Contents of sulforaphane and total isothiocyanates, antimutagenic activity, and inhibition of clastogenicity in pulp

• Published in: Czech Journal of Food Sciences Vol. 29; no. 5; pp. 548 - 556
• Main Authors: Totusek, J.,Masarykova Univ., Brno (Czech Republic). Lekarska Fakulta, Triska, J.,Akademie Ved, Ceske Budejovice (Czech Republic). Ustav Systemove Biologie a Ekologie, Lefnerova, D.,Masarykova Univ., Brno (Czech Republic). Lekarska Fakulta, Strohalm, J.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic), Vrchotova, N.,Akademie Ved, Ceske Budejovice (Czech Republic). Ustav Systemove Biologie a Ekologie, Zendulka, O.,Masarykova Univ., Brno (Czech Republic). Lekarska Fakulta, Pruchova, J.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic), Chaloupkova, J.,Masarykova Univ., Brno (Czech Republic). Lekarska Fakulta, Novotna, P.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic), Houska, M.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic)
• Format: Journal Article
• Language: English
• Published: Prague Czech Academy of Agricultural Sciences (CAAS) 31.10.2011; Czech Academy of Agricultural Sciences
• Subjects: AERIAL PARTS; Aflatoxin B1; Aflatoxins; ALIMENT SURGELE POUR HOMME; ALIMENTOS CONGELADOS; Ames test; ANTIMUTAGENE; antimutagenic effects; ANTIMUTAGENO; ANTIMUTAGENS; Brassica; BRASSICACEAE; BROCCOLI; BROCOLI; BROCULI; BRUSSELS SPROUTS; CABBAGES; CAULIFLOWERS; CHOU DE BRUXELLES; CHOU FLEUR; CHOU POMME; Clastogenicity; COL DE BRUSELAS; COLIFLOR; Colorectal carcinoma; CONGELACION; CONGELATION; cruciferous vegetables; ENSAYO; EXPERIMENTACION IN VIVO; EXPERIMENTATION IN VIVO; Food preservation; FOOD PROCESSING; FOOD TECHNOLOGY; FREEZING; FROZEN FOODS; FROZEN PRODUCTS; Heating; HIGH PRESSURE TECHNOLOGY; High-performance liquid chromatography; HPLC; http://www.fao.org/aos/agrovoc#c_1127; http://www.fao.org/aos/agrovoc#c_1173; http://www.fao.org/aos/agrovoc#c_1394; http://www.fao.org/aos/agrovoc#c_15741; http://www.fao.org/aos/agrovoc#c_16132; http://www.fao.org/aos/agrovoc#c_16490; http://www.fao.org/aos/agrovoc#c_1982; http://www.fao.org/aos/agrovoc#c_24469; http://www.fao.org/aos/agrovoc#c_27451; http://www.fao.org/aos/agrovoc#c_28427; http://www.fao.org/aos/agrovoc#c_3030; http://www.fao.org/aos/agrovoc#c_3091; http://www.fao.org/aos/agrovoc#c_32353; http://www.fao.org/aos/agrovoc#c_36742; http://www.fao.org/aos/agrovoc#c_37969; http://www.fao.org/aos/agrovoc#c_5012; http://www.fao.org/aos/agrovoc#c_5623; http://www.fao.org/aos/agrovoc#c_5753; http://www.fao.org/aos/agrovoc#c_6173; http://www.fao.org/aos/agrovoc#c_7339; http://www.fao.org/aos/agrovoc#c_7657; http://www.fao.org/aos/agrovoc#c_7683; http://www.fao.org/aos/agrovoc#c_8168; http://www.fao.org/aos/agrovoc#c_8488; IN VIVO EXPERIMENTATION; In vivo methods and tests; INHIBICION; INHIBITION; ISOTHIOCYANATES; JUGO DE HORTALIZAS; juice; Juices; JUS DE LEGUME; Liquid chromatography; MUTAGENE; MUTAGENOS; MUTAGENS; ORGANOS AEREOS; PARTIE AERIENNE; PASTEURISATION; PASTEURIZACION; PASTEURIZATION; PRENSADO; PRESSAGE; PRESSING; Pressure; PROCESAMIENTO DE ALIMENTOS; PRODUCTOS CONGELADOS; PRODUIT CONGELE; Pulp; Quinoline; RENDEMENT; RENDIMIENTO; REPOLLO; SULFORAPHANE; TECHNOLOGIE ALIMENTAIRE; TECHNOLOGIE HAUTE PRESSION; TECNOLOGIA ALTA PRESION; TECNOLOGIA DE ALIMETOS; TEMPERATURA; TEMPERATURE; TESTAGE; TESTING; TRAITEMENT DES ALIMENTS; VEGETABLE JUICES; Vegetables; YIELDS
• ISSN: 1212-1800; 1805-9317; 1805-9317
• DOI: 10.17221/394/2010-CJFS

The effects of technological treatments (freezing, pasteurisation, high-pressure treatment) on the concentration of isothiocyanates were observed in single-species vegetable juices prepared from cruciferous vegetables (broccoli, cauliflower, Brussels sprouts, white and red cabbage). The concentrations of sulforaphane and total isothiocyanates were studied relative to the temperature, action period, and time delay after juice pressing. Sulforaphane and total isothiocyanates were determined by HPLC. Sulforaphane concentration in various parts of fresh broccoli was also assessed. Antimutagenic activity of the juices (frozen, pasteurised, and high-pressure treated) was evaluated using the Ames test and the following mutagens: AFTB1 (aflatoxin B1), IQ (2-amino-3-methyl-3H-imidazo-[4,5-f]quinoline), and MNU (2-nitroso-2-methylurea). Clastogenicity inhibition of the mutagens, in response to broccoli juice, as well as of pure sulforaphane, was observed using an in vivo experiment (the micronucleus test). It was shown that in terms of sulforaphane content, it is best to let broccoli juice stand for 60 min after pressing and pH adjustment. Sulforaphane level does not change under heating to 60 deg C. Its concentration decreases considerably (compared to fresh juice) with heating to higher temperatures than 60 deg C. High-pressure treatment preserves mutagenic inhibition to the same degree as juices freezing.