Amplification of Sulforaphane Content in Red Cabbage by Pressure and Temperature Treatments

Title
Amplification of Sulforaphane Content in Red Cabbage by Pressure and Temperature Treatments
Authors
구송이차광현송대근정동화판철호
Keywords
Brassica oleracea L. var. capitata f. rubra DC.; glucoraphanin; high hydrostatic pressure; red cabbage; sulforaphane
Issue Date
2011-04
Publisher
한국응용생명화학회지; JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY
Citation
VOL 54, NO 2, 183-187
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℃) 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 60℃. Cytotoxicity was determined to evaluate the side effect of HHP-treated red cabbage.
URI
http://pubs.kist.re.kr/handle/201004/39717
ISSN
1738-2203
Appears in Collections:
KIST Publication > Article
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