinase system in broccoli sprouts.
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