Sulforaphane formation and bioaccessibility are more affected by steaming time than meal composition during in vitro digestion of broccoli
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- 作者：I. Sarvana ; irmela.kruse@gmail.com" class="auth_mail" title="E-mail the corresponding author ; E. Kramerb ; H. Bouwmeesterb ; M. Dekkera ; R. Verkerka
- 关键词：Glucoraphanin ; Myrosinase ; Processing ; Enzymatic hydrolysis
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：580-586
- 全文大小：516 K
文摘
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Differently prepared broccoli meals during in vitro digestion (not colonic) studied.
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Endogenous glucoraphanin hydrolysis occurs during digestion mainly in oral phase.
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Meal additives did not change the in vitro bioaccessibility of sulforaphane.
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Raw/1-min steamed broccoli showed highest sulforaphane formation after digestion.
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Endogenous myrosinase was inactivated in the in vitro gastric phase irreversibly.