1. Effect of industrial freezing on the stability of chemopreventive compounds in broccoli.
- Author
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Alanís-Garza PA, Becerra-Moreno A, Mora-Nieves JL, Mora-Mora JP, and Jacobo-Velázquez DA
- Subjects
- Biological Availability, Brassica classification, Humans, Species Specificity, Vegetables chemistry, Antioxidants analysis, Brassica chemistry, Carotenoids analysis, Food Handling methods, Freezing, Glucosinolates analysis, Phenols analysis
- Abstract
Broccoli (Brassica oleracea L. var. Italica) is largely consumed all over the world and has a high economic importance. Likewise, broccoli contains high levels of glucosinolates, carotenoids and total phenols, which are related with the prevention of chronic diseases. The present project's objective was to evaluate the effect of industrial freezing on the stability of bioactive molecules in seven commercial broccoli cultivars (Tlaloc®, Endurance®, Florapack®, Domador®, Steel®, Iron Man® and Avenger®). In general, industrial freezing increased the extractability of total glucosinolates, whereas total phenols remained constant in most broccoli cultivars. Likewise, broccoli subjected to industrial freezing showed higher levels of total carotenoids (∼60-300% higher) as compared with fresh broccoli. Results suggest that bioactive compounds in frozen broccoli would be more bioavailable than in raw.
- Published
- 2015
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