Kim Hee Young, Ediriweera Meran Keshawa, Boo Kyung-Hwan, Kim Chang Sook, Cho Somi Kim
Interdisciplinary Graduate Program in Advanced Convergence Technology and Science, Jeju National University, Jeju 63243, Korea.
Subtropical/Tropical Organism Gene Bank, Jeju National University, Jeju 63243, Korea.
Antioxidants (Basel). 2021 Apr 22;10(5):641. doi: 10.3390/antiox10050641.
We investigated the effects of cooking (steaming and microwaving) and processing (freeze-drying and hot-air-drying) methods on the antioxidant activity of broccoli florets. 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and alkyl free radical scavenging assays were employed to assess anti-oxidant potentials. The cytoprotective effect against oxidative damage induced by HO was studied using hepatocellular carcinoma (HepG2) cells. Anti-proliferative effects were assessed in MCF-7 and MDA-MB-231 breast cancer cells. L-sulforaphane in broccoli extracts was quantified using high-performance liquid chromatography (HPLC). Steam and microwave treatments caused increases in total polyphenol content (TPC), whereas the total flavonoid content (TFC) decreased following steam treatment. A slight increase in TFC was observed in the microwaved samples. Extracts of all broccoli samples showed almost identical radical scavenging and cytoprotective effects. HPLC demonstrated that steamed (3 min)-freeze-dried (F-S3) and microwaved (2 min)-freeze-dried (F-M2) samples exhibited elevated levels of L-sulforaphane. In addition, the F-S3 and F-M2 extracts displayed strong anti-proliferative effects in MCF-7 cells, which correlated with L-sulforaphane content. As we observed no significant decrease in the antioxidant activity of broccoli florets, the cooking and processing methods and conditions studied here are recommended for broccoli.
我们研究了烹饪（蒸和微波）及加工（冷冻干燥和热风干燥）方法对西兰花小花抗氧化活性的影响。采用2,2-二苯基-1-苦基肼（DPPH）、2,2'-联氮-双-（3-乙基苯并噻唑啉-6-磺酸）（ABTS）和烷基自由基清除试验来评估抗氧化潜力。使用肝癌（HepG2）细胞研究了对过氧化氢诱导的氧化损伤的细胞保护作用。在MCF-7和MDA-MB-231乳腺癌细胞中评估抗增殖作用。使用高效液相色谱法（HPLC）对西兰花提取物中的L-萝卜硫素进行定量。蒸和微波处理导致总多酚含量（TPC）增加，而蒸处理后总黄酮含量（TFC）下降。在微波处理的样品中观察到TFC略有增加。所有西兰花样品的提取物均显示出几乎相同的自由基清除和细胞保护作用。HPLC表明，蒸（3分钟）-冷冻干燥（F-S3）和微波（2分钟）-冷冻干燥（F-M2）样品中L-萝卜硫素水平升高。此外，F-S3和F-M2提取物在MCF-7细胞中表现出较强的抗增殖作用，这与L-萝卜硫素含量相关。由于我们观察到西兰花小花的抗氧化活性没有显著降低，因此推荐此处研究的烹饪和加工方法及条件用于西兰花。
