Retention of phytochemicals in fresh and processed broccoli

被引：77

作者：

Howard, LA ^{[1
]}

Jeffery, EH ^{[1
]}

Wallig, MA ^{[1
]}

Klein, BP ^{[1
]}

机构：

[1] Univ Illinois, Dept Food Sci & Human Nutr, Urbana, IL 61801 USA

来源：

JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 06期

关键词：

phytochemicals; sulforaphane; broccoli; iberin; cyanohydroxybutene;

D O I：

10.1111/j.1365-2621.1997.tb12221.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Our objective was to determine whether steam blanching, storage and preparation affected concentrations of sulforaphane (SF), sulforaphane nitrile (SFN), cyanohydorxybutene (CHB), iberin (I) or iberin nitrile (IN) in fresh and frozen broccoli. Broccoli (var. "Arcadia") was grown in St, Charles, IL over three seasons, Samples were steam blanched (2 min at 93 +/- 5 degrees C) within 24h of harvest, frozen and stored at -20 degrees C up to 90 days, and fresh broccoli was stored at 4 degrees C up to 21 days, Samples were analyzed uncooked or microwave cooked, SF, SFN, I, IN and CHB were determined by GC in dichloromethane extracts from lyophilized samples. Rates of loss for CHB and SF were similar during storage of fresh broccoli. Blanching, storage, and microwave cooking decreased (p<0.01) concentrations of each compound in fresh and frozen broccoli.

引用

页码：1098 / +

页数：4

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