Gudiño Iris, Casquete Rocío, Martín Alberto, Wu Yuanfeng, Benito María José
Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain.
Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Avd. de la Investigación, 06006 Badajoz, Spain.
Foods. 2024 Dec 4;13(23):3918. doi: 10.3390/foods13233918.
Broccoli by-products, traditionally considered inedible, possess a comprehensive nutritional and functional profile. These by-products are abundant in glucosinolates, particularly glucoraphanin, and sulforaphane, an isothiocyanate renowned for its potent antioxidant and anticarcinogenic properties. Broccoli leaves are a significant source of phenolic compounds, including kaempferol and quercetin, as well as pigments, vitamins, and essential minerals. Additionally, they contain proteins, essential amino acids, lipids, and carbohydrates, with the leaves exhibiting the highest protein content among the by-products. Processing techniques such as ultrasound-assisted extraction and freeze-drying are crucial for maximizing the concentration and efficacy of these bioactive compounds. Advanced analytical methods, such as high-performance liquid chromatography-mass spectrometry (HPLC-MS), have enabled precise characterization of these bioactives. Broccoli by-products have diverse applications in the food industry, enhancing the nutritional quality of food products and serving as natural substitutes for synthetic additives. Their antioxidant, antimicrobial, and anti-inflammatory properties not only contribute to health promotion but also support sustainability by reducing agricultural waste and promoting a circular economy, thereby underscoring the value of these often underutilized components.
西兰花副产品传统上被认为不可食用，但具有全面的营养和功能特性。这些副产品富含硫代葡萄糖苷，尤其是萝卜硫苷，以及萝卜硫素，一种以其强大的抗氧化和抗癌特性而闻名的异硫氰酸盐。西兰花叶子是酚类化合物的重要来源，包括山奈酚和槲皮素，以及色素、维生素和必需矿物质。此外，它们还含有蛋白质、必需氨基酸、脂质和碳水化合物，其中叶子在副产品中蛋白质含量最高。超声辅助提取和冷冻干燥等加工技术对于最大限度地提高这些生物活性化合物的浓度和功效至关重要。高效液相色谱 - 质谱联用（HPLC-MS）等先进分析方法能够精确表征这些生物活性物质。西兰花副产品在食品工业中有多种应用，可提高食品的营养质量，并作为合成添加剂的天然替代品。它们的抗氧化、抗菌和抗炎特性不仅有助于促进健康，还通过减少农业废弃物和促进循环经济来支持可持续发展，从而凸显了这些经常未被充分利用的成分的价值。
