Kinetic study of sulforaphane stability in blanched and un-blanched broccoli (Brassica oleracea var. italica) florets during storage at low temperatures
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DOI: 10.1007/s13197-018-3395-4
Abstract: Sulforaphane is a health-promoting compound found in broccoli. Given its high thermo-lability, its preservation through high-temperature processes seems inconvenient. Accordingly, storage at low temperature is an alternative. There are no studies about the evolution of… read more here.
Keywords: sulforaphane content; blanched blanched; low temperatures; blanched broccoli ... See more keywords
Ultrasounds and a Postharvest Photoperiod to Enhance the Synthesis of Sulforaphane and Antioxidants in Rocket Sprouts
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DOI: 10.3390/antiox11081490
Abstract: Ultrasounds (US) and LED illumination are being studied to optimize yield and quality. The objective was to evaluate the effect of a pre-sowing US treatment combined with a postharvest photoperiod including LEDs on rocket sprouts’… read more here.
Keywords: sulforaphane; sulforaphane content; postharvest photoperiod; rocket sprouts ... See more keywords
Maximization of Sulforaphane Content in Broccoli Sprouts by Blanching
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DOI: 10.3390/foods11131906
Abstract: Broccoli sprouts are a recognized source of health-promoting compounds, such as glucosinolates, glucoraphanin, and sulforaphane (SFN). Maximization of SFN content can be achieved by technological processing. We investigated the effect of blanching conditions to determine… read more here.
Keywords: sfn; content; sulforaphane content; broccoli sprouts ... See more keywords