Article
Food Science & Technology
Martyna N. N. Wieczorek, Natalia Drabinska, Henryk H. H. Jelen
Summary: This study investigated the effects of different thermal treatment methods (boiling, steaming) on the metabolome and volatilome of Brussels sprouts. The results showed that boiling affected the composition of primary metabolites and caused nutrient loss. However, the content of glucosinolates increased after cooking, possibly due to the loosening of plant tissues. The volatilome of Brussels sprouts underwent significant changes, with isothiocyanates being the main degradation product of glucosinolates in raw and boiled vegetables, while steaming favored the formation of nitriles. Aldehydes, which were the most abundant in raw Brussels sprouts, significantly decreased after thermal treatment. Based on these findings, it was concluded that boiling appears to be the most beneficial processing method for Brussels sprouts.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Yongqi Yin, Xiaolan Quan, Yuwei Cheng, Zhengfei Yang, Jiangyu Zhu, Weiming Fang
Summary: Broccoli sprouts have the ability to accumulate isothiocyanate and selenium. ZnSO4 stress significantly increased the isothiocyanate content, while combined treatment with ZnSO4 and Na2SeO3 alleviated the inhibition of ZnSO4 and induced selenium content. Gene transcription and protein expression analyses revealed the changes in isothiocyanate and selenium metabolite levels in broccoli sprouts.
Article
Food Science & Technology
Cui Li, Shuhui Song, Yanan He, Xindan Zhang, Haijie Liu
Summary: The study found that CHEW treatment can reduce the oxidative material content and promote the synthesis of glucoraphanin in broccoli sprouts, increase myrosinase activity, and generate more bioactive isothiocyanates. Additionally, CHEW can significantly increase the calcium content in broccoli sprouts.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Agriculture, Multidisciplinary
Noelia Castillejo, Lorena Martinez-Zamora, Perla A. Gomez, Giuseppina Pennisi, Andrea Crepaldi, Juan A. Fernandez, Francesco Orsini, Francisco Artes-Hernandez
Summary: Far-red LED lighting can increase the length of broccoli sprouts and improve total antioxidant and scavenging activities, while blue LED lighting may reduce total antioxidant capacity and morphological development. In general, LED lighting is beneficial for improving the quality of minimally processed broccoli sprouts during storage.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Marios C. Kyriacou, Christophe El-Nakhel, Antonio Pannico, Giulia Graziani, Armando Zarrelli, Georgios A. Soteriou, Angelos Kyratzis, Chrystalla Antoniou, Fabiana Pizzolongo, Raffaele Romano, Alberto Ritieni, Stefania De Pascale, Youssef Rouphael
Summary: Microgreens are novel gastronomic ingredients that combine visual, kinesthetic, and bioactive qualities. The optimal developmental stage for harvesting microgreens remains uncertain, with different genotypes showing significant variation in compositional profiles and antioxidant capacity.
Article
Chemistry, Multidisciplinary
Yongqi Yin, Yin Liu, Chao Cheng, Zhengfei Yang, Zhenlan Luo, Weiming Fang
Summary: Exogenous melatonin enhances the tolerance of broccoli sprouts to ZnSO4 stress, promotes glucoraphanin biosynthesis, and increases the content of isothiocyanates. The molecular mechanism underlying the role of melatonin in isothiocyanate metabolism under ZnSO4 stress was investigated using physio-biochemical methods, quantification of gene expression levels, and iTRAQ labelling technique.
Article
Biochemistry & Molecular Biology
Angel Abellan, Raul Dominguez-Perles, Cristina Garcia-Viguera, Diego A. Moreno
Summary: This study investigated the release and transformation of glucosinolates in different brassica sprouts during gastrointestinal digestion using a simulated in vitro static model. The bioaccessibility of ITC and indoles from red cabbage sprouts was significantly higher compared to other sprouts, mainly due to the proportion of aliphatic GSLs present. Aliphatic GSLs also provided higher bioaccessibility of their corresponding ITC compared to indolic and aromatic GSLs.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Food Science & Technology
Adriana Vanegas Torres, Nimrod Tish, Victor Rodov
Summary: This study aimed to enhance the nutritional value of broccoli sprouts by using hydrogen peroxide (H2O2) as an elicitor. Daily spraying with H2O2 increased the accumulation of glucosinolates in the sprouts, changed their morphology, and did not affect the yield. However, when applied to wild rocket plants, H2O2 caused leaf bleaching and a decline in phenolics content. The synthesis of glutathione prevailed over the formation of glucosinolates in the sprouts.
Article
Food Science & Technology
Ming-Yue Li, Yi Liu, Kin Weng Kong, Fang Geng, Hong-Yan Liu, Ren-You Gan
Summary: In this study, different cultivars of broccoli seeds and sprouts were investigated for their metabolites, antioxidant properties, total phenolic content (TPC), and total flavonoid content (TFC). The sprouts of Lv Hua (LH), You Xiu (YX), and Bi Lv (BL) had significant differences in metabolites compared to their respective seeds. The linoleic acid metabolism pathway was found to be significant in all three cultivars. Overall, this study provides scientific support for the selection of broccoli cultivars for germination and product development.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Angel Abellan, Raul Dominguez-Perles, Maria Jose Gimenez, Pedro J. Zapata, Daniel Valero, Cristina Garcia-Viguera
Summary: The study aimed to develop a new beer enriched with broccoli florets as a source of bioactive compounds, potentially contributing to human health.
Article
Chemistry, Applied
Martyna N. Wieczorek, Malgorzata A. Majcher, Henryk H. Jelen
Summary: The study employed various techniques to identify the odorants in raw and cooked broccoli, revealing that the aroma of broccoli is primarily derived from sulfur compounds, with a significant decrease in intensity after cooking.
FLAVOUR AND FRAGRANCE JOURNAL
(2021)
Article
Plant Sciences
Luke Bell, Martin Chadwick, Manik Puranik, Jake Jasper, Richard Tudor, Lisa Methven, Carol Wagstaff
Summary: This study investigated the phytochemical and transcriptomic differences between Rocket crops grown in Italy and the UK. The results showed that the growth environment influenced the volatile organic compounds and sulfur-related gene expression in Rocket. Rocket grown in Italy had higher sulfur content and sulfur-containing glucosinolates. Rocket grown in the UK had higher sugar concentrations and different volatile organic compound profiles.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Food Science & Technology
Manuela Giordano, Marta Bertolino, Simona Belviso, Daniela Ghirardello, Giuseppe Zeppa
Summary: This study investigated the chemical composition of coffee silverskin (CS) and found that it is influenced by the species, roasting intensity, post-harvest treatment, and their interactions. Different species and post-harvest treatments resulted in variations in the fiber, volatile compounds, and phenolic acid content of CS. Arabica CS showed higher levels of volatile compounds and antioxidant capacity, while Canephora CS contained more sulfur compounds and pyridines. The effect of post-harvest treatment was more significant in Arabica CS than the roasting intensity.
Article
Biochemistry & Molecular Biology
Sheila C. Oliveira-Alves, Fabio Andrade, Ines Prazeres, Andreia B. Silva, Jorge Capelo, Bernardo Duarte, Isabel Cacador, Julio Coelho, Ana Teresa Serra, Maria R. Bronze
Summary: The study evaluates the effect of drying processes on Salicornia ramosissima, a promising natural ingredient that can potentially replace salt. While oven-drying has a lower impact on nutritional composition, freeze-drying retains more phytochemical content and antioxidant capacity. Both drying methods show similar antiproliferative and antihypertensive activities, with differences in volatile composition leading to potential applications in product formulations like ketchup.
Article
Biochemistry & Molecular Biology
Natalia Drabinska, Mariana Nogueira, Beata Szmatowicz
Summary: The aim of this study was to evaluate the effect of broccoli leaf powder (BLP) on the properties and quality of durum wheat pasta. The results showed that up to 5% BLP content can provide a more nutritious pasta without compromising its technological and sensory quality.