期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 63, 期 4, 页码 1169-1174出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf504929m
关键词
broccoli sprouts; isothiocyanates; natural antioxidants; volatile compounds
资金
- Hankyong National University
Samples prepared from fresh broccoli (Brassica oleracea L.) sprouts by water distillation or freeze-drying were examined for antioxidant activity using three assays. All samples exhibited dose-dependent antioxidant activity. The antioxidant activity ranged from 74.48 +/- 0.46% (less volatile sample) to 93.2 +/- 0.2% (dichloromethane extract sample) at the level of 500 mu g/mL. Both dichloromethane extract samples from a water distillate of broccoli sprouts and freeze-dried broccoli sprouts showed potent antioxidant activity, which was comparable to that of BHT. Among the 43 compounds positively identified by gas chromatographymass spectrometry, 5-methylthiopentylnitrile (31.64 mu g/g) was found in the greatest concentration, followed by 4-methylthiobutylisothiocyanate (14.55 mu g/g), 4-methylthiobutylnitrile (10.63 mu g/g), 3-methylthiopropylisothiocyanate (3.00 mu g/g), and 4-methylpentylisothiocyanate (2.48 mu g/g). These isothiocyanates are known to possess antioxidant properties. Possible phenolic antioxidants found are 4-(1-methylpropyl)phenol (0.012 mu g/g), 4-methylphenol (0.159 mu g/g), and 2-methoxy-4-vinylphenol (0.009 mu g/g). The present study demonstrates that broccoli sprouts are a good source of natural antioxidants.
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