PHENOLIC PROFILE, ANTIOXIDANT CAPACITY AND SULFORAPHANE CONTENT DURING THE STORAGE OF BROCCOLI SPROUTS

Authors

  • OLGA NYDIA CAMPAS-BAYPOLI Department of Biotechnology and Food Science, Technological Institute of Sonora, Cd. Obregon, Sonora, Mexico.
  • ELIZABETH GONZÁLEZ-PACHECO Department of Biotechnology and Food Science, Technological Institute of Sonora, Cd. Obregon, Sonora, Mexico.
  • ERNESTO URIEL CANTÚ- SOTO Department of Biotechnology and Food Science, Technological Institute of Sonora, Cd. Obregon, Sonora, Mexico.
  • NORMA PATRICIA SILVA-BELTRÁN Department of Health Sciences Campus Cajeme, University of Sonora, Cd. Obregon, Sonora, Mexico.
  • JOSÉ ANTONIO RIVERA-JACOBO Department of Biotechnology and Food Science, Technological Institute of Sonora, Cd. Obregon, Sonora, Mexico.
  • MARITZA ARELLANO-GIL Department of Biotechnology and Food Science, Technological Institute of Sonora, Cd. Obregon, Sonora, Mexico.

Keywords:

DPPH, edible sprouts, Functional foods, Polyphenols, Storage stability

Abstract

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.

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Published

30.09.2015

How to Cite

OLGA NYDIA CAMPAS-BAYPOLI, ELIZABETH GONZÁLEZ-PACHECO, ERNESTO URIEL CANTÚ- SOTO, NORMA PATRICIA SILVA-BELTRÁN, JOSÉ ANTONIO RIVERA-JACOBO, & MARITZA ARELLANO-GIL. (2015). PHENOLIC PROFILE, ANTIOXIDANT CAPACITY AND SULFORAPHANE CONTENT DURING THE STORAGE OF BROCCOLI SPROUTS. International Journal of Pharma and Bio Sciences, 6(3), 152–161. Retrieved from https://ijpbs.net/index.php/journal/article/view/4388

Issue

Volume 6, Issue 3, 2015

Section

Research Articles

Categories

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