Abstract
Sulforaphane, a type of isothiocyanate hydrolysed from glucosinolate, is a powerful anticancer compound naturally found in food especially in broccoli sprouts. Despite the function of sulforaphane has been extensively studied in recent years, little attention has been given to methods that can maximize the production of this compound in broccoli sprouts. The present study optimised the enzymolysis conditions for sulforaphane production in broccoli sprouts using response surface methodology. The maximum sulforaphane production (246.95 μg/g DW) was achieved using a solid–liquid ratio of 1:30, hydrolysis time of 1.5 h, ascorbic acid content of 3.95 mg/g DW sample, and temperature of 65 °C. The highest sulforaphane content in broccoli sprouts were 233.80 μg/g DW in 5-day-old sprouts and 1555.95 μg/g DW at day 4 of storage. The highest antioxidant activities were 37.22 U/min/g DW in 3-day-old sprouts and 35.08 U/min/g DW on 4th day of storage.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Angelino D, Jeffery E (2014) Glucosinolate hydrolysis and bioavailability of resulting isothiocyanates: focus on glucoraphanin. J Funct Foods 7:67–76. doi:10.1016/j.jff.2013.09.029
Bones AM, Rossiter JT (2006) The enzymic and chemically induced decomposition of glucosinolates. Phytochemistry 67:1053–1067. doi:10.1016/j.phytochem.2006.02.024
Campas-Baypoli ON, Sánchez-Machado DI, Bueno-Solano C et al (2010) HPLC method validation for measurement of sulforaphane level in broccoli by-products. Biomed Chromatogr 24:387–392. doi:10.1002/bmc.1303
Cartea ME, Velasco P (2008) Glucosinolates in Brassica foods: bioavailability in food and significance for human health. Phytochem Rev 7:213–229. doi:10.1007/s11101-007-9072-2
Choi MMF, Shuang S, Lai HY et al (2004) Gas chromatography-mass spectrometric determination of total isothiocyanates in Chinese medicinal herbs. Anal Chim Acta 516:155–163. doi:10.1016/j.aca.2004.04.010
Doughty KJ, Porter AJR, Morton AM et al (1991) Variation in the glucosinolate content of oilseed rape (Brassica napus L.) leaves. Ann Appl Biol 118:469–477. doi:10.1111/j.1744-7348.1991.tb05648.x
Fahey JW, Zhang Y, Talalay P (1997) Broccoli sprouts: an exceptionally rich source of inducers of enzymes that protect against chemical carcinogens. Proc Natl Acad Sci USA 94:10367–10372. doi:10.1073/pnas.94.19.10367
Fahey JW, Wade KL, Stephenson KK, Chou FE (2003) Separation and purification of glucosinolates from crude plant homogenates by high-speed counter-current chromatography. J Chromatogr A 996:85–93. doi:10.1016/S0021-9673(03)00607-1
Falk KL, Tokuhisa JG, Gershenzon J (2007) The effect of sulfur nutrition on plant glucosinolate content: physiology and molecular mechanisms. Plant Biol 9:573–581. doi:10.1055/s-2007-965431
Grubb CD, Abel S (2006) Glucosinolate metabolism and its control. Trends Plant Sci 11:89–100. doi:10.1016/j.tplants.2005.12.006
Gu ZX, Guo QH, Gu YJ (2012) Factors influencing glucoraphanin and sulforaphane formation in brassica plants: a review. J Integr Agric 11:1804–1816. doi:10.1016/S2095-3119(12)60185-3
Guo Q, Guo L, Wang Z et al (2013) Response surface optimization and identification of isothiocyanates produced from broccoli sprouts. Food Chem 141:1580–1586. doi:10.1016/j.foodchem.2013.04.026
Guo L, Yang R, Wang Z et al (2014a) Effect of NaCl stress on health-promoting compounds and antioxidant activity in the sprouts of three broccoli cultivars. Int J Food Sci Nutr 65:476–481. doi:10.3109/09637486.2013.860583
Guo L, Yang R, Wang Z et al (2014b) Glucoraphanin, sulforaphane and myrosinase activity in germinating broccoli sprouts as affected by growth temperature and plant organs. J Funct Foods 9:70–77. doi:10.1016/j.jff.2014.04.015
Han D, Row KH (2011) Separation and purification of sulforaphane from broccoli by solid phase extraction. Int J Mol Sci 12:1854–1861. doi:10.3390/ijms12031854
Jones RB, Faragher JD, Winkler S (2006) A review of the influence of postharvest treatments on quality and glucosinolate content in broccoli (Brassica oleracea var. italica) heads. Postharvest Biol Technol 41:1–8. doi:10.1016/j.postharvbio.2006.03.003
Kim HJ, Chen F, Wang X, Choi JH (2006) Effect of methyl jasmonate on phenolics, isothiocyanate, and metabolic enzymes in radish sprout (Raphanus sativus L.). J Agric Food Chem 54:7263–7269. doi:10.1021/jf060568c
Kuang P, Song D, Yuan Q et al (2013) Separation and purification of sulforaphene from radish seeds using macroporous resin and preparative high-performance liquid chromatography. Food Chem 136:342–347. doi:10.1016/j.foodchem.2012.08.082
Latté KP, Appel KE, Lampen A (2011) Health benefits and possible risks of broccoli—an overview. Food Chem Toxicol 49:3287–3309. doi:10.1016/j.fct.2011.08.019
Liebes L, Conaway CC, Hochster H et al (2001) High-performance liquid chromatography-based determination of total isothiocyanate levels in human plasma: application to studies with 2-phenethyl isothiocyanate. Anal Biochem 291:279–289. doi:10.1006/abio.2001.5030
Mahn A, Zamorano M, Barrientos H, Reyes A (2012) Optimization of a process to obtain selenium-enriched freeze-dried broccoli with high antioxidant properties. LWT Food Sci Technol 47:267–273. doi:10.1016/j.lwt.2012.01.017
McInerney JK, Seccafien CA, Stewart CM, Bird AR (2007) Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables. Innov Food Sci Emerg Technol 8:543–548. doi:10.1016/j.ifset.2007.04.005
Nakagawa K, Umeda T, Higuchi O et al (2006) Evaporative light-scattering analysis of sulforaphane in broccoli samples: quality of broccoli products regarding sulforaphane contents. J Agric Food Chem 54:2479–2483. doi:10.1021/jf051823g
Pérez C, Barrientos H, Román J, Mahn A (2014) Optimization of a blanching step to maximize sulforaphane synthesis in broccoli florets. Food Chem 145:264–271. doi:10.1016/j.foodchem.2013.08.053
Pérez-Balibrea S, Moreno DA, García-Viguera C (2008) Influence of light on health-promoting phytochemicals of broccoli sprouts. J Sci Food Agric 88:904–910. doi:10.1002/jsfa
Powell EE, Hill GA, Juurlink BHJ, Carrier DJ (2005) Glucoraphanin extraction from Cardaria draba: part 1. Optimization of batch extraction. J Chem Technol Biotechnol 80:985–991. doi:10.1002/jctb.1273
Rodrigues AS, Rosa EAS (1999) Effect of post-harvest treatments on the level of glucosinolates in broccoli. J Sci Food Agric 79:1028–1032. doi:10.1002/(SICI)1097-0010(19990515)79:7<1028:AID-JSFA322>3.0.CO;2-I
Rosa EAS, Heaney RK, Fenwick GR, Portas CAM (1997) Glucosinolates in crop plants. J Hortic Rev 19:99–215. doi:10.1002/9780470650622.ch3
Shen L, Su G, Wang X et al (2010) Endogenous and exogenous enzymolysis of vegetable-sourced glucosinolates and influencing factors. Food Chem 119:987–994. doi:10.1016/j.foodchem.2009.08.003
Shikita M, Fahey JW, Golden TR et al (1999) An unusual case of “uncompetitive activation” by ascorbic acid: purification and kinetic properties of a myrosinase from Raphanus sativus seedlings. Biochem J 341(Pt 3):725–732. doi:10.1042/0264-6021:3410725
Tian M, Xu X, Liu Y et al (2016) Effect of Se treatment on glucosinolate metabolism and health-promoting compounds in the broccoli sprouts of three cultivars. Food Chem 190:374–380. doi:10.1016/j.foodchem.2015.05.098
Travers-Martin N, Kuhlmann F, Müller C (2008) Revised determination of free and complexed myrosinase activities in plant extracts. Plant Physiol Biochem 46:506–516. doi:10.1016/j.plaphy.2008.02.008
Velioglu YS, Mazza G, Gao L, Oomah BD (1998) Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J Agric Food Chem 46:4113–4117. doi:10.1021/jf9801973
Yeh CT, Yen GC (2009) Chemopreventive functions of sulforaphane: a potent inducer of antioxidant enzymes and apoptosis. J Funct Foods 1:23–32. doi:10.1016/j.jff.2008.09.002
Yuan G, Wang X, Guo R, Wang Q (2010) Effect of salt stress on phenolic compounds, glucosinolates, myrosinase and antioxidant activity in radish sprouts. Food Chem 121:1014–1019. doi:10.1016/j.foodchem.2010.01.040
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Tian, M., Xu, X., Hu, H. et al. Optimisation of enzymatic production of sulforaphane in broccoli sprouts and their total antioxidant activity at different growth and storage days. J Food Sci Technol 54, 209–218 (2017). https://doi.org/10.1007/s13197-016-2452-0
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-016-2452-0