Mahn Andrea, Pérez Carmen
Department of Chemical Engineering, University of Santiago of Chile, Avenida Libertador Bernardo O'Higgins 3363, 9170019 Estación Central, Santiago Chile.
Department of Agroindustrial Engineering, Pontificia Bolivariana University, Cra. 6 No. 97A-99, Montería, Colombia.
J Food Sci Technol. 2016 Nov;53(11):4110-4115. doi: 10.1007/s13197-016-2386-6. Epub 2016 Nov 9.
Sulforaphane is a powerful anticancer compound, found naturally in food, which comes from the hydrolysis of glucoraphanin, the main glucosinolate of broccoli. The aim of this work was to maximize sulforaphane content in broccoli by designing an incubation step after subjecting broccoli pieces to an optimized blanching step. Incubation was optimized through a Box-Behnken design using ascorbic acid concentration, incubation temperature and incubation time as factors. The optimal incubation conditions were 38 °C for 3 h and 0.22 mg ascorbic acid per g fresh broccoli. The maximum sulforaphane concentration predicted by the model was 8.0 µmol g, which was confirmed experimentally yielding a value of 8.1 ± 0.3 µmol g. This represents a 585% increase with respect to fresh broccoli and a 119% increase in relation to blanched broccoli, equivalent to a conversion of 94% of glucoraphanin. The process proposed here allows maximizing sulforaphane content, thus avoiding artificial chemical synthesis. The compound could probably be isolated from broccoli, and may find application as nutraceutical or functional ingredient.
萝卜硫素是一种强大的抗癌化合物，天然存在于食物中，它来自西兰花的主要硫代葡萄糖苷——萝卜硫苷的水解产物。这项工作的目的是在对西兰花块进行优化的热烫步骤后，通过设计一个孵育步骤来使西兰花中的萝卜硫素含量最大化。使用抗坏血酸浓度、孵育温度和孵育时间作为因素，通过Box-Behnken设计对孵育进行了优化。最佳孵育条件为38℃孵育3小时，每克新鲜西兰花使用0.22毫克抗坏血酸。模型预测的最大萝卜硫素浓度为8.0微摩尔/克，实验证实该值为8.1±0.3微摩尔/克。这相对于新鲜西兰花增加了585%，相对于热烫后的西兰花增加了119%，相当于94%的萝卜硫苷发生了转化。这里提出的工艺可以使萝卜硫素含量最大化，从而避免人工化学合成。该化合物可能可以从西兰花中分离出来，并可能作为营养保健品或功能性成分得到应用。
