10.22376/ijpbs.2019.10.1.p1-12 Volume 6 Issue 3 2015 (July - September) The aim of this investigation was to determine the phenolic profile, antioxidant capacity and sulforaphane content in 3-day-old sprouts during storage at 5°C for 14 days. The content of total polyphenols and antioxidant capacity were determined by spectrophotometric methods; while that phenolic compounds and sulforaphane were quantified by HPLC-DAD. The polyphenol content were present in a range of 6.48 to 13.07 mg GAE/g fresh weight. The DPPH radical scavenging capacity occurred in a range of 21.78 to 29.10 Mmol TE/g fresh weight. Chlorogenic and caffeic acid were found in larger concentration. Sulforaphane content in the sprouts stored at 5ºC showed a reduction of 47% at day 14. The bioactive compounds content in broccoli sprouts may vary in accordance with the time and storage conditions. Broccoli sprouts are an important source of phenolic compounds and sulforaphane. OLGA NYDIA CAMPAS-BAYPOLI, ELIZABETH GONZÁLEZ-PACHECO, ERNESTO URIEL CANTÚ- SOTO, NORMA PATRICIA SILVA-BELTRÁN, JOSÉ ANTONIO RIVERA-JACOBO AND MARITZA ARELLANO-GIL DPPH, edible sprouts, Functional foods, Polyphenols, Storage stability 133-140