Enhancing the recovery of cabbage glucoraphanin through the monitoring of sulforaphane content and myrosinase activity during extraction by different methods
详细信息 查看全文
- 作者：Patsaporn Pongmalaia ; Sakamon Devahastina ; sakamon.dev@kmutt.ac.th" class="auth_mail" title="E-mail the corresponding author ; Naphaporn Chiewchana ; Somchart Soponronnaritb
- 关键词：Enzymatic hydrolysis ; Glucosinolates ; Microwave ; Steaming ; Ultrasound ; Temperature evolution
- 刊名：Separation and Purification Technology
- 出版年：2017
- 出版时间：1 March 2017
- 年：2017
- 卷：174
- 期：Complete
- 页码：338-344
- 全文大小：404 K
文摘
- •
Various extraction methods were used to extract glucoraphanin from cabbages.
- •
Use of fresh versus steamed cabbages for extraction was compared.
- •
UAE + VMAE yielded the highest content of glucoraphanin.
- •
Up to 87% higher glucoraphanin content was obtained from steamed than fresh leaves.