• Title, Summary, Keyword: broccoli

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Free radical scavenging effect and protective activity from oxidative stress of broccoli flowers and sprouts (Broccoli flower와 Broccoli sprout의 라디칼 소거능 및 산화적 스트레스 개선 효과)

  • Kim, Hyun-Young;Lee, Young-A;Cho, Eun-Ju
    • Korean Journal of Agricultural Science
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    • v.39 no.1
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    • pp.81-86
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    • 2012
  • In this study, the antioxidative effect and protective potential against oxidative damage of extract and fractions from broccoli were investigated under in vitro and cellular system. The methanol (MeOH) extracts of broccoli flowers and sprouts were partitioned as dichloromethane, n-butanol (BuOH) and aqueous fractions. The comparison of antioxidative effect of broccoli flowers and sprouts showed that broccoli sprouts exerted the more effective protective activity from 2,2'-azobis (2-aminopropane) dihydrochloride (AAPH)-induced oxidative stress in LLC-$PK_1$ porcine renal epithelial cell. In addition, the extract and fractions from broccoli sprouts showed strong scavenging effect of 1,1-diphenyl-2-picrylhydrazyl radical and the BuOH fraction exerted the strongest activity. Therefore, the BuOH fraction was evaluated as the most active fraction with strong radical scavenging activity among the fractions of broccoli flowers and sprouts. The present study suggests the antioxidative potential against free radical-induced oxidative damage of flowers and sprouts of broccoli. In addition, the BuOH fraction of broccoli is considered as the active fraction with antioxidative effect.

Quality Characteristics of Seolgiddeok added with Broccoli(Brassica oleracea var. italica Plen.) Powder (브로콜리 분말을 첨가한 설기떡의 품질 특성)

  • Cho, Kyung-Ryun
    • The Korean Journal of Food And Nutrition
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    • v.22 no.2
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    • pp.229-237
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    • 2009
  • Physical, textural and sensory properties of Seolgiddeok prepared with different amounts of broccoli(Brassica oleracea var. italica Plen.) powder were investigated during 3 days of storage. Moisture content decreased gradually during storage and was less in broccoli powder-amended samples. The color L value decreased significantly with increasing broccoli powder, whereas both redness and yellowness increased. Texture analyses revealed that hardness, chewiness, gumminess, adhesiveness and fracturability of Seolgiddeok tended to decrease in proportion to the amount of broccoli powder in the formula. Seolgiddeok gelatinization was investigated using amylographing. Break down and setback were low in broccoli powder Seolgiddeok. Sensory evaluations revealed that, Seolgiddeok prepared with broccoli powder was superior in flavor, chewiness, softness to unamended samples. Seolgiddeok prepared with 3% broccoli powder showed the highest overall acceptability score. Use of broccoli powder in Seolgiddeok preparation improves sensory characteristics and delays retrogradation.

Effects of Broccoli on Anti-inflammation and Anti-oxidation According to Extraction Solvent (추출용매에 따른 브로콜리의 항산화와 항염증에 대한 효과)

  • Jang, Min-Woo;Ha, Bae-Jin
    • Journal of Food Hygiene and Safety
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    • v.27 no.4
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    • pp.461-465
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    • 2012
  • Broccoli has a functional substance, sulforaphane that has effects of anticancer, antioxidant, antimicrobial and anti-inflammatory. Sulforaphane, one of the hydrolysis products of glucoraphanin in broccoli, cabbage and kale, was contributed to the role of antioxidant. Broccoli contains a number of bioactive compounds including glucosinolates, S-methyl cysteine sulfoxide and many antioxidants. The ethanol extract (BE), hexane extract (BH), propylene glycol extract (BP) and butylenesglycol extract (BB) of broccoli were used to investigate the antioxidation and anti-inflammatory effects of sulforaphane extracts from broccoli. The high scavenging abilities of DPPH, $O_2{^-}$ were observed. Also sulforaphane extracts from broccoli showed the inhibition effect on NO rate. These results demonstrated that sulforaphane extracts from broccoli could be useful as an antioxidation and anti-inflammatory functional ingredient.

Effect of Broccoli Powder on Consumer Perception and Sensory Characteristics of Cookies

  • Lee, Jun-Ho;Lee, Hye-Young
    • Preventive Nutrition and Food Science
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    • v.15 no.4
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    • pp.335-339
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    • 2010
  • The effects of baking with broccoli powder on the consumer perception and sensory characteristics were investigated using a model system of cookies incorporated with broccoli powder as a value-added food ingredient. Broccoli powder was incorporated into cookie dough at 5 levels (0%, 1%, 2%, 3%, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hour and packed in airtight bags prior to all measurements. Control received the most favorable mean score, which was not significantly different from samples with 1% broccoli powder for color preference (p>0.05). Results of the consumer preference on taste showed a similar trend. Consumers did not find any significant differences on aftertaste and flavor among samples prepared by replacing wheat flour with up to 2% broccoli powder (p>0.05). Overall, incorporation of 1% broccoli powder in the formulation would result in the most favorable broccoli cookies for the consumers without sacrificing the sensory qualities, while still taking advantages of health benefits of broccoli. Correlation analysis indicated that broccoli powder concentration was significantly negatively correlated with the consumer preference for color, taste, aftertaste, flavor, overall acceptability and positively correlated with sensory color, taste, and flavor (p<0.05). Consumers' color, taste, aftertaste, and flavor were well correlated with the overall acceptability (p<0.05). Sensory intensity results are also presented.

Influence of Extraction Method on Quality and Functionality of Broccoli Juice

  • Lee, Sung Gyu;Kim, Jin-Hee;Son, Min-Jung;Lee, Eun-Ju;Park, Woo-Dong;Kim, Jong-Boo;Lee, Sam-Pin;Lee, In-Seon
    • Preventive Nutrition and Food Science
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    • v.18 no.2
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    • pp.133-138
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    • 2013
  • This study was performed to compare the quality and functionality of broccoli juice as affected by extraction method. Broccoli juice was extracted using method I (NUC Kuvings silent juicer), method II (NUC centrifugal juicer), and method III (NUC mixer), and the quality properties of the broccoli juices were analyzed using three different methods. Additionally, the antioxidative, anticancer, and anti-hyperglycemic activities of broccoli juice prepared by the three different methods were investigated in vitro. The broccoli juice made by method I contained the highest polyphenol and flavonoid contents at 1,226.24 mg/L and 1,018.32 mg/L, respectively. Particularly, broccoli juice prepared by method I showed higher DPPH and ABTS radical scavenging activities than those of the other samples. Additionally, broccoli juice made by method I showed the highest growth inhibitory effects against HeLa, A549, AGS, and HT-29 cancer cells. Broccoli juice prepared by method I had the highest ${\alpha}$-glucosidase inhibitory effects. These results indicate that there are important differences in chemical and functional qualities between juice extraction techniques.

Effect of Processing on the Content of Sulforaphane of Broccoli (브로콜리의 조리가공에 따른 sulforaphane 함량)

  • 김미리;이근종;김혜영
    • Korean journal of food and cookery science
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    • v.13 no.4
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    • pp.422-426
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    • 1997
  • Fresh broccoli is known to have the highest content of sulforaphane (S-methylsulfinylbutyl isothiocyanate) among all vegetables. Since isothiocyanates are formed from myrosinase-catalyzed hydrolysis of glucosinolates during tissue destruction of broccoli, the formation of sulforaphane in the extract of broccoli was examined under various processing conditions. The amount of sulforaphane in processed broccoli was measured using GC/MS analysis. Among fresh, dried, and boiled broccoli fresh broccoli exhibited the highest content of sulforaphane. Sulforaphane was maximally produced from the homogenate in 0.1 M phosphate buffer containing 1 mM Vitamin C stored at room temperature for 1 hr. In boiled broccoli, the amount of sulforaphane decreased as the boiling time increased, and reached to 10% of control after 30 min boiling. The amount of sulforaphane was decreased remarkably in dried broccoli in which freeze-dried and heat-dried broccoli had about 50% and 30% of fresh ones, respectively.

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Effect of Cake Improver on Antioxidant Activity and Properties Characteristics of Pound Cakes Prepare using Broccoli Stem Powder (브로콜리 줄기 분말을 혼합한 파운드 케익의 항산화 활성과 품질 특성에 미치는 영향)

  • Oh, Jae-Bok;Lee, Hye-Jeong
    • The Korean Journal of Food And Nutrition
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    • v.24 no.4
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    • pp.567-576
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    • 2011
  • A study was undertaken to examine the antioxidative activity and the quality attributes of broccoli stem powder pound cakes. Broccoli stem powder was added to the batter at a ratio of 5, 10 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content in Broccoli stem powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of broccoli stem pound cakes respectively($r$=0.937, $r$=0.981). The effect of cake improver on quality characteristics of cake broccoli stem powder and pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust and sensory quality of cakes. The specific volume were increased significantly with increasing substitution level of cake improver and broccoli stem powder($p$ <0.01). The lightness were significantly decreased with increases in broccoli stem powder of pound cake crust and crumb($p$ <0.01, $p$ <0.01). The hardness, chewiness and gumminess and cohesiveness were tended to reduce in both of powder. The consumer acceptability score for 5~10% broccoli stem pound cakes ranked significantly($p$ <0.01) higher than those of the other groups in taste, flavor and overall preference. This results showed that cake improver & broccoli stem powder are a good ingredient to increase consumer acceptability and the healthy.

Fermentation Characteristics and anti-Helicobacter pylori Activity of Aqueous Broccoli Fermented by Lactobacillus plantarum MG208

  • Yang, Ji-Won;Kim, Kyung Tack;Kim, Sung Soo
    • Journal of Applied Biological Chemistry
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    • v.58 no.1
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    • pp.89-95
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    • 2015
  • Helicobacter pylori infection causes gastrointestinal diseases such as chronic gastritis, peptic ulcers, and may lead to gastric cancer. Several studies have reported that lactobacilli present on broccoli show inhibitory activity against H. pylori. Here, we evaluated aqueous broccoli, fermented by Lactobacillus plantarum MG208, for its fermentation characteristics and anti-H. pylori activities including antibacterial activity, growth inhibition, anti-adhesion, and urease inhibition. The results indicated that the fermentation characteristics changed significantly depending on the amount of aqueous broccoli used for fermentation (p <0.05). There was no significant difference between the samples before fermentation (p >0.05). However, a significant concentration-dependent difference was noted in antibacterial activity and urease inhibition (p <0.05) following the addition of aqueous broccoli. Growth inhibition in the 10 mg/mL sample was significantly higher as compared to the negative control and similar to that with amoxicillin (positive control) (p <0.05). Anti-adhesion activity of aqueous broccoli was also significantly different (p <0.05) from the negative control. Therefore, aqueous broccoli fermented by L. plantarum MG208 could prove useful as a functional diet for protection of the gastric environment against H. pylori infection.

Effect of Broccoli Powder Incorporation on Physicochemical Properties of Cookies

  • Lee, Jun Ho;Lee, Hye Young;Sung, Chang Yong
    • Food Engineering Progress
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    • v.14 no.1
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    • pp.60-64
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    • 2010
  • Freeze-dried broccoli powder was incorporated into cookie dough at 5 levels (0, 1, 2, 3, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at 170${^{\circ}C}$ for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hr and packed in airtight bags prior to all measurements. The pH and moisture content were ranged 6.74-6.90 and 2.67-4.12% (wet basis) depending on the broccoli powder level, respectively. Lightness (L$^{\ast}$-value), redness (a$^{\ast}$-value), and hardness decreased while yellowness (b$^{\ast}$-value) increased significantly as the broccoli powder content increased (p<0.05). Spread factor of the control was significantly lower than that of samples containing broccoli powder regardless of the concentration (p<0.05) and increased significantly with increase in broccoli powder content (p<0.05). The broccoli concentration correlated significantly with most of properties except for pH and spread factor (p<0.05 or p<0.01). Hardness correlated negatively with moisture content (p<0.05) but correlated positively with spread factor (p<0.01).

Seasonal Variation in Contents of Sugars in Different Parts of Broccoli

  • Bhandari, Shiva Ram;Kwak, Jung-Ho
    • Horticultural Science & Technology
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    • v.33 no.2
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    • pp.276-282
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    • 2015
  • Seasonal variation in the contents of sugars (fructose, glucose, and sucrose) in the floret, leaf, and stem of broccoli were studied in ten commercial broccoli cultivars. Plants were grown in the spring and fall seasons in 2011. In both seasons, glucose was the major constituent, comprising about 50% of the total sugar content in the floret and leaf tissue of most cultivars, whereas the broccoli stem showed an unusual pattern of accumulation. Sucrose exhibited greater cultivar dependency as well as seasonal variation compared to fructose and glucose in floret and leaf tissues. The floret tissue had a higher total content of sugar in the spring compared to the fall due to an increase in glucose and fructose. However, most of the leaf and stem tissues of broccoli had a higher total sugar content in the fall compared to the spring. Furthermore, stem and leaf tissues possessed a relatively higher total sugar content compared to floret tissue in both seasons. 'Grandeur' broccoli contained a significantly greater amount of total sugar in both floret and leaf tissues in both seasons, whereas 'YuDoRi No.1' broccoli exhibited the highest total content of sugar in stem tissue. At overall, the results showed significant influences of genotype, plant part and growing season on sugar content in broccoli.