Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets
We investigated the effects of cooking (steaming and microwaving) and processing (freeze-drying and hot-air-drying) methods on the antioxidant activity of broccoli florets. 2,2-diphenyl-1-picrylhydrazyl (DPPH<sup>•</sup>), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS<s...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-04-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/10/5/641 |
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| author | Hee Young Kim Meran Keshawa Ediriweera Kyung-Hwan Boo Chang Sook Kim Somi Kim Cho |
| author_facet | Hee Young Kim Meran Keshawa Ediriweera Kyung-Hwan Boo Chang Sook Kim Somi Kim Cho |
| author_sort | Hee Young Kim |
| collection | DOAJ |
| description | We investigated the effects of cooking (steaming and microwaving) and processing (freeze-drying and hot-air-drying) methods on the antioxidant activity of broccoli florets. 2,2-diphenyl-1-picrylhydrazyl (DPPH<sup>•</sup>), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS<sup>•</sup>), and alkyl<sup>•</sup> free radical scavenging assays were employed to assess anti-oxidant potentials. The cytoprotective effect against oxidative damage induced by H<sub>2</sub>O<sub>2</sub> was studied using hepatocellular carcinoma (HepG2) cells. Anti-proliferative effects were assessed in MCF-7 and MDA-MB-231 breast cancer cells. L-sulforaphane in broccoli extracts was quantified using high-performance liquid chromatography (HPLC). Steam and microwave treatments caused increases in total polyphenol content (TPC), whereas the total flavonoid content (TFC) decreased following steam treatment. A slight increase in TFC was observed in the microwaved samples. Extracts of all broccoli samples showed almost identical radical scavenging and cytoprotective effects. HPLC demonstrated that steamed (3 min)-freeze-dried (F-S3) and microwaved (2 min)-freeze-dried (F-M2) samples exhibited elevated levels of L-sulforaphane. In addition, the F-S3 and F-M2 extracts displayed strong anti-proliferative effects in MCF-7 cells, which correlated with L-sulforaphane content. As we observed no significant decrease in the antioxidant activity of broccoli florets, the cooking and processing methods and conditions studied here are recommended for broccoli. |
| first_indexed | 2024-03-10T12:04:51Z |
| format | Article |
| id | doaj.art-8b06f0d00a9645888cc87342aba60a51 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T12:04:51Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-8b06f0d00a9645888cc87342aba60a512023-11-21T16:39:23ZengMDPI AGAntioxidants2076-39212021-04-0110564110.3390/antiox10050641Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli FloretsHee Young Kim0Meran Keshawa Ediriweera1Kyung-Hwan Boo2Chang Sook Kim3Somi Kim Cho4Interdisciplinary Graduate Program in Advanced Convergence Technology and Science, Jeju National University, Jeju 63243, KoreaSubtropical/Tropical Organism Gene Bank, Jeju National University, Jeju 63243, KoreaSubtropical/Tropical Organism Gene Bank, Jeju National University, Jeju 63243, KoreaDepartment of Biotechnology, College of Applied Life Sciences, Jeju National University, Jeju 63243, KoreaInterdisciplinary Graduate Program in Advanced Convergence Technology and Science, Jeju National University, Jeju 63243, KoreaWe investigated the effects of cooking (steaming and microwaving) and processing (freeze-drying and hot-air-drying) methods on the antioxidant activity of broccoli florets. 2,2-diphenyl-1-picrylhydrazyl (DPPH<sup>•</sup>), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS<sup>•</sup>), and alkyl<sup>•</sup> free radical scavenging assays were employed to assess anti-oxidant potentials. The cytoprotective effect against oxidative damage induced by H<sub>2</sub>O<sub>2</sub> was studied using hepatocellular carcinoma (HepG2) cells. Anti-proliferative effects were assessed in MCF-7 and MDA-MB-231 breast cancer cells. L-sulforaphane in broccoli extracts was quantified using high-performance liquid chromatography (HPLC). Steam and microwave treatments caused increases in total polyphenol content (TPC), whereas the total flavonoid content (TFC) decreased following steam treatment. A slight increase in TFC was observed in the microwaved samples. Extracts of all broccoli samples showed almost identical radical scavenging and cytoprotective effects. HPLC demonstrated that steamed (3 min)-freeze-dried (F-S3) and microwaved (2 min)-freeze-dried (F-M2) samples exhibited elevated levels of L-sulforaphane. In addition, the F-S3 and F-M2 extracts displayed strong anti-proliferative effects in MCF-7 cells, which correlated with L-sulforaphane content. As we observed no significant decrease in the antioxidant activity of broccoli florets, the cooking and processing methods and conditions studied here are recommended for broccoli.https://www.mdpi.com/2076-3921/10/5/641antioxidant capacitybroccoli extractsprocessingradical scavenging |
| spellingShingle | Hee Young Kim Meran Keshawa Ediriweera Kyung-Hwan Boo Chang Sook Kim Somi Kim Cho Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets Antioxidants antioxidant capacity broccoli extracts processing radical scavenging |
| title | Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets |
| title_full | Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets |
| title_fullStr | Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets |
| title_full_unstemmed | Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets |
| title_short | Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets |
| title_sort | effects of cooking and processing methods on phenolic contents and antioxidant and anti proliferative activities of broccoli florets |
| topic | antioxidant capacity broccoli extracts processing radical scavenging |
| url | https://www.mdpi.com/2076-3921/10/5/641 |
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