A rapid validated HPLC method for determination of sulforaphane and glucoraphanin in broccoli and red cabbage prepared by various cooking techniques-Reference-Cited by-同舟云学术

A rapid validated HPLC method for determination of sulforaphane and glucoraphanin in broccoli and red cabbage prepared by various cooking techniques

Published:2014 Issue:13 Volume:6 Page:4559-4566
ISSN:1759-9660
Container-title:Anal. Methods
language:en
Short-container-title:Anal. Methods

Author:

Celik Hayati¹²³⁴,Ariburnu Etil⁵²³⁴,Baymak Melek Sirin⁶⁷⁸⁴,Yesilada Erdem⁵²³⁴

Affiliation:

1. Department of Analytical/Pharmaceutical Chemistry

2. Faculty of Pharmacy

3. Yeditepe University

4. Istanbul, Turkey

5. Department of Pharmacognosy

6. Department of Chemistry

7. Faculty of Arts and Science

8. Marmara University

Abstract

In this work, the effects of common cooking practices such as boiling, microwaving, steaming, and oven cooking and their influence on the amount and release of glucoraphanin (GCP) and sulforaphane (SFP) in broccoli and red cabbage were investigated using HPLC.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2014/AY/C4AY00112E

Reference40 articles.

1. Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking

2. Glucosinolate profiling of seeds and sprouts of B. oleracea varieties used for food

3. Cruciferous vegetables and human cancer risk: epidemiologic evidence and mechanistic basis

4. Dietary Sulforaphane-Rich Broccoli Sprouts Reduce Colonization and Attenuate Gastritis in Helicobacter pylori–Infected Mice and Humans

5. The effect of cooking on the glucosinolates content in white cabbage

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