The effect of chewing on oral glucoraphanin hydrolysis in raw and steamed broccoli
Chewing disrupts broccoli cells, and myrosinase can effectively hydrolyze the glucosinolate glucoraphanin into the biological active sulforaphane. The influence of chewing time and steaming time on glucoraphanin hydrolysis as well as sulforaphane and sulforaphane nitrile formation in broccoli was st...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-06-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464618301737 |
| _version_ | 1818723757351501824 |
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| author | Irmela Sarvan Michelle van der Klauw Teresa Oliviero Matthijs Dekker Ruud Verkerk |
| author_facet | Irmela Sarvan Michelle van der Klauw Teresa Oliviero Matthijs Dekker Ruud Verkerk |
| author_sort | Irmela Sarvan |
| collection | DOAJ |
| description | Chewing disrupts broccoli cells, and myrosinase can effectively hydrolyze the glucosinolate glucoraphanin into the biological active sulforaphane. The influence of chewing time and steaming time on glucoraphanin hydrolysis as well as sulforaphane and sulforaphane nitrile formation in broccoli was studied.To study the effect of chewing time on differently steamed broccoli, broccoli was chewed for 11 s, 22 s, 30 s and 40 s by volunteers. To determine the effect of steaming time, raw and steamed broccoli samples were chewed for 22 s. Glucoraphanin, sulforaphane and sulforaphane nitrile were analyzed in all samples. Longer chewing times of raw, 0.5-min and 1-min steamed broccoli, which contained active myrosinase, lead to a higher hydrolysis. The highest hydrolysis rate of glucoraphanin was found in 0.5-min steamed broccoli (38%) and 2-min steamed samples which contained the highest sulforaphane concentration. This could lead to a recommendation to steam broccoli for a short time before consumption. |
| first_indexed | 2024-12-17T21:15:36Z |
| format | Article |
| id | doaj.art-be557906d15e41d089f8d5c84767dee6 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-17T21:15:36Z |
| publishDate | 2018-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-be557906d15e41d089f8d5c84767dee62022-12-21T21:32:22ZengElsevierJournal of Functional Foods1756-46462018-06-0145306312The effect of chewing on oral glucoraphanin hydrolysis in raw and steamed broccoliIrmela Sarvan0Michelle van der Klauw1Teresa Oliviero2Matthijs Dekker3Ruud Verkerk4Corresponding author at: Food Quality and Design, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands.; Food Quality and Design Group, University of Wageningen, The NetherlandsFood Quality and Design Group, University of Wageningen, The NetherlandsFood Quality and Design Group, University of Wageningen, The NetherlandsFood Quality and Design Group, University of Wageningen, The NetherlandsFood Quality and Design Group, University of Wageningen, The NetherlandsChewing disrupts broccoli cells, and myrosinase can effectively hydrolyze the glucosinolate glucoraphanin into the biological active sulforaphane. The influence of chewing time and steaming time on glucoraphanin hydrolysis as well as sulforaphane and sulforaphane nitrile formation in broccoli was studied.To study the effect of chewing time on differently steamed broccoli, broccoli was chewed for 11 s, 22 s, 30 s and 40 s by volunteers. To determine the effect of steaming time, raw and steamed broccoli samples were chewed for 22 s. Glucoraphanin, sulforaphane and sulforaphane nitrile were analyzed in all samples. Longer chewing times of raw, 0.5-min and 1-min steamed broccoli, which contained active myrosinase, lead to a higher hydrolysis. The highest hydrolysis rate of glucoraphanin was found in 0.5-min steamed broccoli (38%) and 2-min steamed samples which contained the highest sulforaphane concentration. This could lead to a recommendation to steam broccoli for a short time before consumption.http://www.sciencedirect.com/science/article/pii/S1756464618301737BroccoliThermal treatmentBrassicaceaeSulforaphaneGlucosinolateChewing |
| spellingShingle | Irmela Sarvan Michelle van der Klauw Teresa Oliviero Matthijs Dekker Ruud Verkerk The effect of chewing on oral glucoraphanin hydrolysis in raw and steamed broccoli Journal of Functional Foods Broccoli Thermal treatment Brassicaceae Sulforaphane Glucosinolate Chewing |
| title | The effect of chewing on oral glucoraphanin hydrolysis in raw and steamed broccoli |
| title_full | The effect of chewing on oral glucoraphanin hydrolysis in raw and steamed broccoli |
| title_fullStr | The effect of chewing on oral glucoraphanin hydrolysis in raw and steamed broccoli |
| title_full_unstemmed | The effect of chewing on oral glucoraphanin hydrolysis in raw and steamed broccoli |
| title_short | The effect of chewing on oral glucoraphanin hydrolysis in raw and steamed broccoli |
| title_sort | effect of chewing on oral glucoraphanin hydrolysis in raw and steamed broccoli |
| topic | Broccoli Thermal treatment Brassicaceae Sulforaphane Glucosinolate Chewing |
| url | http://www.sciencedirect.com/science/article/pii/S1756464618301737 |
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