Content area
Abstract
Red cabbage, a Brassica vegetable, has glucoraphanin that is hydrolyzed by myrosinase to form sulforaphane, which has received attention due to its cancer chemopreventive activity. High hydrostatic pressure (HHP) treatment (100≈400MPa) and subsequent incubation (20≈80°C) were employed to amplify health beneficial sulforaphane content in red cabbage. The highest quantity of sulforaphane was 99.7 μmol/kg fresh weight from HHP treatment at 400MPa, followed by standing at 60μC. Cytotoxicity was determined to evaluate the side effect of HHP-treated red cabbage.
Details
Title
Amplification of sulforaphane content in red cabbage by pressure and temperature treatments
Author
Koo, Song Yi 1 ; Cha, Kwang Hyun 1 ; Song Dae-Geun 1 ; Chung Donghwa 2 ; Cheol-Ho, Pan 1
1 Korea Institute of Science and Technology, Functional Food Center, Gangneung, (GRID:grid.35541.36) (ISNI:0000000121053345)
2 Gangneung-Wonju National University, Department of Marine Food Science and Technology, Medical and Bio-Materials Research Center, Gangneung, (GRID:grid.411733.3) (ISNI:000000040532811X)
1 Korea Institute of Science and Technology, Functional Food Center, Gangneung, (GRID:grid.35541.36) (ISNI:0000000121053345)
2 Gangneung-Wonju National University, Department of Marine Food Science and Technology, Medical and Bio-Materials Research Center, Gangneung, (GRID:grid.411733.3) (ISNI:000000040532811X)
Pages
183-187
Publication year
2011
Publication date
Apr 2011
ISSN
17382203
e-ISSN
2234344X
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2399171817
Copyright
© Springer-Verlag 2003.