title: Effect of industrial freezing on the stability of chemopreventive compounds in broccoli.
abstract: Broccoli (Brassica oleracea L. var. Italica) is largely consumed all over the world and has a high economic importance. Likewise, broccoli contains high levels of glucosinolates, carotenoids and total phenols, which are related with the prevention of chronic diseases. The present project's objective was to evaluate the effect of industrial freezing on the stability of bioactive molecules in seven commercial broccoli cultivars (Tlaloc®, Endurance®, Florapack®, Domador®, Steel®, Iron Man® and Avenger®). In general, industrial freezing increased the extractability of total glucosinolates, whereas total phenols remained constant in most broccoli cultivars. Likewise, broccoli subjected to industrial freezing showed higher levels of total carotenoids (∼60-300% higher) as compared with fresh broccoli. Results suggest that bioactive compounds in frozen broccoli would be more bioavailable than in raw.
authors.affiliation: Department of Biotechnology and Food Engineering, School of Biotechnology and Food, Centro de Biotecnología-FEMSA, Tecnológico de Monterrey , Campus Monterrey, Monterrey, NL , Mexico and.
authors.forename: Pedro A
authors.initials: PA
authors.lastname: Alanís-Garza
authors.forename: Alejandro
authors.initials: A
authors.lastname: Becerra-Moreno
authors.forename: José Luis
authors.initials: JL
authors.lastname: Mora-Nieves
authors.forename: Juan Pablo
authors.initials: JP
authors.lastname: Mora-Mora
authors.forename: Daniel A
authors.initials: DA
authors.lastname: Jacobo-Velázquez
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D001682:Biological Availability; D001937:Brassica / Q000737:chemistry* / Q000145:classification; D002338:Carotenoids / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005615:Freezing; D005961:Glucosinolates / Q000032:analysis*; D006801:Humans; D010636:Phenols / Q000032:analysis*; D013045:Species Specificity; D014675:Vegetables / Q000737:chemistry
chemical_list: D000975:Antioxidants; D005961:Glucosinolates; D010636:Phenols; D002338:Carotenoids
keywords: Broccoli; carotenoids; extractability; glucosinolates; industrial freezing; phenolic compounds