Effect of freezing methods on sulforaphane formation in broccoli sprouts-Reference-Cited by-同舟云学术

Effect of freezing methods on sulforaphane formation in broccoli sprouts

Published:2015 Issue:41 Volume:5 Page:32290-32297
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Guo Liping¹²³⁴⁵,Yang Runqiang¹²³⁴,Wang Zhiying¹²³⁴,Gu Zhenxin¹²³⁴

Affiliation:

1. College of Food Science and Technology

2. Nanjing Agricultural University

3. Nanjing

4. People’s Republic of China

5. College of Food Science and Engineering

Abstract

Freezing at −20 °C enhanced sulforaphane formation in broccoli sproutsviaincreasing myrosinase activity and decreasing sulforaphane nitrile formation.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2015/RA/C5RA03403E

Reference32 articles.

1. Glucosinolate Profiles in Broccoli: Variation in Levels and Implications in Breeding for Cancer Chemoprotection

2. Genotypic effects on the phytochemical quality of seeds and sprouts from commercial broccoli cultivars

3. The ‘mustard oil bomb’: not so easy to assemble?! Localization, expression and distribution of the components of the myrosinase enzyme system

4. Comparison of the Bioactivity of Two Glucoraphanin Hydrolysis Products Found in Broccoli, Sulforaphane and Sulforaphane Nitrile

5. Chemoprevention through the Keap1–Nrf2 signaling pathway by phase 2 enzyme inducers

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