Stability of Bioactive Compounds in Broccoli as Affected by Cutting Styles and Storage Time
AbstractBroccoli contains bioactive molecules and thus its consumption is related with the prevention of chronic and degenerative diseases. The application of wounding stress to horticultural crops is a common practice, since it is the basis for the fresh-cut produce industry. In this study, the effect of four different cutting styles (CSs) (florets (CS1), florets cut into two even pieces (CS2), florets cut into four even pieces (CS3), and florets processed into chops (CS4)) and storage time (0 and 24 h at 20 °C) on the content of bioactive compounds in broccoli was evaluated. Immediately after cutting, 5-O-caffeoylquinic acid and caffeic acid content increased by 122.4% and 41.6% in CS4 and CS2, respectively. Likewise, after storage, 3-O-caffeoylquinic acid and 5-O-caffeoylquinic acid increased by 46.7% and 98.2%, respectively in CS1. Glucoerucin and gluconasturtiin content decreased by 62% and 50%, respectively in CS3; whereas after storage most glucosinolates increased in CS1. Total isothiocyanates, increased by 133% immediately in CS4, and after storage CS1 showed 65% higher levels of sulforaphane. Total ascorbic acid increased 35% after cutting in CS2, and remained stable after storage. Results presented herein would allow broccoli producers to select proper cutting styles that preserve or increase the content of bioactive molecules. View Full-Text
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Torres-Contreras, A.M.; Nair, V.; Cisneros-Zevallos, L.; Jacobo-Velázquez, D.A. Stability of Bioactive Compounds in Broccoli as Affected by Cutting Styles and Storage Time. Molecules 2017, 22, 636.
Torres-Contreras AM, Nair V, Cisneros-Zevallos L, Jacobo-Velázquez DA. Stability of Bioactive Compounds in Broccoli as Affected by Cutting Styles and Storage Time. Molecules. 2017; 22(4):636.Chicago/Turabian Style
Torres-Contreras, Ana Mariel; Nair, Vimal; Cisneros-Zevallos, Luis; Jacobo-Velázquez, Daniel A. 2017. "Stability of Bioactive Compounds in Broccoli as Affected by Cutting Styles and Storage Time." Molecules 22, no. 4: 636.
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