Phenolic profile, antioxidant capacity and sulforaphane content during the storage of broccoli sprouts

Olga Nydia Campas-Baypoli, Elizabeth González-Pacheco, Ernesto Uriel Cantú-Soto, Norma Patricia Silva-Beltrán, José Antonio Rivera-Jacobo, Maritza Arellano-Gil

Research output: Contribution to journalArticleResearchpeer-review

Abstract

The aim of this investigation was to determine the phenolic profile, antioxidant capacity and sulforaphane content in 3-day-old sprouts during storage at 5°C for 14 days. The content of total polyphenols and antioxidant capacity were determined by spectrophotometric methods; while that phenolic compounds and sulforaphane were quantified by HPLC-DAD. The polyphenol content were present in a range of 6.48 to 13.07 mg GAE/g fresh weight. The DPPH radical scavenging capacity occurred in a range of 21.78 to 29.10 Mmol TE/g fresh weight. Chlorogenic and caffeic acid were found in larger concentration. Sulforaphane content in the sprouts stored at 5°C showed a reduction of 47% at day 14. The bioactive compounds content in broccoli sprouts may vary in accordance with the time and storage conditions. Broccoli sprouts are an important source of phenolic compounds and sulforaphane.
Original languageAmerican English
Pages (from-to)P133-P140
JournalInternational Journal of Pharma and Bio Sciences
StatePublished - 1 Jan 2015

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Brassica
Antioxidants
Polyphenols
Weights and Measures
Scavenging
High Pressure Liquid Chromatography
sulforafan

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Campas-Baypoli, O. N., González-Pacheco, E., Cantú-Soto, E. U., Silva-Beltrán, N. P., Rivera-Jacobo, J. A., & Arellano-Gil, M. (2015). Phenolic profile, antioxidant capacity and sulforaphane content during the storage of broccoli sprouts. International Journal of Pharma and Bio Sciences, P133-P140.
Campas-Baypoli, Olga Nydia ; González-Pacheco, Elizabeth ; Cantú-Soto, Ernesto Uriel ; Silva-Beltrán, Norma Patricia ; Rivera-Jacobo, José Antonio ; Arellano-Gil, Maritza. / Phenolic profile, antioxidant capacity and sulforaphane content during the storage of broccoli sprouts. In: International Journal of Pharma and Bio Sciences. 2015 ; pp. P133-P140.
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abstract = "The aim of this investigation was to determine the phenolic profile, antioxidant capacity and sulforaphane content in 3-day-old sprouts during storage at 5°C for 14 days. The content of total polyphenols and antioxidant capacity were determined by spectrophotometric methods; while that phenolic compounds and sulforaphane were quantified by HPLC-DAD. The polyphenol content were present in a range of 6.48 to 13.07 mg GAE/g fresh weight. The DPPH radical scavenging capacity occurred in a range of 21.78 to 29.10 Mmol TE/g fresh weight. Chlorogenic and caffeic acid were found in larger concentration. Sulforaphane content in the sprouts stored at 5°C showed a reduction of 47{\%} at day 14. The bioactive compounds content in broccoli sprouts may vary in accordance with the time and storage conditions. Broccoli sprouts are an important source of phenolic compounds and sulforaphane.",
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Campas-Baypoli, ON, González-Pacheco, E, Cantú-Soto, EU, Silva-Beltrán, NP, Rivera-Jacobo, JA & Arellano-Gil, M 2015, 'Phenolic profile, antioxidant capacity and sulforaphane content during the storage of broccoli sprouts', International Journal of Pharma and Bio Sciences, pp. P133-P140.

Phenolic profile, antioxidant capacity and sulforaphane content during the storage of broccoli sprouts. / Campas-Baypoli, Olga Nydia; González-Pacheco, Elizabeth; Cantú-Soto, Ernesto Uriel; Silva-Beltrán, Norma Patricia; Rivera-Jacobo, José Antonio; Arellano-Gil, Maritza.

In: International Journal of Pharma and Bio Sciences, 01.01.2015, p. P133-P140.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - Phenolic profile, antioxidant capacity and sulforaphane content during the storage of broccoli sprouts

AU - Campas-Baypoli, Olga Nydia

AU - González-Pacheco, Elizabeth

AU - Cantú-Soto, Ernesto Uriel

AU - Silva-Beltrán, Norma Patricia

AU - Rivera-Jacobo, José Antonio

AU - Arellano-Gil, Maritza

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N2 - The aim of this investigation was to determine the phenolic profile, antioxidant capacity and sulforaphane content in 3-day-old sprouts during storage at 5°C for 14 days. The content of total polyphenols and antioxidant capacity were determined by spectrophotometric methods; while that phenolic compounds and sulforaphane were quantified by HPLC-DAD. The polyphenol content were present in a range of 6.48 to 13.07 mg GAE/g fresh weight. The DPPH radical scavenging capacity occurred in a range of 21.78 to 29.10 Mmol TE/g fresh weight. Chlorogenic and caffeic acid were found in larger concentration. Sulforaphane content in the sprouts stored at 5°C showed a reduction of 47% at day 14. The bioactive compounds content in broccoli sprouts may vary in accordance with the time and storage conditions. Broccoli sprouts are an important source of phenolic compounds and sulforaphane.

AB - The aim of this investigation was to determine the phenolic profile, antioxidant capacity and sulforaphane content in 3-day-old sprouts during storage at 5°C for 14 days. The content of total polyphenols and antioxidant capacity were determined by spectrophotometric methods; while that phenolic compounds and sulforaphane were quantified by HPLC-DAD. The polyphenol content were present in a range of 6.48 to 13.07 mg GAE/g fresh weight. The DPPH radical scavenging capacity occurred in a range of 21.78 to 29.10 Mmol TE/g fresh weight. Chlorogenic and caffeic acid were found in larger concentration. Sulforaphane content in the sprouts stored at 5°C showed a reduction of 47% at day 14. The bioactive compounds content in broccoli sprouts may vary in accordance with the time and storage conditions. Broccoli sprouts are an important source of phenolic compounds and sulforaphane.

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Campas-Baypoli ON, González-Pacheco E, Cantú-Soto EU, Silva-Beltrán NP, Rivera-Jacobo JA, Arellano-Gil M. Phenolic profile, antioxidant capacity and sulforaphane content during the storage of broccoli sprouts. International Journal of Pharma and Bio Sciences. 2015 Jan 1;P133-P140.