title: Optimisation of enzymatic production of sulforaphane in broccoli sprouts and their total antioxidant activity at different growth and storage days.
abstract: Sulforaphane, a type of isothiocyanate hydrolysed from glucosinolate, is a powerful anticancer compound naturally found in food especially in broccoli sprouts. Despite the function of sulforaphane has been extensively studied in recent years, little attention has been given to methods that can maximize the production of this compound in broccoli sprouts. The present study optimised the enzymolysis conditions for sulforaphane production in broccoli sprouts using response surface methodology. The maximum sulforaphane production (246.95 μg/g DW) was achieved using a solid-liquid ratio of 1:30, hydrolysis time of 1.5 h, ascorbic acid content of 3.95 mg/g DW sample, and temperature of 65 °C. The highest sulforaphane content in broccoli sprouts were 233.80 μg/g DW in 5-day-old sprouts and 1555.95 μg/g DW at day 4 of storage. The highest antioxidant activities were 37.22 U/min/g DW in 3-day-old sprouts and 35.08 U/min/g DW on 4th day of storage.
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China.
authors.forename: Ming
authors.initials: M
authors.lastname: Tian
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China.
authors.forename: Xiaoyun
authors.initials: X
authors.lastname: Xu
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China.
authors.forename: Hao
authors.initials: H
authors.lastname: Hu
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China.
authors.forename: Yu
authors.initials: Y
authors.lastname: Liu
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China.
authors.forename: Siyi
authors.initials: S
authors.lastname: Pan
keywords: Antioxidant; Broccoli sprouts; Different days; HPLC; Sulforaphane