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 (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.