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

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 (HEW) treatment (100 similar to 400 MPa) and subsequent incubation (20 similar to 80 degrees C) were employed to amplify health beneficial sulforaphane content in red cabbage. The highest quantity of sulforaphane was 99.7 mu mol/kg fresh weight from IMP treatment at 400 MPa, followed by standing at 60 degrees C. Cytotoxicity was determined to evaluate the side effect of HHP-treated red cabbage.