Broccoli isothiocyanate content and in vitro availability according to variety and origin

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Title: Broccoli isothiocyanate content and in vitro availability according to variety and origin
Authors: Rodríguez Hernández, María del Carmen | Medina, Sonia | Gil-Izquierdo, Ángel | Martínez Ballesta, M. Carmen | Moreno, Diego A.
Research Group/s: Fisiología Vegetal Aplicada
Center, Department or Service: Universidad de Alicante. Departamento de Ciencias de la Tierra y del Medio Ambiente
Keywords: Sulforaphane | Iberin | Digestibility | Maca | Isothiocyanates
Knowledge Area: Fisiología Vegetal
Issue Date: 2013
Publisher: Ss. Cyril & Methodius University. Institute of Chemistry
Citation: Macedonian Journal of Chemistry and Chemical Engineering. 2013, 32(2): 251-264
Abstract: Broccoli is considered one of the healthiest vegetables due to its high content of beneficial biologically active compounds, i.e. the breakdown products of glucosinolates (GLSs), the isothiocyanates (ITCs). The aim of this work was to characterize the production of ITCs (sulforaphane and iberin and related metabolites) from different sources of GLSs by means of comparison between different broccoli cultivars and commercial samples in terms of their composition and in vitro bioavailability. Differences in the major intact GLSs were observed between the different experimental and commercial samples, showing lower concentrations of GLSs in the latter. The simulation of digestion reduced the concentration of the parent phytochemicals (GLSs), producing via hydrolysis the biologically active ITCs. The commercial samples showed lower levels of ITCs than the experimental broccoli cultivars. Measurement of GLSs by UPLCQqQ-MS/MS allowed for exact quantification of these compounds, particularly ITCs, which will help in future cancer chemoprevention studies.
Sponsor: This work was funded by the Seneca Foundation – Regional Agency for Science and Technology of the Autonomous Community of the Murcia Region through Project Ref. CARM 08753/PI/08. Part of this work was also funded through the Excellence in Research funds of the Food Science and Technology Group, grant number 04486/GERM/06.
URI: http://hdl.handle.net/10045/35324
ISSN: 1857-5552 | 1857-5625 (Online)
Language: eng
Type: info:eu-repo/semantics/article
Rights: Licencia Creative Commons Reconocimiento 4.0
Peer Review: si
Publisher version: http://www.mjcce.org.mk/index.php/MJCCE/article/view/354
Appears in Collections:INV - FVA - Artículos de Revistas

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