High-Pressure Processing of Broccoli Sprouts: Influence on Bioactivation of Glucosinolates to Isothiocyanates.

ABSTRACT: Effects of high-pressure processing (HPP, 100-600 MPa for 3 min at 30 °C) on the glucosinolate content, conversion to isothiocyanates, and color changes during storage in fresh broccoli sprouts were investigated. A mild heat treatment (60 °C) and boiling (100 °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, col

SUBMITTER: Westphal A 

PROVIDER: S-EPMC7104659 | biostudies-literature | 2017 Oct

REPOSITORIES: biostudies-literature