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
PY - 2015
Y1 - 2015
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.
KW - DPPH
KW - Edible sprouts
KW - Functional foods
KW - Polyphenols
KW - Storage stability
UR - http://www.scopus.com/inward/record.url?scp=85051686662&partnerID=8YFLogxK
M3 - Artículo
SN - 0975-6299
VL - 6
SP - P133-P140
JO - International Journal of Pharma and Bio Sciences
JF - International Journal of Pharma and Bio Sciences
IS - 3
ER -