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KMID : 0380620230550050494
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 5 p.494 ~ p.501
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Effect of dry heat treatment on sulforaphane contents and antioxidant capacities in broccoli seeds and florets
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Kim Yang-Ji
Kim Seok-Joong
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Abstract
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Dry heat treatment (DH) without water at 60°C was performed to increase the sulforaphane content in broccoli seeds and florets, and its effects were compared with wet heat treatment (WH) involving water at 60°C. WH for 5 min increased the sulforaphane content by approximately 2.3 times in seeds and 3.4 times in florets compared to the non-thermal treatment group at 30°C. In DH, the sulforaphane content was approximately 8.6% higher than that of WH at 12 h and approximately 140% higher than that of WH in florets at 18 h. During DH, myrosinase activity in seeds gradually decreased over time but remained significantly higher than that in WH seeds. Myrosinase activity in florets decreased after an initial increase for 6 h. In DH, the antioxidant capacity and polyphenol content of the florets increased up to 12 h, while those of the seeds remained unchanged.
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KEYWORD
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dry heat treatment, broccoli, sulforaphane, myrosinase, antioxidant
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